White Chocolate Holiday Bark

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Picture of White Chocolate Holiday Bark Recipe

Photo: White Chocolate Holiday Bark

Cook Time:
5 min
Level:
Intermediate
Yield:
About 1 1/2 pounds

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 5 min
Total:: 1 hr 35 min

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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
Equipment: Chocolate thermometer

Directions

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.

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Comments & Reviews

recipe White Chocolate Holiday Bark
Ashley Elkhart, IN 01-22-2009
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Pretty Good
Rated: 4 stars out of 5

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 fanRead more
recipe White Chocolate Holiday Bark
lillian bayside, NY 12-24-2008
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great recipe
Rated: 5 stars out of 5

this was easy to make and yummy. a crowd pleaser with likeable flavors.
recipe White Chocolate Holiday Bark
alvin Fallbrook, CA 12-24-2008
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Easy and Good
Rated: 5 stars out of 5

This was so easy and soooo good. Everyone loved it. To those that had problems its because your chocolate wasn't at the right... temp. Get a candy thermometer. Merry Christmas!!Read more
recipe White Chocolate Holiday Bark
Katie Orlando, FL 12-23-2008
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wonderful!
Rated: 5 stars out of 5

i made this recipe with my brother and sisters and it was soo much fun. we bought the pistachios unshelled and while it took... forever to acutally shell them, it was cheaper and gave us a chance to sit down and do something together and just talk! i do reccomened buying them already shelled though if you are making this by yourself. also, this is an awesome recipe to make with children. my little sister is eight and had a blast measuring everything out and stirring the chocolate mixture together. have fun, and enjoy the holidays!Read more
recipe White Chocolate Holiday Bark
Dinah Albuquerque, NM 12-23-2008
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Sooo Yummy!!
Rated: 5 stars out of 5

This recipe was so easy and turned out beautiful! One lesson I have learned when it comes to melting chocolate is use GOOD... quality chocolate. Very good recipe!Read more
recipe White Chocolate Holiday Bark
Valerie Sugar Land, TX 12-23-2008
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Excellent and easy
Rated: 5 stars out of 5

It took a while to get the chocolate tempered properly, but otherwise, this is a very simple and quick recipe. I used almond... oil for the oil and hazelnuts for the nuts (needed to use them up) and the end result is delicious. Will definitely use this over and over. Had no problem with the chocolate hardening properly - I expect that those who had trouble with it hardening, didn't get the chocolate tempered correctly. Question - what is the purpose of the oil? This is the only bark recipe I've seen that includes it. Just to make it a touch softer, or what? Anyone have an idea?Read more