No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pistachio, Dried Cranberry, and Toasted Coconut Bark

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Pistachio, Dried Cranberry, and Toasted Coconut Bark

Source: Martha Stewart Living, December 2010


  • 1 pound white chocolate
  • 1/4 cup salted pistachios
  • 1/4 cup dried cranberries
  • 1/4 cup toasted large unsweetened coconut flakes
  • Basic Bark or Bark Bars


  1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Cook's Note

Bark can be refrigerated for up to 3 days.

Reviews (1)

  • Saralynn35 12 Dec, 2011

    I love this for the holidays! Colorful, easy to make and tasty too!! I used pistachios from Orandi Ranch! Handcrafted with Himalayan Pink Salt, so tasty and good for you too! Visit them online at Happy holidays!

Related Topics