This homemade Chocolate Bark makes a gorgeous dessert with its marbled swirl of semisweet and white chocolate, studded with pistachios and tangy cranberries. A quick chill sets the layers into a crisp, craveable treat. Just break into rustic shards for a stunning finish to any meal or a gift-worthy sweet.
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Ingredients for Chocolate Bark
For the chocolate base
- Semisweet chocolate chips – Go for good quality here; it’s the star of the show.
- White chocolate chips – These add a creamy contrast and a touch of sweetness.
For the toppings
- Dried cranberries – Finely chopped for a burst of tartness in every bite.
- Pistachios – Roughly chopped for a little crunch and a pop of color.
- Unsweetened shredded coconut – Adds a subtle tropical vibe without overpowering the other flavors.
- Flaky sea salt – A pinch of this elevates everything and balances the sweetness perfectly.
Cook Time for Holiday Chocolate Bark
I love how this beautiful dessert comes together with almost no effort. It’s the perfect no bake dessert for when you need something impressive but don’t want to turn on the oven.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus 1 hour chilling)
For more simple and sweet ideas that require zero baking, I often turn to my collection of healthy no bake desserts.
How to Make Cranberry Pistachio Bark
Step 1: Prepare Your Pan
Line a large baking sheet with parchment paper, ensuring it covers the entire surface evenly, and set it aside.
Step 2: Melt the Chocolate
Place the semisweet chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval with a rubber spatula, until the chocolate is fully melted and smooth, about 1-2 minutes total.
Step 3: Create the Base Layer
Pour the melted semisweet chocolate onto the prepared baking sheet and spread it evenly using a spatula, creating a uniform layer approximately 1/4 inch thick.
Step 4: Add the Second Chocolate
Repeat the melting process with the white chocolate chips in a separate microwave-safe bowl. Drizzle the melted white chocolate in random patterns over the semisweet chocolate layer using a spoon.
Step 5: Swirl and Decorate
Use a butter knife or toothpick to gently swirl the two chocolates together, creating a marbled effect across the surface.
Sprinkle the finely chopped dried cranberries, roughly chopped pistachios, unsweetened shredded coconut, and flaky sea salt evenly over the chocolate layer, pressing lightly to ensure they adhere.
Step 6: Chill and Break
Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the chocolate is completely set and firm to the touch.
Once set, break the chocolate bark into irregular pieces by hand or with a knife. Serve immediately or store in an airtight container.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this chocolate bark recipe even more special. Here are my favorite ways to customize this treat to your taste!
- Flavor Swap: Not a fan of cranberries? Try dried cherries or chopped apricots instead for a different tart-sweet balance in your chewy dried fruit and nut bark.
- Diet Tweak: For a lower-sugar version, use sugar-free chocolate chips and unsweetened dried fruit. It’s just as delicious! Explore more high protein desserts for healthier options.
- Texture Fix: If you love extra crunch, toast your nuts and coconut lightly before sprinkling them over the chocolate. It adds incredible depth of flavor.
- Storage Tip: Keep your bark in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze it—it holds up beautifully! If you love pistachios as much as I do, you’ll enjoy my pistachio overnight oats for another easy treat.
Chocolate Bark
Ingredients
- 12 ounces semisweet chocolate chips
- 10 ounces white chocolate chips
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup unsalted pistachios, roughly chopped
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon flaky sea salt
Equipment
- microwave
- baking sheet
- spatula
Method
- Line a large baking sheet with parchment paper and set aside.
- Place the semisweet chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until completely melted and smooth, about 1-2 minutes total.
- Spread the melted semisweet chocolate evenly onto the prepared baking sheet using a spatula, creating a layer about 1/4 inch thick.
- Repeat the melting process with the white chocolate chips in a separate bowl. Drizzle the melted white chocolate over the semisweet chocolate layer using a spoon.
- Use a butter knife or toothpick to gently swirl the two chocolates together to create a marbled effect.
- Sprinkle the dried cranberries, pistachios, shredded coconut, and flaky sea salt evenly over the chocolate.
- Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the chocolate is completely set and firm.
- Once set, break the chocolate bark into uneven pieces by hand or with a knife. Serve immediately or store in an airtight container.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this gorgeous chocolate bark is certainly a treat, I love that many of its ingredients offer some wonderful nutritional perks too. It’s always nice when something so delicious can also bring a little goodness to the table.
