Christmas White Chocolate Bark

5 from 2 votes. Tap stars to vote

With dried cranberries and toasted hazelnuts, Christmas White Chocolate Bark is a holly jolly candy for snacking and gifting.

Prep Time20

Cooling time1

Total Time1 20

Course: Candy, Christmas, Dessert, Holidays, New Year's Eve, Winter Dessert

Cuisine: American

Servings: servings

Calories: 282kcal

Pour the chopped hazelnuts into a small skillet. Set the skillet on a burner set to medium heat.
Use a spoon or rubber spatula to move the nuts around frequently. Toast the nuts for 3 to 5 minutes—they'll be lightly browned in spots and smell fragrant. Watch them carefully so they don't burn.
Transfer the nuts to a small bowl or plate to cool.

Line a 10x15-inch jelly roll pan or baking sheet with parchment paper. Have the toasted nuts, lime zest, and cranberries ready nearby.
Pour the white chocolate chips into a Pyrex glass measurer or a heatproof, microwavable dish. Microwave the chocolate for 1 minute, then stir. Microwave for another minute and stir again. Then, microwave the chips in 30 second intervals, stirring after each one, until the chocolate is melted and smooth.
(If you prefer, the white chocolate can also be melted on the stovetop. Pour the chips into the top of a double boiler, or bowl set on a small saucepan, with an inch or two of water simmering in the bottom. Stir the chocolate until it's melted.)

Pour the melted chocolate into the prepared pan. Use a rubber spatula to smooth the chocolate into an even layer.
Add the toppings—do this quickly before the chocolate hardens.
Sprinkle the lime zest over the white chocolate. Next, sprinkle the hazelnuts over the surface of the chocolate. Finally, sprinkle the dried cranberries over everything.
Use your fingertips to lightly press the toppings into the chocolate; another option is to pull a knife through the toppings to swirl them into the chocolate—don't overdo it though, you want to be able to see the red and green colors.
Let the bark cool completely until the chocolate has hardened and is set—about 1 to 2 hours.

When the bark is firm, break it into pieces, or use a knife to cut it into pieces. The bark is very sweet so the pieces can be small. Transfer the bark to an airtight container.
Store at room temperature away from heat for up to one week.
The recipe makes a little more than 1 pound of Christmas white chocolate bark.

Be careful not to overheat the white chocolate as this can make it seize and turn hard. Heat the chips just until they can be stirred into a smooth, melted mixture.
Work fast when adding the cranberries, nuts, and zest to the white chocolate, because it starts to harden quickly.