Recipe of the Week: Caroler White Chocolate Bark

The Christmas Caroler White Chocolate Bark. Courtesy photo
Cody Fitchett

Christmas is the most wonderful time of the year, from the food, to opening presents, and most importantly celebrating the birth of Jesus.

As a chef, Christmas time is the perfect opportunity to experiment and try new recipes for the guess at your Christmas parties. This recipe is full of red and green and just screams holiday cheer for all. Paje Cross, my former culinary teacher showed me this recipe just last week at her Christmas party and I just had to share it with you guys. I know the holidays can be stressful with the in-laws in town and so much food to make for the perfect Christmas dinner, but this recipe is perfect to snack on while people are waiting the meal to hit the table or after to clean the palate with the refreshing peppermint Oreo’s.

So take the stress out of Christmas and don’t forget the real reason for the season by celebrating the birth of the son of God. I wish you all a merry Christmas, full of laughter and cheer and remember best wishes from the Fitchett family inside my crowded kitchen to yours.

Level of difficulty: Easy

Yield: 10-12 pieces

White chocolate bark

12 ounces White Chocolate
1/4 cup red and green Mini M&Ms
1/3 cup pretzels
1/3 cup mini holiday Oreos

In a medium sized bowl, add the white chocolate and place in the microwave in one minute intervals. After every minute, stir the chocolate so it doesn’t scorch and burn on the bottom of the bowl.

On a parchment papered cookie sheet, pour the white chocolate in the center and spread it out with a butter knife until it’s about an 1/8th-inch thick. Take your toppings and disperse them throughout the white chocolate. Place in the refrigerator for 20 minutes.

Once the bark has chilled, remove the parchment paper from the bottom of the bark. This is the fun part, take the whole slab of white chocolate and hold it about 2 feet above your kitchen counter and drop it so it breaks. If it doesn’t break enough, you can always manually break it with your fingers into smaller species. Serve chilled on your favorite Christmas platter.

Cody’s tips: Break the white chocolate up into smaller pieces to melt it faster and have a better consistency. You can make this days in advance, so it’s one last thing you have to do the day of your party. If you have any questions or want any more tips on cooking in general, please email me at

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He will start a four-year bachelor’s degree program in baking and pastry at the Culinary institute of America in Hyde Park, New York, in February. Email him at

Comment Policy

Print This Article