Introduction

Cranberry Pistachio White Chocolate Bark is a delightful and festive treat that’s both simple to make and delicious to enjoy. This crunchy, sweet, and tangy snack is perfect for holidays, gifting, or just satisfying your sweet tooth with a bit of elegance.

The image shows a stack of six rough-edged pieces of white chocolate bark, each layer filled with visible whole pistachios and dried cranberries, creating a textured, colorful mix of green, red, and creamy white. The pieces are stacked unevenly on a smooth white marbled surface, with loose pistachios and white chocolate chips scattered around. In the blurred background, there is a clear glass filled with dried cranberries and soft lighting that adds warmth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound white chocolate
½ cup pistachios, shelled
½ cup dried cranberries

Instructions

Step 1: Line a baking sheet with parchment paper to prepare for spreading the chocolate mixture.
Step 2: Melt the white chocolate over a double boiler or in 30-second intervals in the microwave, stirring well after each interval until smooth.
Step 3: Allow the melted chocolate to cool slightly for a few minutes to prevent separation when mixed with the dried fruit and nuts.
Step 4: Stir in the pistachios and dried cranberries, mixing evenly throughout the chocolate.
Step 5: Spread the mixture evenly over the prepared baking sheet. Depending on the size of your pan, you may not cover the entire surface.
Step 6: Refrigerate for at least 30 minutes, or until the bark is fully set and firm to the touch.
Step 7: Use a sharp knife to cut the bark into pieces or break it into rustic chunks as preferred.

Tips & Variations

Chop pistachios and cranberries finely for cleaner slices and easier eating.
Melt white chocolate slowly and stir frequently to avoid overheating and graininess.
Let the chocolate cool a little before adding mix-ins to prevent separation and streaking.
Score the chocolate lightly before chilling to help create neat pieces after setting.
For variation, try adding orange zest or swapping pistachios for almonds or pecans.

Storage

Store the bark in an airtight container at room temperature or in the refrigerator for up to two weeks. If refrigerated, let it sit at room temperature for a few minutes before serving to soften slightly. Avoid exposure to heat or direct sunlight to prevent melting.

How to Serve

A stack of five rectangular white chocolate bars, each embedded with dark red dried cranberries and green pistachio pieces, tied together neatly with a thin brown string in a bow on top. The white chocolate has a smooth, glossy texture and the fruits and nuts are scattered visibly throughout each bar. The stack sits on crinkled white parchment paper, with small white chocolate crumbs and a few nuts scattered nearby. The background is softly blurred with hints of greenery and red berries, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

Yes, you can substitute milk or dark chocolate if you prefer a different flavor profile. Keep in mind that melting times and flavor combinations may vary slightly.

How can I prevent the bark from becoming sticky?

Ensure the chocolate is fully set by refrigerating it long enough, and store the bark in a cool, dry place away from humidity. Proper sealing in an airtight container also helps prevent stickiness.