Pistachio & Cranberry White Chocolate Bark
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Every year for Christmas, peppermint bark is an absolute must-have for me. Back when I was working my first job out of college, my boss gave me a tin of Williams Sonoma peppermint bark (she was feeding the foodie monster and didn’t even know it), and I fell in love. The next year, I started making my own and I haven’t looked back. In addition to my regular peppermint bark, I wanted to experiment this year with some other types of festive barks, especially after making Toffee Pretzel Bark this summer and being totally enamored by it as well.
One of my favorite biscotti variations to make during the holidays is a simple, vanilla-flavored dough with dried cranberries, pistachios and white chocolate chips. Voilà! I had my first bark variation for this year figured out!
I love how festive the red cranberries and green pistachios are, and against the creamy white backdrop, this bark is a gorgeous addition to a cookie tray or even to put into individual tins or goodie bags for giving as gifts.
I’m admittedly a little (okay, a lot) finicky about my white chocolate, because sometimes the cheaper brands can taste chalky and/or too sickeningly sweet to me. If you’re just throwing white chocolate chips into a cookie it’s not such a big deal, but with the white chocolate playing such a prominent role in a recipe like this, I’m a big advocate of using good quality white chocolate. My personal favorite is Lindt – it’s smooth and creamy, not too sweet, and you can find it pretty much everywhere.
Do you have a favorite type of chocolate bark?
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One year ago: Homemade Oreo Cookies[/donotprint]
Pistachio & Cranberry White Chocolate Bark
Ingredients
- 1 lb. (453.59 g) white chocolate
- ½ cup (61.5 g) shelled pistachios
- ½ cup (60.61 g) dried cranberries
Instructions
- Line a baking sheet with parchment paper and set aside.
- Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the pistachios and cranberries and stir to combine.
- Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you'd like your bark, you may not need the entire surface of the pan).
- Refrigerate for at least 30 minutes, or until set.
- Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Nice blog!
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Yum!
Can I use vanilla almond bark in place of white chocolate
I’ve been making this at Christmas for years, because my family really loves it. Just wanted to let you know I also put crisped rice cereal in mine and it gives it a little something extra!
How long will this bark stayed good after it’s made?
Hi Margaret, It will stay in the fridge for up to 1 month.
Can this be made in advance and frozen in a vacuum sealed bag?
Hi Mary, You can store this in the refrigerator for about a month, so you probably don’t need to vacuum seal it. Enjoy!
How long will this candy last at room temp?
how long it stays? i want to make lots of cookies and barks for the hollidays
I am so happy I found this recipe and made it up yesterday for gift giving. I also added the zest of one orange and a tablespoon of Penzey’s ginger bits. So good!
New to this site—love the white chocolate w/pistachios and cranberries recipe!!
I was given this as a gift and loved it. The white chocolate compliments the sweet cranberry and nutty pistachio. Looked it up so I could make some for Our Family.
Have you tried making this with salted pistachios and is it any good that way?
Hi Ruth, I haven’t but I’m sure it would be good!
What size baking sheet is recommended for the pistachio-cranberry-white chocolate bark? Can this be made now and then frozen to be given out as Christmas gifts in about 2 weeks? Thank you!
Hi Debbie, I usually use a half sheet pan since I have them in abundance, but the bark doesn’t take up that entire surface area. You could get by with something like a jelly roll pan or similar size. If you are giving it away in 2 weeks, no need to freeze it, just store it in the refrigerator.
I would’ve loved to see more (ANY) comments from people that actually made this instead of those who want to make it — not so helpful. With that said, I just made this! If I were to make it again, I would increase the amount of white chocolate. It seems a little dense with pistachios and cranberries. Otherwise, a wonderful idea. I made and loved the Peppermint Bark last Christmas.
First, I love your blog! I’ve been following it for about a year now, and always look forward to it. I made this bark today for gift giving. Of course, I made some for us too. It’s fabulous! Super yummy and really, pretty. Thank you.
I have just made this…it spread nicely to cover a baking pan measuring 21.5 x 28.5 cm (sorry for the metric measurements, I live in Oz), glad I didn’t use my usual large cookie sheet. I toasted the pistachios. Can’t wait to try it and give it for gifts!
This looks amazing and a fabulous Christmas gift! How long do you think it will store in a kilner jar, and do you ever temper the chocolate before making bark? Thanks x
Hi Amanda, I’m not sure what a kilner jar is, but this will keep for about two weeks at room temperature or in the refrigerator. I do not temper the chocolate before making the bark.
Just letting you know that I linked to this recipe on my page about National White Chocolate Day: http://www.zujava.com/white-chocolate-day . I’ve made a dark chocolate version of this recipe, but it never occurred to me to use white chocolate, which is my favorite. Thanks for the recipe!
Loved the idea, I actually make this as well but just wh.ite and dark.chocolate swirl bark. Ill definitely try this recipe. Thanks, feel free ti visit us on facebook,twitter and pintetest
What kind of pistachios do you use? Are they baked and salted?
Hi Hope, Yes, roasted and salted.
I cannot wait to make this. IT sounds delicious but
different and festive!!! Thanks for the recipe!!!
I’ve never tasted Pistachio Bark and I love Cranberries and White Chocolate. I am sure this is delish!
We’d love for you to come link it up to our 12 Days of Christmas Goodies! Today we are featuring…. BARK (and I think this is perfect)!
http://momscrazycooking.blogspot.com/2011/12/12-days-of-christmas-pretzel-bark.html
This looks so delicious. Thanks for this Christmas treat. I am sure my kids will love this!!