Pistachio White Chocolate Bark (Print Version)

Silky white chocolate with crunchy pistachios and vibrant dried fruits for an elegant, easy treat.

# What You'll Need:

→ Chocolate

01 - 14 oz high-quality white chocolate, chopped

→ Nuts

02 - 2.8 oz shelled pistachios, roughly chopped

→ Dried Fruit

03 - 2.1 oz dried cranberries, chopped
04 - 1.4 oz dried apricots, chopped

# How to Make It:

01 - Line a baking sheet with parchment paper.
02 - Place the chopped white chocolate in a heatproof bowl. Melt gently over a pan of barely simmering water using a double boiler method, stirring occasionally, until smooth. Alternatively, microwave in 30-second bursts, stirring between each interval, until completely melted.
03 - Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangle approximately 0.4 inches thick.
04 - Immediately sprinkle the chopped pistachios, cranberries, and apricots evenly over the chocolate. Gently press them in with the spatula to ensure proper adhesion.
05 - Leave at room temperature for 1 hour, or refrigerate for 20 to 30 minutes, until completely set and firm.
06 - Break or cut into pieces and store in an airtight container at room temperature or in the refrigerator.

# Additional Tips::

01 -
  • It looks like you spent all day in the kitchen, but honestly, you're mostly just melting chocolate and letting time do the heavy lifting.
  • Perfect for that moment when you need a gift that tastes homemade and costs a fraction of what you'd pay a bakery.
02 -
  • White chocolate seizes easily if even a drop of water gets into it—keep your bowl and utensils completely dry, and never let steam drip from the double boiler into the chocolate itself.
  • Adding the toppings while the chocolate is still warm is essential; if you wait until it's cool, nothing will stick and you'll end up with toppings sliding around like they're ice skating.
03 -
  • If your white chocolate isn't melting smoothly and keeps looking grainy, start over with a fresh batch rather than trying to rescue it—white chocolate is temperamental, and stubbornness usually makes it worse.
  • Room temperature setting actually creates a better texture than refrigerated bark, but if you're in a hurry or live somewhere warm, cold is your friend.
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