White Chocolate Bark {Easy Toppings}

Quick and easy white chocolate bark recipe, homemade with 2 simple ingredients with many topping ideas. Great as Christmas dessert or homemade gift.

The flavor of this homemade candy is phenomenal. You can even use these pieces for cake decorating and make this beautiful Chocolate Bark Cake. This rich and creamy white chocolate recipe is just as popular as my White Chocolate Truffles  and White Chocolate Fudge.

Easy White Chocolate Bark on Pink Napkin

What is white bark?

It’s a candy or dessert made with white chocolate rather than dark chocolate or semisweet chocolate and can be mixed with any toppings of your choice.

How to make easy white chocolate bark recipe from scratch?

  1. Melt white chocolate– This can be done in a microwave or double boiler.
  2. Spread it evenly– Make sure your pan is lined with wax paper or parchment paper.
  3. Sprinkle topping– This can be anything you like.
  4. Let chocolate set- Break into small pieces.

How to make white chocolate peppermint bark (candy cane bark)?

  1. Melt white chocolate.
  2. Spread it on a sheet of wax paper.
  3. Toss crushed peppermint candies or swirl thick candy cane syrup.
  4. Let it set and break it into smaller pieces.

Key ingredients

White chocolate– You can use white chocolate chips, white almond bark, fancy gourmet white chocolate bars and even white candy melts. The flavor will vary slightly, based on your choice.

Toppings– Such as nuts, sprinkles, small candies e.t.c. Full list of topping options can be found below.

Variations and toppings for white almond bark

Sprinkles– There is so much variety. Pick anything you like.

Dried fruits– Such as shredded coconut, chopped up apricots, or dried cranberries or even dried mangoes.

Freeze dried fruits– Such as strawberries, kiwis, mangoes, raspberries.

Nuts– Such as almonds, pistachios, pecans, walnuts, cashews, macadamia nuts. You can even sprinkle crushed Peanut Brittle or these Candied Nuts.

Candies– M&M’s, Reese’s Pieces, Mini Peanut Butter Cups, Twix, Snickers, Rolos, caramel, or any type of candy you can think of. There are so many options these days. Leftover Halloween candies are another option.

Chopped up cookies– Oreo cookies or chocolate chip cookies are good additions for chocoholics.

Brownie bits- Cut up the brownies into super small chunks. The brownies can be homemade or store-bought.

Marshmallows– Mini size is best.

Peanut butter, Nutella or any other nut butter– Heat until warm and have a thinner consistency. Then, swirl them all over the melted chocolate with a toothpick into a beautiful abstract pattern. You really must try this Peanut Butter Chocolate Bark.

Thick jams, preserves and sweet sauces– Such as this Homemade Caramel Sauce or Homemade Dulce De Leche or even this Easy Homemade Strawberry Jam. You can also use Rooh-Afza. It is an Indian rose syrup that’s sweet and smells amazing.

Pretzels– Chop them up roughly and sprinkle on top to create that classic sweet and savory taste.

Potato chips- This adds a lovely crunch and creates a sweet and salty flavor combination.

Homemade White Chocolate Peppermint Bark on Pink Napkin

Tips and techniques

Use the best quality of white chocolate– This really does affect the overall flavor. I like to use Ghiradelli.

Since syrup is a thick liquid, it does not solidify– When you are swirling it into the chocolate, make sure to swirl it properly and don’t leave behind any big puddles of syrup because it will remain sticky even after the chocolate has set. Smaller swirls = Less to no stickiness. Bigger messy swirls and puddles= Lots of stickiness.

How to cut chocolate bark? Use your hands to just break them up into random pieces. Make sure there are some small pieces and some big pieces. You can use a sharp knife for cleaner cuts but I don’t usually do that.

Why is my bark soft? The chocolate probably has not had enough time to set yet. Let it sit undisturbed at room temperature or chill in fridge for a bit longer.

Why is my bark grainy? Your chocolate may have overheated and burnt or there may have been an accidental contamination with water that causes chocolate to seize. In both cases, there is no way to fix this and you have to start from scratch again.

How thick to spread chocolate? I would recommend nothing more than a 1/4 inch thickness. You don’t want it to be too thick or too thin and this is the sweet spot.

You must line pan with wax paper- This is crucial because it will keep the chocolate from sticking to the pan.

Work quickly– Melted chocolate will start to set and harden quickly after you spread it. Be sure your toppings are already prepared beforehand so that you can sprinkle them quickly.

Storage and packaging

Room temperature- It is best to store them in a sealed container (separated by sheets of wax paper) at room temperature for 1-2 weeks, as long as it’s not too hot where you live.

Freeze– This is not recommended since thawing it will create little condensation marks on top, which is very unattractive. Also, certain toppings like cookies and pretzels will become soggy upon thawing.

How to package bark for homemade gift? Place the pieces in small gift box, that’s been lined with wax paper. Wrap a ribbon around the box and you are done. You can also pack a few pieces in small cellophane candy bags. Check out this post I wrote on many cool Food and Cookie Packaging Ideas.

More white chocolate desserts

Easy White Chocolate Bark on Pink Napkin
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White Chocolate Bark

Prep Time: 10 minutes
Chill time: 20 minutes
Total Time: 30 minutes
Quick and easy white chocolate bark recipe, homemade with 2 simple ingredients with many topping ideas. Great as Christmas dessert or homemade gift.
Yield: 18 pieces


  • 4 cups White chocolate
  • 1-2 tbsp Thick red peppermint syrup or candy cane syrup, Can also use rose flavored syrup like Indian "Rooh-Afza"


  • Melt white chocolate in the microwave at 30-second increments. Be careful not to overheat and burn the chocolate.
  • Pour this melted chocolate on a cookie tray, lined with wax paper. Spread it with a spatula. You can keep it as thin or as thick as you like.
  • Pour syrup randomly on top of the melted chocolate.
  • Run a toothpick throughout the chocolate until you have tiny swirls of syrup.
  • Place the tray into the fridge for 30 minutes or until the chocolate hardens.
  • Then just break it into smaller pieces and enjoy!


  • Read all my tips above. 
  • Store leftovers in a sealed container in the fridge or at room temperature for up to 1 week.


Calories: 158kcal, Carbohydrates: 18g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 6mg, Sodium: 26mg, Potassium: 83mg, Sugar: 18g, Vitamin A: 10IU, Vitamin C: 0.2mg, Calcium: 58mg, Iron: 0.1mg
Course: Dessert
Cuisine: American
Calories: 158
Author: Abeer Rizvi

27 comments on “White Chocolate Bark {Easy Toppings}”

  1. Love the idea of your bark.

  2. I love the idea of using rose syrup, that is so creative! I have never tried using it before!5 stars

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