Strawberry Shortbread Bark

Susan Bickta


I love making different "barks" this time of year to give as Christmas presents. I "stumbled" upon dried strawberries at my local market and thought they'd make a great bark with white chocolate and shortbread cookies...... sort of like the taste of strawberry shortcake. This is the recipe I created using some common bark ingredients as well as the strawberries. If you can't find dried strawberries you can always use strawberry infused dried cranberries. Either way..... it's like eating strawberry shortcake with your hands!


★★★★★ 5 votes

20 Min
1 Hr


  • 1
    12 ounce bag white baking morsels, melted
  • 2/3 c
    broken shortbread cookies, 4 or 5 2"x2" cookies
  • 1/2 c
    dried strawberries, snipped into small pieces (or use strawberry flavored dried cranberries)
  • 1/3 c
    broken pretzel pieces (or mini pretzel balls if you can find them)
  • 1/2 c
    pecan pieces, toasted
  • 2/3 c
    red colored coating wafers, melted

How to Make Strawberry Shortbread Bark


  1. Line a cookie sheet with waxed paper. Set aside.
  2. Melt white morsels in the microwave, a large, microwave safe bowl on medium high heat in 30 second intervals, stirring after each.
  3. In a separate bowl, melt the red coating wafers in the same manner, being careful not to burn! Set aside.
  4. To the melted white norsels, add the cookie pieces, strawberries, pretzels and toasted pecans. Gently stir to combine ingredients.
  5. Turn out onto prepared cookie sheet and spread to make an even layer. With a spoon, drizzle the melted red wafers over white mixture. Carefully run a sharp knife through the layers to create a marbled effect.
  6. Refrigerate for at least 1 hour or until firmly set. Break into pieces and store in an airtight container. Makes approximately 1 1/2 - 2 pounds candy.

Printable Recipe Card

About Strawberry Shortbread Bark

Course/Dish: Cookies Candies Nuts
Main Ingredient: Fruit
Regional Style: American

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