It’s time to make your very own candy bar. Make this swirled white and dark chocolate bark with pistachios, dried cranberries and orange. Jump to the Swirled White and Dark Chocolate Bark Recipe or read on to see our tips for making it.
If you have seen our Dark Chocolate Bark with Coconut and Pretzels then you know our love of all things chocolate bark. It’s quick to make and can be customized however you like. This time, not wanting to only use one variety of chocolate, we swirl dark chocolate with white then top them with dried cranberries, pistachios and fresh orange zest. It might just be the prettiest bark we’ve made.
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When it comes to melting chocolate, we usually use our microwave. That said, it is just as easy to do it on the stove. If you are melting the chocolate on the stove, use a double boiler — basically, you want to place a heat-safe bowl over gently simmering water. Add the chocolate and stir it while it slowly melts.
For the microwave, simply microwave most of the chocolate for 20 seconds, stir then add back to the microwave. Repeat this until the chocolate has melted completely. To help keep the chocolate shiny, stir in the reserved chocolate until it melts.
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Recipe updated, originally posted December 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Swirled White and Dark Chocolate Bark
The combination of white and dark chocolate make this bark addictive. We loved the recipe as is, but an extra sprinkle of coarse sea salt on the top of the bark before cooling isn’t a bad idea.
You Will Need
8 ounces semi-sweet chocolate, coarsely chopped
6 ounces white chocolate, coarsely chopped
1 tablespoon orange zest
1/4 cup shelled pistachio halves, lightly toasted
1/4 cup dried cranberries
Line a baking sheet with parchment, leaving an overhang on long sides.
Melt semi-sweet chocolate in the microwave or use a double boiler. To melt chocolate in the microwave, add all but 2 tablespoons of the chocolate to a microwave-safe bowl and cook 20 seconds, stir then cook another 20 seconds. Repeat until chocolate is melted completely. Stir in reserved chocolate until melted. To melt chocolate using a double boiler, set a heatproof bowl over a pan of simmering water. Add chocolate and stir until melted.
Melt the white chocolate in the same manner you melted the semi-sweet chocolate.
Stir the orange zest into the melted semi-sweet chocolate then spread the semi-sweet chocolate onto baking sheet, forming a rough rectangle. Drop spoonfuls of the white chocolate randomly over the semi-sweet chocolate. Use a wooden skewer or the tip of a knife to swirl the two together until you are happy with the design.
Scatter pistachios and dried cranberries over the swirled chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark or cut into pieces.
Adam and Joanne's Tips
- Make-ahead: Can be made 1 week ahead. Keep chilled.
- Toast nuts: Toast pistachios in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned.