| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | About 1 1/2 pounds |
Ingredients
- 1 pound finely chopped white chocolate
- 1 1/2 teaspoons nut or plain oil
- 1/2 cup dried cranberries
- 1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Instructions
- Tempering the chocolate for the bark requires a double boiler. If you don’t have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
- Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
- Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
- Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it’s about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 296 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 34 mg |
Reviews
whether using semi sweet, milk or white…so good!…I no longer use double boiler or mason jars in electric skillet…I just add “1 teaspoon Crisp SHORTNINg to one bag chocolate chips…Start out at 30 seconds…Then keep nuking and checking chocolate every 15 to 20 seconds till melted…Do NOT let chocolate get HOT…been doing chocolates for over 20 years…
This is my go to recipe for years for this stuff! I’m not a big fan of white chocolate but I have a friend who can’t have regular chocolate and she absolutely loves this one! It always is a hit when I have it for parties. One note, I wish they included in the recipe to set some of the nuts and raisins aside to add to the top as I always forget and it is much prettier in the pic!
Made this for Christmas Eve party at my house. Everyone loved it and it is SO pretty on a dessert plate!
I’ve made this bark for the past several Christmases and have received rave reviews from all my friends and family. Simple, pretty, & delicious. Funny – I’m not a big cranberry fan, but when the dried cranberries are combined with white chocolate & the distinctive flavor of pistachios, they’re amazing.
I have been making this every year for almost 10 years now, I can’t believe it has been that long since it was first posted! This is the most beautiful, festive bark, and it is positively addictive. I don’t bother tempering the chocolate anymore, and no one notices the difference. Just melt the white chocolate and add the oil and mix. The temperature is not that important as long as you don’t get any water in the chocolate as you’re melting it, you are good to go.
So festive, so easy to make and tastes great!!
Great recipe! Super simple and tasty. Brought it to an event and it was gone in no time.
I substituted the pistachios for macadamia nuts, used sesame seed oil (since that’s what I already had on hand, and dark belgium chocolate since I’m not a big fan of white chocolate. This one one of the most flavorable chocolate I have ever eaten. Very tasty!
I’m a food network junkie…always scoping out recipes, reviews and looking for new ideas. This recipe looked easy enough & it was. My FIRST time making this, I made them for candy holiday gifts. I didn’t have a candy thermometer and just winged it. Took off the water until chocolate was almost melted through. I used salted white macadamia nuts and tart cherries. Added the peanut oil I had on hand. And sprinkled more cherries on top for a festive color. It set & hardened beautifully and looks pretty too! I used Ghiardellil white chocolate chips and using good quality chocolate makes all the difference. I can’t wait to give my gifts away….they look professionally made!! If I can do it, you can…just don’t overthink it! Is delicious!!!!
This recipe was so simple and made enough for my New Year’s party. The only thing I could complain about was the toasted Postacios. I was not a fan