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Recipes
Shopping list
Ingredients
- Parchment paper
- 1 ¼ cups roasted pistachio kernels, divided
- 3 (12 oz) bags semisweet chocolate morsels
- ⅓ cup pomegranate arils
- Coarse sea salt (optional, for garnish)
Steps
- Line 2 baking sheets with parchment paper. Chop pistachios. Bring medium saucepan of water to simmer on medium.
- Place chocolate in heatproof bowl and place bowl over saucepan (should be a tight fit). Cook 5–7 minutes, stirring occasionally, until chocolate has melted completely. Stir in 1 cup pistachios until blended. Reduce heat to low.
- Scoop (or spoon) rounds of chocolate mixture (2 tablespoons each) onto baking sheets. Sprinkle with arils, remaining ¼ cup pistachios, and salt (if using). Chill 30 minutes or until firm. Serve. (Makes about 30 rounds.)
Amount per 1⁄30 recipe serving: Calories 190, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 0mg, Sodium 25mg, Total Carb 24g, Fiber 3g, Sugars 19g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%