It’s time for a Mothers Day treat, and what Mum doesn’t love something hand made? This white chocolate, almond and raspberry bark fits the bill perfectly. Super easy to make and to tailor with what ever toppings you choose (change out the white for dark chocolate), this Mother’s Day treat is one Mum will love!
White Chocolate, Almond and Raspberry Bark
1/2 packet Salada crackers
1 cup brown sugar
350g white chocolate buttons or melts
1/2 cup slivered almonds, toasted
1/2 cup freeze dried raspberries, slightly crushed
Pre-heat your oven to 180C.
Line a sponge roll tin with baking paper. Make sure the paper covers the side and base of the tin. Place a single layer of crackers in the bottom of the tin.
In a saucepan, melt together the butter and brown sugar. Bring to the boil, cook, stirring continuously for 3 minutes. Pour caramel over the crackers, then bake in the oven for 10-12 minutes.
Remove from oven and immediately sprinkle chocolate over the top. Wait for the chocolate to melt, then spread evenly across the base with a spatula. Sprinkle over the almonds and dried raspberries, pressing in slightly.
Cool in the refrigerator. Break into shards, and serve. Store in an airtight container in the pantry if keeping for later.
For other Mothers Day treats, see here
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