Pistachio, pink pepper & rose petal bark
150g butter, chopped
150g caster sugar
100g dark (semi-sweet) chocolate, chopped finely
2 tbsp slivered pistachios or other nuts
2 tbsp dried organic rose petals
1 tsp pink peppercorns
Preheat oven to 200°C.
Grease a 25cm x 35cm Swiss roll pan; line with baking paper.
Place biscuits in a single layer in pan (trim to fit if necessary).
Combine butter and sugar in a medium saucepan over low heat.
Cook, stirring, for 2 mins or until butter melts. Increase heat to high; cook, stirring, 5 mins or until sugar dissolves and mixture is well combined and bubbling.
Remove from heat; pour evenly over biscuits; spread to cover.
Bake for 12 mins or until golden.
Remove from oven; sprinkle evenly with chocolate.
Return to oven for 1 minute or until chocolate melts.
Using a palette knife or the back of a spoon, smooth chocolate.
Immediately sprinkle with nuts, rose petals and peppercorns.
Stand for 1 hour or until the chocolate is set. Using a large kitchen knife, cut bark into large shards to serve.