DIY Halloween candy with a heart-healthy twist!

By: Jodie Shield, RDN

Need a hauntingly good-for-you Halloween treat? This festive homemade pistachio bark is loaded with heart-healthy dark chocolate and 100% orange juice. Don’t be scared to make this treat; it’s super easy even if you don’t have a double boiler you can make one (check out this video). The original recipe came from the Florida Department of Citrus, but I cut way back on the candied orange peel and pistachios. And to speed things up, I placed the bark in the refrigerator to chill. It’s to die for! Be sure to try some of my other Halloween treats like Orange Sorbet Jack-O-Lanterns and Homemade Popcorn Balls – they’re on my new app Time to Eat Healthy.

 Chocolate Orange Pistachio Bark

16 servings

 Prep Time: 2 hours of chillin’

Cooking Time: 10 minutes



  • 1 cup 100% orange juice like Tropicana fortified with calcium and vitamin D
  • 16 ounces semi-sweet or dark chocolate chips
  • ¾ cup salted pistachios, roughly chopped
  • ½ cup candied orange peel



  1. Place orange juice in small saucepan. Cook over medium heat until reduced to ¼ cup, about 10 minutes. Remove pan from heat and cool in refrigerator for about ½ hour.
  2. Melt chocolate chips over double boiler, stirring constantly.
  3. Line a baking sheet with parchment paper. Pour melted chocolate onto parchment paper to ¼-inch thickness; swirl in cooled orange juice reduction with a spatula, creating thin channels in chocolate.
  4. Sprinkle pistachios and orange peel over chocolate; gently press into chocolate.
  5. Cool bark completely until chocolate hardens in refrigerator about 1 1/2 hours); break into pieces.


Nutritional Information per serving (about 2 ounces):

190 calories, 3 grams protein, 26 grams carbohydrate, 11 grams fat, 5 grams saturated fat, 0 milligram cholesterol, 3 gram fiber, 34 milligrams sodium


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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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