A holiday favorite, this recipe for White Chocolate Bark with Cranberries, Pistachios, and Apricots is a homemade treat and a sweet way to show your loved ones how much you care. It looks stunning on a dessert plate and is crazy-easy to make.
Today, I’m sharing one of my favorite confections, white chocolate bark. Not only is it delicious, but it is also one of the easiest, quickest, and most festive candies you will ever make. Your family and friends will never guess that you only need four ingredients, and it takes just minutes to make.
What’s in it:
You will need: dried cranberries, salted and roasted pistachios, dried apricots, and white chocolate. You will also need some parchment or wax paper and a cookie sheet.
How to make it:
Preheat the oven to 350 degrees.
Spread the pistachios in a single layer on a sheet pan and roast for eight minutes. Set aside to cool.
While the pistachios are roasting, add the white chocolate to a microwave-safe bowl and microwave on high for 15-second intervals until the chips have melted, and it’s smooth and creamy. Be sure to stir thoroughly at each 15-second interval. This will probably take about one and one-half minutes.
Once the chips have melted, pour this mixture onto a baking sheet covered with parchment or wax paper. Use an offset spatula or knife to smooth it out to a 12×14 inch rectangle.
Top evenly with the pistachios, apricots, and cranberries. Use your fingers and press lightly to set the toppings.
Let the bark sit for two hours or until firm or pop in the fridge for about 30 minutes. Break it into pieces and store in an airtight container.
Bark recipe variations:
White and dark chocolate bark is so versatile, here are just a few ways you can customize this fun treat:
- Peppermint Bark – Add a few drops of peppermint extract to your melted bark and top with crushed candy canes or peppermint candy.
- Christmas Bark – Top with red and green M&Ms and sprinkles.
- Easter Bark – Top with Easter candy. Check out my Easter Bunny White Chocolate Bark for ideas.
- Cookies and Cream Bark -Top with crushed Oreo cookies.
- Halloween Bark – It probably looks better with chocolate bark, but top with candy corn and other Halloween candy.
- Valentine’s Day Bark – Add a drop or two of red food coloring to dye your bark pink and top with Valentine candy like candy hearts.
More holiday edible gift ideas:
Homemade edible gifts are always appreciated around the holidays. Check out these easy recipes that make lovely gifts for the foodies in your life:
- Forgotten Cookies
- Crispy Cheesy Southern Cheese Crackers
- Caramel Corn with Chocolate Drizzle
- Roasted Pecans
- Old-Fashioned Pecan Pralines
- Cranberry Infused Vodka
I think white chocolate chips have the best flavor, but you can substitute a block of white chocolate, almond bark, or white melting chips in a pinch. The taste will be slightly different.
If you don’t have a microwave or prefer not to use one, you can melt the chips in the top of a double-boiler over low heat. Be sure not to let the boiling water touch the bottom of the pan.
You can substitute pecans or another nut for the pistachios, and dried cherries or blueberries for the Craisins. Also, you could substitute other dried fruit like mango or pineapple for the apricots.
Store the bark in an airtight container at room temperature for three to four days, and up to three weeks in the fridge.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
White Chocolate Bark with Cranberries and Pistachios
- 22 ounces white chocolate morsels or finely chopped white chocolate
- 2/3 cup whole shelled salted pistachios toasted
- 1/2 cup dried cranberries
- 1/2 cup dried apricots diced
- Preheat the oven to 350 degrees. Spread pistachios in an even layer on a cookie sheet and roast for 8 minutes. Set aside to cool.
- Place the chips into a microwave-safe bowl and heat on high for 15-second intervals. Be sure to stir at each interval. Continue heating until it smooth and creamy. This should take roughly 1-1/2 minutes. Pour the mixture onto a cookie sheet covered in parchment or wax paper and spread out to approximately a 12x14 inch rectangle.
- Sprinkle the top evenly with the roasted pistachios, dried cranberries, and diced apricots. Press lightly to make sure everything adheres to the chocolate.
- Set aside for about 2 hours or pop in the fridge for about 30 minutes.
- Break into pieces and store in an airtight container.