Healthy Recipes

Directions

1. Preheat oven

   Preheat the oven to 325°.

2. Line baking sheet

   Line a baking sheet with parchment paper.

3. Spread pistachios and coconut

   Spread the chopped pistachios and the unsweetened coconut in an even layer on the baking sheet.

4. Toast

   Toast 5–8 minutes or until coconut just begins to brown. Remove baking sheet from the oven and let cool.

5. Mix ingredients

   In a mixing bowl, combine pistachios, coconut, puffed rice, and dried cranberries. Reserve about 1/4-cup of the mixture and set aside.

6. Melt chocolate

   Place chopped chocolate and 2 teaspoons of oil in a large heatproof bowl and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.

7. Fold chocolate into pistachio mixture

   Remove the chocolate from heat, and fold in the pistachio mixture.

8. Spread and sprinkle

   Spread mixture evenly on the parchment-lined baking sheet, and sprinkle on the reserved 1/4-cup mixture on the top.

9. Refrigerate

   Refrigerate for about 30 minutes or until the chocolate has completely set.

10. Break and serve

    Break the bark into small pieces and serve.