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Ghirardelli Holiday Bark 4 Ways: Orange Pistachio Bark

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"Melted dark chocolate with orange zest is poured over a parchment-lined baking sheet, sprinkled with pistachios and strips of orange peel, then chilled until firm."
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servings 191
Original recipe yields 12 servings


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  1. Line a baking sheet with parchment paper. Set aside.
  2. Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
  3. Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth. Stir in orange zest.
  4. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with pistachios and orange peel strips.
  5. Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.


Nutrition Facts

Per Serving: 191 calories; 14.2 17.5 3 0 34 Full nutrition

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