So. This post was originally meant as a post Christmas, pre New Years kinda post. Because, you know: chocolate. And bark.
But, it’s January 7th. Like this barely made it out before the end of the first week of the year. Let me explain why.
BTW happy new year 🙂
A lot of things, really.
As with most people during the holidays, things just got hectic. There were classroom holiday parties, winter sicknesses keeping kiddos home from school, holiday travels, family drama, shopping, eating, and all that holiday fuss.
This Christmas holiday, we decided to travel to California for a Disneyland kinda Christmas. It was pretty awesome and something I’ve always wanted to do. I hope you saw my Instagram Stories on our trip as I tried to share a lot of the fun and journey from traveling from Los Angeles to San Diego. We all had a blast and, to be honest, a delicious, stress-free holiday.
Right before the new year, we also had a change in our A Sweet Pea Chef team (in addition to the new lil’ one). Sean, our video editor and creative director (and Dustin’s brother), decided it was time for him to move on to different challenges. While this will be a big change for our business and the way things have been running for the past several years, Dustin and I are excited to hit the ground running in 2017 as a blogging couple, really focusing on improving and adding to A Sweet Pea Chef, and redefining our roles. We have already found a great replacement for our video editing and wish Sean the best…mostly 😉
For a long time now, though it has become even more solidified this year, Dustin and I have tried to embrace the perspective that life is worth enjoying, not being miserable, that we should do what makes us happy, embrace those who are friendly and positive, and distance from those who are not, spend each day in a way we can be proud and happy, content with our decisions and our directions.
It’s not always easy, but we’re trying.
So, yea. 3 Ingredient Pistachio Dark Chocolate Bark. Though it might be more appropriate for a late December recipe post, it’s still damn good and can be enjoyed any time of year. I look at this bark recipe as a replacement to those high end, fancy pants bars I see all the time at the check out line, boasting of how “healthy” and “organic” they are, despite containing refined sugars and/or artificial flavors. Sigh.
Not with this bark, my friends. We’ve got 3 ingredients: dark chocolate, raw pistachios, and sea salt. Super easy, super tasty, and way cheaper than their fancy pants counterparts.
3 Ingredient Pistachio Dark Chocolate Bark
Change the flavors as you’d like, I’m just partial to sea salt and pistachios. Because: yum 🙂
Here’s to a successful, happy, and positive 2017. Who’s with me?
- 4 1/4 cups dark chocolate chips* 24 oz.
- 1/4 cup raw pistachios chopped
- 1 1/2 tsp coarse sea salt
Place a sheet of parchment paper on a cookie sheet and then set aside.
Create a double boiler by filling a saucepan with about 2-3 inches of water, and bring to a boil.
Then, place glass bowl on top of the sauce pan, making sure the bottom of the bowl doesn’t actually touch the water.
Add the dark chocolate chips to the glass bowl.
Stir the chocolate chips as they slowly melt. You are looking for the texture to be smooth and pour-able.
Pour the melted chocolate onto the prepared baking sheet, and carefully spread the chocolate into an even layer that’s about 1/4 inch thick.
Sprinkle with the chopped pistachios and coarse sea salt evenly over the chocolate.
Then, place the entire baking sheet into the freezer for about 25-30 minutes, to allow the chocolate to completely freeze.
Remove from the freezer and break the chocolate into uneven pieces, and enjoy.
Store in the freezer up to one month.
*For the best (and cleanest) chocolate, you’re gonna want to look for dark chocolate with about 70 percent cacao or higher - that way you’ll know it has been processed the least, has the most nutritional benefits, and contains the least amount of sugar.
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