Dark chocolate, especially the good quality semisweet variety we use here, contains antioxidants and flavonoids that are great for heart health. The dried cranberries add a boost of vitamin C and fiber, while pistachios contribute protein and healthy fats. That sprinkle of flaky sea salt isn’t just for taste—it also helps balance electrolytes.
For those watching their sugar intake, you’ll be happy to know this easy chocolate bark can easily be adapted. I often make a lower-sugar version for my aunt using sugar-free chocolate chips and less sweet dried fruits. If you’re looking for more treats that balance health and indulgence, check out my healthy baking recipes collection.
| Ingredient | Health Benefit |
|---|---|
| Dark Chocolate | Antioxidants & heart-healthy flavonoids |
| Pistachios | Protein & healthy fats |
| Cranberries | Vitamin C & fiber |
| Coconut | Medium-chain triglycerides |
According to chocolate bark recipe collection from BBC Good Food, the versatility of bark allows for countless healthy adaptations while maintaining that satisfying crunch we all love.
A Lighter Version of Holiday Chocolate Bark
I know many of you are looking for ways to enjoy sweets without overindulging, and this cranberry pistachio bark adapts beautifully to lighter preferences. Over the years, I’ve developed some simple swaps that maintain the festive spirit while cutting back on sugar and fat.
For a lower-sugar version, try using sugar-free chocolate chips—they’ve come a long way in taste and texture. You can also reduce the amount of sweetened dried fruit and increase the nuts for more protein and healthy fats. Toasting the coconut and nuts first adds so much depth of flavor that you won’t miss the extra sweetness.
If you’re making this for a special occasion but want to keep things light, consider my healthy Valentine’s Day desserts for more inspiration. Another favorite trick of mine is using darker chocolate varieties—they often contain less sugar while providing richer flavor. My dark chocolate bar recipe explores some wonderful options that work perfectly in this bark.
Thoughtful Tips for Special Diets
I’ve learned through years of cooking for loved ones with different dietary needs that a few simple adjustments can make all the difference. Whether you’re sugar conscious or following a specific eating plan, this chocolate bark can be your friend too.
For my diabetic friends and family, I often make this with sugar-free chocolate chips and sweeten it naturally with a touch of stevia in the white chocolate layer. Using nuts and unsweetened coconut as the primary toppings creates a delicious low glycemic treat that won’t spike blood sugar levels. Portion control is key too—breaking the bark into smaller pieces helps with glycemic control while still satisfying that sweet craving.
If you’re avoiding dairy, there are wonderful dairy-free white chocolate options available now. For gluten-free needs, just ensure your chocolate and toppings are certified gluten-free—most naturally are, but it’s always good to check labels. Remember, the beauty of this no bake dessert is how easily it adapts to whatever dietary path you’re following.
How to Serve Chocolate Bark
I’ll never forget the first time I served this holiday chocolate bark at our family Christmas gathering. My grandmother, who usually stuck to her traditional fruitcake, reached for a second piece with that twinkle in her eye that said she’d found a new favorite. Now it’s become our tradition to make several batches throughout the holiday season.
This versatile treat shines in so many settings beyond dessert. I love serving crispy coconut chocolate candy pieces with afternoon coffee or tea—they make ordinary moments feel special. For parties, arrange the broken shards on a beautiful platter alongside other finger sweets. The marbled appearance makes it look far more sophisticated than the effort required.
Pair your chocolate bark with a bright pistachio smoothie for a balanced snack, or include it in your Christmas breakfast spread for a touch of sweetness amidst the savory dishes. However you serve it, this chewy dried fruit and nut bark always brings smiles and requests for the recipe.
Mistakes to Avoid
Over the years, I’ve made every possible mistake with chocolate bark—and learned valuable lessons from each one. Nothing makes me sadder than seeing beautiful ingredients turn into a disappointing treat, so let me share what I’ve discovered the hard way.
The most common mistake is overheating the chocolate. I remember one Christmas Eve when I rushed melting my chocolate and ended up with a grainy, separated mess. Always melt your chocolate slowly using a double boiler or microwave in short bursts, stirring frequently. For professional techniques, I often refer to Ina Garten’s chocolate bark technique which demonstrates perfect temperature control.
