2 cups dark chocolate chips 73% cacao
⅓ cup pistachios (mine were unsalted)
⅓ cup dried cranberries
½ teaspoon coarse sea salt
(I used almost 1 teaspoon, as I like salt a lot)- In a small saucepan over very low heat, melt chocolate
- Pour chocolate into a parchment paper
lined 8x8 pyrex baking dish
- Sprinkle pistachios and cranberries over chocolate
- Using a metal spatula, spread the mixture evenly back and forth to around ½ inch thickness
- Sprinkle salt over bark
- Allow to sit out until set, 1-2 hours
- Cut into 16 squares and serve
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