I love when you can take something like white chocolate, which I really don’t find that interesting, and turn it into something beautiful and unique! Now, just so you can’t say that I didn’t warn you, this treat is not for the timid. You must have a sweet tooth, (hence why Kurt begged me to make this recipe—his sweet tooth is second to none other!). But, coupled with the toasted walnuts, tart cranberries and chewy apricots, the white chocolate bark is simply a smooth vehicle to transport flavors and richness.
The only problem I ran into in my quest to make this recipe was actually finding the white chocolate in the stores! Who knew it was so difficult to find outside of the holidays? I ended up using white chocolate chips, which is not ideal but ended up working out just fine. If you can use actual bar chocolate that you chop yourself, that’s the way to go. If not, use the chips!
White Chocolate Bark
Adapted from Ina Garten (my hero)
½ cup walnuts
16 ounces very good white chocolate, finely chopped
¼ cup dried cranberries
¼ cup medium-diced dried apricots
Preheat oven to 350°F.
Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn’t get into the chocolate, as this will be your guide of where to spread the white chocolate once melted.
Place the walnuts in a single layer on another sheet pan and bake for 5-8 minutes, until just toasted. Set aside to cool and then chop roughly into medium-sized pieces.
Create a double burner to melt the chocolate:
Place an inch of water in the bottom of a medium-sized saucepan and place a heat-proof medium-sized bowl over the pan, set over medium heat. Drop the chocolate in the bowl and stir often with a rubber spatula, until just melted. Take the bowl off the heat, and keep stirring until completely smooth.
Pour the melted chocolate onto the parchment paper and spread it lightly and evenly into the drawn rectangle. Sprinkle the top evenly with the cooled walnuts, cranberries and apricots. You will think that you have too much topping, but keep piling it on (it balances the richness of the white chocolate).
Set aside for 2 hours until firm, or refrigerate for 20 minutes. Cut the bark into 16 pieces and serve at room temperature.
{ 6 comments… read them below or add one }
Hi! Yes, cut the dried fruits before measuring, but if you don’t, it would still work out just fine!
hi! do I cut/chopped the dried fruits first epecially the apricots before measuring?
Looks so beautiful and yummy! I bet Kurt loved taste testing that creation!
No words for the beauty of your pictures!! I love any type of bark, this sounds great!
This looks really great – wonderful photos too!
I saw the show in which Ina made this. It looks so good. Yours turned out so pretty; almost too pretty to eat! I will add it to my list of treats to make.