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!
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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*Chopped Almond Bark may also be used.How to Store Chocolate BarkOnce 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.Other Tips For Making Bark
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.