Dark Chocolate Bark with Pistachios and Sea Salt:
Recipe from Whole Living Magazine
- Vegetable or olive oil cooking spray
- 9oz dark chocolate (70 percent cacao), melted
- 1/4 cup pistachios, chopped
- 1/4 teaspoon coarse sea salt
Lightly coat at 8-inch pan with cooking spray. Line the pan with parchment paper, leaving a small overhang. Chop up your pistachios.
There are so many different combinations of toppings you can try. I am going to try almonds and coconut next. I am also thinking of adding some chopped peppermint for the Holidays.