White Chocolate Bark
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!
Servings: 16 pieces
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 (9x13) 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
My Top Tip: For a richer, nuttier flavor, roast the pistachios in the oven for 5 minutes before you add them to the white chocolate.
Storage: Store your bark in an airtight container. It will last 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, like onions, as chocolate can absorb odors.
Freezing: Place the pieces of bark 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. Let it thaw at room temperature so the toppings don't get soggy.
Nutrition
Calories: 185kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 18IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.2mg
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