Cranberry Pistachio White Chocolate Bark
This quick and easy to make elegant Cranberry Pistachio White Chocolate Bark features tart, chewy cranberries with buttery pistachios in decadent white chocolate for the ultimate no-hassle holiday treat.
White chocolate, cranberries, and pistachios? Can you think of a better combination for a holiday candy treat? I know that I can’t!
Would you like a super easy recipe for the holidays that is sure to impress? Then venture out of the ordinary, basic Christmas cookie recipes that everyone is making and whip up a batch of this Three Ingredient Cranberry Pistachio White Chocolate Bark.
It can be served right away or kept at room temperature until you’re ready for it. The best thing about this recipe is its simplicity. It takes only about 30 minutes to make! It’s surprisingly simple and packed with sweet and salty flavors. Everyone at the Christmas party will want your recipe.
❤️ Why You’ll Love This Recipe
- It’s simple, quick, and packed with holiday flavors.
- Adds a bit of elegance to any holiday dessert tray.
- Always a crowd-pleaser.
- A great combination of sweet and salty flavors.
🍳 Equipment You’ll Need
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🛒 Ingredient Notes
- White Melting Chocolate – Use any white chocolate chips or melting wafers for this recipe. Do purchase a quality brand, as store brands and off-brands tend to be waxier.
- Dried Cranberries – Recommend Ocean Spray Craisins.
- Shelled, Salted Pistachios – Choose either plain or roasted. Both are delicious!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
🥄 How to Make Cranberry Pistachio White Chocolate Bark
Melt the Chocolate
STEP 1: Melt the white chocolate.
👉 PRO TIP: HOW TO MELT WHITE CHOCOLATE
There are several different methods. The easiest is the microwave method. Using a microwave-safe bowl, heat the chips or wafers in 30-second increments stirring in between until smooth (this should take only 60-90 seconds).
Another method is on the stovetop. Add the chips or wafers to a heavy-bottomed medium saucepan. Place the saucepan over the lowest heat possible. Stir constantly until the chocolate is about 85-90% melted. Remove the pan from the heat. The remaining chips will melt from the residual heat.
Add the Cranberries and Pistachios
STEP 2: Stir the cranberries and pistachios into the melted white chocolate.
Pour the Candy onto a Baking Sheet
STEP 3: Pour the candy mixture onto a baking sheet. Use a spatula or wooden spoon to evenly spread the mixture.
Refrigerate
STEP 4: Place the baking sheet in the refrigerator for about 25 minutes for the bark to harden and set.
Break into Chunks
STEP 5: When completely cooled and set, break the bark into chunks of the desired size.
🍚 Storage
- Store the bark in the refrigerator in a sealed, airtight container. Stored this way, it will last up to a week.
- May also be stored in the freezer in an airtight container for up to 1 month.
- Before serving, set it out for about 30 minutes until it reaches room temperature (will take a little longer if it was frozen).
❗ Tips and Variations
- Allow sufficient time for the bark to set completely before breaking it into pieces.
- For easier cleanup, line the baking sheet with parchment paper before pouring on the bark mixture.
- Not a fan of white chocolate? The recipe may be made with milk, dark, or semi-sweet chocolate.
- To make the candy even more festive, try swirling a drop of food coloring into the white chocolate or mix in some holiday sprinkles (if your kids are helping, they will LOVE this part).
❓ Frequently Asked Questions
I personally think that the red of the cranberries and the green pistachios against the white chocolate create quite an elegant holiday look. But, yes, you can substitute any type you like – semi-sweet, milk, or dark.
The pistachios have a good crunch and add to the festive color, but you could also use walnuts, almonds, cashews, or pecans instead.
The best way to freeze the finished candy is to break it into pieces, wrap the pieces in plastic wrap, and place them all in a zip-top bag or another sealed container.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
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Cranberry Pistachio White Chocolate Bark
Ingredients
- 2 ½ cups white melting chocolate
- ¾ cup dried cranberries
- ¾ cup salted pistachios shelled
Instructions
- Melt the white chocolate. (See notes in the post above for melting methods.)
- Stir the cranberries and pistachios into the melted white chocolate.
- Pour the candy mixture onto a baking sheet. Use a spatula or wooden spoon to evenly spread the mixture.
- Place the baking sheet in the refrigerator for about 25 minutes for the bark to harden and set.
- When completely cooled and set, break the bark into chunks of the desired size.
Notes
- Store the bark in the refrigerator in a sealed, airtight container. Stored this way, it will last up to a week.
- May also be stored in the freezer in an airtight container for up to 1 month. The best way to freeze this is to break it into pieces, wrap the pieces in plastic wrap, and place them all in a zip-top bag or another sealed container.
- Before serving, set it out for about 30 minutes until it reaches room temperature (will take a little longer if it was frozen).
- Allow enough time for the bark to set completely before breaking it into pieces.
- For easier cleanup, line the baking sheet with parchment paper before pouring on the melted bark mixture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Can green food coloring be added to your recipe to change the color from white to green? If so, how much green food coloring do you suggest?
No idea. Just add it a couple of drops at a time and stir. Keep adding until you get the color you want.
Do you use a full size baking sheet or 9×13?
A full-sized baking sheet.
Fast, so easy, perfect!
Thanks! Glad you like it.
I make this every year at Christmas, only with pecans which I usually have on hand.