Another error is adding wet toppings that make the chocolate seize. Fresh fruit might seem tempting, but the moisture creates those unappetizing white streaks. Stick to thoroughly dried fruits and toasted nuts. Also, don’t forget to line your baking sheet properly—I’ve had many batches stick despite my confidence that “this time will be different.”
Lastly, rushing the setting process leads to broken pieces and messy presentation. I learned this hosting my first cookie exchange where I tried to speed-chill the bark. Patience truly is a virtue here—let it set naturally in the refrigerator for that perfect snap. For more foolproof dessert ideas, check out my collection of healthy no bake desserts that avoid common kitchen mishaps.
How to Store Chocolate Bark
My grandmother used to keep her chocolate bark in an old cookie tin lined with wax paper—the same one she’d bring out every Sunday when we visited. That familiar click of the lid opening still takes me back to those sweet afternoons surrounded by family laughter.
Proper storage keeps your chocolate bark fresh and delicious for weeks. I always use an airtight container with parchment between layers to prevent sticking. Keep it in a cool, dark place away from heat sources—my pantry works perfectly. During hot months, refrigeration is your friend, though bring it to room temperature before serving for the best texture.
You can freeze chocolate bark too! Wrap individual portions tightly in plastic wrap then place in freezer bags. It keeps beautifully for up to three months. For more storage ideas and make-ahead treats, explore my pistachio overnight oats recipe which also benefits from advance preparation. If you’re looking for other high-protein options that store well, my high-protein desserts collection has plenty of inspiration.
Try This Chocolate Bark Yourself
I’ll never forget the first time my daughter made this chocolate bark entirely by herself—her proud smile as she presented the slightly uneven but beautifully creative creation reminded me why I love sharing recipes that welcome everyone into the kitchen.
This easy chocolate bark truly becomes yours when you make it your own. Don’t be afraid to experiment with different combinations that speak to your taste memories and current cravings. The process itself becomes a moment of mindfulness—melting, sprinkling, waiting—that I find surprisingly therapeutic during busy seasons.
Whether you’re making it for holiday gifting, a special treat, or just because Wednesday afternoon needed some sparkle, this versatile dessert awaits your personal touch. For more kitchen adventures, try my cherry lemon bars for bright citrus flavors or my cottage cheese strawberry mousse for a protein-packed option. If you enjoyed the pistachio element, my Dubai pistachio chocolate bar offers another delicious variation worth exploring.
Frequently Asked Questions
What is chocolate bark?
Chocolate bark is a simple confection made by melting chocolate and topping it with various ingredients like nuts, dried fruits, or candies before it hardens. The name comes from its irregular, tree bark-like appearance when broken into pieces. It’s one of the easiest homemade candy recipes that requires no special equipment or baking skills.
Why is some chocolate called bark?
The name “bark” refers to the rustic, irregular appearance of the finished chocolate once it’s broken into pieces—much like the texture of tree bark. Unlike molded chocolates with smooth edges, bark celebrates the natural, broken shape that creates unique patterns and textures in every batch. This no bake cranberry pistachio chocolate slab especially captures that organic, rustic quality.
What type of chocolate to use for bark?
You can use virtually any type of chocolate for bark, but I recommend quality chocolate chips or baking bars for best results. Semi-sweet or dark chocolate provides a nice balance to sweet toppings, while white chocolate creates beautiful contrast. For more chocolate options, check out my Dubai chocolate bar recipe that explores different varieties.
What is the difference between chocolate and chocolate bark?
The main difference is that chocolate bark incorporates additional ingredients mixed into or sprinkled on top of the melted chocolate before it sets. While plain chocolate is homogeneous, bark is a composite treat that combines chocolate with textures and flavors from nuts, fruits, spices, or other additions. This holiday white and dark chocolate dessert perfectly illustrates how bark transforms simple chocolate into something special.
More Irresistible No-Bake Treats
If you loved making this simple chocolate bark, you’ll adore these other effortless desserts that require no oven time.
Snickers Salad Protein Bowl – A playful twist on dessert that combines sweet and savory with protein-packed goodness.
Chocolate Peanut Butter Banana Smoothie – tastes like dessert but works perfectly as breakfast or post-workout fuel.
Healthy Thanksgiving Desserts Collection – festive treats that bring joy without compromise during the holidays.
Valentine’s Day Desserts – sweet creations that celebrate love with healthier ingredients and beautiful presentation.
