Best 6 White Chocolate Birch Bark Recipes

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White chocolate birch bark is a confection that is made with a layer of white chocolate and a layer of dark chocolate, with pieces of chocolate chips or chopped nuts sprinkled in between. It is a relatively easy candy to make, and it can be a fun activity to do with children or friends. The finished product is a delicious and impressive-looking treat that is perfect for parties or gifts.

Let's cook with our recipes!

CHOCOLATE BIRCH BARK



Chocolate Birch Bark image

This easy two-ingredient dessert uses different types of chocolate to create a holiday bark that resembles a snowy white birch tree. It's perfect for the cookie tin, or for setting out on a platter with other wintry, nature-inspired treats like these Moss Sandwich Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h5m

Yield Makes about 16 pieces

Number Of Ingredients 2

6 ounces milk chocolate, coarsely chopped (1 1/2 cups)
10 ounces white chocolate, coarsely chopped (2 cups)

Steps:

  • Melt milk chocolate in a heat-proof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Repeat with white chocolate.
  • Cut a 12-by-9-inch sheet of parchment; place on a baking sheet. Transfer 2 tablespoons milk chocolate to a piping bag fitted with a small round tip (such as Ateco #3; you can also use a tiny paintbrush). Pipe or brush small dots and dashes and "knots" sparsely across surface of parchment. Refrigerate 5 minutes.
  • Pour white chocolate over pat- tern, spreading to edges of parchment. Refrigerate until set, about 15 minutes. Spread milk chocolate over white chocolate with a spatula. Refrigerate until set, about 15 minutes. Break into pieces; refrigerate until ready to serve.

WHITE CANDY BARK



White Candy Bark image

This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. -Marcia Snyder, Grand Junction, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 pounds (64 pieces).

Number Of Ingredients 5

1 tablespoon butter, melted
2 packages (10 to 12 ounces each) white baking chips
1-1/2 cups walnut halves
1 cup dried cranberries
1/4 teaspoon ground nutmeg

Steps:

  • Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

THE BEST WHITE CHOCOLATE ALMOND BARK



The Best White Chocolate Almond Bark image

Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.

Provided by Kimberley

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h17m

Yield 24

Number Of Ingredients 4

1 ¼ cups whole almonds
3 cups white chocolate melting wafers
3 tablespoons butter
1 teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
  • Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
  • Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g

WHITE CHOCOLATE PEPPERMINT BARK



White Chocolate Peppermint Bark image

Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.

Provided by Pamela Rose

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 47m

Yield 20

Number Of Ingredients 3

2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
12 peppermint candy canes, broken into pieces
¼ teaspoon peppermint oil

Steps:

  • Line an 11x17-inch baking sheet with parchment paper.
  • Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
  • Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g

WHITE CHOCOLATE BIRCH BARK



White Chocolate Birch Bark image

Though this recipe calls for only four ounces of white chocolate, it will be easier to temper if you work with a larger amount, say, one pound. The remainder of the tempered white chocolate can be stored in an airtight container in the refrigerator or freezer. To reuse, melt it to 109 degrees.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 pounds

Number Of Ingredients 3

2 cups unblanched almonds
4 ounces white chocolate (1/4 cup tempered)
2 pounds semisweet chocolate

Steps:

  • Preheat oven to 350 degrees. Spread almonds in an even layer on a baking sheet. Bake until fragrant and golden brown, about 8 minutes. Let stand until cool, then coarsely chop; set aside. Line baking sheet with parchment paper.
  • Temper white chocolate. Pour tempered white chocolate onto prepared baking sheet. Spread into a thin, even layer, covering the parchment. Slowly roll a wood-graining tool over entire surface of white chocolate, parallel to the long side of the baking sheet. Let stand until set.
  • Temper semisweet chocolate. Stir almonds into tempered semisweet chocolate. Pour semisweet chocolate over white chocolate. Spread in an even layer, completely covering white chocolate. Let stand until set. Peel off parchment paper. Break into pieces. Store at room temperature in an airtight container for up to 1 week.

WHITE CHOCOLATE BARK



White Chocolate Bark image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 16 pieces

Number Of Ingredients 4

1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped (see note)
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

Steps:

  • Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn¿t get onto 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 with your watch 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.

Tips:

  • Use high-quality white chocolate for a richer flavor.
  • Melt the white chocolate slowly and carefully to avoid scorching.
  • Tap the pan of melted white chocolate on the counter to release any air bubbles.
  • Pour the melted white chocolate onto a lined baking sheet and spread it out evenly.
  • Refrigerate the white chocolate for at least 30 minutes before topping it.
  • Use a variety of toppings to create a unique bark.
  • Break the bark into pieces and enjoy!

Conclusion:

White chocolate birch bark is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a beautiful and tasty bark that is sure to impress your friends and family. So next time you are looking for a sweet treat, give white chocolate birch bark a try.

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