This White Chocolate Holiday Bark is about the prettiest thing I have ever seen. Pinterest has an obsession with chocolate bark and for good reason – it is ridiculously easy to make, it is loved by EVERYONE and the different flavours you can create are limited only by your imaginations.
My kiddos call any version of chocolate bark rocky road mainly because of sometimes I make a batch which includes kid friendly multi-coloured mini marshmallows and generous chunks of Eet-Sum- More cookies.
For the holidays however, I wanted a slightly more sophisticated looking version that would arrive with effortless glamour onto my table after a wonderful dinner; elegant enough to be nibbled on whilst holding a night-cap in one hand.
Ah, friends I do try, but honestly the discipline required to save these until after dinner is monumental. I will admit to failing often.
You might be wondering where I found packets of only white mini marshmallows? Nowhere. I had to literally sit and separate them from the very un-christmasy pink ones. I also shelled the pistachios. This recipe is needy from a prep point of view, but completely worth it.
As a quick side note, I use plain milky bar slabs, mostly because milky bar is my favourite white chocolate, and is an easy melter.
This recipe for White Chocolate Holiday Bark is part of my 12 recipe eBook Eat. Drink.Spoil – Cooking for the holidays. This eBook is a free download and contains all the recipes you need to get started on your festive fare baking and cooking.
There are only 16 days left until Christmas, how is you planning going? You can follow all my Christmas inspiration pinning on my Pinterest Christmas Board.
- 600 g quality white chocolate
- 200 g dried cranberries
- 250 ml (1 C) pistachio nuts, chopped
- 250 ml (1 C) white mini marshmallows
- silver food confetti
- Break the chocolate into blocks and place into a microwavable bowl.
- Microwave the chocolate for 1 minute at a time, stirring well after each interval, allowing the warmer chocolate to melt the rest. Repeat until all the chocolate is melted and smooth, but take great care not to burn the chocolate.
- Keep aside some of the cranberries, nuts and marshmallows to sprinkle on top of the bark, and add the remainder to chocolate, stir well to incorporate it all.
- Spoon the mixture onto a baking tray that has been lined with baking paper. The thinner you spread the chocolate, the thinner the bark will be so rather aim for an even spread. Sprinkle the reserved ingredients over the top of the bark and press in lightly with your fingers.
- Sprinkle the bark with the silver food confetti and leave to set.
- Once the bark has set, use a sharp knife to cut into slivers.