Pistachio, pink pepper & rose petal bark

Prep 0 h : 10 m
Cook 0 h : 25 m


  • 125g crackers

    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.