Salted almond and pistachio bark


Bark is one of the easiest things to make. Just ask any tree. All you need is a microwave and a fridge. And some chocolate.

Preparation: 5 minutes
Cooking: 5 minutes plus 2 - 4 hours chilling time

800g good-quality 60% cacao semi-sweet chocolate, chopped
155g roasted unsalted almonds, chopped
155g roasted shelled pistachios, chopped
½ tsp pure vanilla extract
1½ tsp coarse flake sea salt


Line a baking sheet with parchment paper.

Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 60g of the almonds, 60g of the pistachios, and the vanilla and stir well to coat the nuts.

Use a rubber spatula to spread the mixture evenly on the prepared baking sheet.

Sprinkle the salt and the remaining almonds and pistachios over the top.

Cover and refrigerate until the chocolate is set, 2 to 4 hours.

Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces.

The bark can be stored for about 1 week.

Adapted from Joy of Kosher, Fast, Fresh Family Recipes by Jamie Geller, William Morrow, £19.99

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive