Whip up a quick and easy holiday treat with this White Chocolate Bark Recipe. Ready in as quick as 20 minutes, this confection is a delightful blend of creamy white chocolate and your choice of mix-ins. With no baking required, this recipe is as simple as melting, mixing, and chilling. The result is a beautifully textured bark that not only adds a touch of elegance to your dessert table but also makes a charming homemade gift for loved ones.
I love it when something ridiculously easy to make is a hit with my family. This white chocolate bark is the perfect example.
It is such a fabulous treat that you can throw together in minutes. Because it is so easy (and delicious). It is a great project with kids.
Plus, it is infinitely adaptable, so even the pickiest family members will love it.
Think of this recipe for white chocolate bark as a guide - the variations are limited only by your creativity. (I’ve got a list of ideas below to get you started.)
Whether you are looking for a Christmas treat or Valentine’s day gift, I think you will love this candy bark as much as I do.
Ingredients for Making Cranberry White Chocolate Bark
- White Chocolate: The flavor of your chocolate bark depends on using good chocolate. Use the best chocolate you can.
- Cranberries: Tart dried cranberries add the perfect counterpoint to sweet white chocolate. I recommend buying sliced cranberries or chopping them yourself. Feel free to mix the chocolate bark toppings up - I've given you some more ideas below.
- Salt: Finishing with a touch of flakey salt takes the flavors to the next level.
Tips & Tricks
- Many types of chocolate chips contain additives that can prevent the chocolate from melting properly. If you use chips, make sure you choose a good quality.
- Make sure to chop your chocolate well for even melting.
- Sometimes I like to use a combination of milk chocolate and dark chocolate for a more complex flavor. Layering them makes for a nice presentation of chocolate and white chocolate bark.
More Chocolate Bark Topping Ideas
- Slivered or sliced almonds
- Toasted chopped pecans
- Chopped pistachios, peanuts, walnuts or cashews
- Chopped dried fruit such as apricots, cherries, or raisins
- Crushed dried ancho pepper
- Shredded coconut
- Maldon sea salt
- Broken gingersnap cookies or graham crackers
- Crystallized ginger
- Freeze-dried raspberries
- Potato chips
- Sunflower, pumpkin, or sesame seeds
- Melted caramel squares
- Crushed peppermint candies
- Chopped chocolate-covered espresso beans
- Cooked chopped bacon
- Pomegranate Seeds
Frequently Asked Questions
Is white chocolate really chocolate?
Technically, no. White chocolate is made from cocoa butter, milk solids, and sugar - but it does not contain any cocoa powder.
Will white chocolate chips work the same as chocolate in this recipe?
I prefer using a chocolate bar, because chocolate chips have additives that can prevent them from melting properly.
If you want to use chocolate chips, choose a high-quality brand like Ghirardelli.
Do I need to chop the white chocolate?
Yes, it's important to chop the chocolate into even pieces so that it melts evenly.
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- Baking sheet
- Parchment paper or silicone spilmat
- Microwave-safe bowls or double boiler
- Rubber spatula
Store leftover white chocolate bark in an airtight container at room temperature for up to a week.
You can store it in the refrigerator for up to two weeks or freeze it for up to three months. (But if your family is anything like mine, it won't last that long.)
How to Make White Chocolate Bark
First, start by prepping your pan. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set it aside.
Next, chop your chocolate into uniform pieces. This will help it melt evenly.
Place the chopped chocolate in a microwave-safe bowl and heat in 60-second increments, stirring in between.
You can also melt the chocolate using a double boiler on the stove. Don’t forget to stir - I recommend a rubber spatula.
Pour the melted chocolate onto the prepared baking sheet and spread it into a rectangle. (It doesn't have to be perfect.)
Immediately sprinkle with the cranberries and flaky salt. (Or whatever toppings you have decided to use.)
Press the toppings gently into the chocolate.
Refrigerate for about an hour or until the chocolate is set.
Once set, break the bark into pieces and enjoy!
More Festive Treats to Try
- Apple Pear Crisp
- Mini Chocolate Tarts
- Strawberry Truffles
- White Chocolate Raspberry Cookies
- Pumpkin Flan
20-Minute White Chocolate Bark
- 12 ounces white chocolate finely chopped
- ¾ cup dried cranberries chopped
- ¼ teaspoon Maldon sea salt or similar flaky salt
- Line a baking sheet with parchment paper and set it aside.
- Place the white chocolate in a microwave-safe bowl and heat in 60-second increments, stirring in between.
- When the chocolate is melted, pour the mixture onto the parchment-lined baking sheet and shape it into a rectangle.
- Sprinkle with cranberries and Maldon sea salt.
- Refrigerate for about an hour or until set or freeze for about 10 minutes, until hardened.