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white chocolate cranberry bark - featured image

Creamy White Chocolate Cranberry Bark with Pistachios

  • Author: Sarah Wasserman
  • Total Time: 50 minutes (including setting time)
  • Yield: 16 servings 1x

Description

This creamy white chocolate cranberry bark with pistachios is a quick and easy treat that looks stunning and tastes incredible. With a glossy, snappy finish and a perfect balance of sweet, tart, and salty, it’s ideal for gifting, snacking, or holiday grazing boards.

Ingredients

Scale
  • 16 oz (450 g) good-quality white chocolate (bars or couverture wafers, such as Ghirardelli or Callebaut)
  • 1 cup (120 g) dried cranberries (sweetened, plump)
  • 1 cup (140 g) shelled raw unsalted pistachios
  • ½ teaspoon flaky sea salt (optional)

Instructions

  1. Prep your pan and ingredients: Line a baking sheet (13×18 inch half-sheet pan) with parchment paper, letting edges hang over. Chop white chocolate into small, even pieces. Roughly chop pistachios. Measure out dried cranberries.
  2. Toast the pistachios (optional but recommended): Spread chopped pistachios on a separate baking sheet and toast at 350°F (175°C) for 5-7 minutes, shaking halfway through, until fragrant. Let cool completely.
  3. Melt the white chocolate: Fill a saucepan with about an inch of water and bring to a gentle simmer. Place a heatproof bowl on top (bottom should not touch water). Add about two-thirds of the chopped white chocolate. Stir gently and constantly with a rubber spatula until mostly melted. Remove from heat and stir until smooth. The chocolate should be warm but not hot.
  4. Temper the chocolate (for glossy, snappy finish): Add remaining one-third of chopped chocolate to the melted chocolate. Stir continuously until fully melted. If using a thermometer, aim for 88-90°F (31-32°C). The chocolate should feel slightly cooler and thicker.
  5. Spread the chocolate: Pour melted white chocolate onto center of prepared baking sheet. Use back of a spoon or offset spatula to spread into an even rectangle about ¼-inch thick (roughly 9×13 inches).
  6. Add the toppings: While chocolate is still wet, sprinkle toasted pistachios and dried cranberries evenly over surface. Press down gently with fingertips. Sprinkle flaky sea salt on top if desired.
  7. Set the bark: Place baking sheet in refrigerator for at least 30 minutes, or until chocolate is fully firm. Do not leave longer than 1 hour to avoid condensation.
  8. Break into pieces: Lift parchment paper out of pan and place bark on cutting board. Break into irregular shards with hands or cut with a sharp knife for cleaner edges.

Notes

Do not use white chocolate chips; they contain stabilizers that prevent smooth melting. Keep all tools completely dry to prevent chocolate from seizing. If chocolate seizes, stir in 1 teaspoon coconut oil or vegetable shortening to rescue. Toast pistachios for best flavor. Store in airtight container at cool room temperature for up to 2 weeks, or refrigerate for 3-4 weeks. Freeze for up to 3 months. Flavors improve after 1-2 days.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (toasting pistachios) + 30 minutes (setting time)
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 ounce (about 2x2 i
  • Calories: 160
  • Sugar: 16
  • Sodium: 50
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 3

Keywords: white chocolate bark, cranberry pistachio bark, holiday bark, easy dessert, homemade gift, white chocolate recipe, no-bake dessert

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Find it online: https://flavorfullrecipes.com/creamy-white-chocolate-cranberry-bark-with-pistachios/