I love making different and unique bark recipes. They are easy, use simple ingredients and allow you to create a flavour combination that appeals to a variety of tastes. This recipe for Cranberry Pistachio and Cashew Bark is a perfect holiday dessert or sweet treat to keep on hand when guests drop by. Wrap it in beautiful cellophane and ribbon and it also doubles as a hostess gift. Change up the toppings and you can transform this recipe into your own special creation.
Cranberry Pistachio and Cashew Bark
Ingredients:
1 bag Wilton Light Cocoa Candy Melts
3/4 cup chopped salted pistachios
3/4 cup dried cranberries
1 cup chopped salted cashews
Line a cookie sheet with parchment paper (or a silpat). Place bag of wilton candy melts in a microwave safe dish (I used a Pyrex measuring cup) and heat on 50% power for 1.5 mins, stir, then microwave at 50% power for 1 min or until fully melted and smooth upon stirring. Pour melted chocolate onto cookie sheet and spread out with an offset spatula until evenly distributed. (Note: your bark can be as thick or thin as you would like just depends on how thin you spread the chocolate). Sprinkle pistachios over melted chocolate, then cranberries and finally cashews. Once all toppings have been added press down with your flat hand to ensure the pieces are stuck in the chocolate. Place in the fridge for 30 minutes or until set. Take out, break into pieces and serve immediately, or place in an airtight container in the fridge for up to one week.
- 1 bag Wilton Light Cocoa Candy Melts
- 3/4 cup chopped salted pistachios
- 3/4 cup dried cranberries
- 1 cup chopped salted cashews
-
Line a cookie sheet with parchment paper (or a silpat).
-
Place bag of wilton candy melts in a microwave safe dish (I used a Pyrex measuring cup) and heat on 50% power for 1.5 mins, stir, then microwave at 50% power for 1 min or until fully melted and smooth upon stirring.
-
Pour melted chocolate onto cookie sheet and spread out with an offset spatula until evenly distributed.
-
(Note: your bark can be as thick or thin as you would like just depends on how thin you spread the chocolate).
-
Sprinkle pistachios over melted chocolate, then cranberries and finally cashews.
-
Once all toppings have been added press down with your flat hand to ensure the pieces are stuck in the chocolate.
-
Place in the fridge for 30 minutes or until set.
-
Take out, break into pieces and serve immediately, or place in an airtight container in the fridge for up to one week.
A few of our favourite Holiday desserts:
Lime Shortbread with Cream Cheese Glaze
Mini Nutella Cheesecake with Oreo Crust
Cranberry Fudge Mini Cheesecakes
This looks delish and relatively healthy. Found it from a xmas cookie roundup post. Looking thru your 45 Christmas cookie post now. Great images/site. – Anna
Anna Powell recently posted..Veggie Bullet Review – Is it Worth It ?
Thank you Anna!
Hi Kerrie,
Thanks for putting it together. I really enjoy bark recipes. They’re easy to make and delicious.
Donna recently posted in… Best Blender Under 100 Dollar
yes! me too – so easy and great to have on hand for company