This Pistachio Almond Chocolate Bark is so easy to make and festive! It’s the perfect treat for any occasion, whether as a dessert or an edible holiday gift.
Made with just 4 simple ingredients, including dark chocolate, pistachios, almonds, and a finishing touch of sea salt for that amazing sweet and salty combination.
This easy no-bake pistachio almond chocolate bark recipe is ready in under an hour. It’s also make-ahead and freezer friendly!
This pistachio almond chocolate bark is a sweet, salty, and crunchy treat I love to make every December. It’s made with just 4 ingredients! Melt your favorite dark chocolate bars, and combine with crunchy pistachios and almonds. Finish with even more nuts and a sprinkle of coarse sea salt. It’s so simple.
And best of all, it’s a completely no-bake snack! I love the combination of pistachios and chocolate which is why my Pistachio Shortbread Cookies are just as popular this time of year.
Each bite of this pistachio almond chocolate bark has the perfect combination of crunchy texture and decadent chocolate, and sweet and salty flavors that I just love! And if you’re not a fan of dark chocolate, just use any type of chocolate bar you like.
It’s the perfect way to end a holiday feast, or to have something to add to your snack tray right alongside Christmas Truffles, Chocolate Covered Pretzels, or my favorite Graham Cracker Toffee Bars!
And because it’s easy to make, I’ll usually double the recipe and package some up to hand out as edible gifts. They make the perfect holiday gifts!
Why I love making this Pistachio Almond Chocolate Bark:
- No-bake treat! No need to turn on the oven to make this dark chocolate bark, which makes this recipe so easy.
- Just 4 simple ingredients: If you love keeping dark chocolate bars on hand for nibbling like I do, you probably already have what you need on hand.
- Great for gifting! Ideal for potlucks, bake sales, and giving away as festive gifts to friends and family.
- Freezer-friendly: Keep them in the fridge or freezer so they last longer.
Ingredient Notes
Just a few ingredients needed here! In fact, you may already have everything you need in your pantry. Below, I included a few helpful ingredient notes. Quantities are listed in the recipe card down below, as always.
- Dark chocolate: Be sure to use a snacking chocolate bar, not baker’s chocolate. They do not have the same melting properties or taste. I use 70% cacao, but feel free to use anything you like. You can also use milk or even white chocolate.
- Pistachios: I use no-shell, lightly salted pistachios. Roughly chop them so they incorporate into the chocolate better.
- Almonds: Use whole almonds and roughly chop them. I usually use unsalted.
- Coarse sea salt: To sprinkle on top. It gives each bite that bit of saltiness to balance the sweetness of the chocolate.
Step-by-Step Tutorial
Making this pistachio almond chocolate bark takes just a few minutes. The hardest part is waiting for it to chill and set! Let me show you how I make it.
Step 1 | Melt the chocolate
Before you begin, line a large sheet pan with a Silpat mat (preferred) or parchment paper. This will prevent the chocolate from sticking as it sets and make it easier to lift out of the pan. Set the prepared sheet aside. Note: You also want to make sure to clear enough space in the fridge or freezer to fit the pan, since it needs to chill.
Now, back to the chocolate! Break up the chocolate bars into pieces, and microwave them for 30-second intervals, stirring each time, until fully melted and warm.
Tip: Make sure not to get any water droplets in the bowl, as any contact with water will cause the chocolate to seize.
Step 2 | Fold in the pistachios and almonds
Stir the chopped pistachios and almonds into the melted chocolate until evenly incorporated. Remember to set some nuts aside for topping.
Step 3 | Assemble and chill
Transfer the chocolate and nut mixture into the lined sheet pan. Spread it out into an even layer, about ¼ inch thin. Top with remaining chopped nuts, and then finish with an even sprinkle of coarse sea salt on top.
Place the tray in the fridge to set for at least 45 minutes. If you can wait a little longer, that’s even better. To expedite the process, you can also place it in the freezer for 25-30 minutes.
Once it has fully set and chilled, remove it from the refrigerator, and peel away the Silpat mat (non-sick silicone mat) or parchment paper. Break into smaller pieces using your hands or a knife. And that’s it! Serve the pistachio almond bark for your holiday desserts or gifts.
Additional Topping Ideas
As much as I adore the combination of pistachios and almonds with just a hint of saltiness to balance the flavors, there are limitless ways to get creative with the toppings on your dark chocolate bark!
Here are just a few ideas to get you started:
- Dried fruit: Dried cranberries, cherries, strawberries, blueberries, or even candied orange rinds.
- Nuts: Anything will work here, including macadamia nuts (one of my faves!)
