Holiday Prune Bark with White Chocolate, Pistachio and Cranberry

The perfect treat to serve guests over the holidays, to bring to a cookie exchange, or as a holiday hostess gift, this Prune Bark with White Chocolate, Pistachio and Cranberry is simple to make, uses just a handful of ingredients, and comes together in no time at all. It starts with a layer of rich California Prunes, smothered in white chocolate, then sprinkled with sweet cranberries and salty pistachios.  


Recipe by Philip Lago & Mystique Mattai @chef.souschef

Servings: 12
Prep Time:
Cook Time:


  • 500g | 3 cups | 750ml California Prunes 
  • 9oz | 250g white chocolate 
  • 1/2 cup | 125ml | 65g dried cranberries 
  • 3 tbsp | 45 ml | 20g chopped salted pistachios


  1. Cut 2 pieces of parchment paper, approximately 12” x 18”. Place 1 piece of parchment on a cutting board or sheet pan.  
  2. Arrange the California Prunes on the parchment, allowing them to overlap, and leaving about 3”- 4” edge on the parchment.  
  3. Cover with the second parchment and flatten the prunes using a rolling pin or pressing firmly with your palms, to a thickness of approximately 1/4”. Remove the parchment paper and rearrange California Prunes that go over the edge of the parchment, and to fill any large gaps in the California Prune base.  
  4. Create a double boiler by bringing inch of water to a boil in a small saucepan and placing a heat safe bowl overtop. Add the chocolate to the bowl and stir occasionally until completely smooth and melted.  
  5. Pour the chocolate over the California Prunes and use a spatula to spread it out in an even layer, ensuring all the prunes are covered.  
  6. Sprinkle with the dried cranberries and pistachios. Lightly press the top to set the ingredients in the chocolate.  
  7. Transfer to the fridge to chill for 30-40 minutes, until the chocolate is set and prunes firm.  
  8. Cut the bark into 12 squares and arrange on a plate to serve. 

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