White chocolate bark is an easy, versatile treat for the holidays. The white chocolate provides a sweet canvas to decorate with colorful dried fruits, nuts or candies of your choosing.
Today I’m going to show you two ways to make white chocolate bark for the holidays: (1) a cranberry pistachio bark and (2) a peppermint bark.
Cranberry Pistachio Bark
The only baking required for this recipe is to toast pistachios. Place whole, shelled pistachios in a preheated oven for about 7 minutes to bring out their flavor.
While they are toasting, dice 5-6 whole, dried apricots and measure out 1/4 cup of dried cranberries. Prepping the ingredients before you start melting chocolate is key.
You’ll have a short window to set the toppings in place before the chocolate starts to harden. If the toppings aren’t in the chocolate, they will come right off!
So now that your toppings are ready, let’s melt the chocolate. You can do it with a double-boiler method like I used when making Saltine Toffee Bark. Or you can do it in the microwave: place the chocolate in a microwave-safe bowl and heat on high for 30 seconds. Stir well and then return it to the microwave for another 30 seconds. Continue to stir and heat in 15-second intervals until it’s just melted. Then stir until it’s completely smooth.
A quick note about chocolate: Ghirardelli is my choice for baking, and I recommend using their melting wafers or baking bars. In terms of chips, I have had great success with melting Nestle white chocolate chips (above) in the microwave.
Once the chocolate is melted, pour it into a parchment paper-lined 8×8 baking pan and smooth it to the edges.
Sprinkle pistachios, apricots and cranberries on top. Press the toppings down lightly to set them into the chocolate.
Refrigerate for 20 minutes or until firm. Break it up into pieces by hand or cut them into neat squares. Enjoy!
Start by prepping the topping. I have mini candy canes in my cupboard for my kiddos so I needed about 10 of them to fill a 1/4 cup. Place them in a plastic bag and tap with a rolling pin. You don’t need to clobber them into sand; just break them up into different size pieces.
For the peppermint bark, we’re going to make three thin layers of chocolate — semi-sweet sandwiched between white.
- Melt white chocolate just as above. When it’s smooth, stir in 1/8 teaspoon of peppermint extract. Spread the white chocolate in the parchment paper-lined 8×8 pan.
- Melt semi-sweet chocolate and stir in 1/8 tsp of peppermint extract. Spread this layer on top of the white chocolate.
- Melt more white chocolate — no peppermint extract for this layer — and spread on top of the semi-sweet layer. Sprinkle with candy cane bits.
Refrigerate for 20 minutes and break into bite-size pieces. I love to package them in decorative tins for a festive and delicious homemade gift.
What are some of the homemade treats you like to make as gifts? Please share your ideas below in the comments. See you again tomorrow! — v.