White Chocolate Bark

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My favorite White Chocolate Bark with pistachios and dried cranberries! It's the trifecta of all the things, sweet, salty, chewy, crunchy... soo good!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings pieces

Calories 185kcal

Author Yumna Jawad

Equipment

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 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.

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