White Chocolate Bark

Jan 31st

This White Chocolate Bark is the perfect dessert to make for the upcoming Superbowl. It is so easy to make and perfect to transport. This recipe comes from ina garten, barefoot contessa, how easy is that? I love white chocolate, the combination of the dried cranberries, the dried apricots, and salted macadamia nuts is the perfect meld of sweet and salty. Her recipe calls for salted pistachios, but I like macadamia nuts better. You could use any nut of your choosing. Whenever I eat white chocolate it brings back childhood memories of going to the local mall in Bloomington Illinois. I’m dating myself now, but I remember when there was only downtown shopping before the mall was put in. I remember feeling so independent when my Mother drove my friend and I to the mall and we would shop and eat for hours. My favorite candy store was called Kerlins. I would buy the biggest chunk of white chocolate and eat it for a week, nibbling on it and savoring every morsel. Somehow, I feel this recipe is healthier because of the fruit and nuts! Drop me a comment, and let me know your favorite candy, or mall story. Thanks for reading, Stacey

White Chocolate Bark:

Makes 16 Pieces

1/2 cup chopped macadamia nuts or pistachios, or nuts of your choosing

16 ounces good white chocolate, finely chopped. Be sure to use very good white chocolate (not chips)

1/4 cup dried cranberries chopped

1/4 cup medium diced dried apricots

Using a pencil, draw an 8 x 10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn’t get onto the chocolate and place it on a sheet pan.

Place the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30 second intervals until the chocolate is just melted. Stir until it’s completely smooth.

Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the macadamia nuts, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature. Enjoy!

Print Friendly