Recipe: Dark Chocolate Pistachio Bark

This chocolate bark is one of the easiest yet most satisfying treats to make. And as the doctors say dark chocolate is good for your heart, it’s healthy too! Yey!

I made this Dark Chocolate Pistachio Bark quite a lot last winter and it makes for a rather lovely homemade Christmas gift for loved ones without breaking the bank. I try to be as thoughtful yet thrifty as possible when it comes to gift-giving so this will probably be on my list of things to make again this year – some for them and some for me, of course. Because it rarely lasts long enough in this house!

The dark chocolate is offset nicely with the sweet nuttiness of the pistachios and then a small pinch of sea salt piques the flavour. It’s an incredibly more-ish combination.

Of course, go nuts with the combinations. I’ve seen this recipe using dried fruits, or cranberries if you want to be really seasonal. You can use milk chocolate as well, although I find that dark chocolate has a more attractive sheen. That’s just to my taste though.

The other great thing about this recipe is that it’s gluten-free (double-check the chocolate that you use) so it’s a great homemade gift for your gluten-free friends too.

So if you fancy a no bake, super easy and ready in no time kind of treat try this dark chocolate pistachio bark. It’s delicious!

Dark Chocolate Pistachio Bark (serves 4)

  • few squirts of Vegetable Oil Spray
  • 220g Dark Chocolate
  • 25g pistachios, shelled and roughly chopped
  • ¼tsp Coarse Sea Salt
  1. Line a medium-sized baking sheet with baking paper and spray liberally with vegetable oil. Set aside.
  2. Melt the chocolate in the microwave in 30second bursts, stirring in between.
  3. Pour the melted chocolate onto the prepped baking paper and smooth with a spatula into an even layer.
  4. Sprinkle the pistachios and sea salt over the melted chocolate.
  5. Pop the tray into the fridge for at least 30 minutes or until set.
  6. Peel off the baking paper and break the chocolate bark into pieces.



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