White Chocolate Christmas Bark

Let’s face it Christmas is all about food, food, glorious food. It’s the time of year when it’s okay to indulge in treats and Christmas is the perfect excuse to get busy in the kitchen. After all, nothing says Merry Christmas quite like a beautifully wrapped edible Christmas gift, like gooey, chocolaty, homemade cookies, Christmas pudding balls, or our latest, White Chocolate Christmas Bark.

Our White Chocolate Christmas Bark recipe is a great one to try for yourself and also to give as an edible Christmas gift. It is inexpensive and fun to make with the kids and looks absolutely stunning wrapped in bake paper with ribbon. ?Christmas Bark is great as a gift for your son’s teacher, your neighbours and friends or as a delicious treat on Chrissy day with your family.

So let’s get started shall we?

White Chocolate Christmas Bark

Recipe by Stay at Home Mum

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Festive white chocolate bark with toppings — sweet, crunchy, and perfect for holiday treats or gifting.

Course: ChristmasCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

8

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

200

kcal

Total time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g White Chocolate Buds

• 150 g Mini Mashmallows

• 100 g Dried Pineapple

• 100 g Dried Cranberries

• 100 g Macadamia Nuts

• 3 tbsp Flaked Coconut

Directions

• Line a baking tray with baking paper.
• Roughly chop dried pineapple, cranberries and macadamia nuts, add mini marshmallows and set aside in a bowl.
• Melt white chocolate in the microwave for 20-30 seconds at a time stirring each time to ensure chocolate melts evenly.
• Once melted, pour white chocolate onto tray and spread thin using a spatula.
• Quickly sprinkle on top with pineapple, cranberry, macadamia and marshmallow mix. You need to work quickly so these ingredients sink into the chocolate before it starts to set.
• Cover and seal tightly with Cling Wrap and set in fridge for 30 minutes.
• Remove from fridge, remove Cling Wrap and using the Baking Paper as a ‘tray,’ lift out the White Chocolate Bark onto a chopping board.
• Cut using a sharp knife into chunks

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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