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Ginger, Cranberry & Pistachio Dark Chocolate Bark

This Ginger, Cranberry & Pistachio Dark Chocolate Bark recipe could not be simpler and is also very adaptable depending on your friends’ palates or what you have on hand.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 30 pieces of bark
Calories 280kcal
Author Abbey Sharp


  • 500 g 70-85% dark chocolate finely chopped
  • 100 g white chocolate finely chopped
  • 6 ginger snap cookies broken into small pieces
  • 1/3 cup naturally sweetened cranberries
  • 1/4 cup pistachios
  • 3 pieces candied ginger finely minced


  • Preheat oven to 250 F.
  • Cut a COOKINA Cuisine Reusable Baking Sheet to slightly hang over the sides of your baking pan.
  • Cut a COOKINA GARD Oven Protector to fit the bottom of your oven to protect it from spills.
  • Place the chopped dark chocolate on the COOKINA Cuisine Reusable Baking Sheet on the baking pan and put in the oven. Put the white chocolate in an oven safe dish and add to the oven. Allow the chocolate to melt slowly, checking every minute to make sure it doesn’t over cook and stirring it gently throughout. This should take no more than 3-4 minutes.
  • Once melted, smooth out the dark chocolate to evenly coat the COOKINA Cuisine Reusable Baking Sheet, then use a fork to drizzle the white chocolate over the dark chocolate.
  • Sprinkle the cookies, cranberries, pistachios and candied ginger around the chocolate until adequately covered. You can gently press down on some of the nuts and cookies to make sure they sink down to the bottom a bit.
  • Transfer to the fridge for an hour, or the freezer for about 15 minutes, or until the chocolate if fully set and cold.
  • When set, peel the chocolate off of the COOKINA Cuisine Reusable Baking Sheet, break into pieces and transfer to gift bags or boxes. Enjoy!


Calories: 280kcal