Last week when I bought pistachios for this recipe I had a handful leftover. I rarely have pistachios on hand as they’re usually so expensive. It felt like a special treat. I contemplated what I wanted to do with them and settled on something sweet. Wanting to highlight the pistachio’s flavor and beautiful color, chocolate bark seemed perfect. And it was. Sometimes the simplest things are the best things. Think about some of the most comforting foods. Chocolate chip cookies. Chicken noodle soup. Baked potatoes. Mac & cheese. None of them are elaborate or flamboyant. I sometimes think its their simplicity that makes us love them so.
What is your most beloved simple food?
This recipe calls for optional coconut oil. The coconut oil helps to create a smooth chocolate that hardens quickly in the fridge. If you don’t have it, don’t worry about it (I know that stuff is pricey too).
Taste: So simple yet incredible. The smooth white chocolate, nutty pistachios, and pinch of salt work so well together.
Texture: Crunchy, luscious, snappy.
Appearance: You can’t beat the green pistachios on the creamy white chocolate.
Pros: Easy and perfect for the holidays. Add some dried cherries for color and extra sweetness.
Would I make this again? Yes.
White Chocolate Pistachio Bark
Note: To toast pistachios spread them evenly on a baking sheet and bake at 325 degrees F for 5-10 minutes, until fragrant.
- 12 ounces high-quality white chocolate, finely chopped
- 1 teaspoon extra virgin coconut oil (optional)
- pinch sea salt
- 1 cup pistachio nuts, shelled and toasted (see note)
In a microwave safe bowl combine chopped white chocolate and coconut oil, if using. Microwave on high in 30 second bursts, stirring between bursts, until melted and smooth.
Line a baking sheet with parchment paper or a silicone baking mat. Spread melted chocolate into a rectangle on sheet, smoothing with a spatula. Sprinkle chocolate with salt and nuts.
Refrigerate 30 minutes to one hour (depending on if you used coconut oil), until firm. Break into large pieces.