Go Back
You need 2 cups of white chocolate chips. They melt easily and taste sweet. I love using good quality chips for the best flavor and smoothness. Next, grab 1 cup of dried cranberries. These add a nice tartness to the bark. Their bright color makes the bark look pretty and festive, too. You will want 1 cup of unsalted roasted pistachios, chopped. They give a nice crunch and a rich taste. Use fresh pistachios for the best result. Add 1/2 teaspoon of sea salt to balance the sweetness. This small amount makes a big difference in flavor. It enhances all the other tastes in the bark. You need 1 teaspoon of vanilla extract. This adds a warm and sweet note to the chocolate. It brings all the flavors together in a lovely way. To make it extra special, consider using edible gold or silver leaf as a garnish. This step is not necessary but can make your bark look fancy for special occasions. To start, grab a baking sheet. Use one that is about 9x9 inches. Line it with parchment paper. Make sure to leave some extra paper hanging over the edges. This helps you lift the bark out later. Next, take your white chocolate chips. Place them in a microwave-safe bowl. Heat them in the microwave for 30 seconds at a time. Stir the chips between each round. After 1-2 minutes, they should be smooth and melted. Once the chocolate is melted, it’s time to add flavor. Stir in the vanilla extract and sea salt. Mix well until everything combines nicely. This will enhance the taste of your bark. Now, let’s make it special with mix-ins. Add the dried cranberries and chopped pistachios to the chocolate. Fold them in gently. Make sure they spread evenly throughout the mixture. Pour the chocolate mixture onto your prepared baking sheet. Use a spatula to spread it out. Aim for an even layer, about 1/4 inch thick. This will help it set nicely. If you want to add a fancy touch, consider decoration. Place pieces of edible gold or silver leaf on top. This step is optional but adds a lovely look. Now, it’s time to chill the bark. Place the baking sheet in the fridge. Let it sit for at least 2 hours. This will help it set completely. Once the bark is set, remove it from the refrigerator. Use the parchment paper to lift it out of the pan. Place it on a cutting board. Break it into pieces of any size you like. Enjoy your no-bake white chocolate cranberry bark! Use high-quality white chocolate chips. They melt better and taste richer. I love using brands like Ghirardelli or Guittard for a smooth finish. Dried cranberries should be plump and sweet. Check for any added sugars or preservatives. For the nuts, choose unsalted roasted pistachios. Their crunch adds a lovely texture. You can also swap in other nuts if you prefer. To melt the white chocolate, use a microwave-safe bowl. Heat the chocolate in 30-second bursts. Stir after each interval to prevent burning. This will give you a nice, smooth melt. If you see some lumps, just keep stirring. The heat from the melted chocolate will melt the lumps away. Once melted, mix in the sea salt and vanilla extract. This will enhance the flavor and make the bark taste gourmet. The mixture should be thick but spreadable. If it’s too thick, you can gently reheat it for a few seconds. Avoid overheating, as it can seize up and become grainy. You can make this bark your own! Try adding different nuts or fruits. Almonds or dried cherries work great too. Want a touch of spice? Add a pinch of cinnamon or nutmeg. For a festive look, sprinkle some edible gold or silver leaf on top. The options are endless, so have fun with it! {{image_2}} You can swap white chocolate for dark or milk chocolate. Each type gives a unique taste. Dark chocolate adds a richer flavor, while milk chocolate offers a sweeter touch. Just melt it the same way. Feel free to change the nuts and fruits. Almonds, walnuts, or cashews work well. For fruit, try dried cherries, apricots, or blueberries. Mix and match to find your favorite blend! Add seasonal flavors for a fun twist. In fall, use pumpkin spice or cinnamon. For winter, try peppermint extract or orange zest. These flavors make the bark festive and special for any occasion. To keep your no bake white chocolate cranberry bark fresh, store it right. Place the bark in an airtight container. This helps keep it from drying out and losing flavor. If you have extra, you can layer pieces with parchment paper. This prevents them from sticking together. Always store it in a cool, dry place away from sunlight. At room temperature, the bark lasts about a week. Make sure the room is not too warm. Heat can melt the chocolate and change its texture. If you notice any signs of melting, it’s best to refrigerate it. Refrigerating the bark extends its life. In the fridge, it can last up to two weeks. Just remember to keep it in an airtight container. If you want to store it for longer, freezing is an option. In the freezer, the bark can last up to three months. Wrap it well in plastic wrap and then place it in a container. When you're ready to enjoy it, let it thaw in the fridge for a few hours. Yes, you can use milk or dark chocolate instead of white chocolate. Each type will change the flavor. Milk chocolate adds a creamy touch, while dark chocolate gives a rich taste. The process will stay the same, so feel free to experiment. No-bake bark can last up to two weeks stored properly. Keep it in an airtight container to keep it fresh. If you place it in the fridge, it can last a bit longer. Just make sure you check for any signs of spoilage before enjoying it. Yes, you can make this recipe vegan by using dairy-free chocolate. Look for vegan white chocolate chips at your store. You can also check for plant-based options for the vanilla extract. This way, you can enjoy the same great taste without animal products. The best way to cut the bark is using a sharp knife. After chilling, lift the bark out using the parchment paper. Place it on a cutting board and carefully slice it into pieces. You can also break it by hand for a more rustic look. Absolutely! You can swap ingredients based on needs. Use gluten-free nuts or dried fruits if necessary. If someone has nut allergies, you can skip the pistachios or replace them with seeds. This bark can fit many diets with a few simple changes. This blog post covered how to make tasty white chocolate bark with cranberries and pistachios. You learned about the key ingredients and detailed steps to follow. I shared tips for perfecting the bark and some fun variations to try. Remember, customizing your recipe can make it even more special. Enjoy the process and have fun exploring different flavors! Your sweet treat is sure to impress.

No Bake White Chocolate Cranberry Bark

Indulge in the perfect holiday treat with this No Bake White Chocolate Cranberry Bark recipe! This delightful combination of creamy white chocolate, tart cranberries, and crunchy pistachios is a festive snack that’s easy to make and sure to impress. In just 15 minutes of prep time, you can create a gorgeous treat to share or gift. Click through to discover this simple recipe and enjoy a deliciously sweet holiday season!
Print Recipe Pin Recipe

Ingredients
  

2 cups white chocolate chips

1 cup dried cranberries

1 cup unsalted roasted pistachios, chopped

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Optional: edible gold or silver leaf for garnish

Instructions
 

Prepare a Baking Pan: Line a baking sheet (approximately 9x9 inches) with parchment paper, leaving enough overhang on the sides for easy removal of the bark later.

    Melt the Chocolate: In a microwave-safe bowl, add the white chocolate chips. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. This should take about 1-2 minutes total.

      Add Flavor: Stir in the vanilla extract and sea salt into the melted white chocolate until well combined.

        Incorporate Mix-ins: Add the dried cranberries and chopped pistachios to the melted chocolate mixture, folding gently until they are evenly distributed.

          Spread the Mixture: Pour the chocolate mixture onto the prepared baking sheet. Using a spatula, spread it into an even layer, about 1/4 inch thick.

            Decorate (Optional): If desired, place pieces of edible gold or silver leaf on top for a touch of elegance.

              Chill: Refrigerate the bark for at least 2 hours or until completely set.

                Break into Pieces: Once set, remove from the refrigerator. Use the overhanging parchment paper to lift the bark out of the pan and onto a cutting board. Break it into pieces of your desired size.

                  Store: Keep the bark in an airtight container at room temperature or in the fridge for longer freshness.

                    Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: About 16 pieces