Raspberry Chocolate Bark

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  • 2 cups chocolate chips
  • 1 cup dried raspberries, broken into small pieces
  • 1/3 cup pistachios, chopped


  1. Line cookie sheet with parchment paper.
  2. Melt chocolate chips in double boiler over medium heat.
  3. Spread chocolate in even layer on parchment paper.
  4. Sprinkle dried raspberries and chopped pistachios over chocolate.
  5. Chill to set. Break into smaller pieces using a sharp knife.
  6. Store in an airtight container in the refrigerator until ready to serve.