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There’s something magical about holiday baking that doesn’t actually require any baking at all. This Pistachio Cranberry Bark is my go-to when I want something festive, impressive-looking, but honestly… a little lazy. It’s the kind of recipe that makes people think you spent hours in the kitchen, when really, you just melted some chocolate and sprinkled on some gorgeous toppings. The combination of rich, dark chocolate, salty pistachios, and tart cranberries is just perfect — it hits every single note. You get that satisfying snap when you break it, the beautiful red and green colors that look so cheerful, and a flavor that’s both sophisticated and incredibly simple. It’s a fantastic homemade gift, a lovely addition to a cookie platter, or just a secret stash for yourself for when you need a sweet moment. Honestly, once you see how easy it is, you’ll want to make it all season long.

Recipe Overview

Why You’ll Love This Pistachio Cranberry Bark

It’s deceptively simple. You only need a few ingredients and about 15 minutes of active time. The oven isn’t even involved, which is a huge win during a busy holiday season.
The flavor and texture are a perfect symphony. You get the deep, bittersweet notes from the dark chocolate, a buttery crunch from the pistachios, and a delightful chewy tang from the dried cranberries. It’s a party in your mouth, honestly.
It’s incredibly versatile and giftable. Package this bark in a cute cellophane bag or a festive tin, and you’ve got a heartfelt, homemade present that anyone would adore. It also keeps well, so you can make it ahead of time.
It’s just so pretty. The vibrant red and green against the dark chocolate background looks like a piece of edible art. It instantly elevates any dessert table and is guaranteed to get compliments.

Ingredients & Tools

450 g high-quality dark chocolate (around 60-70% cocoa), chopped, or high-quality dark chocolate chips
100 g shelled, unsalted pistachios, roughly chopped
75 g dried cranberries
1/2 tsp flaky sea salt (like Maldon), plus more for finishing
1/4 tsp vanilla extract (optional, but lovely)

Tools: A medium-sized baking sheet, parchment paper, a double boiler (or a heatproof bowl set over a pot of simmering water), a spatula

The quality of your chocolate really is the star here, so don’t skimp. A good bar of dark chocolate will melt smoothly and have a much richer flavor than compound chocolate or candy melts. As for the pistachios, buying them already shelled is a genuine time-saver, trust me.

Nutrition (per serving)

Calories: 180 kcal
Protein: 3 g
Fat: 11 g
Carbohydrates: 18 g
Fiber: 3 g

Serves: 12 | Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 1 hour 15 mins (includes setting)

Before You Start: Tips & Ingredient Notes

Chocolate Choice is Key. I really recommend using a chocolate bar that you enjoy eating on its own. Chocolate chips often contain stabilizers that can make them harder to melt smoothly. A bar around 60-70% cocoa gives you a great balance of sweetness and depth without being overly bitter.
Don’t Skip the Sea Salt. That little sprinkle of flaky salt at the end isn’t just for show. It enhances the chocolate’s flavor and cuts through the richness, making each bite even more interesting. It’s the secret weapon, honestly.
Prepare Your Pan First. Have your baking sheet lined with parchment paper and your toppings measured and ready to go before you even start melting the chocolate. Chocolate sets quickly once it’s off the heat, so you need to work efficiently to get that beautiful, rustic topping distribution.
Embrace Imperfections. This is a rustic, homemade treat. Don’t stress about spreading the chocolate into a perfect rectangle or distributing the toppings with surgical precision. The random, chunky look is part of its charm!

How to Make Pistachio Cranberry Bark

Step 1: First, get your workstation ready. Line your baking sheet with a large piece of parchment paper. You want the paper to come up the sides a bit to make cleanup easier. Now, measure out your pistachios and cranberries. Give the pistachios a rough chop—you want a mix of bigger pieces and smaller crumbs for great texture. Set them aside in separate little bowls so they’re ready for their grand entrance.

Step 2: Time to melt the chocolate. If you have a double boiler, use it. If not, no worries—just place a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl isn’t touching the water. Add your chopped chocolate to the bowl. Stir it frequently and gently with a spatula as it melts. The trick is to keep the heat low and slow; rushing it with high heat is the number one way to get seized, grainy chocolate. You’ll notice it go from solid, to shimmery, to a beautifully smooth and glossy liquid.

Step 3: Once the chocolate is completely smooth and melted, take the bowl off the heat. If you’re using the vanilla extract, stir it in now. This is also the time to mix in that half teaspoon of flaky sea salt. Stir it all together—the salt will dissolve into the chocolate, creating a lovely base flavor that makes the final sprinkle on top even more impactful.

