Quick Answer
Yes, you can substitute white chocolate chips for almond bark in recipes. While they are not exactly the same, white chocolate chips will provide a similar flavor and texture in most baking applications that call for almond bark. The main difference is that almond bark contains almonds, while white chocolate chips do not. However, the white chocolate flavor and creamy texture of the chips make them a suitable replacement in many recipes. When substituting, you may want to add some chopped almonds to the white chocolate chips to better mimic the flavor of almond bark. Overall, white chocolate chips can work well as an accessible and tasty alternative to almond bark in most recipes.
White Chocolate Chips vs. Almond Bark
To understand how best to use white chocolate chips in place of almond bark, it helps to compare the ingredients and properties of each:
Almond Bark
- Made from chocolate (dark, milk, or white), sugar, almonds, and additional flavorings
- Contains 10-25% almond pieces
- Thick, firm texture when cooled
- Rich chocolatey almond flavor
- Typically used for dipping, drizzling, molding
White Chocolate Chips
- Made from cocoa butter, milk solids, sugar, and vanilla
- Smooth, creamy texture when melted
- Intense white chocolate flavor
- No almonds
- Easy to find in grocery stores
As you can see, the main difference is that almond bark contains chopped almond pieces, which provide a nutty crunch and flavor. White chocolate chips have a softer, smoother texture and a pure white chocolate taste without almonds.
However, in recipes where almond bark is melted, stirred into a batter, or used as a topping, the textures and flavors of white chocolate chips and almond bark are quite similar. So chips can be used in place of almond bark with relatively good results.
Substitution Ratio
When substituting white chocolate chips for almond bark, use an equal amount measured by weight or volume.
For example, if a recipe calls for:
- 6 oz almond bark, use 6 oz white chocolate chips
- 1 cup almond bark pieces, use 1 cup white chocolate chips
The consistency when melted or incorporated into batters should be very similar using an equal substitution. You may want to reduce other liquids slightly if the batter seems too thin.
Tips for Using White Chocolate Chips
Here are some tips for successfully using white chocolate chips in place of almond bark:
Add Nuts for Texture
To mimic the nutty crunch of almond bark, simply add some chopped almonds, pecans, peanuts, or other nuts to the melted white chocolate chips. About 1/4 to 1/2 cup finely chopped nuts per 6-8 oz of chips will provide texture without overly thinning the white chocolate.
Adjust Sweetness
Almond bark is sometimes less sweet than white chocolate chips. If needed, you can tone down the sweetness of the white chocolate by adding 1-2 teaspoons of unsweetened cocoa powder per 6 oz chips.
Thicken If Necessary
If your melted white chocolate chips turn out a bit thinner than needed, stir in a tablespoon or two of powdered sugar to thicken them up. You can also add a teaspoon of cornstarch dissolved in 1 teaspoon water.
Use Good Quality Chips
Higher quality white chocolate chips will provide better flavor and texture than cheap low-quality chips. Look for brands like Guittard, Ghirardelli, Callebaut, or Valrhona for best results.
Adjust Cooking Times
White chocolate may require a minute or two longer in the oven to fully set compared to almond bark, especially for molded chocolates. Keep an eye on it and adjust cooking times if needed.
Recipes Using White Chocolate Chips
Here are some recipes that will work great using white chocolate chips in place of almond bark:
White Chocolate Peppermint Bark
Ingredients:
- 12 oz white chocolate chips
- 1⁄2 tsp peppermint extract
- 1 cup crushed peppermint candies
Instructions:
- Line a baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe bowl in 30 second bursts, stirring after each interval until smooth.
- Stir in peppermint extract.
- Spread melted chocolate evenly onto prepared baking sheet.
- Sprinkle crushed peppermints over top, gently pressing them into the chocolate.
- Refrigerate 30 mins to set.
- Break into pieces and enjoy!
White Chocolate Coconut Haystacks
Ingredients:
- 3 cups white chocolate chips
- 4 cups sweetened shredded coconut
- 1⁄4 cup chopped almonds (optional)
Instructions:
- Line a baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe bowl, heating in 30 second intervals and stirring after each until smooth.
- Stir in shredded coconut until evenly coated.
- Drop tablespoon sized mounds onto prepared baking sheet.
- If desired, sprinkle with chopped almonds.
- Refrigerate 30 mins to set.
- Store haystacks in an airtight container.
White Chocolate Pretzel Rods
Ingredients:
- 1 bag large pretzel rods
- 2 cups white chocolate chips
- Sprinkles, crushed candy, coconut, nuts, etc. for coating
Instructions:
- Line a baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe bowl in 30 second bursts, stirring after each interval until completely smooth.
- Dip each pretzel 1-2 inches into melted chocolate to coat.
- Tap off any excess chocolate and roll coated portion of pretzels in sprinkles, crushed candy, coconut, nuts, etc.
- Place on prepared baking sheet.
- Refrigerate 30 mins to set chocolate.
- Store chocolate covered pretzels in an airtight container.
Tips for Storing and Serving
When storing recipes made with white chocolate chips substituting for almond bark, follow these guidelines:
- Store in an airtight container in the refrigerator if the recipe contains perishable ingredients like nuts or coconut.
- Let sit at room temperature for 15-30 minutes before serving if refrigerated so the chocolate softens slightly.
- Keeps best stored in a cool, dry place away from excess moisture and heat.
- Consume within 5-7 days for best texture and flavor.
- Freeze molded or shaped chocolate pieces to extend shelf life.
With proper storage, your white chocolate creations should retain optimal texture and taste for enjoyment within about a week.
Conclusion
While not a perfect match, white chocolate chips can successfully stand in for almond bark when needed in many recipes. The key is using an equal amount of chips, adding supplemental nuts for texture, and making small adjustments to accommodate the differences. Ultimately, white chocolate chips deliver excellent flavor, availability, and ease of use as an almond bark substitute in baked goods, confections, snacks, and other treats. With a little tweaking, you can make great recipes using handy white chocolate chips instead of specialty almond bark.