The optional gold sprinkles add a touch of festive glam but you can leave them out for a more pared-back look.
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Yields:
1
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
136
Ingredients
75g
mixed nuts, we used hazelnuts, pecans and almonds
2Tbsp.
mixed candid peel
200g
dark chocolate, finely chopped
100g
milk chocolate, finely chopped
100g
white chocolate, finely chopped
2Tbsp.
dried sour cherries, chopped
Edible gold stars or pearls, optional
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Spread nuts on a large baking tray and cook in oven for 10min, until toasted. Remove to a chopping board, roughly chop and leave to cool. Line baking tray with baking parchment.
Step 2Meanwhile, put the candied peel in a small sieve and rinse to remove any sticky residue. Shake off excess water then dry thoroughly with kitchen paper.
Step 3Put each chocolate type into a separate, heatproof bowl, and set over a pan of barely simmering water until melted. Remove from heat and stir until smooth.
Step 4Spread 2/3 of the dark chocolate thinly on to the prepared tray in a large rectangle or oval, then spoon the milk, white and remaining dark chocolate on top in alternate dollops. Tap tray firmly on the work surface a couple of times so the chocolate forms an even layer, then swirl gently with a skewer or blunt knife to create a marbled pattern.
Step 5Scatter over the chopped nuts, candied peel, cherries and gold sprinkles (if using) and leave to cool and set in a cool place (ideally not the fridge, but if your house is warm it may need to be) for at least 2hr. When the bark is completely set, package up in a slab or break into irregular shards.
TO STORE Store in an airtight container in the fridge for up to 2 weeks. To gift, pack into a large, shallow box lined with baking parchment or tissue paper. Or break into shards, pack into cellophane bags and tie with ribbon.
Per serving:
Calories: 136
Protein: 2g
Fat: 8g
Saturates: 4g
Carbs: 13g
Sugars: 7g
Fibre: 0g
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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”!).
