Apricot and Pistachio Bark

Recipe for Apricot and Pistachio Bark
Sam Jones/Quinn Brein


1 cup white chocolate chips
1/4 cup diced dried apricots
2 tablespoons chopped pistachios



Line a baking sheet with parchment paper and set aside.

Microwave white chocolate in an uncovered microwave-safe bowl for 1 minute on medium-high power; stir until smooth. (If a few unmelted pieces of chocolate remain in the bowl, don’t attempt to heat it further; it can burn easily.)

Pour white chocolate onto prepared baking sheet and spread it about ⅛ inch thick, into a 7x9-inch rectangle. While white chocolate is still soft, sprinkle with apricots and press them down lightly. Sprinkle with pistachios; set aside 15 minutes to set. When set, cut or break into large pieces and transfer to an airtight container, separating pieces with wax paper.



8 to 10 pieces

Preparation Time

10 Minutes

Total Time

25 Minutes

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