Because plain old chocolate just wasn’t extra enough, I present to you: my over-the-top White Chocolate Bark. We’re talking white chocolate loaded with dried pineapple, macadamia nuts, almonds, crispy rice cereal, freeze-dried strawberries and bananas, and a few crumbled coconut cookies for good measure.

It’s the kind of treat that turns dessert time into a gourmet experience that’s unapologetically extravagant.

A stack of white chocolate bark loaded with fruit and nuts.

Loaded with dried pineapple, nuts, crispy rice cereal and fancy, freeze-dried fruits, each of these little pieces of goodness add a unique flavor and texture element that simply (and possibly quite shockingly) works.

Whether you’re looking for a festive holiday candy, or a delicious treat all for yourself, this easy recipe will deliver. It’s a personal favorite of ours because it’s so versatile!

Not only does it work for any occasion (tip: this makes a great gift, too), but you can also change up the mix-ins with your favorites to create different variations and flavor combos.

Pretzels, festive sprinkles, Reese’s pieces, or another type of candy. The list is endless and so are the combinations.

Why This Recipe Works

Melt-in-your-mouth white chocolate plus fruity add-ins and crunchy nuts– how can one resist?!

We used freeze-dried strawberries and bananas along with chopped macadamia nuts and almonds… and we didn’t stop there. Crispy rice cereal adds a an element of crunch and “puff” to the bark, while crumbled coconut cookies take it to the next level.

The great thing about it is that it’s a quick, fun, versatile candy bar that is so easy to make.

This is also a fun project for little hands to help out with. The hardest part? Waiting until the homemade chocolate bar sets before digging in!

Here’s why you’ll love it:

This easy chocolate slab recipe makes the perfect, decadent treat that anyone will love.
Make it for fun, make it for a special occasion, or make it for others (if you ask me, homemade candy is the perfect gift!).
It’s a quick and easy treat that only requires a short list of simple ingredients.

The Ingredients

Here’s a look at the main ingredients, but remember you can change this up however you like! Be sure to check out the printable recipe card at the bottom of the page for all of the ingredient amounts.

Ingredients used to make white chocolate candy bark.

White chocolate. The base of this bark! White chocolate has a sweet flavor and extra creamy texture thanks to the high amount of cocoa butter. This is what makes it so melt-in-your-mouth delicious!
Nuts. Chopped macadamia nuts and chopped almonds add the best crunch!
Dried fruit. We used dried pineapple chunks, freeze-dried strawberries and bananas for a deliciously sweet, tropical-inspired flavor.
Other add-ins. Crispy rice cereal gives this candy a puffy-crispy texture while a few crumbled coconut cookies add extra coconut flavor and extra goodness in every bite.

Adding nuts to a dish of melted white chocolate.

Recipe Variations

Be sure to check out the printable recipe card at the bottom of the page for all of the details (that’s also where you can give our recipe a star rating!).

Here are some ideas for recipe variations:

Chocolate Pistachio Bar with Dried Cherries: Mix coarsely chopped pistachios and tart dried cherries into the melted chocolate. The pistachios provide a nice crunch and a vibrant pop of green, while the cherries offer a chewy texture and a tart flavor.
Almond Sea Salt: Mix toasted almonds and a few drops of almond extract into the melted chocolate, then swirl in some almond butter. Sprinkle large flakes of sea salt over the top before it sets.
Coconut and Lime: Stir in some toasted coconut flakes and fresh lime zest. You can also add some culinary lime oil for more citrus flavor.
Festive Peppermint: Swap out the dried pineapple, strawberries and bananas for dried cranberries or crushed candy canes, holiday cookies, or all of the above!

Letting white chocolate candy bark set up on a sheet pan.

Tips for the Best Results

If you prefer to melt the chocolate in a double boiler, you can opt for that instead. Keep a close eye on it!
White chocolate is easier to burn and seize when working with it. That’s because it has a lower melting point than dark chocolate and milk chocolate so it doesn’t take quite as long to get it the right consistency, especially in the microwave.
Make sure your dried fruit and nuts are chopped into small pieces so they’re evenly distributed throughout the bark.
For the add-ins, make sure you’re using ingredients that hold up well under temperature, i.e. you do not want to use meltable items!

Can I Use Almond Bark or White Chocolate Chips?

Absolutely! Almond bark and chocolate morsels will work well for making this homemade white candy bar, though they each bring slightly different qualities to the homemade candy.

Almond Bark: This is a vanilla-flavored confectionery coating made from vegetable fats instead of cocoa butter. It’s designed to melt easily and set smoothly without the need for tempering, which makes it very user-friendly, especially if you’re new to candy-making. I do not care for the flavor, myself but if you like it, feel free to use it.

White Chocolate Chips: Not all chocolate morsels contain cocoa butter; some are made with vegetable oil instead. The ones without cocoa butter might not have the same rich flavor but can be easier to melt and use, similar to almond bark.

White chocolate bark with dried strawberries, coconut, dried pineapple, and nuts.

Other Recipes You Will Love

If you’re a fan of white chocolate and are looking for more ways to use it, try making our white chocolate truffles or a white chocolate pistachio ganache.

And our white chocolate ganache recipe is a perfect match with our white chocolate layer cake.

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A stack of white chocolate bark with nuts and dried fruit.

Crispy White Chocolate Bark

This white chocolate bark is what happens when your pantry goes on a flavor spree. Loaded with dried pineapple, nuts, crispy rice cereal, and fancy freeze-dried fruits, it’s a mash-up of flavors and textures that shouldn’t work but totally does. We threw in some crumbled coconut cookies for good measure and a little dessert anarchy. Who knew chaos could taste this good?

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Prep Time: 15

Cook Time: 5

Servings: servings

Calories: 160kcal

Author: Dahn Boquist

Ingredients

20 ounces white chocolate (567 grams)
¼ cup dried pineapple chunks
¼ cup chopped macadamia nuts
¼ cup chopped almonds
¼ cup crispy rice cereal
¼ cup freeze-dried strawberries and bananas crumbled
3 coconut cookies crumbled

Instructions

Line a sheet pan with parchment paper.
Chop the chocolate finely and toss it in a microwave-proof bowl. Zap it in the microwave in 20 second intervals, stirring between intervals. When the chocolate is 80 to 90 percent melted, let it sit and finish melting with the residual heat.
Combine the remaining ingredients in a bowl and scoop out 1/3 cup and reserve for the top of the bark. Add the remaining mixture of nuts and fruit to the melted chocolate. Stir well.
Spread the chocolate mixture on the parchment lined sheet pan. Scatter the reserved mixture of fruits and nuts on top.
Refrigerate the chocolate bark for 30 minutes or until set.
Break the bark into pieces and store in an airtight container in the refrigerator.