Warning: This bark has attitude — it’s sweet, zesty, and totally irresistible. A big shout-out to Rachel, whose inspiration and creativity brought this recipe to life!

Yields 30–35 pieces

• 1/2 cup raw shelled pistachios
• 30 oz (850 g) pareve white decorating chocolate
• 2 cups freeze-dried strawberries, divided
• zest of 2 lemons
• 1/2–3/4 tsp sour salt (citric acid)

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Toast the pistachios for 10 minutes, or until fragrant. Let cool, then chop roughly.

Melt the white chocolate in the microwave in 20–30-second intervals, stirring between each round, until smooth.

Break half of the freeze-dried strawberries into pieces and set aside.

Once the chocolate is fully melted, stir in ½ tsp sour salt, lemon zest, 1/3 cup toasted, chopped pistachios, and the broken freeze-dried strawberries. Taste and add up to an additional 1/4 tsp sour salt for a brighter tang, if desired.

Spread the mixture evenly on the prepared baking sheet. Immediately sprinkle the remaining pistachios and the whole freeze-dried strawberries on top, along with a little lemon zest and a light sprinkle of sour salt, and press it all down gently.

Refrigerate for 15–20 minutes, or until firm. Lift the parchment paper from the baking sheet and break the bark into pieces.