White Chocolate Holiday Bark

Simple recipe for white chocolate raspberry bark.

4.67 from 3 votes

White Chocolate Holiday Bark

This sweet and salty snack is ready in just 30 minutes, uses only 5 ingredients, and perfectly keto-friendly. The green pistachios and red freeze dried raspberries against the white chocolate and flakey coconut is perfect for the holidays.

Prep Time9 mins

Cook Time1 min

Cooling Time20 mins

Servings: servings

Calories: 80kcal

Ingredients

1 bag lily's white chocolate chips
1 tbsp coconut oil
1/3 cup shelled pistachio nuts roasted and salted; roughly chopped
1/3 cup unsweetened coconut chips roughly chopped (or, unsweetened shredded coconut)
2/3 cup freeze dried raspberries

Instructions

Line a sheet pan with parchment paper or a silicone mat.
Place chocolate chips and coconut oil in a medium mixing bowl and microwave for 1 minute. Take the bowl out of the microwave and mix the chocolate chips together with a spoon until smooth.
Pour the white chocolate onto the prepared sheet pan and use a rubber spatula to spread it out into an even layer that is about ¼ inch thick.
Sprinkle the pistachios and coconut chips evenly over the chocolate, using the spatula to gently press the toppings into the chocolate.
Break the raspberries with your fingers over the chocolate and sprinkle them onto the chocolate, lightly pressing them into the sticky part of the chocolate.
Place the sheet pan into the freezer for at least 20 minutes to harden.
Break the bark into smaller pieces.
Store in an airtight container in the fridge for up to 3 weeks.

Notes

This recipes makes approximately 16 oz of white chocolate bark. One serving is 1 oz.

Nutrition