Ingredients
Equipment
Method
Preparation
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease removal.
Melting Chocolate
- Place white chocolate chips in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring well after each, until fully melted and smooth. Alternatively, melt using a double boiler over simmering water, stirring constantly.
Flavoring
- Stir in vanilla extract and salt into the melted white chocolate until fully incorporated.
Mixing Ingredients
- Reserve a handful of dried cranberries and pistachios for topping. Fold the remaining cranberries and pistachios gently into the melted chocolate, ensuring even distribution.
Spreading and Topping
- Pour the chocolate mixture onto the prepared baking sheet and spread into an even 1/4-inch thick layer using a spatula.
- Sprinkle the reserved cranberries and pistachios evenly on top, pressing them lightly into the chocolate so they stick.
Setting and Serving
- Allow the bark to cool at room temperature until firm, about 1-2 hours. For faster setting, refrigerate for 30-45 minutes.
- Once set, lift the bark from the baking sheet using the parchment paper edges and break into pieces using your hands or a knife.
Notes
- Store bark in an airtight container at cool room temperature for up to two weeks or refrigerate up to one month.
- For dairy-free versions, use plant-based white chocolate chips.
- Toast pistachios in a 350°F oven for 5-7 minutes for extra flavor.
- If white chocolate seizes, add a teaspoon of vegetable oil and stir until smooth.
- Press toppings gently into chocolate immediately after spreading to prevent them from falling off.