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    Pistachio Rose Bark

    Dec 27, 2022 This post may contain affiliate links.

    Irresistible pistachio rose bark is simply delicious and so easy! Simply melt your favorite chocolate and sprinkle on dried rose petals, roasted pistachios, smoked almonds and sprinkle on some course sea salt for a no bake delicacy!

    pistachio rose bark

    Rose and chocolate is always a perfect treat for me! That's why I often enjoy it in my Rose Chocolate Chip Cookies and Rose Brownies. The recipe is 100% adjustable, so you can choose any chocolate of choice, and add additional toppings. I loved smoked almonds for their flavor and often swap milk chocolate for dark chocolate.

    pistachio rose bark 1 1

    This pistachio rose bark was featured in my Woodland Christmas cookie box, and would be loving served as a gift alongside my Pistachio rose layer cake with Fresh rose ice cream.

    shroom cookies 2

    Table of Contents

    • Ingredients:
    • How to make it:
    • Pistachio Rose Bark
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Ingredients:

    • 4 cups high quality melting chocolate chips
    • 4 tablespoons salted roasted shelled pistachios
    • 2 tablespoons crushed rose petals
    • ½ teaspoon course sea salt
    pistachio rose bark 1

    How to make it:

    1. Line a large baking sheet with parchment paper or wax paper.
    2. Melt the chocolate chips in a double boiler or in the microwave, stopping every thirty seconds to stir until smooth to prevent scorching.
    3. Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about ¼-inch thick.
    4. Sprinkle the pistachios, crushed rose petals, and sea salt on top of the chocolate then place the baking sheet in the refrigerator to chill for about 30 minutes until the chocolate has fully hardened.
    5. Remove the bark from the refrigerator and carefully slide it onto a cutting board.
    6. Cut or break the bark into shards.
    7. Serve it immediately or store it in an air-tight container in your refrigerator for up to two weeks.

    pistachio rose bark 2 1
    stack of pistachio rose bark

    Pistachio Rose Bark

    All recipes by Sarah Buckley
    Irresistible pistachio rose bark is simply delicious and so easy! Simply melt your favorite chocolate and sprinkle on dried rose petals, roasted pistachios, smoked almonds and sprinkle on some course sea salt for a no bake delicacy!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Additional Time 2 hrs
    Total Time 2 hrs 5 mins
    Course Homemade Candy
    Servings 20 slices
    Calories 189 kcal

    Ingredients
      

    • 4 cups high quality melting chocolate chips
    • 4 tablespoons salted roasted shelled pistachios
    • 2 tablespoons smoked almonds optional
    • 2 tablespoons crushed rose petals
    • ½ teaspoon course sea salt

    Instructions
     

    • Line a large baking sheet with parchment paper or wax paper.

      Melt the chocolate chips in a double boiler or in the microwave, stopping every thirty seconds to stir until smooth to prevent scorching.

      Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about ¼-inch thick.

      Sprinkle the pistachios, crushed rose petals, and sea salt on top of the chocolate then place the baking sheet in the refrigerator to chill for about 30 minutes until the chocolate has fully hardened.

      Remove the bark from the refrigerator and carefully slide it onto a cutting board.

      Cut or break the bark into shards.

    Notes

    Serve it immediately or store it in an air-tight container in your refrigerator for up to two weeks.

    Nutrition

    Serving: 1gCalories: 189kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 8mgSodium: 87mgFiber: 1gSugar: 17g
    Keyword edible flower bark, pistachio rose bark
    Tried this recipe?Let us know how it was!

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    About sarah

    Sarah Buckley is the go-to expert for anyone looking to add some botanical flair and creativity in their kitchen. She is a master gardener, herbalist, edible flower expert, professional food photographer and recipe developer. She teaches people how to use botanicals creatively with their culinary work from the garden to table to or apothecary, ensuring they're using safe practices throughout all aspects of plant handling.

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