• 48servings
  • 75minutes
  • 78calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 cup(s) walnuts

  2. 1 pound(s) semisweet or bittersweet chocolate , chopped 1/2 cup(s) pistachios , coarsely chopped 1/4 cup(s) dried cranberries

Instructions Jump to Ingredients ↑

  1. Heat oven to 400ºF. Spread the walnuts on a rimmed baking sheet and roast, tossing once, until fragrant, 6 to 8 minutes. Transfer to a cutting board and coarsely chop.

  2. Meanwhile, line a baking sheet with nonstick foil. Melt chocolate in microwavable bowl on high 2 minutes. Let stand 1 minute, then stir until completely smooth.

  3. Scrape melted chocolate onto the prepared pan and spread into a rectangle (about 14 x 10 in.).

  4. Scatter walnuts, pistachios and cranberries evenly over chocolate. Refrigerate until set, about 1 hour. Break into pieces.

  5. Refrigerate the bark with wax paper between layers for up to 2 weeks.

  6. Line the bottom of a Chinese food takeout container ($5.59 for 50 one-pint boxes;


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