Pistachio Rose Bark

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!

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.

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.

Ingredients:

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

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

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

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Prep Time 5 mins

Additional Time 2 hrs

Total Time 2 hrs 5 mins

Course Homemade Candy

Servings 20 slices

Calories 189 kcal

Ingredients

  

1x2x3x

• 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

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