Chocolate Bark with Pistachios & Dried Cherries

18 servings 

Nutrition per serving– calories: 108, fat: 6g (saturated: 2g), carbohydrates: 12g, protein: 2g, fiber: 1g, sugar: 9g, sodium: 63mg

Inspired by: EatingWell Test Kitchen 

This makes a great holiday treat, feel free to substitute any dried fruit or nuts or add shredded coconut.  The bark will keep in an airtight container in the refrigerator for up to 2 weeks. Serve in cupcake liners for individual servings, on a tiered tray, or wrap in cellophane bags and give as gifts.

• 1 cup roasted, shelled pistachios, coarsely chopped

• 1 cup dried cherries, or dried cranberries

• 1 teaspoon freshly grated orange zest

• 24 ounces bittersweet chocolate, finely chopped 

• 1 teaspoon coarse sea salt or kosher salt

Line the bottom and sides of a baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.

Melt chocolate in the microwave, until completely melted, stirring at 30-second intervals.  

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even ¼-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips.  Sprinkle with sea salt.  Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.