My Cranberry and Pistachio White Chocolate Bark is an ideal addition to your Christmas menu. It contains just three ingredients and is quickly and easily made. As well, you don’t need to be a skilled cook to make this spectacular confectionery; if you can melt chocolate you can make this festive Bark.
Why we love this recipe:
This Cranberry and Pistachio White Chocolate Bark is a Christmas staple in my home. It is enjoyed by adults and children alike and I am certain that this will be a recipe which you, too, will make over-and-over again.
In fact, this is one you can make with the family; your children will love to be involved in spreading the chocolate and sprinkling it with the cranberries and pistachios. The most difficult part for the children (and sometimes the adults!) is waiting for the chocolate to set so they can sample the product.
It is quickly and easily made, taking less than 15 minutes to assemble. As well, I love that the red cranberries and green pistachios have traditional Christmas colours which add a festive note when sprinkled over the creamy white chocolate.
If you don’t have confidence in the kitchen, this recipe is ideal for you. If you can melt chocolate, you can make my White Chocolate Bark. I will give full details of how to melt chocolate in the recipe.
This recipe is adaptable. Scale it up or down to make as much or as little as you like. As well, use the chocolate of your choice. I have chosen to use white chocolate as it beautifully offsets the red and green of the toppings. However, you may prefer to use milk or dark chocolate.
Use this delicious Cranberry and Pistachio White Chocolate Bark as confectionery, serve with tea or coffee or enjoy as a snack. Alternatively, use a shard to decorate a dessert – for instance, the colours are lovely when it is served with our No-Churn Vanilla Ice Cream. Further, it is a lovely homemade gift; simply wrap some in a cellophane bag and tie with a pretty, red or green ribbon.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
White chocolate – With so few ingredients this is not the time to use the cheapest chocolate. With white chocolate, especially, it is important to use good quality. Some of the cheaper brands are sickeningly sweet. Always use chocolate that you will enjoy eating.
Dried cranberries – I use dried cranberries with reduced sugar as their tanginess offsets the sweetness of the white chocolate.
Pistachios – the chopped pistachios add colour and textural contrast.
Step by step instructions:
To begin, line a baking tray with non-stick baking paper.
Then, chop the cranberries and pistachios.
Next, prepare the chocolate:
- Chop the chocolate to even-size pieces and place into the top of a double boiler or a heatproof bowl set over a pan of barely simmering water. Make sure that the bowl doesn’t touch the water and steam does not get into the chocolate.
- Stir occasionally with a metal spoon or spatula until the chocolate has almost melted. Then, remove the bowl from the heat; the residual heat will melt the remaining chocolate. Give it a final stir.
- Pour the melted chocolate onto the prepared baking tray and spread it to an even layer about ½ cm or 1/4 inch thick.
- Sprinkle on the chopped cranberries and pistachios.
Ideally, leave it to set at room temperature. This could take about 2 hours. However, if your kitchen is hot and the chocolate won’t set, put it in the fridge until it is set.
When the chocolate has set use your hands or a large, sharp kitchen knife to break it into 16-18 pieces.
Tips for Success and FAQS:
Use good quality white chocolate. With so few ingredients always use chocolate that you will enjoy eating. This is especially important with white chocolate as some cheaper brands are sickeningly sweet.
My preference is the stovetop method. A double boiler gives the best control over the heat. When using a double boiler, ie, a bowl placed over a saucepan of water which has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. Further, the bowl must not touch the water in the saucepan. To stir the chocolate, I use a metal spatula or spoon. Wooden spoons can retain moisture. For the best result you should not rush the process. Chocolate melts readily at a lower temperature than you may expect. Just think of what happens to it on a hot day. Special care must be taken with white chocolate as it has a low burn point; minimal heat is required.
You can also use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it, however, as it is easier to burn white chocolate in the microwave.
Ideally, allow the chocolate to set at room temperature. It may take up to 2 hours. However, if it is a hot day and the chocolate won’t set put it in the fridge for about 15 minutes.
Ideally, store it in an airtight container in a cool, dark place. If possible, it is better to not store it in the fridge as moisture in the fridge may cause the chocolate to “bloom” giving it a whitish, powdery appearance. It is still safe to eat but the appearance is spoiled. However, in Australia this may not be possible so put the bark in an airtight container with a few sheets of kitchen paper on the base to absorb any moisture and store in the fridge for up to one week.
Other ways to enjoy chocolate:
If you’re like us, and cannot resist a delicious chocolate treat, you’ll love some of these other favourite recipes:
- Chilli Chocolate Clusters
- Easy Rocky Road
- Candy Cane Chocolate Bark
- Chocolate Coated Strawberries
- Decadent Chocolate Brownies
- Chocolate and Raspberry Brownies
- Chocolate Sour Cream Cake
- Vegan Chocolate Cupcakes with Chocolate Frosting
- Chocolate Raspberry Tarts
- Or check out our complete collection of chocolate recipes here.
Do you love an easily made sweet treat? Then you will want to make my Cranberry and Pistachio White Chocolate Bark. Serve this delicious confectionery with tea or coffee or enjoy as a snack. Use a shard to serve with our No-Churn Vanilla Ice Cream. As well, share some with loved ones. Simply pack some in a cellophane bag and tie with a pretty, red or green ribbon.
And importantly, it is an ideal gift for Santa!
Cranberry Pistachio Bark
- 225 g (8 oz) white chocolate See Note 1
- 1/4 cup (35 g) dried cranberries
- 1/4 cup (35 g) pistachios
- Line a baking tray with non-stick baking paper.
- Optional step:Toast the pistachios. Spread the pistachios out on a baking sheet in an even layer and place in pre-heated 180˚C/ 350˚F oven for 5-6 minutes. Heating them releases their flavour but this step is purely optional. Cool completely before sprinkling them on your chocolate.
- Roughly chop the dried cranberries and pistachios and set aside.
- Chop the chocolate to even size pieces and place into a bain marie/double boiler or heatproof bowl sat over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir occasionally with a metal spoon or spatula until the chocolate has almost melted.See Note 2.
- Remove the bowl from the heat, taking care that no steam gets in the bowl or the mixture will seize. The residual heat will melt the remainder of the chocolate. Stir slowly until it has completely melted.
- Once the chocolate had melted, pour onto the greaseproof paper. Using a rubber or silicone spatula, spread the chocolate into an even layer until its ½ cm (¼ inch) thick.
- Sprinkle the chopped dried cranberries and then the chopped pistachios over the chocolate in an even layer.
- Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set.See Note 3.
- Using your hands or a sharp knife, break or chop the Bark into 16-18 pieces.
- Store in an airtight container for up to 5-7 days, in the refrigerator if necessary. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture.See Note 4.
- Use the best quality white chocolate that you can – this will produce the best result.
- If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
- If it is hot, you can allow the bark to set in the fridge.
- Ideally, store it in an airtight container in a cool, dark place. If possible, it is better to not store it in the fridge as moisture in the fridge may cause the chocolate to “bloom” giving it a whitish, powdery appearance. It is still safe to eat but the appearance is spoiled. However, in Australia this may not be possible so put the bark in an airtight container with a few sheets of kitchen paper on the base to absorb any moisture and store in the fridge for up to one week.
- Please note, the nutritional information is based on the bark being broken up into approximately 18 pieces and 3 being enjoyed as a serving. The nutritional information as an estimate only.