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Pile on the antioxidants with this sweet (but not overly sweet) treat! It’s so easy to make and so PRETTY. Spread the love—make extra to share with friends and Valentines!
In a double boiler over hot water (not quite boiling), melt chocolate chips until smooth. Add half of the dried blueberries and half of the pistachios.
Pour the mixture onto a foil-lined cookie sheet and spread to 1/8″ thickness. Sprinkle remaining blueberries and pistachios on top. Place the cookie sheet into the refrigerator for 45 minutes, until bark hardens all the way through. Break bark into uneven pieces. Store in an airtight container in the refrigerator—the pure chocolate will melt on contact with your fingertips!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!