Cranberry Pistachio Chocolate Bark

Last Updated November 9, 2026
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Simple, delicious, and endlessly customizable, chocolate bark is a wonderful way to transform leftover chocolate, nuts, and dried fruit into something special. Experiment with your favorite combinations—pistachios, cranberries, toasted coconut, toffee, or a sprinkle of sea salt. The possibilities are endless.

Beautifully wrapped in cellophane bags and tied with a ribbon, these sweet treats also make thoughtful homemade gifts. A little creativity goes a long way!

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Cranberry Pistachio Chocolate Bark

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  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10–12 servings 1x

Ingredients

Units Scale
  • 1 (12-ounce) bag semisweet chocolate chips
  • 1 (12-ounce) bag white chocolate chips
  • 3/4 cup toasted, salted, shelled pistachios
  • 3/4 cup sweetened dried cranberries

Instructions

  1. Melt the semisweet chocolate in a double boiler or microwave until smooth, stirring frequently. If using a microwave, heat in 30-second intervals, stirring between each.
  2. Transfer ¼ cup of the melted chocolate to a small resealable plastic bag. Seal and set aside for drizzling.
  3. Line a baking sheet with parchment paper. Pour the remaining melted chocolate onto the parchment and spread into an even layer with a spatula.
  4. Refrigerate for approximately 30 minutes, or until firm.
  5. Melt the white chocolate using the same method, stirring until smooth and creamy. Allow to cool slightly.
  6. Fold in the dried cranberries and pistachios, reserving ¼ cup of the combined mixture for garnish.
  7. Remove the chilled chocolate from the refrigerator. Pour the white chocolate mixture over the dark chocolate layer, spreading gently and evenly.
  8. Snip a tiny corner from the reserved chocolate bag and drizzle over the surface in a decorative zigzag pattern. If the chocolate has hardened, gently warm the sealed bag before piping.
  9. Sprinkle with the reserved cranberries and pistachios for a beautiful finish.
  10. Refrigerate for another 30 minutes, or until completely set.
  11. Break into irregular pieces and store in an airtight container, layered between sheets of wax paper, in the refrigerator. Serve chilled or allow to come to room temperature for a softer bite.

Notes

Soffia’s Tip: Make it your own with toasted coconut, chopped toffee, candied orange peel, or a sprinkle of flaky sea salt. For a thoughtful homemade gift, tuck pieces into clear cellophane bags and finish with a beautiful ribbon.

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