Pistachio & Marcona Almond Bark

Servings: About 2 pounds


  • 2 bags (10 ounces each) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 1-1⁄2 cups roasted shelled pistachios, coarsely chopped (divided)
  • 1 cup marcona almonds, coarsely chopped (or roasted unsalted almonds)
  • 2 tablespoons coarse sea salt or Maldon salt


  • Line a 13 x 9 inch rimmed baking sheet with parchment.
  • Melt all Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in microwave in 20 second increments, stirring often, until smooth.
  • Add 1 cup pistachios and 1 cup almonds to chocolate, stirring well to coat.
  • Spread evenly onto prepared sheet pan and then sprinkle with remaining 1/2 cup of pistachios.
  • Allow to rest at room temperature for 10 minutes then sprinkle with salt.
  • Refrigerate, uncovered until chocolate is set for 1 to 2 hours.
  • Break into bite-sized pieces and store with parchment or waxed paper between pieces.
  • Store in an airtight container for up to 1 week.

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