Holiday Nut Bark

Casey Barber

Holiday Nut Bark

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1/2 pound white chocolate, chopped into small chunks 1/3 cup dried tart cherries
    1 tablespoon unsalted butter, divided in half 1/2 pound semisweet or bittersweet chocolate, chopped into small chunks
    1/3 cup shelled pistachios


    Prep: 30 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Line a baking sheet with parchment paper or a Silpat liner.

    • 2

      Bring a small, shallow saucepan filled halfway with water to a bare simmer -- just a few small bubbles breaking the surface -- over medium-low heat.

    • 3

      Place the white chocolate in a large stainless steel or heatproof glass mixing bowl and place on top of the saucepan of simmering water. The bottom of the bowl should not come into contact with the water, but should rest on the edges of the saucepan.

    • 4

      Stir the chocolate constantly until it’s fully melted and smooth. Remove the bowl from the heat and stir in half the butter until completely melted.

    • 5

      Scrape the white chocolate out of the bowl with a silicone spatula and spread evenly across the prepared baking sheet in a thin layer, using an offset spatula to even out the chocolate if desired.

    • 6

      Sprinkle the pistachios and cherries across the white chocolate and press gently with your hands to adhere the nuts and fruit to the chocolate.

    • 7

      Add the semisweet chocolate to the bowl and place it over the saucepan of simmering water, stirring to melt it completely the same way as the white chocolate.

    • 8

      Remove the bowl from the heat and stir in the remaining butter until completely melted.

    • 9

      Spread the melted semisweet chocolate evenly on top of the fruit- and nut-studded white chocolate in a thin, even layer. Place the baking sheet in the refrigerator for about an hour until the chocolate hardens.

    • 10

      Break the chocolate bark into large chunks. Store in the refrigerator until ready to serve.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving