12 Days of Christmas Cookies
Salted Chocolate Cherry Pistachio Pecan Bark blends sweet, salty, crunchy and tart into one irresistible holiday treat. This holiday bark truly has it all.
“Bark” might be an odd name for a dessert, but whatever you call it, this bark makes a wonderfully thoughtful gift for home cooks and a delightful addition to any holiday dessert spread alongside cookies and other sweets.
It pairs especially well with snowball cookies and pistachio-cherry cookies, or serve it on its own as a lighter holiday indulgence.
This bark layers salty roasted pistachios, toasted pecans, tart dried cherries, sweet golden raisins and silky dark chocolate, finished with flaky fleur de sel for texture and contrast.
A few flakes of fleur de sel elevate the flavor and make the bark truly addictive.
I considered gifting most of it, but in the end kept the batch at home. Chocolate and sea salt are a weakness—especially when you invest in high-quality chocolate and large crystals of fleur de sel. The payoff is worth the splurge.
Rather than tempering chocolate by hand, this recipe uses a quick microwave method that’s fast and reliable when you’re pressed for time during the holidays.
My husband and I devoured the whole batch, no gifts given—no regrets. This Salted Chocolate Cherry Pistachio Pecan Holiday Bark is the second offering in the 12 Days of Christmas Cookies. Don’t miss yesterday’s cherry pecan cookies for more holiday inspiration.
If you try this recipe and enjoy it, please leave a star rating and share your experience in the comments. I love hearing how your batch turned out!
Salted Chocolate Cherry Pistachio Pecan Bark
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Ingredients
- 1 pound dark chocolate at least 65%, finely chopped
- ¼ cup salted roasted pistachios
- 2 tablespoons toasted unsalted pecans*, roughly chopped
- ¼ cup golden raisins
- 2 tablespoons dried tart cherries
- several pinches Maldon Fleur de Sel
Instructions
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Line a rimmed baking sheet with parchment paper and secure it so it won’t shift while you pour the chocolate.
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Place about one-quarter of the chopped chocolate in a medium heatproof bowl. Microwave on high in 20-second intervals, stirring between each, until the chocolate is mostly melted.
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Stir in another quarter of the chopped chocolate and microwave again until almost melted. Repeat with the remaining chocolate, stirring until the mixture is smooth and lump-free.
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Pour the melted chocolate onto the prepared parchment and spread it to about 1/4 inch thickness with an offset spatula. Immediately scatter the pistachios, pecans, raisins and cherries evenly across the surface, aiming for a bit of every topping in each piece. Sprinkle the fleur de sel last so the chocolate cools slightly and the salt stays intact.
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Refrigerate until set, at least one hour. Break or cut into pieces. Package in small bags with ribbons for gifting, or store in the refrigerator or a cool place for snacking.
Notes
*To toast pecans, spread whole pecans on a rimmed baking sheet and bake at 350°F for about 10 minutes, until fragrant and lightly golden. Chopped pecans toast faster.
Store in the refrigerator for longer freshness, or keep in a cool place if preferred.