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I’ll be the first to admit I don’t usually go for white chocolate bark, especially when it’s sitting on a tray next to peppermint bark (it’s hard to compete, imo!). But this white chocolate bark? It completely surprised me when I gave it a shot. You guys already know how much I love pistachios, so when I saw it made with pistachios and dried cranberries, I couldn’t resist. And let me tell you, it just works—like, “WHY haven’t I been making this every holiday season?” kind of works.
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When I finally gave this white chocolate bark a try, I was at a friend’s house last year. It was part of this massive desert tray.
I couldn’t stop thinking about it afterward, so naturally, I had to recreate it at home. And let me tell you, it’s even better when you make it yourself (bc you can add as much or as little of the pistachios and cranberries as YOU like!). Plus, I’ve decided making chocolate bark is the perfect solution for all the leftover nuts and dried fruit that seem to pile up in my pantry this time of year.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Microwave
Key Flavor: Sweet, salty, tart and earthy
Skill Level: Easy
Ingredients to Make White Chocolate Bark
- White Chocolate Chips: Okay, let’s talk white chocolate… not all white chocolate is created equal. Go for a good-quality brand that melts smoothly (or a chopped white chocolate bar), it makes a difference. If white chocolate isn’t your favorite, you could swap it for milk or dark chocolate to create a completely different flavor profile. No rules here, just chocolate.
- Dried Cranberries: I prefer to use unsweetened, but you can use sweetened or reduced sugar cranberries. Don’t have cranberries? No biggie. Dried cherries, apricots, or even golden raisins would work. Just chop them up a bit so they don’t hog all the space in your bark.
- Pistachios: If you’re out of pistachios, swap in almonds, pecans, or walnuts. And if nuts aren’t your thing, pumpkin seeds or sunflower seeds are great stand-ins and keep it allergy-friendly.
Variations of White Chocolate Bark to Try
The thing about white chocolate bark is that it’s like a blank slate—you can toss in whatever mix-ins you’re craving or have hanging out in the pantry. Here are a few combos I’ve tried (and loved) that keep the base recipe the same (2 ½ cups of white chocolate chips), but take the flavors in totally different directions:
- Peppermint Crunch Bark: Mix in ½ cup of crushed candy canes and ½ cup of mini marshmallows, then sprinkle a little extra candy cane on top. It’s the kind of bark you’ll want to eat while wrapping presents or sipping hot cocoa.
- Tropical Bark: If you’re looking to switch things up from the usual holiday flavors, try this combo: ½ cup shredded roasted coconut and ½ cup chopped dried mango. Sprinkle a little extra coconut on top before it sets, and maybe even drizzle some melted dark chocolate over the top if you’re feeling fancy.
- Sweet & Salty Pretzel Bark: This one might be my favorite variation (don’t tell the others). Stir in ½ cup of crushed pretzels and ½ cup of mini peanut butter chips, then press a few pretzel pieces on top.
- Berry Bliss Bark: ½ cup dehydrated dried blueberries, (or raspberries or strawberries) and ½ cup chopped almonds. It’s fruity, nutty, and looks so pretty when it’s all set.
- Cookies & Cream Bark: If you’ve got kids (or just really love Oreo), you HAVE to try this one. Fold in ½ cup of crushed chocolate sandwich cookies and ½ cup of mini milk chocolate chips. Then sprinkle a little extra cookie dust on top.
How to Make White Chocolate Bark
Tips for Making the Best White Chocolate Bark
- Roast the pistachios: To get a richer and nutty flavor, toast the pistachios in the oven or on a pan for 5 minutes.
- Work fast: Make sure the pistachios and cranberries are chopped and ready to go. You want to work quickly and transfer them to top of the melted chocolate as soon as it’s ready to keep the consistency runny.
- Add oil for more runny consistency: For a smoother, faster pouring consistency, you can add 1 tablespoon coconut oil or avocado oil white melting.
Frequently Asked Questions
Once it’s set and broken into pieces, store your bark in an airtight container. It can hang out at room temperature for about a week, or in the fridge for a little longer if your kitchen runs warm. Just be sure to keep it away from any strong-smelling foods (looking at you, onions), as chocolate can absorb odors.
Yep! White chocolate bark freezes like a champ. Place the pieces in a single layer in a freezer-safe container or bag, separating layers with parchment paper if needed. It’ll keep for up to 2 months. When you’re ready to enjoy, let it thaw at room temperature so the toppings don’t get soggy.
White chocolate can be a little finicky. If it’s seizing up or looking grainy, it might be overheating. The key is low and slow—microwave in 20-second intervals, stirring in between, or use a double boiler for even more control. Also, make sure your bowl and utensils are completely dry, since even a tiny bit of water can mess with the texture.
You can go for a clean-cut look by using a sharp knife to slice it into squares or triangles, or just break it apart with your hands for a more rustic vibe. Either way works—it’s chocolate, not rocket science!
More No-Bake Dessert Recipes:
- Almond Date Bark
- TikTok Date Snickers
- Chocolate Covered Pretzels
- Peanut Butter Cups
- Toffee
- Peanut Brittle
- Chocolate Coconut Balls
- Edible Cookie Dough
- Homemade Chocolate Truffles
If you try this feel good White Chocolate Bark recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
White Chocolate Bark
Ingredients
- 2 ½ cups white chocolate chips
- ½ cup dried cranberries roughly chopped, plus more for sprinkling on top
- ½ cup shelled pistachios roughly chopped, plus more for sprinkling on top
Instructions
- Line a quarter sheet pan (9×13) with parchment paper.
- In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between, until completely smooth and melted.
- Fold in the cranberries and pistachios, making sure they are evenly distributed.
- Pour the white chocolate mixture onto the prepared sheet pan. Spread it into an even layer using a spatula.
- Sprinkle extra cranberries, and pistachios on top, gently pressing them into the surface.
- Place the pan in the fridge for about 30 minutes or until the white chocolate has fully hardened. Cut or break the bark in 16 pieces and serve at room temperature.
- Store the bark in an airtight container in the fridge or at room temperature for up to 1 week.
Equipment
Notes
- Roast the pistachios: To get a richer and nutty flavor, toast the pistachios in the oven or on a pan for 5 minutes.
- Work fast: Make sure the pistachios and cranberries are chopped and ready to go. You want to work quickly and transfer them to top of the melted chocolate as soon as it’s ready to keep the consistency runny.
- Add oil for more runny consistency: For a smoother, faster pouring consistency, you can add 1 tablespoon coconut oil or avocado oil white melting.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
