Easy White Chocolate Bark is a quick recipe perfect for various holidays, gift giving, parties, or Christmas. Melted white chocolate candy bark easily transforms into so many delicious versions, such as fruit and nut, white chocolate peppermint, pretzel, or Oreo bark!
Easy White Chocolate Bark recipe
When the holidays come around my house explodes with endless pans of candy bark. Once I perfected the technique of making the best chocolate bark, I wasn’t able to reign in the madness.
Plus, who isn’t a sucker for a sweet treat that takes five minutes to throw together?! With all that extra time, why not try out multiple flavors and toppings?
Here you will find creative white chocolate bark ideas, the best type of chocolate to use, and tips for storing candy bark so it lasts for weeks!
White Chocolate Bark Ideas
Dried Fruit and Nut Bark
Use any mixture of dried fruit such as cranberries, apricots, or pineapple. Top with toasted almonds, pistachios, pecans, or hazelnuts. If desired, sprinkle with toasted coconut as well.
Enjoy chocolate covered pretzels as bark candy! Use pretzel crisps or pretzel twists for this sweet and salty combo.
First, spread half of the melted white chocolate on the wax paper lined sheet pan. Immediately sprinkle with pretzels and drizzle over remaining chocolate. Sprinkle the top with more pretzels, M&Ms, or sprinkles.
White Chocolate Peppermint Bark
Make the ultimate festive Christmas bark! Sprinkle melted white chocolate with broken candy canes or peppermint candies. For extra peppermint flavor mix in 1/2 teaspoon peppermint extract into the melted chocolate before spreading.
Get the same great taste of white chocolate dipped Oreos without all the work! Simply mix in broken Oreo cookies into the melted chocolate, reserving some to sprinkle on top.
Spread Oreo bark on prepared pan and sprinkle with remaining Oreo pieces. After it cools and hardens, break into pieces, and enjoy Cookies ‘n Cream bark!
For a gluten-free dessert, like these gluten-free Oreo truffles, use GF Oreos found in the cookie aisle.
White Chocolate Bark with Sprinkles and Candy
Celebrate any season or holiday by adding any festive sprinkles. For White Chocolate Easter Bark use pastel colored sprinkles and M&Ms. Make Halloween bark with black, orange sprinkles, candy eyes, or candy corn. For Christmas Bark use red and green sprinkles with M&Ms.
More topping Ideas
The best part about making bark is how such a quick and easy recipe can turn into such a creative and delicious treat! Candy bark can be themed for many variations, such as holidays, showers, and themed birthdays!
- Toasted nuts – pistachios, cashews, almonds, pecans, hazelnuts, walnuts
- Candy – chopped Snickers, Reese’s peanut butter cups, Heath bars, Butterfingers, M&M’s, Reese’s Pieces, Rolos
- Toasted coconut flakes
- Crushed candy canes for peppermint bark
- Crushed Oreos, Nutter Butters, or chocolate chip cookies
- Pretzels or chocolate covered pretzels
- Candied bacon
- Dried fruits, such as raisins, cranberries, apricots, cherries, or pineapple
- Dehydrated or freeze dried fruits, such as strawberries, banana chips, raspberries, apples
- Candy corn and peanuts
- Crushed candy canes
- Mini marshmallows
- Cereal, such as Lucky Charms
Almond Bark vs. White Chocolate Chips
Is almond bark the same as white chocolate chips?
Almond bark is a little easier to work with because it’s designed for melting. However, I believe the taste of quality white chocolate chips to be better than almond bark.
Almond bark or white chocolate chips contain cocoa solids, so they technically aren’t considered “real” chocolate. White chocolate chips are made of cocoa butter, milk solids, sugar, milk fat and lecithin.
Almond bark, also known as vanilla flavored candy coating, contains vegetable fats instead of cocoa butter. It also has additional coloring and vanilla flavoring added.
Can I Substitute Almond Bark for White Chocolate Chips?
Yes, they can be used interchangeably in a 1 to 1 ratio. It’s just a matter of preference.
Best White Chocolate to Use For Melting
Almond bark may be substituted, but I find the flavor of quality white chocolate better and more natural tasting. Below are my preferred brands to use for candy bark.
Is Candy Bark Gluten Free?
Yes. White chocolate melts, almond bark, or white chocolate chips do not contain gluten.
However, be careful with the toppings for the bark. Some sprinkles, for instance, may contain gluten. Be sure to read labels carefully.
For another GF white chocolate recipe, check out these ultra soft and chewy gluten-free white chocolate macadamia nut cookies!
How to Make White Chocolate Bark
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Line baking sheets with parchment paper or wax paper. Prepare toppings, such chopping dried fruit, toasting nuts, coconut, breaking up Oreos or candy canes. Set aside.
- Place white chocolate chips in a microwave safe bowl. Heat and stir for 1 1/2 minutes, stopping every 30 seconds to stir with a rubber spatula. Stop heating as soon as chocolate is melted and smooth.
- Pour melted chocolate on prepared baking sheet. Use an offset spatula to spread to about 1/4″ thick. Immediately sprinkle on desired toppings.
- Allow chocolate to set and harden at room temperature for 2-3 hours, or refrigerate for 30 minutes. Do not break into pieces until chocolate is completely set.
Once the chocolate is set completely and broke into pieces, store in an airtight container in a cool, dry place, ideally less than 70ºF. The bark will keep for several weeks and doesn’t need to be refrigerated.
If you have to store it in the refrigerator, make sure it’s in an airtight container to prevent moisture, smells, or condensation spoiling the chocolate.
How to Wrap candy Bark for Gift Giving
- Candy Gift Boxes – I love these traditional ones because they can be used for multiple occasions. Wrap the box in ribbon coordinating with the season. Don’t forget a cute gift tag explaining the different types of bark and storing instructions.
- Candy Tins – These reusable ones are perfect for storing the bark in too. There’s also a variety of disposable ones. Be sure to include storing instructions.
- Candy Bags – Like the candy gift boxes and disposable candy tins, include a festive gift tag with storing instructions.
- Wrap as a candy bar – Cut the chocolate bark in large squares and wrap in a piece of wax paper. Then wrap plain brown paper or Christmas wrapping paper around the wax paper. Secure with tape and finish with ribbon and gift tag.
More holiday food gift ideas
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White Chocolate Bark – Easy Tips, Toppings, Ideas
- 11 ounce bag white chocolate chips*, such as Guittard Choc- Au-Lait Vanilla Milk Chips
- dried fruit
- toasted coconut
- chopped candy
- Line a baking sheet with waxed paper or parchment paper. Prepare toppings, such chopping dried fruit, toasting nuts, coconut, breaking up Oreos or candy canes. Set aside.
- Place white chocolate chips or chopped almond bark in a microwave safe bowl. Heat on HIGH power for 1 1/2 minutes, stopping every 30 seconds to stir. Stop heating as soon as chocolate is melted and smooth.
- Pour melted white chocolate on prepared baking sheet. Use an offset spatula to spread to about 1/4" thick. Immediately sprinkle on desired toppings.
- Allow chocolate to set and harden at room temperature for 1-2 hours, or refrigerate for 30 minutes. Do not break into pieces until chocolate is completely set.
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- Make sure all your equipment is absolutely dry and free from any water droplets, otherwise your chocolate will seize and be grainy.
- Be sure to spread the chocolate thinly, about 1/4″ thick. Using an offset spatula helps with getting the job done quickly and evenly.
- Don’t forget to line baking sheets with wax paper or parchment before spreading on melted chocolate.
- If you are making several batches of chocolate bark, use a clean dry bowl for every recipe.
- Have toppings ready to sprinkle onto melted chocolate. If the chocolate is starting to harden, press gently on the toppings to work into chocolate.
- Don’t handle the bark to break into pieces until it’s fully hardened. Otherwise you’ll leave smudges or fingerprints on the chocolate.