Pistachio, Pretzel & Cherry Chocolate Bark

Name: Pistachio, Pretzel & Cherry Chocolate Bark Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 36
Ingredients: Mix the dry ingredients in a plastic bag or in a bowl. Set aside.; 120 gram(s) Wonderful Pistachios Roasted & Salted Shelled; Pistachios (about 1/4 cup)fs; 0.5 cup Dried cherries (tart montmorency); 12 pretzels Splits pretzels�break into pieces 1 inch long (I used the broken pieces in the bottom of the bag).; 571 gram(s) GHIRARDELLI chocolate premium baking chips 60% cacao bittersweet chocolate � divided into 400 grams and 171 grams.; 1 tbsp Vanilla extract �divided into 2 tsp and 1 tsp; 12 tsp Coconut Sugar�divided into 8 tsp and 4 tsp; Take the larger amounts of chocolate baking chips and melt them in the microwave. See notes. Remove & add vanilla 2 tsp. Stir. Add 8 tsp sugar. Stir. Turn out onto parchment paper on cookie sheet. Spread chocolate with spatula. Spread nut mix out over it evenly. Gently press it into chocolate.; Take remaining chocolate and put into same bowl. Microwave for 30 seconds. Stir well. The hot melted pieces will melt the unmelted ones. Add 1 tsp vanilla and 3 tsp sugar. Stir well. Drizzle over the surface and spread out. It will almost cover the whole nut layer.; Put into icebox for for 30 to 45 minutes to harden. Afterward cut into small pieces about 1� x 1 1/2�. It will keep in an airtight container for about two weeks.

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 36

Ingredients

Mix the dry ingredients in a plastic bag or in a bowl. Set aside. 120 gram(s) Wonderful Pistachios Roasted & Salted Shelled Pistachios (about 1/4 cup)fs 0.5 cup Dried cherries (tart montmorency) 12 pretzels Splits pretzels�break into pieces 1 inch long (I used the broken pieces in the bottom of the bag). 571 gram(s) GHIRARDELLI chocolate premium baking chips 60% cacao bittersweet chocolate � divided into 400 grams and 171 grams. 1 tbsp Vanilla extract �divided into 2 tsp and 1 tsp12 tsp Coconut Sugar�divided into 8 tsp and 4 tsp Take the larger amounts of chocolate baking chips and melt them in the microwave. See notes. Remove & add vanilla 2 tsp. Stir. Add 8 tsp sugar. Stir. Turn out onto parchment paper on cookie sheet. Spread chocolate with spatula. Spread nut mix out over it evenly. Gently press it into chocolate. Take remaining chocolate and put into same bowl. Microwave for 30 seconds. Stir well. The hot melted pieces will melt the unmelted ones. Add 1 tsp vanilla and 3 tsp sugar. Stir well. Drizzle over the surface and spread out. It will almost cover the whole nut layer. Put into icebox for for 30 to 45 minutes to harden. Afterward, cut into small pieces about 1� x 1 1/2�. It will keep in an airtight container for about two weeks.

Directions

Take chocolate and put into microwave safe bowl. Microwave for 30 seconds. Stir well. The first or larger amount may need a second 30 second cooking. The hot melted pieces will melt the unmelted ones. Stir after each heating. Bowl will be HOT! Don�t over cook the chocolate.

Serving Size: Makes 36 pieces appropriately 1 inch by 1 1/2 inch.

Number of Servings: 36

Recipe submitted by SparkPeople user REVCORNIE.

Servings Per Recipe: 36

Nutritional Info Amount Per Serving

Calories: 127.9
Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 65.2 mg
Total Carbs: 15.1 g
Dietary Fiber: 1.6 g
Protein: 2.1 g

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