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Cherry Pistachio Almond Bark Recipe


Cherry Pistachio Bark is a delicious treat that is easy to make at the last minute; it’s perfect to break into pieces and add to a cookie tray or to take to an office party. This festive treat has only 3 ingredients: white chocolate, shelled pistachios, and dried cherries. Although it’s great to serve over the Christmas holidays, there is no reason that it shouldn’t be served throughout the year. Cherry Pistachio Bark can be made in minimal hands-on time – 10-15 minutes – and keeps for at least a month or two when stored in an airtight container.
””
For a change, dried cranberries, blueberries, or other dried berries can be substituted for the dried cherries, as well as other varieties of nuts. Pecans, almonds, walnuts, and hazelnuts are even better in this bark when toasted in the oven for a few minutes; toasting brings out their flavor. For chocolate lovers, chocolate flavored almond bark is available, and can be used in place of the white chocolate. To make it really special, substitute highest-quality chocolate instead of the almond bark variety.

48 Servings

36 ounces white chocolate, or almond bark
2 cups shelled pistachio nuts
2 cups dried cherries
  1. Spray an 11 x 7" jellyroll pan with non-stick spray; set aside.

  2. Melt the white chocolate in the microwave in 1 minute increments, stirring until melted.

  3. Stir in the pistachio nuts and dried cherries.

  4. Spread out evenly onto the prepared jellyroll pan.

  5. Let sit in a cool place until set

  6. Break into irregular pieces to serve.

Amount Per Serving
Calories 161 Calories from Fat 82
Percent Total Calories From: Fat 51% Protein 6% Carb. 43%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 1 mg
Sodium 19 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 1% Vitamin C 1% Calcium 0% Iron 3%



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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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