Go Back
+ servings
pile of peppermint bark on plate 2
Print Recipe Pin
5 from 9 votes

White Chocolate Bark (5 minutes prep)

White Chocolate Bark (or any bark for that matter) is pretty much the easiest sweet treat you can possibly make. Endless flavor possibilities, 2-3 ingredients, 5 minutes to put together and 20-30 minutes to chill. Creamy, melt in your mouth, deliciousness.
Prep Time5 mins
Cook Time0 mins
Chill time30 mins
Course: desserts, Snack, Treat
Cuisine: American, Vegetarian
Servings (change as needed): 16 pieces
Author: Cheryl


  • 16 ounces (340 grams) white chocolate chips, bar or wafers, Note 1

Optional Fillings (Note 2)

  • 3/4 cups 100-130 grams fillings e.g, roasted nuts, dried fruit or others

Optional Toppings (Note 3)

  • Sprinkling or handful of a topping you like

Optional Flavorings (Note 4)


    • PREPARE PAN: Line a large baking sheet with parchment paper or wax paper.
    • MELT WHITE CHOCOLATE: Place white chocolate in the microwave-safe bowl. Microwave on High in 30 second increments. This means do 30 seconds, stir, another 30 seconds, stir and another 30 seconds - until chocolate melts into a smooth spreadable consistency.
    • STIR IN FILLINGS (if using): Mix in roasted nuts, dried fruit or other fillings of your choice (note 2). Stir in a couple of drops of flavor extracts if you like (optional). If you are making white chocolate peppermint bark, skip this step.
    • SPREAD OUT MIXTURE: Pour white chocolate mixture onto prepared baking sheet and spread in even thin layer, about 1/4 inch/64mm.
    • ADD TOPPINGS (optional): Sprinkle on toppings of your choice (note 3), gently pressing them into chocolate to help them adhere. Sprinkle lightly with fine sea salt if desired.
    • CHILL AND BREAK INTO PIECES: Place baking sheet of chocolate into fridge. Chill until hardened, about 20-30 minutes. Break into pieces.


    1. Chocolate:
      • good types of white chocolate: Ghirardelli classic white baking chips, Callebaut white chocolate (Belgian), Ghiradelli white melting wafers, Guittard and Toll House white chocolate chips. 
      • white chocolate substitutes:  try dark chocolate, milk chocolate or semi-sweet chocolate.
    2. Fillings: 
      • Nuts
        • How to roast nuts. If you didn't buy roasted nuts, heat oven or toaster oven to 350F/177C. Spread nuts in a single layer on pan. Roast for 5-7 minutes until fragrant. Cool. Chop with knife or put in a small bag and smash gently with bottom or a pan or rolling pin. 
        • Nut options: almonds, cashews, macadamia, walnuts, pistachios, hazelnuts or pecans.
      • Dried fruit: cranberries, raisins, apricots, cherries or others
      • Others: crushed pretzels, bits of oreo cookies
    3. Toppings options to sprinkle (choose what you like):
      • save a few nuts or dried fruit to sprinkle on top
      • toasted coconut
      • skor bits
      • crushed peppermint candies or candy canes. If you can't find pre-crushed candy, put the candies in a bag and smash them with the bottom of a heavy glass.  
      • festive sprinkles - coordinate colors with holidays e.g. red and green for Christmas, blue and yellow for Chanukah, black and orange for Halloween.
      • zest - lemon, lime or orange zest
      • sea salt - delish.
    4. Flavorings
      • try adding a couple of drops of flavored extracts like vanilla extract,  peppermint, orange or rum.
    Nutrition values are loose estimate for 1 ounce/21 grams white chocolate with almonds. 
    Calories: 191kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 128mg | Fiber: 1g | Sugar: 17g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg