Earlier this month I partnered with GIANT Food Stores on a sponsored post to share their nutritionists’ Handpicked Item for November: pomegranates! So when I wrote that post, they had sent me allll these delicious pomegranate recipes to check out and I am currently obsessed with this fruit. For that post, I chose to share the Pomegranate Salsa Recipe, which is delicious and fresh and flavorful.
But I also made a bunch of the other recipes and this Pomegranate Pistachio Bark recipe is one of my favorites! I couldn’t keep it to myself, so I’m sharing it with you here. I actually just made a second batch to share with my family for Thanksgiving and everyone loved it!
Pomegranate Pistachio Bark is so easy to make. It literally only takes a few minutes to whip it up. You do need to allow some time for the chocolate to cool and firm up. I’ve been giving an hour or two of time on the counter at room temperature, and then popping the tray into the freezer to finish the job.
My daughter helped me make this batch on Thanksgiving morning. You can definitely make it more ahead of time than that, but if you only have a few hours to put together an impressive dessert, finger food, or even a gift for your favorite chocoholic, this will fit the bill!
Pomegranate Pistachio Bark Recipe
- 8 oz. semi-sweet or dark chocolate (whatever you prefer - I used semi-sweet)
- 1/2 cup white chocolate chips
- 1/4 cup POM fresh pomegranate arils
- 1/4 cup salted pistachios, chopped
Prepare a baking sheet by covering it with a piece of parchment paper. Set aside.
Use a double boiler to melt the chocolate. Pour it onto the parchment lined baking sheet and use a spatula to spread it into an even layer.
Melt the white chocolate chips in a small dish in the microwave in 30 second increments until smooth when stirred. Drop dollops of the melted white chocolate onto the the dark chocolate.
Use a toothpick or sharp knife to swirl the white chocolate into the dark chocolate.
Sprinkle the chopped pistachios over the chocolate. Do the same with the pomegranate arils.
Gently press them into the chocolate so they stick.
Allow to harden by leaving chocolate out at room temperature for a few hours. You can speed it along by placing the whole sheet into the freezer.
Crack the bark into pieces and serve.
This recipe is a keeper not only because it’s so simple to make but also because it’s so festive! The color combination of the dark chocolate with the red pomegranate arils and the green pistachios is perfect for the holidays. Plus…chocolate! It’s delicious!