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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My White Chocolate Bark recipe is simple, customizable, and delicious. For my bark, I use creamy white chocolate and top it off with tangy dried fruit — dried cranberries and apricots — and crunchy, nutty pistachios. This easy dessert is so delicious and makes great holiday gifts!
Need a last-minute holiday gift for friends, family, or coworkers — or just a sweet treat for yourself? Bigger Bolder Baking has got you covered.
This December, I whipped up this flawless cranberry White Chocolate Bark recipe. This bark has a rich white chocolate layer with sweet and tart dried fruit, and crisp nuts sprinkled on top. It’s quite stellar, with all of the vibrant colors against a white chocolate base, making it an eye-catching dessert.
The best part is that this recipe can be prepped and ready in just a day. With a few tools and ingredients, you’ll be able to enjoy this tasty holiday treat in a jiff.
Table Of Contents
- What Is White Chocolate Bark?
- Tools You Need
- Ingredients You Need To Make White Chocolate Bark
- How To Make White Chocolate Bark
- How To Double Boil Chocolate
- Can I Make Chocolate Bark Ahead Of Time?
- How To Store White Chocolate Bark
- Gemma’s Pro Chef Tips
- More White Chocolate Recipes
Chocolate bark is a layer of chocolate with a variety of toppings like nuts, dried fruit, candies, and more. It got its name because the broken pieces look like tree bark. In this recipe, I am using white chocolate as the base.
A popular recipe you might see alongside White Chocolate Bark during the holidays is peppermint bark! The process of making peppermint bark is essentially the same, but it has peppermint candy pieces spread on white chocolate layered on top of bittersweet or dark chocolate. Try my Chocolate Peppermint Bark recipe if you’re a fan of dark chocolate, peppermint, and white chocolate!
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Double boiler (alternatively, microwave-safe bowl)
- Offset spatula
- White chocolate: Use good quality white chocolate bars rather than baking chips, and be sure to melt gently; white chocolate tends to seize.
- Raw shelled pistachios: A mild, nutty flavor with a beautiful green pop of color!
- Dried cranberries: Will add a tart flavor to balance out the sweetness of your chocolate.
- Dried apricots: A delicate and sweet fruit perfect as an additional topping.
- Line baking sheets with parchment paper and set aside.
- Double boil white chocolate, stirring frequently until melted.
- Pour onto the prepared baking sheet, and spread using an offset spatula into a rectangle.
- Sprinkle toppings over the surface, and gently press into the chocolate to stick.
- Set aside until hardened, break into pieces, and enjoy!
A double boiler, or bain-marie, is a technique used to melt chocolate. Instead of placing the chocolate over direct heat, you are essentially stacking one pot or heatproof bowl on top of a pot filled with water. You heat the water to barely a simmer, and the steam from the lower pot will gently heat the upper pot, allowing your chocolate to melt gently.
White chocolate does tend to seize — I recommend using your microwave to melt white chocolate. Simply place your chopped chocolate in a microwave-safe bowl and microwave it in 20-second intervals until melted. Make sure to stir in between.
White Chocolate Bark can be made in advance. Place the pieces of the chocolate bark in plastic bags or airtight containers — they make great additions to gift baskets or simple treats for friends and family.
Store leftover chocolate bark in an airtight container at room temperature for up to 3 weeks.
You can also freeze your bark for up to 3 months in an airtight container or freezer bag. If stacking the pieces of bark, place a piece of parchment paper in between so they don’t stick to each other.
Why is my chocolate bark not setting?
It’s possible that your kitchen is too warm or you didn’t temper your chocolate properly. If this is the case, I recommend you let it harden in the refrigerator for a few hours before breaking it into pieces.
Why is my bark not breaking apart well?
If you’re having trouble breaking your bark into pieces, score the top of your chocolate before adding toppings to make it easier to break later on.
Why is my white chocolate lumpy?
Melting white chocolate can be a bit tricky to get completely smooth. Be sure to keep it over gentle heat if you are using a double boiler. If the heat is too high, your white chocolate will clump. Alternatively, melt it in the microwave, 20 seconds at a time, stirring in between.
Why did my chocolate seize?
If your chocolate has turned out grainy or clumpy, your chocolate has seized. Most likely, your chocolate has been overheated or cooked for too long.
In my opinion, the best way to avoid seizing chocolate is to melt it in the microwave. Finely chop your chocolate and heat it in the microwave for 20-second intervals, stirring in between, until it is completely melted.
- Always use good quality white chocolate and not white baking chips when making a white chocolate dessert.
- You can use any other kind of dried fruit and nuts in the same proportions for this recipe!
- This can take a long time to harden (up to overnight if your kitchen is very warm). It is better to keep chocolate at room temperature, but if you’re in a hurry, you can refrigerate this for up to 2 hours to speed up the setting time. Once set, store at room temperature.
- To make white chocolate peppermint bark, stir 2-3 drops of peppermint oil into the white chocolate. After you spread the chocolate, crush 6 candy canes and sprinkle over the surface.
- To make individual candies, line a 24-cup mini muffin tin with paper liners, and divide the white chocolate between the cups. Sprinkle evenly with the toppings.
- Cranberry and White Chocolate Cookies
- Pumpkin White Chocolate Lava Cake
- White Chocolate and Cranberry Ice Cream
- No-Bake White Chocolate Raspberry Pie
- White Chocolate Truffle Cheesecake
And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!
White Chocolate Bark
- 3 cups chopped good-quality white chocolate (18 oz/510 g)
- ⅔ cup (3½ oz/100 g) raw shelled pistachios
- ⅓ cup (1½ oz/43 g) dried cranberries
- ⅓ cup (1½ oz/43 g) diced dried apricots
- Line a baking tray with parchment paper and set aside.
- In the bowl of a double boiler over simmering water, melt the white chocolate, stirring frequently.
- Pour the chocolate into the center of the prepared baking tray and use an offset spatula to spread it into a 9x12-inch (23x30½-cm) rectangle.
- Sprinkle the pistachios, cranberries, and apricots all over the chocolate.
- Gently press the nuts and fruit into the white chocolate to make sure it will stick. (If your hand accidentally touches the melted chocolate, wipe it off before proceeding to keep the bark looking neat.)
- Set aside until hardened, at least 6 hours or overnight. Break into pieces and serve.
- Store in an airtight container at room temperature for up to 3 weeks.