White Chocolate Cranberry Bark

Cranberry white chocolate bark is a simple handmade bark that has creamy white chocolate, a healthy combination of fruit and nuts, and a tinge of orange! Next, try my cranberry bliss bars.

I’m a sucker for white chocolate with cranberries. In my opinion, they complement each other (er, blog). White chocolate is one of those substances that is both simple to use and very delicate.

It becomes thick if not thoroughly heated. If you overheat it, it scorches and becomes worthless, and it isn’t inexpensive, so the thought of tossing away a batch of white chocolate makes my pocketbook unhappy.

Ingredients for cranberry white chocolate bark

12 oz. chopped or chips white chocolate
1 tablespoon grated orange peel OR 1 teaspoon orange extract
cranberries, dried (aff link)
cupalmonds,sliced
seeds from a cuppumpkin
1 cup of any fruits or nuts

How to make cranberry white chocolate bark

Use parchment paper or a silicone baking mat to line a baking pan.
Melt the white chocolate over a double boiler or in a microwave-safe dish, stirring regularly. It should be pourable but not *too* thin. Overheating will cause it to get burnt and irreparably damaged!
Stir in the orange essence or orange peel to mix.
Place the chocolate in a uniform layer on the prepared baking sheet. You may create a thicker layer with a smaller surface area or a thin layer with a bigger surface area.
Put the fruit and nuts on top of the chocolate. You’ll want to work fast so the chocolate doesn’t solidify before you finish!
Refrigerate the finished bark for 30 minutes to an hour to allow it to set and firm thoroughly. Take from the fridge and cut into pieces. Enjoy!

Customize your ingredients

The beauty of this is that you can add pretty much whatever you want, and the image you see is what I had on hand:

cranberries, dried (aff link)
roasted pumpkin seeds
sliced almonds.

If I had gone to the shop lately to stock my cupboard with more than cheesy poofs and chocolate (sorrynotsorry), I would have also bought pistachios, orange zest, and mango chunks.

How to melt white chocolate

To melt your white chocolate, I highly suggest using a double broiler. It’s so delicate that you have to be extremely cautious not to overcook it, and if you microwave it and take it out every 15 seconds to stir, you’ll probably be a few seconds too late.

You’ll avoid yourself the misery of entirely ruining a batch of white chocolate if you use a double broiler and keep a continual eye on it while stirring regularly.

Did you know white chocolate isn’t actually chocolate?

White chocolate contains no chocolate; instead, cocoa butter is the principal component. And no, you should not attempt to consume the jar of cocoa butter you use on your skin.

That’s disgusting and has nothing to do with white chocolate. To obtain the good stuff, you need to add milk fat, milk solids, sugar, and vanilla.

I know your whole existence is now a lie. It’s all right. Everything will be well. To get over it, I suggest creating this Cranberry White Chocolate Bark.

Make these Cranberry Bliss Truffles for SoFabFood if you want to go a little fancier.

Cranberry White Chocolate Bark

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Prep Time: 10mins

Cook Time: 10mins

Total Time: 1hr20mins

Servings: ish pieces

✓ Read the recipe beginning to end

✓ Check oven calibration

✓ Check expiration dates

✓ Properly measure ingredients

✓ Check butter temperature

Description

Easy homemade bark with creamy white chocolate, a hearty mix of fruit and nuts and a hint of orange!

