Pistachio and Raspberry White Chocolate Bark

raspberry-pistacho white chocolate bark

Photo by Kate Mathis

Makes 12
Prep 10 m
Cook 5 m
Stand 30 m



  1. 1 of 2 Line a baking sheet with parchment paper.
  2. 2 of 2 Over a double boiler or working in intervals in a microwave, melt chocolate until smooth, about 5 min. Pour chocolate onto prepared baking sheet and, with a small offset spatula, quickly spread into an even layer about 1/4 inch thick. Sprinkle remaining ingredients over entire surface. Let bark set completely, about 30 min. Remove from tray and break apart.

Tips for White Chocolate Bark

  1. 1 of 2 When breaking bark into pieces, hold it over a rimmed pan in case any toppings fall off.
  2. 2 of 2 Two other flavor combos to sprinkle over the white chocolate (in place of raspberries, pistachios and cocoa nibs - keep the flaky salt, because...salt!): freeze-dried strawberries and toasted chopped almonds, or freeze-dried mango and toasted coconut flakes.
Nutrition Information for Pistachio and Raspberry White Chocolate Bark
Servings Per Recipe: 12
Per Serving: 13 g Fat, total, 8 g sat. fat, 29 g carb., 2 g fiber, 27 g sugar, 4 g pro., 112 mg sodium, 228 kcal cal.