Cranberry-Walnut Chocolate Bark

The key with any of these chocolate confections is to purchase the best chocolate that you can find; I love the Ghirardelli brand. And while I love the combination of walnuts and dried cranberries, any dried fruit and nuts may be used, so go with whatever you prefer.


  • 2 cups dark chocolate chips for best results, use high quality chocolate
  • ¼ cup walnut halves
  • ¼ cup dried cranberries
  • ½ cup white chocolate chips


  1. Line a cookie sheet with aluminum foil. Place the dark chocolate chips in a medium (microwave safe) bowl and place in the microwave for 30 seconds. After 30 seconds is up, stir the chips and microwave for another 30 seconds. Continue until the chocolate chips are fully melted (be careful not to burn the chocolate).
  2. Spread the chocolate in a thin layer (about ⅛-¼ inch thick) on the aluminum foil. Press the walnut halves and the dried cranberries into the chocolate, then refrigerate for approximately 15 minutes.
  3. Remove the chocolate bark from the fridge. Place the white chocolate chips in a small (microwave safe) bowl and microwave in 30 second intervals, just as you did with the dark chocolate.
  4. When the white chocolate is fully melted, scrape it into a small ziploc bag. Snip a tiny bit off of the corner, so that the chocolate may be squeezed out of the bag in a thin stream.
  5. Drizzle the white chocolate over the dark chocolate bark. Place the bark back into the fridge for 30 minutes. After 30 minutes, remove the bark from the fridge and cut into 2 inch squares. Store the bark in the fridge for up to two weeks.

Recipe Notes

Serves 8-10.