White chocolate bark with chilli and cranberries
Serves: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
White chocolate bark with chilli and cranberries
Serves: 10
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
330Kcal
Fat
18gr
Saturates
10gr
Carbs
37gr
Sugars
35gr
Fibre
1gr
Protein
5gr
Salt
0.2gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 500g white chocolate, broken into pieces (we used Green & Black’s)
- 50g dark chocolate, broken into pieces
- 25g dried cranberries
- 2 tbsp freeze-dried raspberry pieces (from a 9g tube)
- 25g pumpkin seeds, lightly toasted
- 25g cut mixed candied peel
- ½ tsp dried chilli flakes
Step by step
Get ahead
Make up to a week ahead; chill.
- Melt the white and dark chocolate in separate heatproof bowls over pans of barely simmering water (or microwave). Line a large baking tray, about 30cm x 38cm, with baking paper.
- Pour the white chocolate onto the baking tray and spread out evenly using a palette knife. Pour the melted dark chocolate into a small piping bag and pipe thin lines randomly over the white chocolate. Mix the other ingredients in a bowl, then sprinkle over the chocolate and leave to set in the fridge for at least 1 hour. Break into pieces to serve.
