Ambrosia Bark

Capture the flavors of the beloved fruit salad in candy form.

Ambrosia Bark

Caitlin Bensel; Food Styling: Torie Cox

Active Time:
10 mins
Total Time:
1 hrs 10 mins
10 to 12
1 recipe

Every element of classic Southern ambrosia is in this playful chocolate bark—fruit, coconut, and something a bit creamy. But instead of yogurt or whipped cream, this candy recipe calls for white and ruby chocolates. They provide both richness and contrast to the sharp flavor of dried fruit, and they hold everything together for a portable, easy-to-tote treat.

You can mix and match the ingredients to match your family's preferred ambrosia style. In this recipe, you'll see the most classic form, with marshmallows, coconut flakes and chips, dried strawberries, dried pineapple, dried cranberries, and even dried orange slices. Check the bulk aisle at the grocery store if you can't find these dried fruits beside the raisins.

Finally, it's finished off with a ruby chocolate drizzle and, if you want, sprinkles—because what's candy without a little fun?


  • 1 (11-ounce) bag white chocolate wafers or white chocolate chips

  • 1/2 cup mini marshmallows

  • 1 cup sweetened coconut flakes

  • 1/2 cup coconut chips, chopped

  • 1/3 cup dried pineapple, chopped

  • 1/2 cup dried orange slices, chopped

  • 1/2 cup dried cranberries or white yogurt-coated dried cranberries, chopped

  • 1/2 cup dried strawberries, chopped

  • 1/3 cup finely chopped pecans (optional)

  • 1 (3.1-ounce) ruby chocolate candy bar

  • Pink, white, and orange sprinkles (optional)


  1. Line a baking sheet with parchment paper.

  2. Melt white chocolate chips in a microwave-safe bowl for 1 minute. Stir. Heat again for 30 seconds, if not fully melted. Spread a layer of the white chocolate on the prepared baking sheet. Sprinkle mini marshmallows, coconut flakes, coconut chips, dried fruits, and pecans (if desired)  on top of the melted white chocolate.

  3. Melt ruby chocolate bar in a microwave-safe dish for 1 minute. Stir. Heat again for 30 seconds, if not fully melted. Swirl melted ruby chocolate on top of the melted white chocolate and layered coconut-marshmallow/fruit pieces. Cover with sprinkles, if desired.

    Note: When adding items on top of the white chocolate, try to layer the ingredients like you would in an ambrosia salad.

  4. Place in the refrigerator to cool for around 1 hour. Once cooled and set, break into shards. Store in an airtight container in the refrigerator up to 1 week.

Related Articles