White Chocolate Cranberry Bark

This white chocolate cranberry bark is studded with tart cranberries and buttery toasted pecans. Just 3 ingredients, 15 minutes, and it's as straightforward as the Kansas interstate. That's the kind of holiday miracle we can all get behind.

Course Candy

Cuisine American, Christmas, Holiday

Prep Time 5

Cook Time 5

Chilling time 2

Total Time 2 10

Servings

Calories 186kcal

Author Marye Audet-White

Ingredients

16 ounces white chocolate
½ cup pecans toasted and chopped
½ cup dried cranberries

Instructions

Line a baking sheet, cutting board, or large plate with parchment paper.
Place 12 ounces of the white chocolate in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 30-second intervals, stirring well after each, until the chocolate is almost completely melted.
Remove from the microwave, add the remaining 4 ounces of white chocolate, and stir until smooth. If needed, microwave for 10 to 15 seconds at a time until fully melted.
Spread the melted chocolate into an even layer, about ¼-inch thick. Quickly sprinkle the chopped pecans and dried cranberries evenly over the top, gently pressing them into the chocolate so they stick.
Let the bark stand at room temperature until firm, about 2 hours, or refrigerate for about 20 minutes.
Break into pieces and store in an airtight container.

Notes

Storage:

Store white chocolate cranberry bark in an airtight container with parchment or wax paper between the layers to keep the pieces from sticking together.

Room temperature: Up to 2 weeks in a cool, dry place away from direct sunlight.
Refrigerator: Up to 3 weeks if your kitchen runs warm or you're making it ahead for the holidays.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator or on the counter before serving.

Tip: If you're packaging the bark as gifts, wait until it's completely dry and firm before bagging it. That keeps condensation from sneaking in and dulling the chocolate.

Nutrition