Print
Cranberry Pistachio and Cashew Bark

Cranberry Pistachio and Cashew Bark

A delicious twist on a holiday class, this Cranberry Pistachio and Cashew Bark is the perfect blend of sweet and salty.
Course Dessert
Author Family Food and Travel

Ingredients

  • 1 bag Wilton Light Cocoa Candy Melts
  • 3/4 cup chopped salted pistachios
  • 3/4 cup dried cranberries
  • 1 cup chopped salted cashews

Instructions

  1. Line a cookie sheet with parchment paper (or a silpat).
  2. 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.
  3. Pour melted chocolate onto cookie sheet and spread out with an offset spatula until evenly distributed.
  4. (Note: your bark can be as thick or thin as you would like just depends on how thin you spread the chocolate).
  5. Sprinkle pistachios over melted chocolate, then cranberries and finally cashews.
  6. Once all toppings have been added press down with your flat hand to ensure the pieces are stuck in the chocolate.
  7. Place in the fridge for 30 minutes or until set.
  8. Take out, break into pieces and serve immediately, or place in an airtight container in the fridge for up to one week.