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    You are here: Home » Meal Type » Desserts » White Chocolate Bark with Macadamia and Cranberries

    White Chocolate Bark with Macadamia and Cranberries

    December 9, 2020 By Danielle Esposti 2 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for a white chocolate bark recipe with macadamia nuts and cranberries.
    Pinterest collage for a macadamia nut chocolate bark recipe.

    Look no further for a giftable, homemade alternative to popular holiday obsession Cranberry Bliss Bars. With only three ingredients, White Chocolate Bark with Macadamia and Cranberries is super easy to make. This salty-sweet combo of creamy white chocolate, crunchy macadamia nuts, and tangy dried cranberries is as pretty as it is tasty.

    White chocolate bark pieces stacked on top of a cement background.
    Jump to:
    • Melting White Chocolate
    • Tips for Perfect White Chocolate Bark
    • Cooling and Storing White Chocolate Bark
    • Make It Your Way
    • More Homemade Edible Gifts
    • Recipe


    It’s grossly unfair that the most joyful time of the year is also the most stressful. For years I struggled to find the perfect gift for everyone and overthought everything.

    What if my son’s teacher has a nut allergy?

    Great-Aunt Donna is going to be unnecessarily judgy no matter what I buy, but I’m still going to spend way too much money on something she’ll regift (probably to me on my birthday).

    Does Mrs. Porter next door even like flowers since her garden looks like trolls live in it?

    What if my yoga teacher / mail carrier / nail tech / workplace nemesis unexpectedly gives me something? Do I have a non-descript, but seemingly thoughtful, gift for such an occasion?

    It wasn’t until a neighbor dropped off a plate of gingersnaps early one December that it dawned on me I was doing this all wrong. Here was a simple kindness with a 100% success rate.

    A polite and (holiday) spirited gesture was made. It probably cost a fraction of whatever scented candle I was mulling over. The ratio of time to make vs. joyful impact of homemade treats is off the charts. And even if I personally didn’t like gingersnaps (which I do, so hands off), chances are someone else in the house does or (and this is the shady part) they also could function as a regift or a potluck/party offering. (Shut up. We’ve all done it…)

    I scrapped my list of “seemingly thoughtful” gifts and started making my own that very year. And you know what? It. Works. Every. Time. I make 3-5 simple, giftable treats, like this White Chocolate Bark; wrap ‘em up real purdy in jaunty packaging I score during post-holiday sales; and then sling these puppies around my local haunts like a magic Christmas elf.

    Not all heroes wear capes – some just bring dessert.

    Melting White Chocolate

    White chocolate can be melted using a double boiler or in the microwave. Because it seizes much more easily in the microwave, I always melt white chocolate in a double-boiler, but I’ll give you instructions for both.

    In the microwave:  if using bars, break the chocolate into small 1″ pieces. Heat in the microwave on 50% power in 20-second intervals. Stir very thoroughly after each addition. The first couple of stirs will be very gummy and it won’t appear as though the chocolate is melting, but then it will start to melt all at once. Microwave until some chocolate chunks are still visible, then stir, stir, stir until the residual heat melts all the chocolate.

    Double-boiler:  fit a glass or metal bowl over a pot filled with 1” simmering water. Make certain the bottom of the bowl isn’t in contact with the water – it should be heated by the steam coming off the simmering water. If using bars, break the chocolate into small 1″ pieces.  Add the chocolate to the metal bowl and heat, stirring frequently with a rubber spatula until just barely melted.

    Melted white chocolate running off a rubber spatula into a glass bowl.

    Tips for Perfect White Chocolate Bark

    • Use good quality white chocolate, not white baking chips for candy molds. We like Lindt classic white.
    • Stir most of the nuts and dried fruit into the chocolate.
    • Do reserve some toppings to sprinkle over the top for a pretty finish.
    • Cool at room temperature to prevent blooming.
    • A sprinkle of flaky sea salt really elevates each bite.
    A glass bowl filled with melted white chocolate, macadamia nuts, and dried cranberries.

    Cooling and Storing White Chocolate Bark

    Cooling your chocolate in the refrigerator or freezer can lead to sweating (which causes blooming) and cracking if optimal humidity isn’t met. It’s better to just be patient and let it come down and set at room temperature.

    Store finished bark in an airtight container at room temperature for up to 1 week, or in the fridge for up to 1 month. Pro tip: fold a piece of paper towel on top to catch any moisture.

    Left - several chunks of white chocolate bark spread across a concrete background; Right - chunks of chocolate bark tucked into a paper candy box.

