Pumpkin Butter and Chocolate Babka
This pumpkin butter chocolate babka combines soft, buttery yeast dough with spiced pumpkin butter and rich chocolate, twisted into a beautiful loaf perfect for fall baking, weekend brunch, or holiday gatherings.
There is something special about pulling a beautifully twisted loaf of homemade babka out of the oven. With its golden crust, delicate layers and ribbons of filling running through the dough, babka looks like the kind of bake reserved for a professional bakery. But while it takes a little patience, making babka at home is more approachable than it might seem—and once you learn the basic technique, you can adapt it with all kinds of flavors. This Pumpkin Butter Chocolate Babka brings together two favorites for fall: warmly spiced pumpkin butter and rich chocolate. The pumpkin butter adds a concentrated pumpkin flavor with notes of cinnamon, ginger and nutmeg, while chocolate brings just the right amount of richness. All of it is wrapped in a soft, buttery yeast dough and shaped into a twisted loaf that looks impressive when sliced.
Unlike a quick bread, babka starts with an enriched yeast dough made with milk, eggs, sugar and butter. That means it needs time to rise, but the process is also what gives the bread its tender texture. After the dough is rolled out, the filling is spread over the surface, chocolate is added, and the dough is rolled, cut lengthwise and twisted together to create those signature swirls. If you've never made babka before, think of this as an intermediate baking project rather than an impossibly difficult one. The technique might look intimidating at first, but the individual steps are manageable. Your first loaf is a chance to learn how the dough feels, how tightly to roll it and how to shape the twist. Once you've made babka once or twice, the method becomes much more familiar—and you can start experimenting with your own fillings.
This pumpkin and chocolate version is lovely for a fall weekend baking project, a holiday breakfast or brunch, an edible gift, or a sweet addition to a dessert spread. You can bake it in a loaf pan for a taller, more structured shape, or shape it as a free-form twist on a lined baking sheet. The loaf-pan method is especially helpful for beginners because the pan supports the dough as it rises and bakes. And the flavor combinations don't have to stop here. For the holidays, try chocolate and pistachio, cinnamon sugar, or another thick fruit or nut-based filling. Once you understand the basic babka technique, there are plenty of ways to make it your own.
The most important things to remember are to give the dough enough time to rise, use a relatively thin layer of filling, and allow the loaf to bake all the way through before slicing. Babka is a project worth slowing down for: the twist makes it beautiful, but the combination of soft bread, spiced pumpkin and chocolate is what makes every slice worth it.
Pumpkin Butter Chocolate Babka
A buttery homemade yeast bread twisted with spiced pumpkin butter and chocolate. This fall-inspired babka makes a beautiful centerpiece for brunch, dessert or holiday baking.
Ingredients
- 1 (15-ounce) can plain pumpkin purée
- ⅓ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract
- Water, only if needed to prevent sticking during cooking
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1¼ teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup whole milk, lukewarm
- 5 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- About ½ cup cooled pumpkin butter, spread in a thin layer
- ⅓–½ cup chopped chocolate or chocolate chips (approximately 55–85 g, depending on the chocolate and how generously you fill it)
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 3–4 green cardamom pods, lightly crushed
Instructions
- ### 1. Make the pumpkin butter
- Add the pumpkin purée, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt to a saucepan. Cook uncovered over low heat, stirring frequently, until thickened and spreadable. If the mixture begins sticking before it has thickened, add a small splash of water as needed. Stir in the vanilla at the end. Cool completely before using in the dough.
- ### 2. Make the dough
- Combine the flour, instant yeast, sugar, salt, cinnamon and nutmeg in the bowl of a stand mixer. Add the egg, egg yolk, lukewarm milk and vanilla. Mix with the dough hook until a rough dough forms.
- Add the softened butter gradually, mixing until incorporated. Knead until the dough is smooth, stretchy and elastic. It should feel soft and slightly tacky, not wet like batter. Avoid adding extra flour too quickly; a soft enriched dough is normal.
- ### 3. Let the dough rise
- Transfer the dough to a lightly greased bowl, cover and leave in a comfortably warm, draft-free place until visibly expanded and approximately doubled in size. This may take longer in a cool kitchen. Use the dough's appearance and expansion, rather than the clock alone, to judge the rise.
- The environment should be gently warm, not hot. Avoid putting the bowl somewhere that heats the dough excessively; excessive heat can damage yeast and soften the butter.
- ### 4. Fill and shape the babka
- Lightly flour the work surface and roll the dough into a rectangle approximately 10 × 14 inches. Spread a thin, even layer of completely cooled pumpkin butter over the dough, leaving a small border around the edges. Scatter the chocolate evenly over the filling.
- Roll the dough tightly from one long edge into a log. Pinch the seam closed. With a sharp knife, cut the log lengthwise into two long strands, exposing the layers. Place the cut sides facing upward and twist the strands around one another, keeping the exposed layers facing up as much as possible. Tuck the ends underneath.
- Transfer to a greased or parchment-lined 9 × 5-inch loaf pan. Do not overfill the pan.
- ### 5. Proof the shaped loaf
- Cover loosely and let the shaped loaf rise in a comfortably warm place until noticeably puffy. The strands should look expanded and relaxed, rather than dense and rigid. Depending on room temperature and yeast activity, this may take 45–90 minutes or longer. Do not rely on a fixed time if the loaf has not visibly expanded.
- ### 6. Bake — timing requires verification
- Preheat the oven to 350°F (175°C). Place the loaf on the center rack.
- The expected bake may be around 45–60 minutes, but this range has not been confirmed for this exact recipe. Start checking the loaf after about 35–40 minutes. If the top is already deeply golden while the middle still needs time, tent it loosely with aluminum foil and continue baking.
- Do not remove the loaf just because the crust is browned or a skewer comes out clean near a pocket of chocolate. Check the bread itself in more than one central spot, avoiding obvious chocolate or pumpkin filling. An instant-read thermometer can help when placed in the bread dough rather than the filling; a reading around 190–200°F (88–93°C) is a useful indicator for enriched bread, but it must be combined with other doneness cues.
- Look for a well-set loaf that feels baked rather than soft and compressed in the center. If the center still looks wet, pasty or dough-like, continue baking with the top tented as needed. Let the loaf cool before cutting so the crumb has time to set.
- ### 7. Make the cardamom syrup
- While the babka bakes, combine the sugar, water and crushed cardamom pods in a small saucepan. Bring to a gentle simmer for 1–2 minutes, then remove from the heat and let steep for 5–10 minutes. Strain out the pods.
- ### 8. Finish and cool
- Brush the syrup over the loaf while it is still hot. Let the babka cool in the pan briefly, then transfer it to a wire rack to cool completely before slicing. The filling can remain soft while warm, so allow the loaf to set before judging the final texture.
Notes
- Temperature: Cool the pumpkin butter completely before spreading it over the dough. A warm filling can soften the butter in the dough and make shaping more difficult.
- Filling: Use a thin, even layer of filling. Too much pumpkin butter can make the center damp and the strands slippery. Distribute the chocolate evenly.
- Proofing: Allow enough time for both rises. Rising times vary with room temperature. Look for visible expansion and a puffy dough rather than relying on the clock alone.
- Baking: Watch the loaf as it bakes. If the top browns before the center is baked, loosely tent it with foil and continue baking. Check the bread itself in multiple spots, avoiding pockets of chocolate or pumpkin filling. A thermometer reading alone may be misleading if it lands in the filling.
- Cooling: Cutting while the babka is hot can make the crumb appear gummy. Cooling will not, however, fix genuinely underbaked dough.
- Storage:
- Room temperature: Once completely cool, wrap tightly and store for up to 2 days.
- Refrigerator: Store tightly wrapped for a few additional days if needed, although refrigeration may make the bread firmer and drier.
- Freezer: Wrap the cooled loaf or individual slices well and freeze for up to 2 months for best quality. Thaw before serving and warm gently if desired.
- Leftover pumpkin butter: Refrigerate promptly in a clean, covered container and use within 3 to 4 days, or freeze for longer storage. Homemade pumpkin butter is not shelf-stable and should not be stored at room temperature in a sealed jar.
Nutrition Facts
Calories
300Fat (grams)
12 gCarbs (grams)
42 gSugar (grams)
19 gProtein (grams)
5 gSodium (milligrams)
160 mg
Holiday "Christmas Crack" Toffee with Pretzels and Coconut
One of my favorite sweets is English toffee! Hard or soft, this candy (made of butter and caramelized sugar) is a treat many people find irresistible, hence the surging demand around the holidays when people are gathering and looking to satisfy their sweet tooth. Toffee also makes a great gift and is ideal for late-night snacking!
