Ron Wilson

Ron Wilson

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Rita's Holiday Gifts from the Kitchen


Using salted, roasted pistachios gives this bark a bit of savory with the sweet.


1 pound good quality dark chocolate

2/3 cup or so salted, roasted pistachio nuts, very coarsely chopped - don’t chop too fine!

2/3 cup or so dried cranberries, coarsely chopped if necessary


Line a baking sheet with parchment paper. Spray parchment

Chop chocolate and melt slowly either in microwave (check in 30 second intervals) or in double boiler or nonstick pan over very low heat. Remove from heat when some lumps remain. Stir and remaining lumps will melt.

Stir in nuts and berries.

Pour and spread onto parchment. Cool completely, then break into pieces.

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