Quick & Easy

Pistachio, pink pepper & rose petal bark

These pretty shards may look and taste like you've spent a long time in the kitchen but in fact they're a brilliant cheat's cookie, utilising bought savoury crackers, dark chocolate and a sprinkling of exotic ingredients.
Pistachio, Pink Pepper & ROSE PETAL BARK



1.Preheat oven to 200°C/400°F. Grease a 25cm x 35cm (10-inch x 14-inch) swiss roll pan; line with baking paper.
2.Place biscuits in a single layer in pan (trim to fit if necessary).
3.Combine butter and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until butter melts. Increase heat to high; cook, stirring, 5 minutes or until sugar dissolves and mixture is well combined and bubbling. Remove from heat; pour evenly over biscuits; spread to cover.
4.Bake for 12 minutes or until golden. Remove from oven; sprinkle evenly with chocolate. Return to oven for 1 minute or until chocolate melts.
5.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.

Not actually a pepper, but a berry from a rose plant, pink peppercorns have an interesting mild peppery flavour. They are available from delis, as are slivered pistachios and dried rose petals.


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