Equipment

Sheet pan with a high side
Silicone nonstick mat
Paper made with parchment
Two boilers

Ingredients

12 oz. chopped or chips white chocolate
1 tablespoon grated orange peel OR 1 teaspoon orange extract
cranberries, dried
cup sliced almonds
seeds from a cuppumpkin
1 cup of any fruits or nuts

Instructions

Use parchment paper or a silicone baking mat to line a baking pan.
Melt the white chocolate over a double boiler or in a microwave-safe dish, stirring regularly. It should be pourable but not *too* thin. Overheating will cause it to get burnt and irreparably damaged!
White chocolate, 12 oz.
1 tablespoon grated orange peel OR 4 teaspoon orange extract
Stir in the orange essence or orange peel to mix.
1
Place the chocolate in a uniform layer on the prepared baking sheet. You may create a thicker layer with a smaller surface area or a thin layer with a bigger surface area.
4 cup of your choice of fruits or nuts
14 cup almonds, 4 cup pumpkin seeds, 12 cup dried cranberries 1
Put the fruit and nuts on top of the chocolate. You’ll want to work fast so the chocolate doesn’t solidify before you finish!
1
Refrigerate the finished bark for 30 minutes to an hour to allow it to set and firm thoroughly. Take from the fridge and cut into pieces. Enjoy!

Notes

Note: Nutrition info and number of servings will vary greatly based on your combination of fruit and nuts, and how large your pieces are.

Nutrition Facts

FAQs

What is white chocolate bark made of?

While almond bark and white chocolate chips include cocoa solids, they are not called “genuine” chocolate. Cocoa butter, milk solids, sugar, milk fat, and lecithin are the ingredients in white chocolate chips. Almond bark, commonly known as vanilla candy coating, is made using vegetable fats rather than cocoa butter.

Can I freeze white chocolate bark?

Yes, you can freeze white chocolate bark. In fact, freezing it keeps it fresh and prevents it from melting. Just put the white chocolate bark in a freezer-safe container and freeze it for up to two months. Thaw the bark in the refrigerator for approximately an hour before serving.

How long is white chocolate bark good?

Keep at room temperature in an airtight container away from moisture. There is no need to chill. The chocolate bark should keep for at least three weeks. Makes an excellent hostess gift, Valentine’s Day, Christmas, Hanukkah, and other occasions.

Does white chocolate bark have milk in it?

OR SUNFLIGHT OIL]). An 8 oz. box of white chocolate bark packed with toasted almonds. INGREDIENTS: WHITE CHOCOLATE (SUGAR, COCOA BUTTER, MILK, NONFAT MILK, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR), ROASTED ALMONDS (ALMONDS, VEGETABLE OIL [CANOLA, SAFFLOWER, AND SOY LECITHIN], NATURAL AND ARTIFICIAL FLAVOR),

What is the difference between white chocolate and white chocolate bark?

Real white chocolate, which is usually often marketed in the shape of a bar, includes cocoa butter. White baking chips do not include cocoa butter and hence cannot be branded “chocolate,” but they do contain partly hydrogenated oil (usually palm kernel oil).

Is chocolate bark the same as candy melts?

Yes, you may create chocolate bark using compound chocolate, also known as confectionery coating, candy melts, melting wafers, or almond bark. Compound chocolate does not need tempering since it includes vegetable oil, often palm kernel oil, instead of cocoa butter.

Does white chocolate bark go bad?

Since white chocolate contains dairy and cocoa butter, it is more prone to spoil sooner. It may be kept unopened for up to six months.

How long will homemade chocolate bark last?

The handmade chocolate bark recipe will keep in an airtight jar in the fridge for 2-3 weeks. If you keep the chocolate bark out at room temperature for 5 days, it will last for around 5 days. As a result, I strongly advise keeping it in the refrigerator to lengthen the shelf life of the bark.

How do you keep chocolate bark hard?

Chocolate Bark Storage. After the chocolate has fully hardened and been broken into pieces, keep it in an airtight container in a cold, dry area, preferably below 70oF. Tempered chocolate may be stored for many weeks and does not need to be refrigerated.

Why won t my chocolate bark harden?

It’s possible that the temperature in your room is too high. This might pose issues if the temperature rises over 68 degrees Fahrenheit. The recommended temperature for setting is between 65 and 68 degrees Fahrenheit. It’s also possible that the chocolate wasn’t tempered, since untempered chocolate takes much longer to set.