Pistachio Raspberry And Coconut Bark Food
PISTACHIO, PINK PEPPERCORN, AND CURRANT BARK
This stunning chocolate bark has a festive Christmas feel, thanks to colorful red and green toppings. You can top this bark with almost anything of course, but the red and green combinations truly make it feel like Christmas! Two variations are listed below the recipe.
Provided by Diana Moutsopoulos
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 57m
Yield 8
Number Of Ingredients 4
Steps:
- Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
- Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
- Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 2.1 mg, Fat 14.7 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 13.8 mg, Sugar 21.6 g
PISTACHIO, RASPBERRY, AND COCONUT BARK
This stunning chocolate bark has a festive Christmas feel, thanks to colorful red and green toppings. You can top this bark with almost anything of course, but the red and green combinations truly make it feel like Christmas! Two variations are listed below the recipe.
Provided by Diana Moutsopoulos
Categories Chocolate Bark
Time 57m
Yield 8
Number Of Ingredients 4
Steps:
- Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
- Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pistachios, dried raspberries, and coconut chips quickly over chocolate before it sets.
- Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 26.2 g, Cholesterol 2.1 mg, Fat 15.9 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 19.8 mg, Sugar 20.3 g
PISTACHIO, DRIED CRANBERRY, AND TOASTED COCONUT BARK
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith your own favorite flavors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Number Of Ingredients 5
Steps:
- Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
PISTACHIO CRANBERRY ALMOND BUTTER BARK
Make and share this Pistachio Cranberry Almond Butter Bark recipe from Food.com.
Provided by Alyssia Mind Over
Categories Nuts
Time 10m
Yield 1 Tray
Number Of Ingredients 7
Steps:
- Melt coconut oil and almond butter in a saucepan over low heat.
- Mix in maple syrup, vanilla and salt.
- Transfer mixture to the fridge for 10 minutes to firm up.
- Transfer mixture to a pan lined with parchment and sprayed. Spread in an even layer.
- Sprinkle on toppings.
- Transfer to the refrigerator for 1 hour, until set.
- Break into pieces and enjoy!
Nutrition Facts : Calories 1689.5, Fat 154.3, SaturatedFat 63.6, Cholesterol 244, Sodium 1296.1, Carbohydrate 68.2, Fiber 13.3, Sugar 43.6, Protein 25.5
PISTACHIO CRANBERRY BARK
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. -Susan Wacek, Pleasanton, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
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