Fresh Berry White Chocolate Bark

When adding food coloring to the white chcolate, make sure you use the paste form. Liquid food coloring can cause the chocolate to seize up.

10 users rated this recipe an average rating of 3.5
  • Makes: 16 servings
  • Serving Size: 1 ounce
  • Yields: 1 pound 4 ounces
  • Prep: 20 mins
  • Cool: 5 mins
  • Chill: Up to 24 hrs
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Fresh Berry White Chocolate Bark
vanilla wafers
ounces quality white chocolate, chopped
Pink or red paste food coloring (optional)
cup fresh blueberries
cup fresh raspberries
  1. Line an 8x8 inch baking pan with foil. Arrange vanilla wafers in a single layer in the bottom of the pan.
  2. In a medium saucepan melt 8 oz. of white chocolate over low heat. Place remaining white chocolate in a bowl. Pour melted chocolate atop; stir until melted. Add a small amount of food coloring to chocolate to tint, if desired.
  3. Pour the melted chocolate over cookies in the prepared pan. Using a spatula, spread chocolate into an even layer. Cool 5 minutes. Gently press berries into chocolate. Store in refrigerator for up to 24 hours
Nutrition Facts (Fresh Berry White Chocolate Bark)
    Per serving:
  • 162 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 4 mg chol.,
  • 45 mg sodium,
  • 20 g carb.,
  • 0 g fiber,
  • 17 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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