Easy Pomegranate Pistachio Chocolate Bark From Scratch
This pomegranate pistachio chocolate bark has become my husband and I’s favorite late night snack. It’s got the perfect balance between sweet, salty, and savory. The semi-sweet melted chocolate creates a velvety base to hold pieces of pistachios and pomegranates. I’m sure this recipe will become a new favorite for you also!
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If you’re looking for healthier snack options it doesn’t always have to be celery, carrots, and apple slices. You can also whip up homemade treats made with wholesome ingredients. If you get a sweet tooth at night but want to eliminate the additives and excessive sugars, this recipe will be your new go-to. I highly recommend also whipping up my fall snack mix. It’s delightful especially on movie nights!
Pomegranate Pistachio Chocolate Bark Recipe Inspiration
A few weeks ago as the holiday season started to approach, I began thinking about all the desserts and candies people make. For me, I love a good chunk of fudge but I can’t eat more than a few pieces. So I wanted to create a holiday candy that wasn’t overly sweet. That’s how this recipe was born and if I do say so myself, it’s wonderful!
Why You’ll Love This Recipe
- It’s super easy to make.
- You get sweet, salty, and savory all in one bite.
- It’s the perfect holiday treat without.
- It’s a great snack for anyone with a sweet tooth.
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/3 cup pomegranate seeds
- 1/3 cup shelled pistachios (salted or unsalted)
- pinch of sea salt (about 1/8 tsp)
How to Make Pomegranate Pistachio Chocolate Bark
- Cut up the pomegranate and chop the pistachios into small pieces.
- In a double boiler, melt chocolate chips over low-medium heat, stirring continuously until smooth. (Tip: place a glass or stainless steel bowl over boiling water, ensuring the bottom of the bowl doesn’t touch the water but sits inside the bowl)
- Lightly grease a sheet pan or line it with parchment paper.
- Thinly and evenly spread the melted chocolate on the prepared sheet pan.
- Sprinkle pomegranate seeds and chopped pistachios evenly over the melted chocolate.
- Gently press each piece down into the chocolate.
- Sprinkle the entire mixture with sea salt.
- Place the sheet pan in the fridge for 1 hour.
- After chilling, let the bark sit on the counter for 1-2 minutes.
- Use a spatula to release the edges of the chocolate.
- Break the chocolate into pieces with your hands and enjoy!
Storing Chocolate Park
Store this chocolate bark in an air-tight container in the fridge for up to 5 days. You can also store it in the freezer for 4-5 months.
Possible Variations
- For a dairy-free version simply use a dairy-free chocolate.
- For a nut-free version use pepitas (raw pumpkin seeds) or just use pomogranates.
- If you can’t find pomegranates, use any unsweetened dried fruit.
Recipe FAQ
Can I use the microwave to melt the chocolate?
You can melt chocolate in the microwave but I don’t recommend it. When you melt chocolate on the stovetop via a double broiler it slowly melts and becomes silky. When you use a microwave it’s easy to overheat the chocolate removing it’s silky texture.
How do you break up pomegranate bark?
Use your hand to break pomegranate bark into pieces of your choosing. They don’t have to be the same size or shape.
How long does chocolate bark keep?
Chocolate bark will last in the fridge for up to 5 days or 4-5 months in the freezer.
More From Scratch Dessert Recipes
- Chocolate Chia Pudding Recipe From Scratch
- Cherry Pie Filling Recipe From Scratch (with Fresh Cherries)
- Chocolate Dipped Strawberries From Scratch
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Pomegranate Pistachio Chocolate Bark From Scratch
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/3 cup pomegranate seeds
- 1/3 cup shelled pistachios (roasted and salted work well)
- 1/8 tsp sea salt
Instructions
Prep Toppings
- Slice pomegranate into quarters to get out the seeds. Measure out 1/3 cup and set aside.
- Take pistachios out of shells (if they're not already) and coarsely chop with a knife into small pieces. Measure out 1/3 cup and set aside.
- Line a large sheet pan with parchment paper and set aside.
Melt Chocolate over Double Broiler
- Place a glass or stainless steel heat-safe bowl over a pot of boiling water. Ensuring the bottom of the bowl doesn't touch the water.
- Add chocolate chips to bowl and melt over low-medium heat, stirring continuously until smooth then use hot pads to immediately take bowl off heat. Do not let chocolate burn.
Assemble Chocolate Bark
- Pour melted chocolate on parchment-lined sheet pan right away. Use a spatula to spread it out into a thin, even layer.
- Sprinkle pomegranate seeds and chopped pistachios over the top evenly.
- Gently press fruit and seeds down into the chocolate and sprinkle sea salt over the top.
- Place sheet pan in the fridge for 1 hour or until fully cooled and chocolate is hardened.
- Break chocolate into pieces and enjoy!