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Chocolate Bark with Pistachios & Dried Cherries

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour
  about 4 dozen pieces
With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift.

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.
RECIPE INGREDIENTS
3/4 cup  roasted, shelled pistachios (3 ounces), coarsely chopped
3/4 cup  dried cherries or dried cranberries
1 teaspoon  freshly grated orange zest
24 ounces  bittersweet chocolate, finely chopped, divided
Chocolate Bark with Pistachios & Dried Cherries Recipe at Cooking.com
DIRECTIONS
Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles). Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.


Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts). Stir often with a rubber spatula so it melts evenly.


Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.


Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.


Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Nutrition Facts per Serving
Yield:   about 4 dozen pieces
Calories: 79
Fat, Saturated: 2g
Fiber: 2g
Carbohydrates, Total: 11g
Protein: 1g
% Cal. from Fat: 57%
Fat. Total: 5g
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