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White Chocolate Bark Recipe

White Chocolate Bark

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 31-40 of 42

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  • on January 23, 2009

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    I prepared this exactly as written and it came out FABULOUS! It was easy too!

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  • on January 12, 2009

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    I followed the directions exactly and the chocolate hardened so fast that the fruit didn't stick. Did anyone else have this problem? Any suggestions?

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  • on January 12, 2009

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    FYI Marilyn, Shawnee Mission, KS, 11-18-2008 and Brandy, North Las Vegas, NV, 01-01-2009:

    All REAL chocolate, whether it is white, milk, or dark chocoloate needs to be tempered before using for candy making and dipping. If not tempered properly, it can result in melting and slipping off the fingers while eating (i.e., Brandy or have a white streaky and dull appearance (bloom and will not have that chocolate crisp "snap" when you try to bite into the chocolate or break it off. Even after tempering the first time, the chocolate needs to repeat the tempering process after the chocolate hardens.

    If the chocolate is labeled, "CANDY COATING," then the chocolate does not need to be temperred--just melt and use. That simple! Cany coating chocolate are easy to use, especially for those who have problems with tempering. Cany coating chocolate can be purchsed at cany-making shops and craft stores, such as Michael's.

    For the chocolate aficionado, you can taste the difference between quality chocolate versus candy coating chocolate.

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  • on January 01, 2009

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    I made this recipe exactly and it is fantastic! Very colorful and tasty. The presentation is wonderful. I did find that the bark became very soft - almost too soft if left out. I have kept it in the fridge and take it out to soften to enjoy, but then put it back in the fridge until the next indulgence.

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  • on December 22, 2008

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    Can I make this recipe three days in advance, will the fruit/nuts still taste great???

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  • on December 10, 2008

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    I followed the directions except that my husband ate the package of dried cranberries. I used dried cherries instead and the bark is fantastic! This recipe was very simple, but the presentation is very dramatic.

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  • on December 05, 2008

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    I think Ina said this was the "hit" of her party...it certainly was the "hit' of mine!!! Soooooo easy and absolutely, so delicious! The sweetness of the chocolate with the tartness of the dried apricots...perfect!! and beautiful!! Definately need the apricots!! Made it exactly as directed. Oh, I will most certainly make this again and impress even more of my friends and family!! Everyone wanted the recipe!! ENJOY!!!

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  • on December 02, 2008

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    I watched this episode and Ina used dried apricots when making this beautiful bark.

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  • on November 30, 2008

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    Will definitely make this. It looks delicious, but it doesn't specify if the apricots are fresh or dried. Help!

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  • on November 24, 2008

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    This recipe was so easy and turned out great. I will definitely make again. P.S. White chocolate does need to be tempered and Ina does this in the recipe by microwaving 3/4 of the chocolate and then adding the rest once it's completely melted. Hope that helps!

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