Pistachio Chocolate Bark

By David Tanis

Updated Jan. 10, 2024

Pistachio Chocolate Bark
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
2 hours 10 minutes
Prep Time
5 minutes
Cook Time
5 minutes, plus 2 hours’ cooling
Rating
4(187)
Comments
Read comments

Not so much a dessert as a little something sweet to nibble on, chocolate bark is easy to make and always popular. This one calls for just two ingredients and a little time for something everyone will talk about. Serve on a platter at the center of a dinner party table, or pack some up for everyone to take home.

Featured in: A Dinner Party So Easy You Don’t Even Need Recipes

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings
  • 8ounces dark chocolate baking wafers 
  • ¼cup chopped roasted, salted pistachios
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

201 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 3 grams protein; 123 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Line a rimmed baking sheet with parchment paper. Place the wafers in a bowl, then set bowl over a pan of rapidly boiling water (or use a double boiler).

  2. Step 2

    Allow chocolate to melt completely, stirring frequently, then pour onto a parchment-lined baking sheet. Spread to a thickness of about ⅛ inch. Sprinkle the surface with chopped pistachios. Leave in a cool place to harden, about 2 hours. To serve, break bark into rough pieces.

Ratings

4 out of 5
187 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Liz W

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.

LM

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.

Botany Boy

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.

Mary

This is a great recipe! It's quick, easy, delicious, and makes a great gift. I don't find that it needs anything added or changed as far as ingredients. I live in a warm desert climate so have had better luck with putting the baking sheet in the refrigerator right away and storing the pieces there, as well.

Fran

Have made this several times to rave reviews. The most recently, I didn’t even chop the nuts, just pressed them into the melted chocolate. It was outstanding.

Fran

Have made this several times to rave reviews. This last time, didn’t even chop the nuts. Just spread them on the melted chocolate. Even better IMHO.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.