Cranberry-Pistachio Bark

• portions: 10 servings
• temps total: 1 hour 15 minutes

Ingrédients

2 cups 60%-70% cacao dark chocolate chips (about 12 oz.)

1/4 cup chopped pistachios

1/2 cup sweetened dried cranberries

1/4 cup lightly salted toasted coconut chips (such as Dang)

Flaky sea salt (optional)

Instructions

Line a baking sheet with parchment paper; set aside.

Fill a medium saucepan with water to a depth of 1 to 2 inches. Bring to a simmer over medium. Carefully place a slightly smaller heatproof bowl on top of saucepan (the bowl should nestle comfortably in pan without touching water). Place chocolate in bowl; cook, stirring often, until melted, 4 to 5 minutes. Remove bowl from heat. (Alternatively, microwave chocolate in a microwavable bowl on HIGH for 1 minute. Stir, then continue microwaving in 30-second intervals, stirring after each interval, until fully melted, about 1 minute, 30 seconds.)

Pour melted chocolate onto prepared baking sheet. Using an offset spatula, spread chocolate into a roughly 1/8-inch-thick rectangle (about 10 x 13 inches).

Sprinkle chocolate evenly with pistachios, cranberries, and coconut; if desired, sprinkle with flaky sea salt.

Chill bark, uncovered, in refrigerator until set, about 1 hour. Break into pieces. Store bark in an airtight container in refrigerator up to 1 week.