- Pretzel pieces are a great topping idea if you need to avoid nuts.
Make Ahead and Freezing
Pistachio almond chocolate bark is my go-to holiday treat! I love that it’s no-bake and also make-ahead friendly.
Make ahead and storage: Keep it refrigerated, either as one piece or broken into pieces, until ready to serve. If you keep it refrigerated, it will last for about 2 weeks. It will also keep fresh at room temperature for about 3-5 days, but I like the texture when it’s cold better.
Freezing: Keep it frozen for even longer in a freezer-safe bag. Let it sit at room temperature to thaw out a bit first.
More Holiday Treats
‘Tis the season to bake delicious desserts! Here are a few of my favorite holiday treats.
- Graham Cracker Toffee Bars (no-bake!)
- Perfect Brownies (a classic!)
- Pistachio Shortbread Cookies
- Lemon Crinkle Cookies
- Gingersnap Cookies
- Raspberry Thumbprint Cookies
- Peppermint Mocha Cookies
Recipe FAQs
Yes! If you freeze it, it should set within 25-30 minutes. In the fridge, it usually takes 45 minutes to fully set.
Yes! Try adding dried cranberries, orange rinds, or other types of nuts.
Use regular snacking chocolate bars. Use your favorite dark chocolate or even milk chocolate bars. Don’t use baking chocolate here, as it won’t melt into a smooth texture or set properly.
This recipe was originally published in 2018 and updated in December 2024 to include new photos and information.
Tips for Success
- Chocolate: Use your favorite chocolate bar! I use dark chocolate, but milk chocolate or white chocolate work too. Use regular snacking chocolate bars, don’t use baking chocolate here.
- Melting the chocolate: Be careful that the melted chocolate doesn’t touch water, otherwise it can seize.
- Remember to save some pistachios and almonds for the final topping. Don’t mix it all into the chocolate.
- Refrigerating vs freezing: In the fridge, the chocolate bark will fully set in about 45 minutes. In the freezer, it will set in 25-30 minutes. Either way works.
- Storage: Keep refrigerated so it lasts longer (about 2 weeks), but they will be fine at room temperature too, as long as your kitchen isn’t too warm.
- Silpat mat: I like to use this non-stick silicone to line the sheet pan. Makes sure it the chocolate doesn’t stick to the the pan. Parchment paper will work too.
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Pistachio Almond Chocolate Bark
Equipment
- Silpat mat or parchment paper
Ingredients
- 12 ounces dark chocolate, 70% cacao - about 4 (3.5-oz) bars, see notes
- ⅓ cup lightly salted pistachios (no-shell), roughly chopped - plus more for topping
- ⅓ cup whole almonds, roughly chopped - plus more for topping
- Coarse sea salt for sprinkling
Instructions
- Line a large sheet pan with a Silpat mat or parchment paper. Set aside. Also, make sure you have space in your fridge or freezer to allow the chocolate bark to chill and set.
- Break up the chocolate bars into smaller pieces. Place in a microwave-safe bowl and melt in 30-second intervals, stirring each time, until fully melted and warm (but not hot, otherwise it will spread too thin). Tip: Be careful that the chocolate doesn’t touch any water, otherwise it will seize.
- Stir the chopped pistachios and almonds into melted chocolate until evenly combined. Make sure to also reserve some nuts for the topping.
- Spread the mixture onto the lined sheet pan. Spread evenly into a ¼ inch thick layer. Top with more pistachios and almonds. Sprinkle coarse sea salt on top, to taste.
- Refrigerate for at least 45 minutes, or freeze for 30 minutes, until fully set and chilled.
- Carefully, peel it away from the Silpat mat or parchment paper. Then, break it up into smaller pieces. Enjoy!
Notes
- Choice of chocolate: Use your favorite snacking chocolate. I prefer dark chocolate, but milk or white chocolate work too.
- Don’t use baking chocolate bars or chips – the texture will be different.
- Melting: Melt in the microwave oven in 30-second intervals, stirring each time. Make sure it doesn’t come into contact with water, otherwise it will seize.
- Setting time: 45 minutes in the fridge or 25-30 minutes in the freezer.
- Make ahead and storage: Store in the fridge for up to 2 weeks, or at room temperature for 3-5 days if the kitchen is cool.
- Freezing: Freeze in freezer-safe bags for up to 3 months. Thaw on your counter before eating so it’s not so hard.
- Dried cranberries or cherries, other types of nuts, pumpkin seeds, pretzel pieces.
Nutrition
Natalie says
Looks so delicious! I love the flavors combination with the pistachio and almonds ♥
Tania says
Thank you so much! Appreciate it. It is such a great combo 🙂