White Chocolate Bark Recipe
Whip up this easy white chocolate bark recipe in minutes with just 3 ingredients! A quick, delicious treat or gift for any occasion!
Servings: 4
Calories: 406kcal
Equipment
- Microwave Safe Bowl
- Parchment Paper
Ingredients
- 8-10 oz White Chocolate Bars or White Melting Chocolate high quality
- ⅓ cup Dried Cranberries plus more for sprinkling on top, optional
- ⅓ cup Almonds, roughly chopped plus more for sprinkling on top, optional
Other Fun Mix-Ins and Topping Ideas
- Sprinkles, M&Ms, chopped cookies, pretzels, etc., about ½-1 cup total
Instructions
- Line a baking sheet with parchment paper, wax paper, or a silicone baking mat.
- Prep any mix-ins and toppings such as chopping nuts, cookies, etc.
- Melt the white chocolate by placing the white chocolate in a microwave-safe bowl and melting according to instructions on the package, or microwave in 20-second intervals at a half power, stirring between, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stove.
- While the chocolate is melted, stir the almonds and cranberries, or any other desired add-ins.
- Immediately pour the mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer, about 1/4 to 1/2 inch thick.
- Sprinkle extra dried cranberries, almonds, or toppings evenly on top of the melted chocolate. You can gently press them down to make sure they stick or gently tap the pan.
- Let the bark cool and harden. It will take an 1-2 hours at room temperature of 20-30 minutes in the refrigerator.
- Once the white chocolate bark is firm, use a sharp knife to break it apart. You can also break it apart with your hands for a more rustic look.
Notes
- Make sure your utensils are dry as liquid or water can cause the chocolate to get grainy.
- Have your chosen mix-ins and toppings, such as nuts, dried fruits, or crushed cookies, ready and chopped before you melt the chocolate. This ensures a quick and smooth assembly process without the chocolate hardening.
- If using candy melts and it appears too thick and almost pasty, you can add vegetable shortening 1 tsp at a time until you get your desired consistency.
- If adding food coloring or flavors like peppermint or orange to your chocolate bark make sure they are oil based rather than water based. Water based extracts and food coloring can cause the chocolate to seize up and get grainy.
- This recipe makes enough bark to fill a 7 x 10 baking sheet (about 4 generous bark servings) and can easily be halved or doubled as needed.
- This bark will last up to three weeks in an airtight container in the refrigerator and up to three months in the freezer.
Nutrition
Serving: 0.25g | Calories: 406kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 254mg | Fiber: 2g | Sugar: 41g | Vitamin A: 17IU | Vitamin C: 0.3mg | Calcium: 146mg | Iron: 1mg
