Milk chocolate bark topped with dried cherries, roasted pistachios, and a touch of sea salt. Simple, delicious, and perfect for holiday gifting!
Happy Monday, Friends! We are officially one month away from…..dare I say….Christmas Eve! Where does time go!? I’m sure some you are way ahead of me and already have your Christmas tree up, your Christmas baking started, your Christmas shopping halfway done. I’m giving myself until after Thanksgiving……which is suddenly only a few short days! Like I said – where does time go!?
My goal for the Christmas season? To keep things simple. It’s actually something I’ve been working on in all areas of my life (maybe even to a fault!)….but with all that Christmas entails, it seems to me that simplicity is the only option.
My other goal? To involve my girls in as much of it as I can! Not only do they love being a part of things, but doing things together is really what the Christmas season is all about. It’s easy to lose track of, in the midst of holiday craziness, but I’m committed to making it happen. (Hold me to it!!)
One of the best ways I know of to get the girls involved in Christmas prep? Baking with them! Of course, I use the term “baking” loosely…..because many of my favorite holiday recipes are actually no-bake. No-bake is quicker, better for gifting, easier for kids to help with, and just plain simpler. Exactly what I need!!
And probably what you need, too. Because let’s be honest….who has the time for baking a hundred and one batches of cookies? Especially when you can make this delicious bark in 5 minutes flat. Yep – that’s right – 5 minutes! Just melt, pour, spread, and sprinkle…..and the kids can help with all of it! Easy peasy and delicious! The BEST kind of holiday treat!
Salted Chocolate Cherry Pistachio Bark
- 16 oz. milk chocolate I used Candiquik
- 1/4 c. dried cherries
- 1/4 c. roasted salted pistachios
- 1/2 tsp. sea salt
Melt chocolate in a small saucepan or small bowl in the microwave.
Line baking sheet with wax paper; pour chocolate onto pan and spread to desired thickness.
Sprinkle with dried cherries and pistachios.
Top with sea salt.
Cool until chocolate has hardened.
Break into irregular pieces.