Name: milk chocolate bark with rum, cherries, ginger, pistachios & some heat!
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 lb milk chocolate; 2 tbsp rum, warm; ¼ tsp cayenne pepper; 1 cup roasted, salted pistachios; ½ cup candied cherries; ½ cup crystallized ginger

pieces of milk chocolate bark chock full of pistachios, cherries and ginger pieces on a white plate trimmed in gold with a couple of candy canes in the background

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I bring this milk chocolate bark to parties because it disappears fast — holiday or not. Everyone loves it.
But the real reason? I know exactly what’s in it. High-quality ingredients, no mystery junk, and a dessert that feels a little less reckless.

Also, the latest studies say people who eat chocolate are less likely to have heart issues.
So yes — grab a piece now. Science changes quickly.

milk chocolate bark with rum, cherries, ginger, pistachios & some heat!

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

70 minutes

The secret ingredient here is the cayenne pepper! Put as little or as much as you like depending on your tolerance for heat. The amount in this recipe keeps it on the milder side.

As with all the bark recipes, get creative and add what you like!

Melting the chocolate:

Many bark recipes recommend melting the chocolate using a microwave-safe bowl in the microwave at 50% power and heating the chocolate in 30-second increments. But I prefer to use a double boiler method because I can closely watch it and prevent it from accidentally getting too hot.

Image of milk chocolate bark with rum, cherries, ginger, pistachios & some heat!

Ingredients

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Directions

Using a double boiler, simmer the water until steaming. Continue simmering and add chocolate in one-inch pieces until it is a liquid consistency. Stir in the warm rum.
On a parchment-lined baking sheet using a rubber spatula spread the melted chocolate out to a ¼ inch to ½ inch consistency and allow it to set for 2 minutes.
Press the pistachios, cherries and ginger into the chocolate, arranging them so every bite has a mix of the flavors. Let the bark harden in the fridge for an hour.
Break into pieces and store in a tin or other airtight container. The bark is good for about 2 weeks.

Recipe Note

You may use chocolate chips, rather than a bar if desired.

It's optional to add a tablespoon of vegetable oil or shortening to the chocolate as it will help it melt more evenly.

desserts

milk chocolate bark with rum, cherries, ginger, pistachios & some heat!

milk chocolate bark with rum, cherries, ginger, pistachios & some heat!

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Servings

Prep Time

Cook Time

Ingredients

Directions

Recipe Note

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