Buzz
Photo: Fred HardyThis isn’t your typical holiday bark—dare we say it’s even better? Absolutely! It’s a cookie! It’s bark! It’s the best of both worlds! The buttery pistachio cookie base, infused with orange zest, is crowned with a smooth white chocolate layer. Topped with more chopped pistachios and vibrant freeze-dried raspberries, this bark is as festive as it is delicious, offering a balance of crunch and fruity tartness.
The coconut oil in this cookie bark recipe serves two key purposes: it helps the cookie base achieve that extra crispiness and forms a quick-setting 'magic shell' with the white chocolate. When preparing the dough, remember that it might initially seem too small to cover the baking sheet, but don't worry—this dough is meant to be thin, so just keep pressing and spreading.
Tip
Break this giant cookie into smaller pieces or larger shards, and feel free to get creative with the toppings. Sprinkles, shredded coconut, or chopped dried fruit would all add a delightful touch.
Ingredients
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3/4 cup granulated sugar
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1/2 cup (1 stick) unsalted butter, melted
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1/4 cup packed light brown sugar
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1 1/2 tsp orange zest
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1 tsp pure vanilla extract
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7 Tbsp refined coconut oil, melted, divided
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2 cups all-purpose flour
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3/4 tsp fine salt
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2/3 cup raw unsalted pistachios, divided
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2 1/2 cups (15 oz) white chocolate chips
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1/4 cup freeze-dried raspberries, roughly crushed
Instructions
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Preheat the oven to 350°F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the long sides.
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In a large bowl, whisk together granulated sugar, butter, brown sugar, orange zest, vanilla, and 6 tablespoons of coconut oil until smooth. Stir in the flour and salt until nearly incorporated.
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Finely chop 1/3 cup of pistachios, then fold them into the sugar mixture. Press the dough evenly into the pan, spreading it to the edges. Bake for 20 to 22 minutes, or until golden brown and set. Let cool completely in the pan on a wire rack for about 1 hour.
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In a microwave-safe bowl, combine the chocolate chips and the remaining 1 tablespoon of coconut oil. Microwave on high in 20-second intervals, stirring in between, until fully melted and smooth (about 1 to 2 minutes). Spread the melted chocolate evenly over the cooled cookie base.
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Roughly chop the remaining 1/3 cup of pistachios. Quickly sprinkle them, along with the raspberries, evenly over the chocolate layer. Refrigerate until set, about 30 minutes.
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Lift the cookie out of the pan using the parchment overhang, then break or cut it into pieces. Store in an airtight container in the refrigerator for up to 5 days.
Nutritional Information (per serving)
| 244 | Calories |
| 15g | Fat |
| 27g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 to 25 | |
| Calories 244 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 9g | 45% |
| Cholesterol 13mg | 4% |
| Sodium 101mg | 4% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 2% |
| Total Sugars 18g | |
| Protein 3g | 6% |
| Vitamin C 2mg | 2% |
| Calcium 42mg | 3% |
| Iron 1mg | 4% |
| Potassium 99mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
