White chocolate, cranberry & pistachio bark – gluten free. Ideal for picnics – Melbourne Cup anyone?

This is so easy to make and is ideal to take on a picnic so long as you can keep it cold (or it will melt).

The secret to a good white chocolate bark is to use a good quality white chocolate, and to add something for a bit of tartness to offset the sweetness of the white chocolate – hence the cranberry.  You need to use dried fruits because a fresh berry would be too liquid and would change the chemical balance of the chocolate.

White chocolate, cranberry & pistachio bark

White chocolate, cranberry & pistachio bark

225g white chocolate, either use good quality melts or break up a block of eating chocolate

1/4 cup each of chopped pistachios and chopped dried cranberries

Put a sheet of baking paper on a flat baking tray.

Put the chocolate in a heatproof bowl and microwave in 30 second bursts, shaking bowl after each time.  After the third burst, take bowl out and stir until melted and smooth.  Mix in the fruit & nuts.

Pour onto the baking paper, forming a rectangle. The chocolate should be about 3-4 ml thick.

Put in the fridge to set, when set cup up into pieces and enjoy.  If you pack some into an insulated container so it doesn’t melt, it will transport very well for the finishing touch to a picnic.

White Chocolate Christmas Bark

Ok, something easy to make.  The kids could do this (depending on their age, if young they will need supervision while melting the chocolate over the boiling water).

I could have posted this before Christmas, but that would have been too logical, and if this is a project for your kids, they were probably busy playing with their new toys until now!  However, this is something you can do to “use up” some of those bits and pieces you were using before Christmas, such as pistachios, or sprinkles.  You can of course vary this to make whatever bark you want, but the ingredients need to be dry, or the chocolate will not set.  I tried making bark with jam, and it was more like fudge.  Oh well, experiments are what cooking is all about, when something fails, you know not to do that one again.  With this recipe, measurements are very approximate, because you can vary this to personal preferences – my objective was just to get the red, white and green to reflect the Christmas colour theme.  If you are thinking of putting this on a New Year’s Eve table, I would put something sparkly like silver cashous in the chocolate instead.

 

White Chocolate Christmas Bark

White chocolate Christmas Bark

White chocolate Christmas Bark

200 g white chocolate, either chopped or use buttons

A handful of chopped pistachios

Red sprinkles

 

Line a flat baking tray with baking paper.  Put chocolate in a heatproof bowl that fits into the top of a saucepan, or use the top of a double boiler.  The most important thing is that the bottom of the bowl/pan should not be immersed in the water.  Bring water to a boil and stir chocolate until melted and smooth.  Spread over the lined tray.  Sprinkle the sprinkles and the chopped pistachios over the chocolate and press in gently.  Put in fridge to set, depending on how thickly you have spread your chocolate, check after an hour.  Break into snack sized pieces.