Pistachio Chocolate Bark Recipe (2024)

Suggestion to make the bark look and taste better, use an 8-oz bar of high-quality dark chocolate. Break into pieces, place in a glass liquid measuring cup and microwave in 30-second intervals, stirring in-between. Once melted, stir in 1/2 tsp coconut oil (for sheen) then pour onto parchment. You can also add 1/2 tsp of vanilla, almond or other extract to complement the nuts used.

Oh, in these dark days when bad things are happening I want to say thank heavens for the NYT cooking page, where recipes like this light up our life.

I have a funny story about this. I was in Istanbul running errands and passed a sweet shop. I bought a quantity of pistachio brittle and nibbled away at my stash on the bus back to my hotel. I stopped by a carpet shop I knew and while chatting, offered everyone some of my delicious candy. They burst out laughing and when I asked, said that pistachio candy is a gift you give newlyweds because it increases libido.

Tapping the sheet on the counter a couple of times after sprinkling the nuts helps to ensure there are no loose pieces that won't stick (because they aren't touching the chocolate). For extra visual flare and more texture, also melt a handful of white chocolate chips/wafers and drizzle in ribbons over the dark chocolate spread before adding the pistachios.

I have not made this recipe but for similar treats have used either Lindt Excellence 70% dark chocolate bars or ordered online from King Arthur, Guittard Bittersweet Onyx Chocolate Wafers which are 72% cocoa.

Hi Anne, these wafers are coin-sized chocolate discs, usually available in a bulk store, that melt easily. You may also find them on Amazon under chocolate melting wafers.

This is brilliant. I halved the recipe using some leftover semi-sweet chocolate chips that I heated in the microwave. I added a little Maldon Sea Salt on the top. Spectacular with practically no effort.

I don't think the recipe is calling for chocolate wafers as in cookie wafers. I think it means pieces of wafers of pure chocolate. You could use a bar of your favorite chocolate broken into pieces so it melts.

Another good source for chocolate disks is Blommer Chocolate Factory in Chicago. Their retail store moved to Wisconsin, but they ship any sized order. Email them for small orders. https://www.chocolatewholesalestore.com/shop/retail-blommer-10-lb-bars/6

Very easy basic recipe, quick & delicious, & I made it straight away (am home with mild case of Covid & major case of boredom.). David Tanis always delivers. Of course, you can google a jillion variations in terms of add-ins, based upon how elegant or eclectic you want to go. I always like chopped candied ginger or orange peel, along with nuts. I recently discovered TJ's Dried Sweetened Orange Slices & 2 or 3 slices, diced, takes this to the next level. Also, chocolate bark makes a great gift.

This looks delicious! I'm looking around at different baking chocolate, and was wondering if I could use 66% Semi-Sweet Choc. Wafers. Thanks!

What size sheet pan?

What size sheet pan?

Had leftover chocolate fondue and used it to make the bark...wasn't as brittle but still very tasty!

What are chocolate wafers??

Made this last night for a dinner party and WOW! I love to cook, but am a terrible baker, so dessert course is always a struggle for me. This is my new saving grace. I made it exactly per the recipe instructions last night, Parked it in the garage overnight to chill, and this morning I had a gorgeous and delicious dessert for my party. Thank you, thank you from the non-bakers of the world!

OMG! So good and sooo easy, My friends and I could not stop eating this, I had a bunch of left over chocolate in the frig which I just re-melted in the double boiler , put it on a sheet pan and topped with pistachio pieces. I am not a big choco fan but..... YUM!

Sometimes when I make dark or milk chocolate bark, the finished product has a faint white cast...what do I need to do differently to avoid this? Many thanks in advance NYT comment section (you all make every recipe better).

What size rimmed cookie sheet? Or approximately how large do you spread the chocolate?

Milk chocolate and toasted unsweetened coconut!

I make chocolate barks by first lining a tart pan with parchment paper. I lay bars of dark chocolate in the pan, covering as much surface area as possible. Then, using the defrost setting on the microwave, I melt the chocolate, checking for melting every minute or so. Once melted, the other ingredients are sprinkled on. A dark chocolate bark looks quite elegant in a white ceramic tart pan. This method allows you to avoid using two pans to melt chocolate on the stove.

This is wonderful!! Thank you for the delicious and easy recipe.

so delish... no time to run to trader joe's for the pistachio's and of course local grocery didn't have them so i got an overly expensive blend of cashews, pistachios and almonds thanks to planters. pricey but so delish!!! made the mistake of not crushing them enough the first time but the second was perfect. everyone is begging for more

This is similar to what we called Tiger Bark. There are many variations from nuts to crushed peppermint etc.

Oh, in these dark days when bad things are happening I want to say thank heavens for the NYT cooking page, where recipes like this light up our life.

Camandri, a side note: Amen re your shout-out to David Tanis & his uber-approachable & delightful recipes & meal combo ideas over the years.