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.

  • 25 mins cooking
  • Serves 20
  • Print


Pistachio, pink pepper & rose petal bark
  • 125 gram sao biscuits
  • 150 gram butter, chopped
  • 150 gram caster sugar
  • 100 gram dark (semi-sweet) chocolate, chopped finely
  • 2 tablespoon slivered pistachios or other nuts
  • 2 tablespoon dried organic rose petals
  • 1 teaspoon pink peppercorns


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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