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Christmas Chocolate Bark

Enjoy this simple and sweet Christmas treat! This recipe makes about 20 pieces and is brought to you by Coles.



  • 1.

    Preheat oven to 180°C or 160°C fan. Spread pistachios onto a baking tray and cook for 3-4 mins, or until just lightly toasted. Set aside to cool completely.

  • 2.

    Place both chocolates into separate heatproof bowls. Place one bowl over a pan of barely simmering water, without letting the base of the bowl touch the water. Stand for a few minutes, or until the chocolate softens. Remove bowl from pan and stir with a metal spoon until smooth. Set aside. Repeat with the other chocolate.

  • 3.

    Line a 25cm x 38cm baking tray (about 1.5cm deep) with foil. Spread dark chocolate onto the tray. Drizzle white chocolate over the dark and swirl with a butter knife to make a marbled effect. Sprinkle with pistachios and craisins, and place in fridge for 15 mins to set. Break into shards, and package as desired.


TOP TIP Don’t use a wooden spoon to stir the chocolate, as it may contain moisture, which may cause the chocolate to “seize”. Don’t let any drops of water get into the chocolate.

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Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Christmas Chocolate Bark.


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2 comments • 3 ratings
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Posted by Sue719Report
Very nice
Posted by Report
Looks fantastic !!
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