White Chocolate, Pomegranate, Apricot and Pistachio Bark

One of my favorite things to do during the holidays is to give my friends gifts of homemade treats. For me, it’s a personal touch that leans into my love of cooking and shares that love with those I care about. There are also times when I simply want to bring a sweet treat to a gathering, but don’t necessarily have a lot of time to create a pretty dessert.

White Chocolate, Pomegranate, Apricot and Pistachio Bark is the perfect solution to all my needs. It’s easy to make, looks pretty and is one of those treats that people can easily grab during a gathering. White chocolate is very sweet, so we’ve balanced the flavor by adding pistachios for saltiness, pomegranate arils for a hint of tartness and dried apricots for a little sweet and a bit of chew. The best thing about this recipe is that you can adapt the ingredients as you prefer. Dried tangerines are an excellent substitute for the apricot as well as cranberries instead of pomegranate arils.

A little tip is to make sure whatever you add to the white chocolate is not too watery, otherwise the chocolate will become grainy.

Prepping the Ingredients

Start by roughly chopping up the white chocolate using a 7-5/8″ Petite Chef. This will make melting the chocolate easier.

Using a 5″ Petite Santoku, dice the dried apricots.

Make sure you toast the pistachios, either on the stovetop in a skillet or in an oven on a baking sheet. Doing this enhances their flavor and really brings out the nuttiness. Once the pistachios are toasted, rough chop them with a 7-5/8″ Petite Chef.

For the pomegranate arils, once removed from the pomegranate, place on paper towels and lightly pat the arils with another paper towel to remove as much moisture as possible.

Making the Recipe

Once the ingredients are prepped, this recipe is easy to make. To melt the chocolate, we recommend using the double broiler method as the chocolate will be smooth and creamy. Fill a medium saucepan with two inches of water and bring to a simmer over medium heat. Place a heatproof bowl on top of the saucepan, making sure it doesn’t touch the water but rests easily on the pan. Lower the heat to medium-low and place the chopped chocolate into the bowl. Allow the steam from the simmering water to melt the chocolate, stirring occasionally. Once the chocolate is thoroughly melted, remove the bowl carefully from saucepan as it will be hot.

Add the prepared apricots and pistachios to the white chocolate and fold to combine.

On a rimmed baking sheet lined with parchment paper, pour the chocolate mixture into the center of the sheet. Sprinkle the pomegranate arils evenly over the top.

Using the smooth side of the Spatula Spreader, spread the chocolate mixture within the baking sheet to the desired thickness.

Top with additional pomegranate arils and pistachios.  

Place the baking sheet into a freezer and freeze until firm, around 25 to 30 minutes. Remove from the freezer and break the bark into pieces. Serve immediately or the bark can be refrigerated in an airtight container for up to one week.

This White Chocolate, Pomegranate, Apricot and Pistachio Bark is such an easy dessert to make, but it’s also so pretty to present. There wasn’t a crumb left in the Cutco kitchen, so we encourage you to give this recipe a try.