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This festive Cranberry Bliss White Chocolate Bark is an easy treat perfect to share and enjoy for the holidays. Sweet and tangy, and studded with dried cranberries, this chocolate bark recipe is inspired by Cranberry Bliss Bars from Starbucks. So pretty, it makes wonderful edible gifts for Christmas!
Easy White Chocolate Bark Recipe for Christmas
Every time I walked into a Starbucks during the holiday season, I would see the Cranberry Bliss Bars in the case at the counter. And I couldn’t help but think that the frosted tops looked like white chocolate bark.
So I decided to take that inspiration and turn it into a festive treat. An easy little secret gives the white chocolate a sweet but tangy flavor, just like the cream cheese frosting on top of the bars, and it’s filled with chewy dried cranberries. Finish this candy with a bright burst of citrus flavor from a sprinkling of orange zest and a final drizzle of white chocolate and you have a treat everyone will love.
With only five ingredients and a few minutes of prep time, this is one of the easiest Christmas candy ideas. It makes a delicious and beautiful holiday dessert or edible gift. Well, unless you eat it all first!
Ingredients for White Chocolate Bark
And not just any white chocolate bark, but one that tastes like cream cheese frosting. How is that done? The answer came from this recipe from The Kitchn – lemon zest gives it the tang of cream cheese! Here are the other ingredients you’ll need, and the full amounts are in the recipe card at the bottom of the post.
- White chocolate: Melting wafers or coating bark will melt more smoothly than chocolate chips. But whatever you use, be sure it is good quality for the best flavor and consistency.
- Lemon: You’ll just need the zest of one large one.
- Dried cranberries: Some are left whole to mix into the bark, and some are chopped for sprinkling on top.
- Orange: Again, just the zest.
How To Make White Chocolate Bark
This easy holiday candy comes together in no time. Let’s get started!
Preparations. Line a baking sheet with parchment or a silicone baking sheet. Chop half of the cranberries, and zest the lemon.
Melt the Chocolate. Melt the white chocolate in a double boiler or a heat-proof bowl set over a saucepan of simmering water. You can also melt it in the microwave, but take care as white chocolate can easily get too hot and clump up. Now stir in the lemon zest and whole dried cranberries.
Spread it Out. Working quickly, pour the chocolate onto the lined baking sheet and spread it into an even, thin layer. Immediately sprinkle the chopped dried cranberries and orange zest over the top and gently press the toppings into the chocolate.
Let it Cool. Place the sheet pan in the fridge until the chocolate has firmed up, about 1 hour.
Give it a Drizzle. Melt the remaining white chocolate, transfer it into a small sandwich bag, cut off the tip, and drizzle over the bark. Return the pan to the refrigerator for a few minutes to firm up.
Break and Store. Break the bark into pieces. Store it in an airtight container.
Storing White Chocolate Bark
If you keep it in an airtight container and away from any heat sources (including bright windows), chocolate bark will hold for several weeks at room temperature.
Can It Be Frozen?
Yes, chocolate bark can be frozen so that you can store it for a couple of months. However, you will want to take certain precautions to avoid condensation and moisture ruining your beautiful bark through the freezing and thawing process.
I recommend putting it in plastic freezer bags and squeezing out all of the air to remove any possible moisture from the air. Then place the bags inside a plastic storage container so that it doesn’t get broken as you shift things around in your freezer.
Package Chocolate Bark for Gifts
Whether you plan to give someone just this white chocolate bark, or combine it with more holiday candy, there are many options for packaging it.
- You can buy gift boxes for packaging food items. They are available in white, which you can dress up with ribbons or bows, or in festive holiday designs.
- Slip some pieces into gift bags with twist ties. If you like, you can slip those bags into some decorative tins.
- Fill mason jars and add a handmade gift tag for another festive option. These even come with blank gift tags and chalkboard stickers!
- Or why not put them in a Starbucks mug?!
More edible gifts
You can also package this bark with other Christmas treats. Here are some ideas.
- Flourless White Chocolate Cranberry Cashew Oatmeal Cookies
- Sea Salt and Honey Peanut Butter Cups
- Cherry Chocolate Pistachio Trail Mix
- Toffee Almond White Chocolate Chip Monster Cookies
- Homemade Caramel Corn from She Wears Many Hats
- Starbucks Copycat Flourless Chocolate Cookies from Shugary Sweets
Things You’ll Need
- Small Silicone Spatulas: I like these for stirring melted chocolate. These are the spatulas I use in my kitchen all the time.
- Silicone Baking Mats: While you can use wax paper, these silicone mats have become more affordable and are even better for peeling off the bark without sticking. Great for cookies too.
- Small Offset Spatula: This works really well for spreading the white chocolate on the pan. I also use it for frosting cakes and cupcakes.
- Microplane Zester: The best gadget for getting just the aromatic zest but not the bitter white pith. You can use it for grating, ginger, chocolate, and parmesan cheese, too.
Cranberry Bliss White Chocolate Bark
- 16 ounces good-quality white chocolate, divided (set aside 2 oz.)
- Zest of one large lemon
- 1/2 cup dried cranberries, left whole
- 1/2 cup dried cranberries, chopped
- Zest of one orange
- Line a baking sheet with parchment or a silicone baking sheet.
- Place a heat proof bowl over a pot of simmering water and add the chocolate.
- Stir until almost completely melted, remove from heat, and stir in lemon zest and whole dried cranberries.
- Working quickly, pour the chocolate onto the lined baking sheet, and using a spatula, spread it into an even layer about a 1/4-inch thick.
- Immediately after spreading out the chocolate, sprinkle the chopped dried cranberries and orange zest over the top. Gently press the toppings into the chocolate.
- Place the sheet pan in the fridge until the chocolate has firmed up, about 1 hour.
- Melt remaining 2 oz. chocolate, transfer into a small sandwich bag, cut off the tip and drizzle over the bark. Return to the refrigerator for a few minutes to firm up.
- Break the bark into pieces.
- Store the bark in an airtight container in a cool, dark place or in the refrigerator for up to one month.