White Chocolate Bark with Cranberries and Pistachios (Gluten-Free)
This white chocolate bark with cranberries and pistachios makes the perfect dessert for the festive holiday season – with bright red dried cranberries, vibrant pistachios on rich and creamy white chocolate – it’s easy, delicious and gluten-free too.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Super Easy Holiday Dessert
With the holidays in full swing, we need quick and easy treats to sweeten up the holiday season. Preparing a chocolate bark is possible one of the quickest ways to make a dessert in practically no time at all!
Just 10 minutes of hands-on time is all you need, then let the chocolate chill in the fridge until firm!
Why You’ll Love This Recipe:
- Simple Ingredients: You only need 4 simple ingredients for this white chocolate bark recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: With just a few minutes of hands-on prep, this easy chocolate bark recipe is ready in almost no time!
- Totally Gluten-Free with Dairy-Free Option: The best part is that this recipe is 100% gluten-free, with an option for making it dairy-free. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this recipe for white chocolate bark with cranberries and pistachios.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- White Chocolate: I used regular white chocolate (you can use a white chocolate bar or white chocolate chips), but if you are lactose-intolerant, go ahead and use dairy-free white chocolate instead.
- Pistachios: I recommend using unsalted pistachios since this is a sweet dessert. Make sure to toast the pistachios for extra crunch.
- Dried Cranberries: Make sure to use dried cranberries (not fresh cranberries).
- Coconut Oil: I recommend using refined coconut oil (which has a neutral taste) as opposed to extra virgin coconut oil (which has a more pronounced coconut flavor and smell).
How to Make White Chocolate Bark with Pistachios & Cranberries:
Melt Chocolate & Coconut Oil:Â Break chocolate into pieces and place into a microwave-safe bowl. Add coconut oil. Microwave in 30-second bursts, stirring after each. If you don’t have a microwave, use a double boiler to melt the chocolate instead.
Stir Until Smooth:Â Stir the melted chocolate and coconut oil mixture with a rubber spatula until completely smooth.
Toast Pistachios: Toast pistachios in a dry skillet over medium heat for 3–4 minutes, stirring often.
Chop Pistachios:Â Transfer pistachios to a cutting board and chop into mixed-size pieces.
Assemble in Baking Pan: Line a 6″ x 9″ baking pan with foil or parchment paper, pour in the chocolate, and spread evenly to get an even layer. Sprinkle the crunchy pistachios over the top. Add dried cranberries over the top.
Chill Until Firm Before Breaking into Pieces: Cool at room temperature, then chill in the fridge for 1–2 hours until firm. Slice or break the holiday bark into pieces.
Dish by Dish Tips:
- Substitute for Pistachios: If you don’t have pistachios on hand, you can use unsalted pumpkin seeds (pepitas) for the same green color effect or other types of unsalted nuts for crunch (almonds, macadamias, walnuts, etc).
- Make it Dairy-Free: If you are lactose-intolerant and want to make this dessert dairy-free, simply swap out the white chocolate with dairy-free white chocolate instead.
- Not a Fan of White Chocolate? If you don’t like white chocolate, you can swap it out for milk chocolate or dark chocolate instead.
Other Cranberry Desserts to Make:
- Cranberry Bliss Bars (Gluten-Free, Dairy-Free)
- 20-Minute Homemade Cranberry Sauce (Gluten-Free, Vegan)
- Easy Sugared Cranberries (Gluten-Free, Vegan)
- Cranberry Bread Pudding (Gluten-Free, Dairy-Free)
Other White Chocolate Desserts You’ll Love:
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
White Chocolate Bark with Cranberries and Pistachios (Gluten-Free)
- Total Time: 2 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This white chocolate bark with cranberries and pistachios makes the perfect dessert for the festive holiday season – with bright red dried cranberries, vibrant pistachios on rich white chocolate – it’s easy, delicious and perfect for the holidays! Totally gluten-free too.
Ingredients
- 8 ounces white chocolate
- 1/2 cup unsalted shelled pistachios
- 1/2 cup dried cranberries
- 2 tablespoons coconut oil
Instructions
- Melt Chocolate & Coconut Oil: Break chocolate into pieces and place into a microwave-safe bowl. Add coconut oil. Microwave in 30-second bursts, stirring after each.
- Stir Until Smooth: Stir the melted chocolate and coconut oil mixture until completely smooth.
- Toast Pistachios: Toast pistachios in a dry skillet over medium heat for 3–4 minutes, stirring often.
- Chop Pistachios: Transfer pistachios to a cutting board and chop into mixed-size pieces.
- Pour Melted Chocolate into Baking Pan: Line a 6″ x 9″ baking pan or baking pan with foil, pour in the chocolate, and spread evenly.
- Sprinkle Pistachios: Sprinkle pistachios over the top.
- Add Cranberries: Add dried cranberries over the top.
- Chill Until Firm Before Breaking into Pieces: Cool at room temperature, then chill in the fridge for 1–2 hours until firm. Break and Serve: Slice or break into pieces.
Notes
White Chocolate: I used regular white chocolate, but if you are lactose-intolerant, go ahead and use dairy-free white chocolate instead.
Pistachios: I recommend using unsalted pistachios since this is a sweet dessert. Make sure to toast the pistachios for extra crunch.
Dried Cranberries: Make sure to use dried cranberries (not fresh cranberries).
Coconut Oil: I recommend using refined coconut oil (which has a neutral taste) as opposed to extra virgin coconut oil (which has a more pronounced coconut flavor and smell).
- Prep Time: 5 mins
- Chilling Time: 2 hours
- Cook Time: 5 mins
- Category: Desserts
- Method: No-Bake
- Cuisine: Western
