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Pistachio, Dried Cranberry, and Toasted Coconut Bark

  • prep: 15 mins
    total time: 1 hour 15 mins
  • yield: Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars




  • 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

Cook's Note

Bark can be refrigerated for up to 3 days.


  1. Step 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.

Martha Stewart Living, December 2010



Reviews (1)

  • 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!