This colorful white chocolate bark recipe with pistachio, cranberry and raspberries is an incredible holiday treat for Christmas, or a sweet treat for any day of the festive season!
What is White Chocolate Bark?
White chocolate bark is a type of candy made by combining white chocolate with other ingredients like nuts or fruit (similar to my matzo crack). It is also often paired with peppermint candy for a Christmas candy bark.
It can be enjoyed on its own or used as a topping or decoration for other desserts. It's perfect for the holidays as part o a cookie spread. And the best part is, it's a no-bake cookie!
I love to make a big batch of this easy chocolate bark, and give it as gifts for the holidays - see more on that below!
Why use white chocolate in this bark recipe?
I like to use white chocolate in my holiday bark because:
- it looks pretty - like a field of fresh snow!
- it truly highlights and celebrates the toppings
- it just tastes darn good.
But is white chocolate really chocolate?
Many people wonder - is white chocolate really chocolate? To them I say - of course! After all, it contains cocoa butter.
White chocolate is a type of chocolate that is made from cocoa butter, milk solids, and sugar. It does not contain any cocoa solids, which gives it a lighter color and flavor than regular chocolate. While white chocolate is technically a chocolate, it is not as popular as milk or dark chocolate. But to the nay-sayers I say, wait until you try this white chocolate recipe!
Is Christmas Bark Gluten Free?
Yes! As long as you make sure to use gluten free white chocolate (I used high quality Callebaut white chocolate wafers), and your toppings are gluten free as well.
Ingredients for making white chocolate bark
The ingredient list for this wonderful Christmas cookie is wonderfully short - just 4 ingredients and no baking involved!
- Pistachios - use shelled and toasted pistachios. You can leave them whole - they'll be cut anyway later. You can also use another nut you like, like almonds for almond bark.
- White chocolate - this is the main ingredient of this recipe, so make sure you use a good white chocolate! I like to use this high-quality white chocolate, but you can use any white chocolate bar or white chocolate wafers you like. I don't recommend using chocolate chips, though they will do in a pinch.
- Dried cranberries - they add chew and sweetness to this bark. You can also use another dried fruit like apricots.
- Freeze-dried raspberries - these are not mandatory, but I truly love the burst of tartness they bring to our confection!
How to make white chocolate bark in 5 minutes
To get started on our holiday bark, we are going to cover a baking sheet with parchment paper. And then, we're going to melt our chocolate. The easy trick of this recipe is that I make it in under 10 minutes of active work - thanks to the microwave.
How to melt white chocolate bark in microwave
To melt white chocolate bark in the microwave, start by breaking your chocolate wafers into small pieces.
Then, place white chocolate in a microwave-safe bowl and heat it on high for 30 seconds. Stir the chocolate after 30 seconds, and continue to heat it in 30-second intervals until chocolate is melted and smooth, stirring after each time. The full amount of chocolate used in this recipe takes about 2 minutes to melt.
Pour the melted chocolate into the mold
I have used a 9 x 7 inch quarter baking sheet to shape my white chocolate bark, but you can use any baking sheet you want!
Cover a baking sheet with parchment paper (this will help easily get the chocolate out). Simply pour the melted chocolate onto the prepared baking sheet and flatten it with an offset or silicone spatula, plus tap a few times to spread it.
Spread your toppings
Then comes the fun part - spreading your toppings across the white chocolate!
Sprinkle the chocolate liberally with pistachios, freeze-dried raspberries and dried cranberries.
Cool the chocolate bark
Refrigerate the chocolate for at least 2 hours or until chocolate is set.
Break White Chocolate Christmas bark into pieces
I'm sorry - actually, this is the fun part! Time to take the bark and break into pieces.
How do you cut chocolate bark into pieces?
The most popular ways of cutting white chocolate bark into pieces is with a knife - though if you're looking to put a show, I can also recommend using a hammer to break your chocolate bark!
I've used a regular hammer before, as well as a wooden meat tenderizer.
Storing White Chocolate Bark
Any leftover chocolate can be stored in an airtight container in a cool, dry place at room temperature, or in the fridge. Bark will keep for up to a week.
Other White Chocolate Bark Ideas and Variations
With all that extra time, why not try out multiple flavors and toppings? I love the following toppings on my white chocolate bark:
- Dried fruit like apricots
- Peppermint candy canes for a Christmas white chocolate peppermint bark
- Red and green sprinkles
- Hershey's kisses
- rose petals ebbe
- flaky sea salt
- caramel and pumpkin spice
- Sweet and salty bark with pretzels and caramel
- Leftover Halloween candy
How to Wrap candy Bark for Gift Giving
White chocolate bark is easy to make at home and makes a great gift for the holidays or any special occasion - I love to wrap my bark in cellophane and present it as an edible gift for my friends!
To do so, simply cut out a large piece of cellophane (about double the size than a clump of bark). Lay out the pieces in the middle, and then bunch up the cellophane around it. Tie it with a string or ribbon - the ends should stick out hapharzardly!
Alternatively, you can also lay it out in a vintage cookie tin atop crinkly paper.
Yes, white chocolate bark can be frozen. In fact, freezing it is a great way to keep it fresh and prevent it from melting. To freeze white chocolate bark, simply place it in a freezer-safe container and store it for up to two months. When you're ready to enjoy it, thaw the bark in the refrigerator for about an hour.
You can use any high-quality white chocolate to make bark. Chocolate bars work well, as do special chocolate wafers.
This easy recipe will keep well for one week. You can freeze it for longer, though!
This recipe makes for a quarter pan.
I find it is better to use white chocolate rather than chocolate chips for making this confection.
Other easy sweet treats to try
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Easy White Chocolate Bark (5 minutes prep)
- Break chocolate wafers into small pieces. Transfer chocolate to a microwave-safe bowl and heat it on high for 30 seconds. Stir the chocolate, and heat for 30 seconds more. Stir again, and continue to heat it in 30-second intervals until chocolate is melted and smooth, stirring after each time. The full amount of chocolate used in this recipe takes about 2 minutes to melt.
- Cover a 9 x 7 inch quarter baking sheet with parchment paper (this will help easily get the chocolate out). Pour the melted chocolate onto the prepared sheet and flatten it with an offset or silicone spatula, plus tap a few times to spread it.
- Sprinkle the chocolate liberally with pistachios, freeze-dried raspberries and dried cranberries.
- Refrigerate the chocolate for at least 2 hours or until chocolate is set.
- Once the chocolate is fully set, cut or break it into pieces.
- Any leftover chocolate can be stored in an airtight container in a cool, dry place at room temperature, or in the fridge. Bark will keep for up to a week.
Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...