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Ingredients
| semisweet baking chocolate squares: 1 lb (coarsely chopped) |
| white chocolate: 8 oz (coarsely chopped) |
| pistachios: 1 1/2 cups (toasted) |
| dried cherries (chopped): 1 1/2 cups |
Pistachio and Tart Cherry Chocolate Bark
Credit: Food.com
User rating:
-
Prep Time
70 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
- Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
- Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
- On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
- Spoon dollops of white chocolate onto semisweet-chocolate mixture.
- With tip of knife, swirl chocolates together for marbled look.
- Sprinkle with remaining pistachios and cherries.
- Refrigerate bark 1 hour or until firm.
- Break bark into pieces.
- Store in tightly sealed container in refrigerator up to 1 month.
- Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.