White Chocolate Pistachio and Cranberry Bark
This White Chocolate Pistachio and Cranberry bark really screams the holidays to me. Whether it is Christmas or even Valentines day, there’s something truly magical about the combination of sweet, creamy white chocolate, crunchy pistachios, and the tart burst of cranberries. Not to mention the vibrant red and green colors that scream holiday! Whether you’re a seasoned dessert enthusiast or a novice in the kitchen, this easy-to-make treat is sure to win hearts and satisfy sweet cravings. It’s perfect for a dessert table or to give as gifts.
Every year I do a lot of baking around the holidays. I mean A LOT! It’s nice to have something sweet to offer that doesn’t require actual baking. You get maximum reward with minimal effort. Not that these don’t require any effort but melting the white chocolate is really the only effort needed.
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If you want to get even more creative with this recipe you can also add other things for a little extra “something”. I like to add crispy rice cereal or even some flaked salt to change it up. Try the original then let your imagination go.
I do recommend a good quality white chocolate for the best results. Either Callebaut or Ghiradelli are my go to. I find that bakers chocolate is just not as rich and creamy and a bit too sweet for my liking.
Instructions for White Chocolate Pistachio and Cranberry Bark:
- Prepare Your Ingredients:
- Measure and chop the white chocolate, pistachios, and cranberries.
- Line a baking sheet with parchment paper.
- Melt the White Chocolate:
- Use a double boiler or microwave to melt the white chocolate. If using a microwave, heat in 20-second intervals, stirring between each, until smooth.
- Combine Ingredients:
- Once the white chocolate is melted, gently fold in the chopped pistachios and dried cranberries. The mixture should be well combined, creating a visually appealing blend of colors and textures.
- Spread the Mixture:
- Pour the white chocolate mixture onto the prepared baking sheet. Use a spatula to spread it evenly, creating a layer that is about 1/4 to 1/2 inch thick.
- Optional: Add a Pinch of Sea Salt:
- For an extra layer of flavor, sprinkle a pinch of sea salt over the surface of the bark. The salt enhances the sweetness and complements the richness of the white chocolate.
- Chill the Bark:
- Place the baking sheet in the refrigerator for at least 30 minutes to one hour, or until the bark is completely set. This allows the chocolate to harden and the flavors to meld together.
- Break Into Pieces:
- Once the bark is fully set, remove it from the refrigerator and break it into rustic pieces. The irregular shapes add to the charm of this homemade treat. If you prefer regular squares then just use a sharp knife and cut the bark.
- Serve and Enjoy:
- Arrange the White Chocolate Pistachio Cranberry Bark on a decorative platter or package it in elegant boxes or cello bags for gifting. This indulgent treat is perfect for holiday gatherings, parties, or a delightful afternoon snack.
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Storing Your White Chocolate Pistachio and Cranberry Bark:
I don’t recommend freezing the bark as condensation when it thaws makes it sticky. You can keep it on the counter in an airtight container for a week or two, but I recommend that you store it in the refrigerator. It will keep for up to a month, so there’s really no point in freezing it anyway. Just make it close to when you need it and it will be perfect.
White Chocolate Pistachio and Cranberry Bark
Equipment
- 1 parchment lined sheet pan
Ingredients
- 1 lb White chocolate *a good quality one
- ½ cup dried cranberries (Craisins)
- ½ cup pistachios (roasted and salted-shelled)
Instructions
- Line the sheet pan with parchment paper and set aside
- Add the white chocolate to a heat proof bowl or double boiler (chop if using solid chocolate), and melt over double boiler over simmering water (or in the microwave for 30 second intervals, stirring in between)
- Once melted, let cool for a minute or two, then add the cranberries and pistachios and stir to combine. I like to reserve a little bit to add to the top after its in the pan but that is completely optional.
- Pour the mixture out onto the parchment and spread it out into a layer of the thickness you like (you may not need to cover the entire sheet).
- Place the sheet tray in the refrigerator and chill the bark for 30 minutes until set
- Once set, you can snap the bark into irregular pieces, or alternatively cut it into pieces with a sharp knife.