Halloween Chocolate Bark w/ Pistachios, Candied Orange & Apricot

- Amanda

This Halloween Chocolate Bark with Pistachios, Candied Orange, & Apricot is a delicious, super quick, and fun treat you can whip up in no time to add a little something special to your holiday.  It’s so fast to put together and you can get your little ones involved with helping sprinkle everything on.

Since this year is a little different for us and we won’t be doing our usual trick-or-treating around the neighborhood, I wanted to make a few little goodies Mr. T could look forward to this Halloween.  Since he had Monday off for Republic Day here in Turkey, I figured it would be even more fun to make something together.

I brought these spooky little sprinkles with me from the states and knew they would look really cool on something chocolate-y.  In addition to the chocolate-dipped marshmallows we decorated, I decided this bark would be perfect.  To keep with the theme, I chose candied orange, pistachios, and dried apricots to give some nice pops of orange and green.  The flavor combo with the chocolate is wonderful.  A little sprinkling of sea salt adds the perfect finish.

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Halloween Bark with Pistachios, Candied Orange & Apricot

This fun homemade candy will add a special touch to your Halloween festivities.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 oz semi-sweet chocolate, chopped
  • 2 oz dark chocolate, chopped (70% or higher)
  • 1/4 tsp kosher salt
  • 2 tbsps Halloween sprinkles (or a combo or orange & black sprinkes)
  • 2 tbsps candied orange peel, chopped
  • 2 tbsps dried apricot, chopped
  • 3 tbsps pistachios, chopped
  • 1/2 -1 tsp sea salt

Instructions

  1. Melt the chopped chocolate in a bowl over a double-boiler or in intervals in the microwave.  Once the majority is melted, stir continuously with a spatula until the chocolate is smooth.  Be sure not to burn the chocolate.  

  2. Add 1 tbsp of the chopped pistachios and the 1/4 tsp of salt.  Stir to combine.

  3. Pour the chocolate onto a cookie sheet lined with parchment paper and spread with a knife or offset spatula to about 1/4-1/2" thick.  Sprinkle the toppings on immediately., finishing with the sea salt.

  4. Set aside until firm and then break into pieces.  If you are in a hurry, you can speed up the process by placing in the refrigerator for about an hour.