This salted chocolate cherry pistachio pecan bark transforms simple chocolate into a stunning holiday treat that looks like it came from an expensive candy shop. The combination of dark chocolate, tart cherries, crunchy pistachios, toasted pecans, and a sprinkle of flaky sea salt creates an irresistible flavor experience perfect for gift-giving or keeping all to yourself.
SERVES: 4 | PREP: 15 MIN | COOK: 5 MIN | TOTAL: 2 HR 20 MIN (includes setting time)
Ingredients
Chocolate Base
| Ingredient | Amount |
|---|---|
| Dark chocolate chips (60-70% cacao) | 2 cups |
| Coconut oil | 1 tablespoon |
Toppings
| Ingredient | Amount |
|---|---|
| Dried tart cherries, chopped | ½ cup |
| Raw pistachios, shelled and chopped | ⅓ cup |
| Pecan halves, roughly chopped | ⅓ cup |
| Flaky sea salt | ½ teaspoon |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Line a large baking sheet with parchment paper or a silicone mat, making sure it lays completely flat.
The flat surface ensures your salted chocolate cherry pistachio pecan bark sets evenly without pooling in corners.
Step 2: Chop your pecans into rough pieces about the size of your pinky nail.
Keeping them slightly larger gives nice texture and makes them visible in the finished bark.
Step 3: Chop pistachios to a similar size as the pecans so everything distributes evenly.
Step 4: Cut your dried cherries into quarters using kitchen scissors or a sharp knife.
Smaller cherry pieces spread better throughout the chocolate and are easier to bite through when the bark is set.
Phase 2: Toasting Nuts (5 minutes)
Step 5: Heat a dry skillet over medium heat for 2 minutes until warm to the touch.
A properly heated pan ensures even toasting without burning.
Step 6: Add chopped pecans to the dry skillet and toast for 3-4 minutes, stirring constantly.
Watch for them to turn one shade darker and smell nutty—this deepens their flavor significantly.
Step 7: Remove pecans immediately to a plate and let cool for 5 minutes.
Hot nuts can melt your chocolate base, so cooling is essential for this salted chocolate cherry pistachio pecan bark recipe.
Phase 3: Melting Chocolate (5 minutes)
Step 8: Place 2 cups dark chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl.
The coconut oil helps create a smoother, more spreadable chocolate that sets with a beautiful sheen.
Step 9: Microwave on 50% power for 1 minute, then stir thoroughly.
Never use full power—chocolate burns easily and becomes grainy and unusable.
Step 10: Continue microwaving in 20-second intervals at 50% power, stirring between each interval, until 90% melted.
You’ll still see a few small chunks—this is perfect. The residual heat will melt them as you stir.
Step 11: Stir vigorously for 1 minute until completely smooth and glossy.
This step tempers the chocolate slightly, giving you that satisfying snap when you break the finished bark.
Phase 4: Assembly (5 minutes)
Step 12: Pour melted chocolate onto your prepared baking sheet immediately.
Working quickly prevents the chocolate from starting to set in the bowl.
Step 13: Use an offset spatula to spread chocolate into a rectangle about ¼ inch thick.
Thinner bark breaks more easily; thicker bark is harder to bite through—¼ inch is the sweet spot.
Step 14: Immediately sprinkle chopped cherries evenly across the chocolate surface.
Don’t wait—chocolate begins setting within 30 seconds at room temperature.
Step 15: Scatter toasted pecans and pistachios over the cherries, pressing them gently into the chocolate with your palm.
Pressing ensures they stick rather than falling off when you break the bark later.
Step 16: Sprinkle ½ teaspoon flaky sea salt evenly across the entire surface from about 12 inches above.
The height helps distribute salt crystals evenly rather than creating salty clumps.
Phase 5: Setting (2 hours)
Step 17: Transfer the baking sheet to your refrigerator and chill for 2 hours until completely firm.
Room temperature setting takes 4-6 hours if you prefer, but refrigeration is faster and more reliable.
Step 18: Once set, lift the parchment paper and place the bark on a cutting board.
Step 19: Use a large, sharp knife to cut the salted chocolate cherry pistachio pecan bark into irregular pieces by pressing straight down.
Don’t saw back and forth—clean downward pressure creates those beautiful jagged edges that make bark so appealing.
Step 20: Store pieces in an airtight container with parchment paper between layers.
Chef’s Notes
Temperature matters. Keep your workspace cool (below 70°F) when making this salted chocolate cherry pistachio pecan bark. Warm kitchens cause chocolate to bloom with white streaks.
