White Chocolate Holiday Bark

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Great recipe! Super simple and tasty. Brought it to an event and it was gone in no time.

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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!

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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!!!!

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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

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this was easy to make and yummy. a crowd pleaser with likeable flavors.

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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!!

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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!

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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!

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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?

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this is an easy, really yummy recipe. you don't need the candy thermometer...just take the metal bowl off the simmering water when the chocolate's almost melted. stir it well (use good chips! Ghiradelli work well. I used the called for amount of oil (canola and tried a pistachio/roasted almond mix. mmmmmmmm. everyone's loved this thus far. no problems with it hardening on my countertop...even here in FL where it's been unseasonably warm this past week w/my windows open! save some cranberry's for sprinkiling on the just spread choc. mix....they show up better visually like in the picture. :- enjoy!