White Chocolate Cranberry Bark Recipe
Okay, so listen up, because this White Chocolate Cranberry Bark Recipe is about to become your new holiday best friend. Seriously. It’s ridiculously easy, looks all fancy-pants (but it’s totally not), and tastes like a freaking dream. Think sweet, tangy, and just a little bit addictive. Perfect for gifting, perfect for snacking, perfect for hiding in the back of the fridge and sneaking a piece every time you open it (don’t judge).
Last Christmas, my husband, bless his heart, tried to “help” by melting the chocolate. Let’s just say things got… scorched. The whole kitchen smelled like burnt sugar and his hair might have had a chocolate chunk or two stuck in it. But even with the near-disaster, we salvaged it, sprinkled on the cranberries, and everyone RAVED. That’s how foolproof this is! It’s been a staple ever since, making appearances at every holiday gathering.
Why You’ll Love This White Chocolate Cranberry Bark Recipe
- It’s the easiest fancy-looking dessert ever. I’m talking, like, minimal effort for maximum “wow” factor.
- You can totally customize it! Throw in nuts, different dried fruits, sprinkles, whatever your heart desires. It’s a blank canvas!
- It’s the perfect sweet-and-salty fix. That white chocolate with the tart cranberries? It’s a match made in heaven.
- It disappears FAST. I swear, I make a double batch every time and it’s gone in a day.
How to Make It
Okay, so first things first, you’re gonna need to melt your white chocolate. I usually do this in a double boiler because I’m paranoid about burning it (see previous husband-related anecdote!). But honestly, the microwave works fine too. Just go in 30-second intervals and stir like crazy in between so it doesn’t seize up on you. Trust me, nobody wants seized-up chocolate.
Once the chocolate is all melty and smooth, spread it out on a baking sheet lined with parchment paper. Don’t worry about making it perfect; rustic is in, right? Now, while the chocolate is still wet, sprinkle on your dried cranberries and any other goodies you’re adding. Gently press them in so they stick.
Pop the whole shebang into the fridge for about 30 minutes, or until it’s firm. Then, break it into pieces. I like to just whack it with a knife, but you can be all fancy and cut it if you want.
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Ingredient Notes
- White Chocolate: Okay, so this is kinda important. Get the good stuff! I’m talking real white chocolate, not those waxy chips that taste like… well, nothing. It makes a huge difference. I sometimes grab the cheapest brand when I’m on a tight budget; it’ll work, but the quality does shine through when you splurge!
- Dried Cranberries: Don’t skip these! They’re the star of the show. I usually grab the sweetened ones, but you can use unsweetened if you’re trying to be healthy (or something). I’ve also thrown in other dried berries when I didn’t have enough cranberries.
- Parchment Paper: This is a MUST. Seriously. Unless you want to be scraping chocolate off a baking sheet for the next hour. I ran out once and tried foil… don’t. It sticks.
Recipe Steps:
- Melt white chocolate in a double boiler or microwave until smooth.
- Spread melted chocolate onto a parchment-lined baking sheet.
- Sprinkle dried cranberries and any desired toppings over the chocolate.
- Gently press toppings into the chocolate.
- Refrigerate for 30 minutes, or until firm.
- Break into pieces and serve.
What to Serve It With
Honestly, this is great on its own. But if you’re feeling fancy, serve it with:
- A cup of hot cocoa or coffee
- A cheese board (the sweet and salty combo is amazing)
- A glass of wine (because why not?)
Tips & Mistakes
- Don’t over-melt the chocolate! Burnt white chocolate is sad white chocolate.
- Make sure your cranberries are dry. Wet cranberries will make the chocolate seize up.
- Don’t be afraid to experiment with toppings! Nuts, pretzels, even a sprinkle of sea salt can be delicious.
- If your chocolate seizes, try adding a teaspoon of vegetable oil and stirring vigorously. It might save it! (Or it might not. No promises.)
Storage Tips
Keep this in an airtight container in the fridge. It’ll last for a week… if you can resist eating it all before then. I’ve been known to eat it straight from the fridge for breakfast. Cold chocolate is still chocolate! No judgement here.
Variations and Substitutions
- Dark Chocolate: Swap the white chocolate for dark chocolate for a richer flavor.
- Nuts: Add chopped pecans, walnuts, or almonds for some crunch.
- Other Dried Fruits: Cherries, blueberries, or even chopped apricots would be delicious.
- Pretzels: Break up some pretzels and sprinkle them on for a sweet and salty treat.
- Sprinkles: Because sprinkles make everything better. I once used rainbow sprinkles because that’s all I had, and it was surprisingly festive!
- No Cranberries? I once used dried cherries because that’s all I had, and it was still a hit. It’s bark, not rocket science!
Frequently Asked Questions
[White Chocolate Cranberry Bark Recipe]
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White Chocolate Cranberry Bark Recipe
Ingredients
Main Ingredients
- 24 oz white chocolate chips or white chocolate bars, chopped
- 1.5 cups dried cranberries
- 0.5 cup pistachios shelled and chopped
- 1 tsp vanilla extract pure
- 1 tsp sea salt coarse
Instructions
Preparation Steps
- Line a baking sheet with parchment paper and set aside.
- Melt the white chocolate chips in a double boiler or microwave until smooth, stirring occasionally.
- Stir the vanilla extract into the melted chocolate.
- Spread the melted chocolate evenly onto the prepared baking sheet.
- Sprinkle the dried cranberries, pistachios, and sea salt evenly over the chocolate.
- Refrigerate for at least 2 hours or until set.
- Break the bark into pieces and serve or store in an airtight container.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
