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Top down photo of chocolate bark broken into chunks on a white backdrop.
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5 from 1 vote

Easy Pistachio Chocolate Bark

A quick and easy chocolate bark recipe for chocolate lovers! At a baseline, all you need is chocolate chips and pistachios, but you can add more toppings to your heart's delight!
Prep Time10 minutes
Total Time10 minutes
Course: Desserts & Treats
Cuisine: American
Servings: 20 pieces
Calories: 90kcal
Author: Julia

Equipment

Ingredients

Optional Additions:

  • ¼ cup crispy rice cereal
  • 2 Tbsp dried cranberries
  • ¼ cup raw cashews
  • Flakey sea salt

Instructions

  • Link a large rimmed baking sheet with a long sheet of parchment paper.
  • If desired, pulse the pistachios in a food processor until they are roughly chopped. You can also carefully chop them using a sharp knife on a cutting board, or leave them whole.
    Food processor with chopped pistachios.
  • Transfer the chocolate chips to a microwave-safe bowl.
    Chocolate chips in a red mixing bowl, ready to be microwaved.
  • Microwave for 30-second intervals, stirring well in between each interval, until the chocolate chips are 90% of the way melted. This takes 4 (30-second) intervals for me.
    Melted chocolate in a red mixing bowl with a golden spoon.
  • Avoid over-cooking and burning the chocolate. Note: if you're familiar with using a double boiler, feel free to use this technique using a small saucepan instead of microwaving the chocolate.
  • Pour the melted chocolate on the prepared baking sheet.
    Melted chocolate on a sheet of parchment paper on a baking sheet with a rubber spatula, about to be spread.
  • Sprinkle the chopped pistachios over the melted chocolate. Gently press the pistachios into the melted chocolate.
    Melted chocolate spread on a cookie sheet with chopped pistachios on top.
  • If you'd like, you can make two different types of chocolate bark using various toppings.
  • Transfer the sheet pan to your refrigerator (if you have room) and refrigerate until the chocolate has completely set up, about 15 to 20 minutes. Break the chocolate into smaller hunks. Enjoy, or give as edible gifts!
    Chocolate bark broken up on a baking sheet into smaller chunks.
  • If you don't have room in your refrigerator, leave the pistachio bark on the counter. It will solidify, but will take about 2 hours.

Notes

*You can also use 60% dark chocolate chips, white chocolate chips, vegan chocolate chips, sugar-free chocolate chips, semisweet chocolate chips, etc. Chocolate bars work too. You will need 12 ounces total and for the best result, chop the bars into small chunks before melting them.
**shelled pistachios are pistachios that have the shell removed. You want to be sure you buy just the nut without the shell so you aren’t spending a great deal of time removing the shells.
Store chocolate bark in a zip lock bag or airtight container in the refrigerator for up to 2 months or in the freezer for up to 4 months.

Nutrition

Serving: 1chunk (of 20) | Calories: 90kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Fiber: 1g | Sugar: 10g