Pistachio And Tart Cherry Chocolate Bark Recipes

PISTACHIO, CHERRY AND CHOCOLATE TART

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
• For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.

PISTACHIO-CHERRY S'MORE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

CHERRY PISTACHIO BARK

Steps:

• Line a 15x10x1-in. pan with foil; set aside. In a microwave-safe bowl, melt chips and candy coating; stir until smooth. Stir in the cherries and pistachios. Spread into prepared pan. Refrigerate for 20 minutes. , Using a sharp knife, score surface of candy, making diamond shapes about 1/8 in. deep. Refrigerate 40 minutes longer or until set. , Cut along scored lines into diamonds. Store in an airtight container in the refrigerator.

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT

Steps:

• Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
• Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.

CHOCOLATE CHUNKS WITH CHERRIES AND PISTACHIOS

Steps:

• 1. In a large microwaveable bowl, combine chocolate, milk, butter, and salt. Place bowl in microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If chocolate is not completely melted after whisking, return to microwave for 1 minute and repeat step.)
• 2. Stir in pistachios and cherries. Line the bottom and sides of a 9 x 9-inch pan with plastic wrap. Pour chocolate mixture into pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.
• 3. Remove pan from refrigerator and invert chocolate mixture onto a cutting board. Remove plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.

CHERRY PISTACHIO BARK

Steps:

• Line 15x10-inch pan with sides with waxed paper. In small microwavable bowl, microwave cherries and water uncovered on High 2 minutes; drain.
• In 2-quart heavy saucepan, heat baking chips and candy coating over low heat, stirring frequently, until melted. Remove from heat; stir in cherries and nuts. Spread in pan.
• Refrigerate 1 hour or until firm. Cut with 3-inch tree-shaped cookie cutter (or desired shape). Store tightly covered at room temperature.