Toast makes the difference. Raw pecans taste flat compared to toasted ones. The 3-4 minute toasting step transforms their flavor completely.
Cherry placement strategy. Distribute cherries evenly but leave some chocolate showing through. Too many cherries make the bark difficult to break cleanly.
Salt selection counts. Flaky sea salt like Maldon dissolves slowly on your tongue, while table salt tastes harsh. This ½ teaspoon finishing touch elevates the entire recipe.
Nutrition Per Serving
Calories: 385 | Protein: 6g | Carbs: 38g | Fat: 26g | Fiber: 5g | Sugar: 28g
Variations to Try
White Chocolate Version: Replace dark chocolate with white chocolate chips and add dried cranberries instead of cherries. The sweeter profile pairs beautifully with the salty pistachios, similar to how we layer flavors in easy snowman bark.
Espresso Bark: Add 1 tablespoon instant espresso powder to your melted chocolate. The coffee notes complement the cherries and create a sophisticated adult treat.
Tropical Twist: Swap cherries for chopped dried mango and pecans for macadamia nuts. Keep the pistachios for color contrast.
Berry Medley: Use a mix of dried blueberries, cranberries, and cherries for a multi-berry bark. This combination works especially well during summer months, and you can explore more fruity bark ideas with frozen Greek yogurt bark with raspberries and pistachios.
Storage & Reheating
Room Temperature: Store salted chocolate cherry pistachio pecan bark in an airtight container for up to 1 week in cool conditions (below 70°F).
Refrigerated Storage: Keep in the fridge for up to 3 weeks in an airtight container with parchment paper between layers. Let sit at room temperature for 5 minutes before serving for best texture.
Freezer Storage: Freeze pieces in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 3 months. No thawing needed—eat straight from frozen for a cool treat.
Gifting: Package in clear cellophane bags tied with ribbon. The bark stays fresh for 2 weeks at room temperature when properly sealed.
Troubleshooting Common Problems
Problem: Chocolate turned grainy and seized up
Solution: You likely got water in your chocolate or overheated it. Start over with fresh chocolate and make sure all utensils are completely dry. Use 50% power in the microwave and stir between intervals.
Problem: Toppings won’t stick to the chocolate
Solution: You waited too long before adding toppings. Chocolate sets quickly. Pour, spread, and top within 2 minutes of melting. If chocolate has already set, gently warm it with a hair dryer for 10 seconds.
Problem: White streaks appeared on my bark (bloom)
Solution: This happens when chocolate experiences temperature changes. While it looks odd, it’s completely safe to eat. Prevent it by storing bark at consistent temperatures and avoiding humidity.
Problem: Bark is too thick and hard to bite through
Solution: Your chocolate layer exceeded ¼ inch. Next time, spread it thinner using an offset spatula. For this batch, let pieces sit at room temperature for 10 minutes before eating.
Problem: Pieces are too uniform and don’t look rustic
Solution: Don’t use a ruler or cookie cutter. After chilling, break the bark with your hands for irregular pieces, or use a knife with confident downward pressure rather than careful sawing motions.
Equipment Essentials
- Large baking sheet (at least 13×18 inches)
- Parchment paper or silicone baking mat
- Microwave-safe bowl (glass or ceramic)
- Offset spatula or rubber spatula
- Sharp chef’s knife
- Cutting board
- Dry skillet for toasting
- Measuring cups and spoons
- Kitchen scissors (for cutting cherries)
Shopping List
Baking Aisle
- Dark chocolate chips (2 cups)
- Coconut oil (1 tablespoon)
Dried Fruit Section
- Dried tart cherries (½ cup)
Nuts Aisle
- Raw shelled pistachios (⅓ cup)
- Pecan halves (⅓ cup)
Spice Aisle
- Flaky sea salt (½ teaspoon)
Success Secrets
1. Quality chocolate matters most. Invest in good dark chocolate with 60-70% cacao. Cheap chocolate chips contain additives that prevent smooth melting and create waxy texture.
2. Work in a cool kitchen. Temperature above 72°F causes chocolate to set too slowly and lose its snap. Turn on the air conditioning or work early in the morning.
3. Don’t skip the coconut oil. That single tablespoon creates a smoother, glossier chocolate that spreads easier and tastes less waxy than chocolate alone.
4. Press toppings firmly. Gently pressing nuts and cherries into the chocolate with your palm ensures they become embedded rather than sitting on top where they’ll fall off.
5. Break, don’t cut. For the most authentic look, break your chilled salted chocolate cherry pistachio pecan bark with your hands into irregular pieces rather than cutting perfect squares. The rustic, jagged edges make it look artisanal and expensive.
