Dark Chocolate Bark with Candied Orange Peel, Pistachios and Dried Cranberries
This no-bake chocolate bark is the perfect Thanksgiving dessert because it’s fast, no-bake, and incorporates warm fall colors. Candied orange peel and dried cranberries lend a sweet/tart flavor, and chopped pistachios give this dark chocolate bark a wonderful crunch.
Servings Prep Time
6-8 servings 15minutes
Cook Time
30minutes
Servings Prep Time
6-8 servings 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Lightly coat an 8-inch pan with unflavored cooking spray. Line with parchment paper or tin foil, leaving a small overhang. If using tinfoil, lightly coat with more unflavored cooking spray.
  2. Pour melted chocolate into pan and spread evenly
  3. Sprinkle with candied orange peel, pistachios, cranberries, and sea salt
  4. Chill in the refrigerator until set, at least 30 minutes. Peel off of the tinfoil or parchment and break into squares.
Recipe Notes

How to melt chocolate:
You could use a double boiler, but I always prefer the microwave. Here’s my technique:

1. Roughly chop the chocolate and put it in a microwave safe bowl
2. Microwave for one minute, stirring half way.
3. Microwave at 10-15 second intervals, stirring in between, until the chocolate is melted.