    Make It Your Way

    White chocolate and macadamia nuts are a classic combination, but this bark recipe is completely adaptable to what you have on hand and what you love:

    • Substitute the macadamia nuts for pistachios for a festive red and green touch.
    • Or, use any roasted salted nuts that you have and love – we like almonds, cashews, and peanuts.
    • Substitute the cranberries for dried cherries.
    • Feel free to add more nuts and fruit for a chunkier bark – up to ½ c each.

    More Homemade Edible Gifts

    • Soft + Chewy Salted Caramels
    • Cinnamon Sugar Candied Nuts
    • Swirled Chocolate Bark with Cherries and Pistachios
    • Blueberry Vanilla Applesauce
    • Gingerbread Spiced Nuts
    • Italian Butter Cookies
    Pieces of white chocolate bark on a white plate.

    Did you make this Macadamia White Chocolate Bark? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    White chocolate bark pieces stacked on top of a cement background.

    Macadamia White Chocolate Bark

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    Author: Danielle Esposti
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    While certainly edible year-round, candy barks are a must-have during the holidays, and require less time and precision than just about any other treat. Macadamia White Chocolate Bark is a lovely, creamy confection featuring crunchy nuts and dried cranberries. Simply melt, mix, and set before “dressing up” as a gorgeous gift. The most effort you’ll put into this recipe is not eating it before it's wrapped.
    Prep Time: 5 mins
    Cook Time: 5 mins
    Cooling Time: 2 hrs
    Total Time: 2 hrs 10 mins
    Servings : 24 pieces
    Calories: 132

    Recommended Equipment

    • Glass Mixing Bowl
    • 2-quart Saucepan
    • Rubber Spatula
    • Baking Sheet
    • Parchment Paper

    Ingredients

    • 1 pound high quality white chocolate, 4-5 bars, chopped into 1” pieces
    • ⅓ c + 1 tbsp dried cranberries
    • ⅓ c + 1 tbsp chopped roasted macadamia nuts
    • 1 tsp maldon sea salt, optional

    Instructions

    • Line a baking sheet or a 9×13” casserole dish with a sheet of parchment paper.
    • Melt the chocolate using the double-boiler method. Position a metal bowl atop a pot filled with 1” simmering water – make sure the bottom of the bowl isn’t in contact with the water, but instead heating by the steam coming off the water. Add the chocolate to the bowl. Heat in the double boiler, stirring frequently with a rubber spatula, until just barely melted.
      Top - white chocolate pieces in a double boiler; bottom - melted white chocolate in a glass bowl.
    • Reserve 1 tbsp each cranberries and macadamia nuts. Add the remaining dried fruit and nuts to the melted chocolate and stir until evenly distributed.
      Melted white chocolate in a glass bowl with macadamia nuts and cranberries stirred into it.
    • Pour the chocolate mixture into the prepared baking dish, then smooth into an even layer that’s roughly ¼” thick. Sprinkle the reserved nuts and dried fruit over the bark, then sprinkle the salt evenly over the top.
      Top - a woman's hand sprinkling nuts over melted white chocolate; bottom - white chocolate bark cooling on a parchment lined baking sheet.
    • Allow the chocolate to cool and harden at room temperature, then break into chunks and store in an airtight container. Bark will keep at room temperature for up to a week, or in the fridge for up to 1 month.
      Several chunks of white chocolate bark spread across a concrete background.

    Notes

    To melt chocolate in the microwave:  break the chocolate into small 1″ pieces and place into a microwave safe bowl. Heat at 50% power in 20-second intervals and stir very thoroughly after each addition. Microwave until some chocolate chunks are still visible, then stir thoroughly until the residual heat melts the remaining chocolate. Note:  white chocolate has a tendency to seize in the microwave to be very conservative with both power and length of time! 

    Nutrition Information

    Serving: 1piece, Calories: 132kcal (7%), Carbohydrates: 13g (4%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 4mg (1%), Sodium: 21mg (1%), Potassium: 12mg, Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 1% (1%), Vitamin C: 1% (1%), Calcium: 5% (5%), Iron: 1% (1%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    2 Comments
    Filed Under: Desserts, Holiday Recipes

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    1. Infused Salt Trio (Homemade Gift) | Our Salty Kitchen says:
      December 10, 2020 at 10:47 am

      […] White Chocolate Bark with Macadamia and Cranberries […]

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    2. 20+ Homemade Edible Christmas Gifts | Our Salty Kitchen says:
      December 11, 2020 at 11:19 am

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