Fruit Cake Bark

20 Servings
Prep Time 25 minutes
Total Time 25 minutes

Fruit Cake Bark is a fun twist on a Christmas classic dessert made with white chocolate, candied fruit, walnuts, gingersnaps and just a pinch of brandy!

We’ve been making a lot of desserts for the Christmas season like Gingerbread Cookies, Gingerbread Cake and this festive Fruitcake Bark. Make sure to dash your way over to my Dessert Recipes section on the site. There are so many yummy holiday desserts and they’re all Santa approved!

Fruitcake Bark


We’ve really been getting into fruit cake recipes lately. It gets such a bad rep that I thought making it into a bark recipe would be a fantastic way to turn it into something everyone would enjoy. It’s great to have out at a party. You can even make a game out of it by doing a blind taste test with staunch fruit cake critics and see their reaction. It might just surprise them by how much they like it.

Here are some of the fun fruit cake and bark recipes so far!

Fruitcake Bark does include candied fruit to keep it as close to the original fruitcake recipe as possible. If you’ve never used it before it’s basically pieces of fruit (or pieces of peel) that are soaked in sugar syrup that’s heated, which both sweetens and preserves them.

It commonly includes cherries, dates, pineapple, and orange peel. You can either buy it pre-made from the grocery store or make your own diy version. I’m also using white candy coating for the bark base to give it a milky type flavor but you can substitute with white chocolate instead for a more chocolatey taste. It’s just a personal preference so use whatever you prefer.

If you’re putting together your holiday menu, check out the Christmas Recipes section on the site. We’ve got everything you need whether you’re bringing a dish to a potluck, sharing holiday treats or hosting a dinner.



  • In a small bowl, combine candied fruit and brandy.
  • Chop the walnuts.
  • Break apart the gingersnaps.
  • Line a 15×10 inch jelly roll pan with parchment paper.
  • Add your white chocolate melting disks to a microwave safe bowl.
  • Melt the white chocolate.
  • Spread the melted white chocolate into the jelly roll pan evenly.
  • Sprinkle on the chopped fruit, the walnuts and the cookie pieces.
  • Refrigerate until hardened then break into pieces (this shouldn’t take more than 10 minutes).

Fruitcake Bark in a baking sheet


  • Add-Ins: This bark recipe is easily customizable to include your favorite dried fruits and nuts. Try making it with pistachios and cranberries for a red and green Christmas theme. Include apricots with macadamia or pecans and cashews. You really have endless options to choose from.
  • Chocolate: It’s easy to make this into a fruit cake chocolate bark by using milk chocolate or dark chocolate and spreading it out as a base first. You can then layer this recipe right on top of the melted chocolate once it has hardened. 
  • Gluten-Free: This recipe can easily be made Gluten-Free by making sure to use Gluten-Free shortbread cookies. Also, even though marshmallows and white candy coating are naturally gluten-free, it’s best to check the labels on the packaging. Some brands might have a cross-contamination issue and it’s better to err on the side of caution.



  • Serve: As long as the Fruitcake Bark is kept in an airtight container, you can store it at room temperature for up to 10 days, after that the nuts might start to soften.
  • Store: Fruitcake Bark should save fine in the refrigerator. Just be sure to store it in an airtight container.
  • Freeze: The trick to freezing Fruitcake Bark is to make sure that no moisture will be able to get to it. I suggest wrapping it in parchment paper and then again in plastic wrap or foil before placing it into a freezer-safe airtight container or storage bag. It should last up to a few months.

Fruitcake Bark pieces

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Fruitcake Bark

Fruitcake Bark is a fun twist on a holiday classic made with white chocolate, candied fruit, walnuts, gingersnaps and just a pinch of brandy.
Yield 20 Servings
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup mixed candied fruit , chopped
  • 1 tablespoon brandy , optional
  • 1/2 cup walnuts
  • 5 ginger snaps , coarsely chopped
  • 20 ounces white chocolate melting disks


  • In a small bowl, combine candied fruit and brandy just while you are preparing the recipe.
  • Chop the walnuts.
  • Break apart the gingersnaps making sure to discard any crumbs (this will make the bark look dirty).
  • Line a 15x10 inch jelly roll pan with parchment paper.
  • Add your white chocolate melting disks to a microwave safe bowl.
  • Melt the white chocolate in 30 second increments stirring each time until completely smooth.
  • Spread the melted white chocolate into the jelly roll pan evenly.
  • Sprinkle on the chopped fruit, the walnuts and the cookie pieces, pressing any in lightly that are not set into the chocolate.
  • Refrigerate until hardened then break into pieces (this shouldn't take more than 10 minutes).


Calories: 197kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 20mg | Potassium: 13mg | Fiber: 1g | Sugar: 23g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Fruit Cake Chocolate Bark collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I like this as a sweet tooth craving option. Love the recipe and the ingredients flavorful, Nutty and chocolaty.

  2. I’ve made Oreo bark before, but I never thought to add fruit to it like this. What a genius idea. The tartness of the fruit contrasts the sweet chocolate perfectly.

  3. Oh my goodness! Your recipes literally take it to the next level. I’m quite the recipe connoisseur thanks to Pinterest (lol) but I have never done so much one stop shopping on one blog before. Thank you so much Sabrina! But back to the topic… this recipe looks amazing! I am going to be making this fruit cake bark this weekend! Thank you so much for sharing!