White Chocolate-cranberry Holiday Bark Recipe

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Marlene York


I make it every December and have no clue where I got it. It's simple to make, colorful and tasty.

Simply because of the volume, I makeshift a large double boiler from a saucepan and a large heat-resistant mixing bowl. Be careful -- the bowl gets hot. However, the recipe can easily be halved.

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15 Min
15 Min
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1 lb
white chocolate, finely chopped
1 1/2 tsp
peanut oil
1/2 c
dried cranberries
1 1/4 c
pistachio nuts, toasted and paper coating removed and nuts chopped


1Spray 1 or more baking sheets with non-stick cooking spray and set aside.

Bring water to a simmer over medium-low in a saucepan. Set a large heat-resistant bowl over the saucepan making sure water doesn't touch the bowl.

2Add chopped white chocolate to bowl and slowly melt, stirring with heat-resistant spatula.

3Just before all the chocolate melts, remove bowl from saucepan stirring vigorously until the chocolate melts completely. Stir in oil until evenly blended.

4Quickly stir in cranberries and pistachios, coating well. Spread chocolate on perpared baking sheet(s) to about 1/2 inch thick. Cool at room temperature to harden. Break into pieces. Store in airtight container.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy