White Chocolate Bark with Almond and Raspberry

Perfect for any special occasion, or to give to someone you love as a delicious homemade treat. This beautiful white chocolate bark can be tailored with almonds and dried raspberries for Mother's Day, or pistachios and dried cranberries for Christmas, You can even change white chocolate for dark, and pair with apricots and hazelnuts.  

White Chocolate Bark with Almond and Raspberry


1/2 packet Salada crackers
1 cup brown sugar
250g butter
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.