Chef Donna’s white chocolate, cranberry and pistachio bark

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Throwing a party this holiday season? Chef Donna was in the kitchen this morning, and showed the morning team how to make a white chocolate, cranberry and pistachio bark.

Cranberry Bark FOX 43Recipe: Cranberry Pistachio & White Chocolate Bark

Makes about 16 pieces of Almond Bark


Make this now!  Perfect for the Holidays – it keeps for several weeks when refrigerated – but mostly it makes use of all those leftovers you probably have in your pantry from Halloween and Thanksgiving.

The Coconut Thai spice blend adds a terrific layer of flavor, and the folks at The Spice and Tea Exchange will give you a 10% discount if you use the code “donna1” at check out!



8 ounces white chocolate, chopped

½ to 1 tablespoon vegetable shortening (or butter), optional

3/4 cup dried cranberries

3/4 cup pistachios

1/3 cup sugar

1/3 cup water

2 teaspoons TSTE Coconut Thai Blend



Line a small rimmed baking sheet with aluminum foil.


Place the white chocolate in a large heat proof bowl and set over a saucepan of simmering water until melted.  Whisk in ½ to 1 tablespoon of vegetable shortening (or butter), then blend in the crushed wafer cookies.  If you have a “melt” function on your microwave you can use that. Just take care not to burn the chocolate, checking it frequently and stirring it after each 30 second interval.


While the chocolate is melting, prepare the nuts.  Combine the sugar, water, and TSTE Coconut Thai blend in a small skillet and place over medium heat.  Bring to a boil and give a quick whisk to dissolve the sugar and combine the blend.  Add in the cranberries and nuts and toss to coat.  Let the mixture boil tossing occasionally.  As the water evaporates the sugars will begin to caramelize; reduce the heat and toss the nuts continuously until well glazed.  There will be a little glaze left in the skillet.  Do not let the sugars or the nuts burn (remove from/return to heat if necessary).


Add half the glazed nuts into the melted chocolate mixture and combine.  Turn out into prepared sheet pan, then spread the remaining glazed nuts and any glaze from the pan over the top of the chocolate and almond bark layer.  Chill until set about 30 minutes.  Cut or break into shards and place on a decorative platter to serve.

1 Comment

  • lynn

    Too bad she didn't include the amount of pistachios and cranberries to use. I'm sure everyone has the coconut thai seasoning "leftover from Thanksgiving" too!
    Recipe is not on the website. Do your home work!!!

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