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Fresh Berry White Chocolate Bark


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

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Rate this recipe 4.4/5 (14 Votes)


  • 25 vanilla wafers
  • 12 ounces quality white chocolate, chopped
  • Pink or red paste food coloring (optional)
  • 1/3 cup fresh blueberries
  • 1/3 cup fresh raspberries


Servings 16
Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

Line an 8x8-inch baking pan with foil. Arrange vanilla wafers in a single layer in the bottom of the pan.

In a medium saucepan melt 8 ounces 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.

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-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.

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