This edible Christmas bark is easy to make and perfect for kids to get involved with. It would also make a lovely gift. Leave two hours for the bark to set in the fridge.
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Yields:
12 - 16 serving(s)
Total Time:
2 hrs 15 mins
FOR THE RUDOLPH BARK
- 400 g (14oz) chopped dark chocolate
- pretzels, halved
- red M&M's
- flaked almonds
- 1 candy cane, crushed
FOR THE SNOWMAN BARK
- 400 (14oz) chopped white chocolate
- White chocolate buttons
- Pretzel sticks
- Mini Reese's Peanut Butter Cups, halved
- Sprinkles
- Step 1
Line two 20.5cm (8-inch) brownie tins with baking parchment. For the rudolph bark: Melt the chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water. While the chocolate is melting, prepare the decorations.
- Step 2
Use halved pretzel knots to create antlers, red m&m’s for the/his nose, and flaked almonds dotted with a little melted chocolate for the eyes. Once melted and smooth, and pour the chocolate into the prepared tin – allow to stand for a few minutes until beginning to set, this will make it easier to decorate.
- Step 3
Work swiftly to decorate, making Rudolph faces. Finally Sprinkle over 1 crushed candy cane, and chill for 2hr until set. Chop around the Rudolph faces with a sharp knife to create shards.
- Step 4
For the snowman bark: Melt the chopped white chocolate in a heatproof bowl set over a pan of barely simmering water. While the chocolate is melting, prepare the decorations. Use white chocolate buttons for the snowman’s body, pretzel sticks for the arms, halved Mini Reese’s Peanut Butter Cups for the hat, and sprinkles for the eyes and nose.
- Step 5
Once the chocolate is melted and smooth, pour it into the prepared tin. Allow to stand for a few min until beginning to set – this will make it easier to decorate. Work swiftly to decorate, making snowmen as shown.
- Step 6
Dust with edible glitter, or confetti sprinkles, then chill for 2hr until set. Cut around the snowmen with a sharp knife to create shards.
PER SERVING:
- Calories: 183
- Protein: 3g
- Fat: 10g
- Saturated fat: 6g
- Total carbs: 20g
- Sugars: 18g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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