My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, February 1, 2011

White Chocolate Bark

I love white chocolate, actually better than dark chocolate, my second favorite. I have not found one place that says you have to give dark chocolate, or milk chocolate for Valentine Day. Plus I see no reason this would not be perfect for your dessert table for Super Bowl. Very versatile this little item.

White Chocolate Bark
about 16 pieces
print recipe

1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped, don't use chips
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

Preheat the oven to 350 degrees.

Using a pencil, draw an 8 x 10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get into the chocolate and place it on a sheet pan.

Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.

Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

Linking to Tuesdays at the Table today.


  1. Chocolate is goooooood! Any kind. :)

  2. YUM! Just in time to make for all my favorite Valentines!....:)JP

  3. The pistachios just make this recipe for me.

  4. white chocolate is my favorite!! I will take it for Valentines' Day!

  5. Not usually a big fan of white chocolate, but it's got to be white to show off the pistachio, appricot and cranberries. Sounds so good and pretty and different! Happy Valentines Day!


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