Crispy White Chocolate Bark

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This white chocolate bark is sweet, crunchy, and just chaotic enough to keep things interesting. Think tropical trail mix met a candy bar and they went on vacation together.

It’s studded with macadamias, crispy cereal, and a confetti of freeze-dried fruit, all wrapped up in smooth white chocolate. Fast, no-bake, and dangerously snackable.

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

For another white chocolate treat, try our soft and tender white chocolate cupcakes.

Why This White Chocolate Candy Bar Recipe Works

Perfect texture mix: It’s smooth, it’s snappy, it’s chewy, like a snack party in every bite.

No baking required: Just melt, mix, and chill. The fridge does all the heavy lifting.

Customizable chaos: Swap in whatever dried fruit, nuts, or crunchy bits you’ve got lurking in your pantry.

Make-ahead friendly: Stores beautifully and makes a great edible gift (if you don’t eat it all first).

Ingredients used to make white chocolate candy bark.

Recipe Tips

Chop the chocolate finely: Smaller pieces melt faster and more evenly in the microwave.

Alternate melting: If you prefer to melt the chocolate in a double boiler, you can opt for that instead. Keep a close eye on it!

Pause before it’s fully melted: When it’s mostly melted, let the residual heat finish the job to avoid scorching.

Reserve some toppings: Set aside a handful of the mix to sprinkle on top.

Spread evenly, but not too thin: Aim for about ¼-inch thickness so you get a satisfying snap without it crumbling

Refrigerate immediately: It helps the bark set with a clean break and keeps the texture sharp

Want to use almond bark or white chocolate chips instead?

Both will work, but they each come with trade-offs:
Almond bark is made with vegetable fats, not cocoa butter. It melts great and sets up fast, but personally, the flavor’s not my favorite.
White chocolate chips often skip the cocoa butter too, which makes them melt more like almond bark. They’re easy to work with, just not quite as rich in flavor.

What kind of white chocolate is best?

Go for bars with cocoa butter listed in the ingredients,like Ghirardelli or Lindt. They melt better and taste like actual chocolate. They’re also perfect for making white chocolate truffles.

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

Homemade Chocolate Bar

This white chocolate bark hits all the right notes, sweet, crunchy, and just the right amount of fun. Once you taste it, you’ll want more. Start with our white chocolate ganache recipe and that ridiculously good white chocolate layer cake.

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

Prep Time: 15

Cook Time: 5

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Crispy White Chocolate Bark

By Dahn Boquist

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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Servings: servings

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Ingredients

▢ 20 ounces white chocolate, (567 grams)
▢ ¼ cup dried pineapple chunks
▢ ¼ cup chopped macadamia nuts
▢ ¼ cup sliced 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 ⅓ 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 for 30 minutes or until set.
Break the chocolate bar into pieces and store in an airtight container in the refrigerator.

Notes

Flavor Variations

Chocolate Pistachio Cherry: Add chopped pistachios and dried cherries.
Almond Sea Salt: Stir in toasted almonds, a splash of almond extract, and swirl in almond butter. Finish with flaky sea salt.
Coconut Lime: Mix in toasted coconut and lime zest (or a few drops of lime oil).
Peppermint: Use crushed candy canes, dried cranberries, or holiday cookies.

Nutrition

Serving: 1 serving, Calories: 160kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 5mg, Sodium: 25mg, Potassium: 111mg, Fiber: 1g, Sugar: 17g, Vitamin A: 8IU, Vitamin C: 29mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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