Gingered White Chocolate Bark

This simple, elegant treat will keep for a month if stored in an airtight container.


  • 1 pound (500 grams) chopped white chocolate
  • ¼ cup finely chopped candied ginger
  • ¼ cup chopped pistachios
  • ½ cup chopped dried apricots
  • ½ cup dried cranberries


Line a baking sheet with parchment paper and set aside.

Melt chocolate in a heavy-bottomed pot over low heat. Add candied ginger and stir to combine. Pour into a thin layer on prepared baking sheet and top with pistachios, apricots and cranberries in an even layer. Chill until firm and break into pieces before serving. Store in an airtight container.