There’s no easier candy to make than candy bark. Why worry about boiling sugar when all it takes to make an impressive sweet to share is melting some chocolate, then stirring in fruit, nuts and a subtle hint of spice? Though we have many favorite candy bark recipes, white chocolate bark is particularly good for the way it lets the flavors of the additional ingredients shine. We love this version with walnuts, dried cranberries and a whisper of nutmeg, but the recipe is easily adaptable to incorporate different nuts and dried fruits, or even candies. It makes a lovely holiday season treat that you can have done and wrapped even weeks ahead of time without worrying that it will go stale.
Ingredients for White Chocolate Bark
- Butter: A little melted butter brushed on the foil-lined pan will help the chocolate bark release cleanly from the pan’s surface.
- White baking chips: White chocolate chips, melted in the microwave, form the base of this candy bark. You’ll often see these labeled as white baking chips rather than white chocolate chips because of labeling rules stating that in order to be called chocolate, a product needs to contain at least some cocoa solids. You can use those shaped like chips or wafers, or if you’re having trouble finding them, you can use chopped white chocolate bars or white baking chocolate. You’ll need 20 to 24 ounces total of white chocolate.
- Walnuts: Walnut halves add toothsome crunch to this white candy bark. Buy the pricier halves if you like your candy bark to have big, crunchy bites. If you don’t mind smaller pieces, walnut halves and pieces are just as good and a little less expensive.
- Dried cranberries: Dried cranberries pepper the candy bark with cheerful pops of red and a pleasant tangy chew. You can use the sweetened or unsweetened version, whichever you prefer.
- Ground nutmeg: A little bit of ground nutmeg gives this white chocolate bark a background note of spice. Feel free to leave it out if you’re not crazy about nutmeg, or replace it with another ground spice such as cinnamon, vanilla powder or pumpkin pie spice.
Directions
Step 1: Melt the chocolate
Line a 15x10x1-inch baking pan with foil, then brush the foil with butter. Microwave the white baking chips on high until they’re melted, then stir them until smooth.
Step 2: Add the mix-ins
Stir in the walnuts, cranberries and nutmeg.
Step 3: Chill the bark
Spread the mixture into your prepared pan. Chill it until the bark is firm, then break it into pieces.
White Chocolate Bark Variations
- Change out the nuts: Walnuts fit the autumnal flavor profile of this candy bark, but hazelnuts or pecans would be excellent too, as would pistachios for a brilliant contrast of green against the red cranberries.
- Swap the dried fruit: You can substitute any dried fruit you like in place of the dried cranberries. Cherries, blueberries, raisins, toasted coconut, mangoes or apricots would all be delicious pairings with white chocolate!
- Make a crunchy version: Instead of dried fruit, use freeze-dried fruit such as strawberries, blueberries, apples, mangoes or bananas. The airy crisp texture will make a candy bark with a pleasant crunch instead of chew.
- Add some candy: White chocolate is an essential element in Williams-Sonoma’s famous peppermint bark because of the way the mild cocoa butter flavor of the chocolate allows other big flavors to shine. Feel free to incorporate mini marshmallows, bits of English toffee or crunchy cookie bits. Store-bought or homemade gingersnaps would be particularly nice.
How to Store White Chocolate Bark
Once it’s cooled and broken into shards, store chocolate bark in an airtight container or a sealed bag. This will help prevent the candy bark from absorbing moisture and odors from the surrounding environment. Keep it in a cool, dry place away from direct heat or sunlight, ideally between 60° and 70°F. Keeping it at warmer temperatures, including those of a warm kitchen, can cause the chocolate to bloom or become greasy.
Can you make white chocolate bark ahead of time?
Absolutely, and it makes a wonderful gift to wrap in cellophane bags or add to a tin of cookies at the holidays.
How long does white chocolate bark last?
Candy bark is quite stable and can be made several weeks before using it, but do be mindful of the freshness of the ingredients mixed into it. Nuts can go rancid if they’re kept for too long, and dried fruit can lose moisture and become unpleasantly hard. Another thing to consider is that the fat in the white chocolate will absorb aromas from other ingredients kept nearby, so it’s best not to store white candy bark next to your spice cabinet, for example.
White Chocolate Bark Tips
What’s the difference between white chocolate and white candy melts?
While neither white chocolate nor white candy melts, the kind often used to make cake pops, contain cocoa solids (the ingredient that makes true chocolate chocolate), the difference between high-quality white chocolate and more budget-friendly candy melts has entirely to do with the fat. The primary fat in white chocolate is cocoa butter, the fat extracted from the cacao beans during the chocolate-making process. It is solid at room temperature, yet melts when warmed slightly, and it has a fruity, distinctive aroma. In candy melts, the primary fat is vegetable oil, and often palm oil. It lacks that signature floral aroma, but it gives the resulting candy a more neutral flavor profile, which could be considered a positive attribute in baking candy bark because it lets the flavor of the added candies, fruit or nuts be the star.
Can you use white candy melts in place of white chocolate chips?
You can absolutely use candy melts, either white or another color, to make candy bark. Follow the melting instructions on the package, then proceed with the recipe as written. The finished candy bark will have a different texture that is somewhat more waxy, but the recipe will work just as well, and it’s a great way to cut down on the cost of the ingredients if you’re making candy bark in large batches for gifting.
Do you need to temper the chocolate to make white bark chocolate?
It’s not critical to temper the chocolate to make white chocolate bark candy, but if you’re an experienced candy maker and you’re up for more of a challenge, taking the time to temper your chocolate will yield a candy bark with more shine and a pleasantly snappy texture when broken.
