Easy Holiday Chocolate Bark (Coconut, Pistachio & Raspberry)

Several years ago, my friend Anna introduced me to the joy that is the Whittaker’s Coconut Block – a New Zealand milk chocolate bar absolutely packed with toasted coconut. I was instantly obsessed.

Ever since, I’ve wanted to translate that flavor into a holiday bark. Pistachios were non-negotiable (my forever favorite nut), along with a shower of flaky sea salt to tame the sweetness and extra coconut because Ina’s taught us that a good garnish should hint at what’s inside.

And yet … something was missing. So I put on my Samin Nosrat hat: salt ✔️ fat ✔️ heat ✔️ What I still needed was acid. But how does one add acid to chocolate bark?

Enter: a forgotten bag of freeze-dried raspberries hiding in the back of my pantry (leftovers from the last time I baked Eric Kim’s frosted sugar cookies). I crushed them over the top and … perfection. Tart, bright pops cutting through creamy milk chocolate and toasty coconut. A dream.

My Toasted Coconut Bark with Pistachios & Raspberries is red, green, crunchy, creamy, sweet, salty, and tangy – it’s my idea of perfect holiday bark. The raspberries soften just slightly as they sit, but it’s still very make-ahead friendly.

Toasted Coconut Bark with Pistachios & Raspberries

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• Author: Trent Pheifer
• Total Time: 2 hours, 30 minutes
• Yield: 1 (8×10) sheet 1x

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Ingredients

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• 3/4 cup (70 g) shredded coconut
• 1/4 cup large- flake coconut
• 12 ounces (340 g) milk chocolate, finely chopped
• Pinch of kosher salt
• 1/4 cup chopped roasted, salted pistachios
• 1/4 cup freeze-dried raspberries, crushed
• Flaky sea salt

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Instructions

1. Preheat the oven to 350°F. 
   
2. Draw an 8 × 10-inch rectangle on a piece of parchment paper using a pencil. Flip the parchment over and place pencil-side down on a sheet pan.
   
3. On a separate rimmed baking sheet, spread ¾ cup (70 g) shredded coconut on one half and ¼ cup large-flake coconut on the other. Bake for 5 to 7 minutes, stirring once, until just golden. Cool completely, then finely chop only the shredded coconut until it’s about the size of grains of rice.
   
4. Add about 1 inch of water to a medium saucepan and bring to a gentle simmer. Place a heatproof bowl on top, making sure the bottom does not touch the water.
   
5. Add 9 oz (255 g) of the chopped milk chocolate to the bowl and stir until fully melted and smooth. Remove from heat, then add the remaining 3 oz (85 g) milk chocolate, stirring until fully melted and glossy. Stir in a pinch of kosher salt and the finely chopped toasted shredded coconut until evenly distributed.
   
6. Pour the chocolate mixture onto the prepared parchment and use a spatula to spread into an even layer, filling the penciled rectangle.
   
7. Sprinkle evenly with the toasted ¼ cup large-flake coconut, ¼ cup chopped pistachios, and ¼ cup crushed freeze-dried raspberries, then finish with a light shower of flaky sea salt. Gently press the toppings into the chocolate so they adhere.
8. Let stand at cool room temperature until fully firm, about 1 to 2 hours. Break into shards (or cut into bars with a warm knife). Store airtight in a cool, dry place for up to 3 weeks.

• Prep Time: 30 minutes
• Set time: 2 hours