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White Chocolate Holiday Bark Recipe

White Chocolate Holiday Bark

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on December 23, 2008

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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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  • on December 22, 2008

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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!

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  • on December 20, 2008

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    I found this to be way too sweet and soft. It was very easy and is pretty. However, I will not make this again!

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  • on December 18, 2008

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    THIS RECIPE IS SO DELICIOUS AND EASY..... IT IS SO FESTIVE WITH THE RED CRANBERRIES AND GREEN PISTACHIOS ....I BOUGHT SHELLED PISTACHIOS . I ALSO ADDED A SPRINKLE OF COURSE SEA SALT ON TOP..... IT WAS A FABULOUS MIX OF SWEET, TART, AND SALTY! MINE HARDENED IN TWO HOURS... I JUST ADDED A DROP OF OIL.. NOT ALL THAT WAS CALLED FOR.... AND IT HARDENED PERFECT IN TWO HOURS....YOU WILL NOT BE DISSAPOINTED....

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  • on December 16, 2008

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    I'm not shelling pistachios, used a "mixed Nut sampler", almonds, pistachio, cashews, all very good! with cranberries and white chocolate....too cool!
    Also, trouble hardening..try popping it in the fridge. DC

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  • on December 16, 2008

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    I know it sounds terrible but add some bacon bits and little bit of tequila to this recipe and you will DIE.,...just DIE. Special thanks to TheIrishHammer.com for the tip.

    Halitosis Monkey Arm

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  • on December 31, 2007

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    This is such a great recipe for the holidays or anytime. It really is a sweet treat, and is easy to make. Buy the pistachios already shelled, because shelling that many pistachios is a lot of work for your fingers. Also, leave PLENTY of time for the chocolate to harden. It took mine at 5-6 hours at room temperature to get hard enough to break without it crumbling. I also made it without having a chocolate thermometer. Common sense: when it is melted, take it off the stove!

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  • on December 29, 2007

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    This was very easy to make and it went over very well. I will make this again.

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  • on December 28, 2007

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    I'm not even a white chocolate fan and I can't say enough about this recipe. It's easy, delicious, presents beautifully and recieved rave reviews from friends and family. You can have the ingredients on-hand in the pantry and whip up a batch in no time, so what better recipe to have in your holiday arsenal! Presentation on a pretty holiday platter or packaged in festive gift containers just adds to the charm. I plan to make a lot more next year and will try it with dark chocolate, too!

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  • on August 05, 2007

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    Great for gifts at Christmas. My husband wants this treat more often. Everyone raved and wanted the receipe

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