White Chocolate Bark
Prep Time: 5 minutes | Cill Time: 1 hour | Total Time: 1 hour, 5 minutes | Serves: 8-10
This candy has so much flavor and varying textures; it is not your typical “bark.” Be sure to use a good quality white chocolate, not candy melts or vanilla flavored almond bark, if at all possible. Skimping on cheaper items doesn’t give you quite the same taste and feel in your mouth.
White Chocolate Bark makes excellent gifts for the holidays or for your hostess. I made these for fellow classmates and I was very, happily pleased with all the reactions of, “Oooh! This is so good!” Several were asking for the recipe, which is always an honor to share.
There are only 5 ingredients, so you want to be sure to use a fresh orange with a nice rind for zesting, and freshly opened packages of dried cranberries and pistachios. Making sure all your ingredients are high quality will provide you with excellent results… not to mention the rewards of happy faces!
White chocolate is super-sweet to some people. Certain brands of dried cranberries offer lower-sugar packages. You can look into purchasing those if you’re wanting a little less sweetness.
I leave my pistachios whole. I like to see the larger pieces when cut into. You can roast and cool your pistachios if you’d like. Just be careful to not burn them.
I love the fresh orange zest in this candy! The bark is flecked with orange in contrast to the white chocolate. The aroma of a freshly zested orange is wonderful. All these flavors come together in perfect harmony.
If you enjoy making candies, check out my Gourmet Haystacks, where I took the simple ingredients of the childhood candy and created a more “grown-up” version. The haystacks are still cruncy, chocolatey, and melt in your fingers. Bring back memories yet?
Both candies are fairly simple to make, fun to eat, and just so delicious!
White Chocolate Bark
Ingredients
- 1 pound excellent-quality white chocolate, roughly chopped
- 1 cup dried cranberries
- 1/2 cup shelled, salted pistachios
- zest from 1 orange
- 2 ounces dark chocolate, melted for drizzling, optional
Instructions
- Place the white chocolate in a heat-proof bowl set over a pot of simmering water (a double-boiler set up).
- Stir the white chocolate occasionally until completely melted. *Alternatively, the white chocolate can be melted in the microwave on a low heat setting, stirring at 30-second intervals until melted. Be sure to use a microwave-safe bowl.
- Remove the bowl from the pot and carefully wipe the moisture from the bottom of the bowl. Place it on a heat-proof surface because it will be hot.
- Add the cranberries, pistachios, and zest. Stir well, coating all the add-ins.
- Spread the candy mixture in a quarter sheet pan (or other small flat pan/tray/platter) lined with wax paper or parchment paper. A silicone spatula works perfectly here to scrape all that wonderful mixture out of your bowl so you get every bit of it!
- Optional – drizzle the dark chocolate over the white chocolate bark.
- Allow the chocolate to set up and harden at room temperature for a couple of hours, or refrigerate for an hour.
- Using a sharp, chef's knife, chop the bark into sections for serving, as large or as small as desired.
- Keep any leftovers in an air-tight container for 1 week.
Notes
Love the fresh orange in this candy!