White Chocolate Bark
Updated Dec 30, 2025
I'll show you how to make white chocolate bark with pistachios and dried cranberries. It's sweet, salty, chewy, and crunchy, all in one treat!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Make cranberry pistachio white chocolate bark!
When I want to make a special treat during the holidays that doesn’t require baking, I usually make my white chocolate bark and decorate it with red cranberries and green pistachios. It’s as easy as melting white chocolate chips or a white chocolate bar, then decorating it with dried cranberries and chopped pistachios and any other toppings. Let it set, break it apart and then snack on them or gift them!
Happy Cooking!
– Yumna
This recipe was part of our monthly Cooking Challenge for December 2025!
White Chocolate Bark Ingredients
- White chocolate chips: I recommend using high-quality white chocolate chips (or a chopped white chocolate bar) that melts smoothly. If white chocolate isn’t your thing, you can use milk or dark chocolate for a different taste. No rules here, just chocolate!
- Dried cranberries: I use unsweetened, but you can use sweetened or reduced sugar cranberries. If you don’t have cranberries, you can use dried cherries, apricots, or golden raisins. Just chop them into smaller pieces so they’re easy to eat.
- Pistachios: You can swap in almonds, pecans, or walnuts. Or, use pumpkin seeds or sunflower seeds to keep the bark allergy-friendly.
How to Make White Chocolate Bark
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 fully hardens. Cut or break the bark into 16 pieces and serve at room temperature.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
White chocolate bark is like a blank canvas: You can toss in whatever mix-ins you’re craving or have 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 mix-in 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 tastes great with hot cocoa.
- Tropical Bark: 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: Mix in 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 Oreos), 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.
Recipe Tips
- Roast the pistachios first. For a richer, nuttier flavor, roast the pistachios in the oven for 5 minutes before you add them to the white chocolate.
- Work quickly. Make sure the pistachios and cranberries are chopped and ready to go before you melt the white chocolate. You want to add them to the melted white chocolate as soon as it’s ready to keep the consistency runny.
- Add oil for a more runny consistency. For a smoother, faster pouring consistency, you can add 1 tablespoon of coconut oil or avocado oil to the white chocolate white melting.
FAQs
White chocolate can be a little finicky. If it’s seizing up or looking grainy, it might be overheating. Melt it low and slow in the microwave in 20-second intervals, stirring in between each burst. Make sure your bowl and utensils are completely dry, because even a tiny bit of water can mess with the texture. For more control, use a double boiler.
You can use a sharp knife for clean-cut squares or triangles, or just break it apart with your hands for a more rustic vibe.
Comments
Easy addition to Christmas Cookie plates. Used dried cherries but would chop them smaller next time I use them in place of dried cranberries. Going to try the cookies and cream variation next!
Yum, dried cherries sound so good! I will have to try that! Thank you, Janine!!
I really liked having a holiday alternative to peppermint bark (which I love) for our cookie table at school. This was fast and easy to make at the last minute, and disappeared quickly. I’d love to figure out how to add some cardamom to the bark without making it look muddy.
So happy you liked it! Thank you!! Cardamom sounds so good. I love that idea! I think it would look okay with the cardamom but maybe you could sprinkle it instead of fully mixing it in with the melted white chocolate? You’ll have to experiment and decide how it looks best. Enjoy!!
Very easy to make, pretty and delicious. I don’t think roasting the pistachios added much.
Yay, so glad you liked it!! Thanks!
Made this December Cooking Challenge recipe today. It was super easy! It tastes delicious and will make a wonderful addition to the sweet tray for my family holiday party.
Aww, so glad you loved it!! Thanks, Marla!
Very easy to make. My coworkers loved it.
Aww, that makes me so happy to hear! Glad it was a hit!!
This was so easy but impressive and delicious enough to gift! I followed another reviewer’s idea of adding a dark chocolate drizzle, which turned out great and makes it look even better with it swirled in. It also cut the sweetness of the white chocolate. I’ll be adding this to my homemade gifting treats for Christmas! Thanks for the yummy recipe, Yumna! (Definitely roast the pistachios!)
Awesome!! So happy you love it, Hannah! Thanks so much!!
See All Comments