Every spring growing up, my mom bought white chocolate, brown butter truffles with spring-colored sprinkles on top. I’ve always been a sucker for sprinkles and they were amazing! I craved them all year round but had to wait for those spring months to arrive. I rarely choose white chocolate now, but I have such happy memories of these tasty treats growing up. White chocolate tends to be rich and sweet, so unless it’s paired perfectly with other flavors, I find it overwhelming. This white chocolate bark is my answer to all these problems.
The colors of the dried fruit are great for Easter and springtime, but the salted pistachios and the tart barberries are the perfect contrast to the otherwise sweet and rich recipe. I found myself reaching for small bite after small bite of this white chocolate bark, each time thinking back to those white chocolate truffles!
White Chocolate Bark
This white chocolate bark recipe yet another one of my quick and delicious dessert recipes. It comes together in minutes. You just have to wait for it to set before you break it into bark! Additionally, you can swap out the dried fruit and nuts for whatever fits the occasion or you have on hand. Truth be told, it’s a great way to use up those last little bits in your cupboard!
I will warn you, however, that this white chocolate bark is addictive. Even ignoring the sentimentality of it for me, the little pieces just never seem to quite satisfy my cravings!
Lindt makes these melting chocolate bars in milk and dark chocolate as well. The recipe is the same, so you can stock up. And if you’re really feeling adventurous, you could swirl a white and milk/dark chocolate. I might have to try that next!!
WHITE CHOCOLATE BARK
Chocolate bark is one of the easiest desserts to make and it's super easy to make. This no-bake dessert is perfect for last minute get-togethers and during the summer when turning on the oven sounds like the worst idea ever!
- 4-4.4 oz Lindt White Chocolate CLASSIC RECIPE Bars
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried pineapple
- 1/3 cup dried cranberries barberries, or goji berries
- 1/3 cup salted roasted pistachios, chopped
Cut chocolate into small pieces (along indents and then cut each piece in half again). Place in microwave safe bowl. Microwave on power level 5 (50%) for 30 seconds.
Stir chocolate. Repeat until almost all chocolate is melty (3-4 times). Stir in any remaining hunks - they will melt in warmed chocolate.
Let sit three minutes.
Meanwhile, line sheet pan with parchment paper.
Pour melted chocolate onto parchment paper. Using a rubber spatula, spread chocolate until about 1/4" thick. Top with dried fruits and pistachios.
Let sit 1-2 hours before cutting into small pieces. Store in cool, dry place in sealed container.
Thank you to Lindt Chocolate for sponsoring this pot.