Dark Chocolate Holiday Bark

Eat Healthy

Give the gift of good health this holiday season with this recipe for Dark Chocolate Holiday Bark. 

A proven powerful source of antioxidants, dark chocolate has been shown to help protect against heart disease by lowering blood pressure and improving cholesterol levels. 

This flavorful treat also helps you feel happier, thanks to its ability to stimulate the production of endorphins and serotonin, mood-boosting chemicals that bring about the feeling of pleasure while reducing depression. 

Green pistachios and bright-red cranberries not only make this bark festively colorful – they also add extra vitamins, minerals, fiber and antioxidants. Crystalized ginger, with its zing of heat, and refreshing orange zest round out the mix. 

When gifting, break bark into shards and place in small boxes between layers of parchment or wax paper. Or, pack pieces in plastic bags and tie the top with a ribbon. 


Dark Chocolate Holiday Bark

Recipe adapted from Whole Foods

Serves 16


1 pound dark chocolate, chopped

3/4 cup cocoa-flavored puffed rice cereal

Zest of 1 large orange, removed in long strips with a citrus zester

2/3 cup pistachios, shelled and chopped

2/3 cup dried cranberries, chopped

1/2 cup crystalized ginger, chopped


1. Line a baking sheet with parchment paper.

2. In the top of a double boiler, melt chocolate over simmering water, stirring frequently. Remove from heat and stir in puffed rice.

3. Pour mixture onto parchment paper and spread with a rubber spatula until it is about 1/3-inch thick. Sprinkle with zest first, then with pistachios, cranberries and ginger.

4. Lift the pan an inch off the table and drop it once or twice to settle toppings into chocolate. Allow to cool slightly, then refrigerate until chocolate has hardened, about 1 hour.

5. Break the bark into chunks and store in the refrigerator.


Nutritional information per serving:

Calories: 200; Carbohydrates: 21g; Protein: 4g; Total Fat: 15g; Saturated Fat: 8g; Dietary Fiber: 5g; Sodium: 10mg



Published on: December 9, 2016