Blueberry White Chocolate Bark Recipe
You’re going to love this blueberry white chocolate bark recipe. This is a white chocolate treat made with dried blueberries, pine nuts, and lemon zest. It’s decadent and refreshing at the same time.
White chocolate bark is a great hostess gift for the holidays. It’s easy to make and of course, delicious to eat.
I’ve made a dried blueberry and lemon zest white chocolate bark many times over the years. This time, I wanted to add a bit of crunch. I went with pine nuts because I love how they taste with lemon. The result was decadent and refreshing at the same time. What a great chocolaty treat!
Now here’s how to make the blueberry white chocolate bark!
Blueberry White Chocolate Bark
This is a super-easy dessert to make. Note, if left at room temp for long, this bark gets a bit melty. So that your guests don't end up with chocolate covered fingertips, serve the bark like this: Put 5 or 6 ice cubes into a soup bowl, center a dinner-plate-sized serving plate on top of the bowl, and then put the bark onto the serving plate. The few bits of ice in the bowl below the plate will keep the chocolate a bit cooler and will stop it from melting on your fingers.
- 1/2 cup pine nuts
- 1/4 tsp finely ground salt
- 1 cup dried blueberries
- 1 tbsp finely grated lemon zest
- 1 lb white chocolate (use a brand that has cocoa butter as one of the first listed ingredients and it will melt easier)
- Warm a skillet over medium-low heat for a minute or two. Add pine nuts and stir until sides of some nuts are golden (2-3 minutes). Sprinkle with the salt and transfer to a bowl to cool.
- Line two 8x8 inch pans with foil.
- Combine the cooled pine nuts with the dried blueberries and the lemon zest until zest is evenly distributed.
- Melt white chocolate over low heat in a double-boiler (follow the instructions for melting chocolate found in DeSerio's Bittersweet Chocolate Bark recipe). Once the bowl of chocolate has been removed from the water, stir in the pine nut mixture. Scrape half of the white chocolate mixture into each of the prepared pans, spreading the blue speckled creaminess out with a spatula and shaking the pans a little to even things out.
- Place the pans in the fridge to cool. Lick the spatula (then wash the spatula!).
- Once the bark has cooled completely (about 30 minutes), lift the foil with the bark from the pans and turn it over. Remove the foil and cut the bark into 48 jagged pieces.
- Refrigerate in a sealed container for up to 1 week before serving.
This post was updated 3/28/2019.
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