Kids will love this edible Christmas bark, and it’s so easy to make! Try it with any of your favourite chocolate topped with dried fruits and nuts for a grown-up twist.
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)
Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
Cal/Serv:
183
Ingredients
FOR THE RUDOLPH BARK
400g
(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
Directions
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