Step 4: Carefully pour the melted chocolate onto your prepared parchment-lined baking sheet. Use your spatula to spread it out into a relatively even layer, about a quarter of an inch thick. It doesn’t need to be a perfect shape—rustic is beautiful here. Work relatively quickly, as the chocolate will start to set as it cools.

Step 5: Now for the fun part: the toppings! Immediately after spreading the chocolate, generously and evenly scatter the chopped pistachios and dried cranberries all over the surface. Use your fingers to press them down gently into the soft chocolate so they adhere well. Don’t be shy—you want a good coverage of those gorgeous red and green bits.

Step 6: For the final flourish, take a small pinch of that extra flaky sea salt and sprinkle it lightly over the entire bark. This little bit of salt on the surface will give you those delightful salty bursts that contrast so wonderfully with the sweet and tart flavors.

Step 7: Now, the hardest part: waiting. Transfer the entire baking sheet to a cool, dry place and let the bark set completely. This usually takes about an hour at room temperature, but you can pop it in the fridge for 15-20 minutes if you’re in a hurry. You’ll know it’s ready when the surface is firm to the touch and has lost its sheen.

Step 8: Once the bark is fully set, it’s time to break it. Lift the entire slab off the parchment paper. Hold it over a clean surface or a large cutting board, and use your hands to break it into rustic, irregular pieces. You can also use a knife to score and break it into neater pieces if you prefer, but I love the organic, craggy look of hand-broken bark.

Serving Suggestions

Complementary Dishes

A Cheeseboard — The rich, salty, and sweet notes of the bark pair wonderfully with a sharp, aged cheddar or a creamy brie. It adds a sophisticated sweet element to your spread.
After-Dinner Coffee Service — Place a few pieces in a small bowl next to the coffee pot. A bite of this bark with a sip of black coffee is a truly decadent and satisfying way to end a meal.

Drinks

A Glass of Tawny Port — The nutty, caramel notes of a good tawny port mirror the flavors in the pistachios and chocolate, creating a beautifully harmonious pairing that feels incredibly festive.
Peppermint Tea — The cool, refreshing flavor of peppermint tea is a fantastic palate cleanser that makes each bite of the bark taste fresh and new again.

Something Sweet

Vanilla Bean Ice Cream — Crumble a piece of this bark over a bowl of high-quality vanilla ice cream. You get warm, melty chocolate, cold ice cream, and crunchy nuts all in one spoonful—it’s divine.
Orange & Cardamom Biscotti — The citrus and spice from the biscotti complement the cranberry and chocolate flavors beautifully, and both are perfect for dipping.

Top Mistakes to Avoid

Mistake: Getting water in your melting chocolate. Even a single drop of water can cause the chocolate to “seize,” turning it from smooth and glossy to a thick, grainy mess. Always ensure your bowls, spoons, and hands are completely dry.
Mistake: Using stale or low-quality nuts. Pistachios can go rancid if they’ve been in the pantry for too long. Give them a quick smell before using—they should smell nutty and fresh, not musty. Their flavor is crucial here.
Mistake: Adding toppings after the chocolate has started to set. If you wait too long, the nuts and cranberries won’t stick and will just fall off when you break the bark. You have a small window right after spreading the chocolate to get them on there.
Mistake Storing it incorrectly. Don’t just leave it in a loose container. Bark picks up odors from the fridge and can develop a whitish “bloom” if it goes through temperature changes. An airtight container in a cool, dark place is best.

Expert Tips

Tip: Toast your pistachios for a deeper flavor. Spread them on a dry skillet over medium heat for 3-5 minutes, shaking the pan often, until they become fragrant. Let them cool completely before chopping and using. This simple step adds a whole new layer of nutty complexity.
Tip: Add a hint of orange. For a classic flavor combination, add the zest of one small orange to the melted chocolate along with the vanilla. The bright citrus notes cut through the richness and pair magically with both the cranberry and chocolate.
Tip: Create layers for a showstopper. Melt some white chocolate separately. Spread half the dark chocolate, let it set for a minute, then drizzle with white chocolate and swirl with a knife. Add your toppings and let it set. You get a beautiful marbled effect.
Tip: Use a pizza cutter for clean breaks. If you prefer more uniform, neat pieces over rustic shards, let the bark set completely and then use a large pizza cutter to score and slice it into perfect squares or rectangles.

FAQs

Can I use milk or white chocolate instead?
Absolutely! Milk chocolate will give you a sweeter, creamier bark, while white chocolate offers a lovely contrast to the tart cranberries. Just be aware that white chocolate is more sensitive to heat and can burn more easily, so melt it even more gently than dark chocolate. The same basic method applies, so feel free to get creative with your chocolate base.

