This easy and delicious White Chocolate Bark, inspired by Ina Garten, is the perfect sweet treat for any occasion! With its creamy white chocolate, crunchy toasted pistachios, and chewy dried fruit, it’s a delightful mix of textures and flavors. Plus, you can easily swap in your favorite nuts and dried fruits for a personalized touch!
Recipe Ingredients:
- ½ c whole shelled salted pistachios
- 16 oz good white chocolate, finely chopped
- ¼ c dried cranberries
- ¼ c medium-diced dried apricots
How To Make White Chocolate Bark?
- Preheat the oven & prepare the parchment – Preheat your oven to 180°C / 350°F. Draw an 8 × 10-inch (20 × 25 cm) rectangle on a sheet of parchment paper, then flip it over so the pencil mark doesn’t transfer to the chocolate. Place the parchment on a baking tray.
- Toast the pistachios – Spread the pistachios in a single layer on a separate baking tray and toast them in the oven for 8 minutes. Let them cool completely.
- Melt the chocolate – Place ¾ of the white chocolate in a heatproof glass bowl and microwave in 30-second intervals, stirring after each time, until just melted. Stir in the remaining chocolate and let it sit at room temperature, stirring often, until smooth. If needed, microwave for another 15 seconds to finish melting.
- Spread the chocolate – Pour the melted white chocolate onto the prepared parchment paper and spread it evenly to fill the marked rectangle.
- Add toppings – Sprinkle the toasted pistachios, dried cranberries, and apricots evenly over the chocolate, pressing them lightly so they adhere.
- Set & serve – Let the bark sit at room temperature for at least 2 hours until firm, or chill in the fridge for 20 minutes. Once set, break or cut into 16 pieces and serve at room temperature.
Recipe Tips:
- Use High-Quality White Chocolate : Cheap white chocolate can be too sweet and waxy. Look for one with at least 30% cocoa butter for a smooth, creamy texture.
- Don’t Overheat the Chocolate : White chocolate burns easily! Melt it slowly in 30-second bursts, stirring well after each time. If it looks lumpy, stir it gently instead of adding more heat.
- Toast the Pistachios for More Flavor : Toasting the nuts in the oven for 8 minutes brings out their rich, nutty taste. Let them cool before adding to the chocolate so they don’t melt it.
- Spread the Chocolate Evenly : For a smooth bark, pour and gently spread the melted chocolate with a spatula. If it’s too thin, it may break too easily when set.
- Press the Toppings Lightly : After sprinkling the nuts and dried fruit, press them lightly into the chocolate so they stick well and don’t fall off when broken into pieces.
How To Store Leftovers?
- Refrigerate : Let the White Chocolate Bark cool to room temperature first. Then, store it in an airtight container with parchment paper between layers to prevent sticking. Keep it in the fridge for up to 2 weeks to maintain freshness.
- Freeze : White chocolate can develop a chalky texture when frozen, so freezing is not recommended. If necessary, store it in an airtight, freezer-safe container for up to 3 months. To serve, thaw in the fridge for a few hours before enjoying.
Nutrition Facts
- Calories:123 kcal
- Total Fat:7 g
- Saturated Fat:4 g
- Cholesterol:1 mg
- Sodium: 4 mg
- Potassium:160 mg
- Total Carbohydrate:14 g
- Dietary Fiber:2 g
- Sugars:10 g
- Protein:2 g
Check out More Recipes:
Ina Garten White Chocolate Bark
Description
This easy and delicious White Chocolate Bark, inspired by Ina Garten, is the perfect sweet treat for any occasion! With its creamy white chocolate, crunchy toasted pistachios, and chewy dried fruit, it’s a delightful mix of textures and flavors. Plus, you can easily swap in your favorite nuts and dried fruits for a personalized touch!
Ingredients
Instructions
- Preheat the oven & prepare the parchment – Preheat your oven to 180°C / 350°F. Draw an 8 × 10-inch (20 × 25 cm) rectangle on a sheet of parchment paper, then flip it over so the pencil mark doesn’t transfer to the chocolate. Place the parchment on a baking tray.
- Toast the pistachios – Spread the pistachios in a single layer on a separate baking tray and toast them in the oven for 8 minutes. Let them cool completely.
- Melt the chocolate – Place ¾ of the white chocolate in a heatproof glass bowl and microwave in 30-second intervals, stirring after each time, until just melted. Stir in the remaining chocolate and let it sit at room temperature, stirring often, until smooth. If needed, microwave for another 15 seconds to finish melting.
- Spread the chocolate – Pour the melted white chocolate onto the prepared parchment paper and spread it evenly to fill the marked rectangle.
- Add toppings – Sprinkle the toasted pistachios, dried cranberries, and apricots evenly over the chocolate, pressing them lightly so they adhere.
- Set & serve – Let the bark sit at room temperature for at least 2 hours until firm, or chill in the fridge for 20 minutes. Once set, break or cut into 16 pieces and serve at room temperature.
Notes
- Use High-Quality White Chocolate : Cheap white chocolate can be too sweet and waxy. Look for one with at least 30% cocoa butter for a smooth, creamy texture.
- Don’t Overheat the Chocolate : White chocolate burns easily! Melt it slowly in 30-second bursts, stirring well after each time. If it looks lumpy, stir it gently instead of adding more heat.
- Toast the Pistachios for More Flavor : Toasting the nuts in the oven for 8 minutes brings out their rich, nutty taste. Let them cool before adding to the chocolate so they don’t melt it.
- Spread the Chocolate Evenly : For a smooth bark, pour and gently spread the melted chocolate with a spatula. If it’s too thin, it may break too easily when set.
- Press the Toppings Lightly : After sprinkling the nuts and dried fruit, press them lightly into the chocolate so they stick well and don’t fall off when broken into pieces.
Ina Garten White Chocolate Bark