Raspberry chocolate bark is a classic dessert. We’ve added chopped pistachios and sea salt to make ours even more mouthwatering.

Dawn Perry

I love molten chocolate cake, but my go-to Valentine's Day dessert this year is raspberry chocolate bark. But not just any old kind—salted raspberry chocolate bark with pistachios. It requires just 5 minutes of hands-on time and it ends up as pretty and relaxed as me after a haircut, blowout, and massage. Here how to make this miracle dessert, with how-to instructions:

1. Melt 8 ounces semi-sweet chocolate chips (or chopped chocolate) in the microwave until smooth, about 2½ minutes total, checking and stirring every thirty seconds. While the chocolate is melting, line a baking sheet with parchment paper.

2. Dab a teeny tiny bit of chocolate under each corner of the parchment—this will hold it in place while you work. Using a spatula, scrape every last bit of melted chocolate onto the parchment and use an offset spatula or the back of a spoon to spread it to about ¼–inch thickness.

3. Scatter the chocolate with a handful of freeze-dried raspberries. I like to crush some of them as I go for variation is texture and visual appeal. Follow that with a handful of chopped pistachios and a sprinkle of flaky sea salt. Stick the baking sheet in the fridge and keep it there until the chocolate is firm again, about a half hour. Break into pieces and share with your sweetheart.

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Low-key and easy to love: Salted Raspberry Pistachio Bark, will you be my valentine?