How far in advance can I make this?
This bark is a fantastic make-ahead treat. Stored properly in an airtight container in a cool, dry place, it will keep beautifully for up to two weeks. I wouldn’t recommend the fridge unless your kitchen is very warm, as condensation can affect the texture and appearance. It’s perfect for getting a head start on your holiday baking or gifting.

My chocolate got lumpy and grainy. What happened?
Ah, that sounds like seized chocolate. This happens when moisture—even steam from the pot—gets into the chocolate. Unfortunately, it’s very difficult to fix. Your best bet is to start over with completely dry equipment. To save it in a pinch, you can try stirring in a tiny amount of neutral oil (like vegetable or coconut) off the heat, which can sometimes bring it back to a spreadable consistency, but the texture won’t be perfect.

Can I add other toppings?
Please do! This recipe is a wonderful canvas. Try other nuts like almonds or pecans, different dried fruits like chopped apricots or cherries, or even a sprinkle of espresso powder for a mocha twist. Coconut flakes, pretzel pieces, or a drizzle of caramel would also be delicious. Just keep the total quantity of add-ins roughly the same so the chocolate can still hold everything together.

Why did my bark get a white, chalky film on it?
That white film is called “bloom.” It’s completely safe to eat and is just the cocoa butter separating and rising to the surface, usually due to a temperature change (like moving it from a cold fridge to a warm room). It doesn’t affect the taste, only the appearance. To prevent it, try to let the bark set and store it at a consistent, cool room temperature.

Pistachio Cranberry Bark

Cost Level $$

Category Healthy Christmas Desserts

Difficulty Medium

Cuisine Dessert, global

Servings 12

Total Time 75 minutes

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Make easy, festive Pistachio Cranberry Bark with just 4 ingredients! This no-bake holiday treat is perfect for gifting. Get the simple recipe now.

Ingredients

For the bark:

450 g high-quality dark chocolate (around 60-70% cocoa, chopped, or high-quality dark chocolate chips)
100 g shelled, unsalted pistachios (roughly chopped)
75 g dried cranberries
1/2 tsp flaky sea salt (like Maldon, plus more for finishing)
1/4 tsp vanilla extract (optional, but lovely)

Instructions

01
First, get your workstation ready. Line your baking sheet with a large piece of parchment paper. You want the paper to come up the sides a bit to make cleanup easier. Now, measure out your pistachios and cranberries. Give the pistachios a rough chop—you want a mix of bigger pieces and smaller crumbs for great texture. Set them aside in separate little bowls so they're ready for their grand entrance.
02
Time to melt the chocolate. If you have a double boiler, use it. If not, no worries—just place a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl isn't touching the water. Add your chopped chocolate to the bowl. Stir it frequently and gently with a spatula as it melts. The trick is to keep the heat low and slow; rushing it with high heat is the number one way to get seized, grainy chocolate. You’ll notice it go from solid, to shimmery, to a beautifully smooth and glossy liquid.
03
Once the chocolate is completely smooth and melted, take the bowl off the heat. If you're using the vanilla extract, stir it in now. This is also the time to mix in that half teaspoon of flaky sea salt. Stir it all together—the salt will dissolve into the chocolate, creating a lovely base flavor that makes the final sprinkle on top even more impactful.
04
Carefully pour the melted chocolate onto your prepared parchment-lined baking sheet. Use your spatula to spread it out into a relatively even layer, about a quarter of an inch thick. It doesn't need to be a perfect shape—rustic is beautiful here. Work relatively quickly, as the chocolate will start to set as it cools.
05
Now for the fun part: the toppings! Immediately after spreading the chocolate, generously and evenly scatter the chopped pistachios and dried cranberries all over the surface. Use your fingers to press them down gently into the soft chocolate so they adhere well. Don't be shy—you want a good coverage of those gorgeous red and green bits.
06
For the final flourish, take a small pinch of that extra flaky sea salt and sprinkle it lightly over the entire bark. This little bit of salt on the surface will give you those delightful salty bursts that contrast so wonderfully with the sweet and tart flavors.
07
Now, the hardest part: waiting. Transfer the entire baking sheet to a cool, dry place and let the bark set completely. This usually takes about an hour at room temperature, but you can pop it in the fridge for 15-20 minutes if you're in a hurry. You'll know it's ready when the surface is firm to the touch and has lost its sheen.
08
Once the bark is fully set, it's time to break it. Lift the entire slab off the parchment paper. Hold it over a clean surface or a large cutting board, and use your hands to break it into rustic, irregular pieces. You can also use a knife to score and break it into neater pieces if you prefer, but I love the organic, craggy look of hand-broken bark.