Pomegranate Pistachio Chocolate Bark Recipe

Introduction

Pomegranate Pistachio Chocolate Bark is a delightful treat that combines rich dark and creamy white chocolate with the fresh crunch of pistachios and the bright pop of pomegranate seeds. This easy-to-make dessert is perfect for snacking or gifting during the holidays.

Ingredients

• 10 oz good quality dark chocolate*
• 10 oz good quality white chocolate*
• 1/2 cup pomegranate arils
• 1/2 cup finely chopped pistachios

*For both chocolates, melting wafers like @ghirardelli are recommended for a smooth finish. Avoid using chocolate chips. If unavailable, chop a chocolate bar into small pieces.

Instructions

1. Step 1: Line a quarter sheet pan with parchment paper to prepare for the chocolate.
2. Step 2: Divide the dark and white chocolate into two microwave-safe bowls. Microwave each for 30 seconds, stir well, then continue microwaving in 20-second intervals, stirring after each, until the chocolate is fully melted. Alternatively, melt using a double boiler.
3. Step 3: Pour most of the melted dark chocolate onto the lined sheet pan, reserving a few spoonfuls. Spread the dark chocolate evenly to the edges.
4. Step 4: Pour the melted white chocolate over the dark chocolate layer. Then, drizzle the reserved dark chocolate on top to create contrast.
5. Step 5: Use a toothpick to gently swirl the chocolates together, creating a marble effect.
6. Step 6: Immediately sprinkle the pomegranate arils and chopped pistachios evenly over the chocolate surface.
7. Step 7: Refrigerate the bark until completely set, about 20–30 minutes.
8. Step 8: Once firm, break the bark into smaller shards using your hands or a knife.

Tips & Variations

• Use high-quality melting wafers or chopped bars for a glossy finish and crisp snap.
• Try adding a sprinkle of sea salt for a sweet-salty twist.
• Swap pistachios for almonds or walnuts if preferred.
• For extra flavor, lightly toast the pistachios before chopping.

Storage

Store the chocolate bark in an airtight container in the refrigerator to keep it fresh and crisp for up to two weeks. If it softens at room temperature, simply chill again before serving. Avoid storing in warm areas to prevent melting or bloom.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of melting wafers?

Regular chocolate chips are not recommended as they contain stabilizers that prevent smooth melting and glossy finish. For best results, use melting wafers or chop a good quality chocolate bar.

How long will the chocolate bark last once made?

When stored properly in the refrigerator, the bark will stay fresh for about two weeks. Keep it in an airtight container to avoid moisture and odors.

Pomegranate Pistachio Chocolate Bark Recipe

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★★★★★

5 from 135 reviews

This Pomegranate Pistachio Chocolate Bark is a delightful no-bake treat featuring rich dark and creamy white chocolate swirled together and topped with juicy pomegranate arils and crunchy chopped pistachios. The combination of flavors and textures makes it an irresistible snack or gift idea that’s easy to prepare and perfect for any occasion.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings (depending on shard size) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Chocolate

• 10 oz good quality dark chocolate (preferably melting wafers or finely chopped bar)
• 10 oz good quality white chocolate (preferably melting wafers or finely chopped bar)

Toppings

• 1/2 cup pomegranate arils
• 1/2 cup finely chopped pistachios

Instructions

1. Prepare Pan: Line a quarter sheet pan with parchment paper to ensure the chocolate doesn’t stick and makes for easy removal once set.
2. Melt Chocolate: Place dark and white chocolate separately in two microwave-safe bowls. Microwave each for 30 seconds, then stir. Continue microwaving in 20-second bursts, stirring well after each interval until fully melted. Alternatively, use a double boiler for melting.
3. Spread Dark Chocolate: Pour most of the melted dark chocolate onto the lined sheet pan, reserving a few spoonfuls. Spread the chocolate evenly to the edges of the parchment paper.
4. Add White Chocolate: Pour the melted white chocolate over the spread dark chocolate layer.
5. Create Swirls: Drizzle the remaining reserved dark chocolate on top of the white chocolate, then use a toothpick to drag through the layers creating beautiful swirled patterns.
6. Add Toppings: Immediately sprinkle the pomegranate arils and chopped pistachios evenly over the top to allow them to stick before the chocolate sets.
7. Set and Break: Refrigerate the chocolate bark until completely set, about 30-45 minutes. Once firm, break it into shards using your hands or a knife.
8. Storage: Keep the chocolate bark stored in the refrigerator to maintain freshness and texture.

Notes

• Use high-quality chocolate for the best snap and shine; melting wafers are ideal but chopped bars work as well.
• Do not use standard chocolate chips as they won’t melt smoothly or give the desired texture.
• The swirling effect is best created by dripping and dragging a toothpick through the layers immediately after combining.
• Store the chocolate bark refrigerated to prevent melting and to keep the toppings fresh.
• Feel free to customize toppings with other nuts or dried fruits if desired.

Keywords: chocolate bark, dark chocolate, white chocolate, pomegranate, pistachios, no bake dessert, easy recipe, holiday treats