White Chocolate Swirl Bark


Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixThink of bark as your inner chocoholic’s blank canvas. The sky is the limit! Instead of settling on one type of chocolate, I love to swirl two together. Creating the two-toned appearance is as easy as a few strokes with a knife or toothpick. There’s no need to be neat and precise; the unique pattern is part of its charm. Decorating the top with festive colored goodies makes this bark a perfect homemade holiday gift.

  • Preparation Time: 10 Minutes
  • Total Time: 10 Minutes


  • 10 oz (280 g) semi-sweet chocolate, such as Baker’s brand
  • 10 oz (280 g) white baking chocolate
  • 0.33 cup (40 g) dried cranberries
  • 0.33 cup (40 g) chopped pistachios
How to Make It
  1. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. Melt the chocolates separately in two microwave-safe bowls or glass measuring cups in 20-second increments until melted, stirring well after each increment. White chocolate will seize quicker than semi sweet chocolate, so be sure to watch it very carefully
  3. Pour the semi-sweet chocolate into an even layer on top of the prepared cookie sheet. Top with the white chocolate. Gently swirl with a sharp knife or toothpick. Top with dried cranberries and pistachios. Chill until set, about 20 minutes. Break into pieces. Keep the bark in the refrigerator, covered, for up to 7 days.

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