Traditional English toffee doesn't typically come with nuts, though the American version is often topped with crushed almonds.
The fun thing about toffee for the holidays? You can pretty much add whatever toppings you want. In this case, I add some pretzels for extra crunch and saltiness and make up for the saltine crackers many people use for the bottom layer. The coconut adds another dimension of sweetness, but much more subtle than the sugar, of course! Although almonds tend to be the most popular nuts, as I mentioned, I'm a huge fan of toasted pecans and walnuts all the same.
What's the most important part about making toffee? If you want that perfect crunch, not chewy, but a light, brittle crunch that still melts in your mouth (too solid, and your teeth might shatter!), you'll need to heat the butter and sugar mix to 285-300F before pouring it onto a solid, nonstick surface before chilling.
Holiday "Christmas Crack" Toffee with Pretzels and Coconut
Ingredients
- 2 cups butter
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted chopped pecans
- 1/4 cup unsalted chopped walnuts
- 1/4 cup desiccated coconut
- 1 teaspoon sea salt (optional)
- 1/2 cup thin pretzels
Instructions
- Roughly chop the pecans and walnuts, place them on a baking sheet in an oven at 400F and toast for 12-15 minutes until crispy; remove from the oven.
- In a medium-sized pot, melt the butter and stir in the sugar occasionally to dissolve it. Bring to a gentle boil on medium-low heat (depending on your stove) until it turns amber in colour and the temperature reaches 285F.
- Remove from heat and pour onto a foil-lined baking tray. Allow the toffee to set for about 1 minute, then sprinkle with chocolate chips evenly. Spread with a spatula and allow the chocolate to melt.
- Sprinkle the nuts, coconut, sea salt, and crushed pretzels, and gently press the toppings into the toffee with the spatula. Move to the fridge and chill until hardened. Enjoy!
Nutrition Facts
Calories
298Fat (grams)
22.5 gCarbs (grams)
25.6 gSugar (grams)
20.4 gProtein (grams)
1.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Cranberry Orange Rusks
Rusks are a beloved snack across Southern Africa, traditionally baked twice to create that signature crunchy, semi-sweet texture. While they have deep roots in history, today rusks are just as much about simple, comforting enjoyment as they are about tradition.
In this recipe, I’ve added tart cranberries and fragrant orange peel to give them a festive, modern twist. The cranberries add bursts of sweet-tart flavor, while the orange brings a bright, citrusy note that pairs beautifully. Crisp on the outside, slightly chewy inside, these rusks are perfect for dunking into a morning coffee, afternoon tea, or just enjoying as a cozy snack at any time of day.
Easy to make at home, this recipe lets you enjoy a fresh, homemade version of a Southern African classic — no store-bought rusks required.
Cranberry Orange Rusks
Ingredients
- 8 cups self-raising flour
- 1 stick + 2 tablespoons butter
- 1 cup granulated sugar
- 1/2 cup coconut sugar
- 2 tablespoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup dried cranberries
- 3 tablespoons orange peel
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons baking soda
Instructions
- In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
- Melt the butter in a small pot then add the sugar and whisk until the sugar has dissolved, remove from heat. Don't boil! You aren't trying to make caramel.
- Beat the egg, vanilla and almond into the buttermilk. Add both sets of liquid to the flour bowl and mix with a nonstick spatula until well combined.
- Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
- Bake at 350F for 45 minutes. The cake rusk should have risen and a toothpick should come out clean from the center once it is done. Remove from the oven to cool.
- Once cooled, slice into 2.5cm L x 1.5cm W pieces. Depending on how thick you cut them, you’ll get about 50 rusks.
- Lay them on parchment-lined baking trays evenly spaced, and return to the oven but reduce the heat to 200F/93C. Dry them out or another 2 1/2 hours and check every 30 minutes until a cookie/biscuit texture.
- Keep in airtight containers for up to 3 months.
Nutrition Facts
Calories
122Fat (grams)
2.6Carbs (grams)
22Sugar (grams)
6.6Protein (grams)
2.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Cinnamon and Pear Shortbread Biscuits – Buttery, Soft and Crispy
Shortbread cookies are the ultimate testament to the beauty of simplicity. With just butter, sugar, and flour, these cookies deliver a tender, crumbly texture that melts in your mouth. I grew up eating these biscuits in Zimbabwe, a former British colony, where they were a staple at holiday tables, family tea times, and special occasions. Brands like Eat Sum More from South Africa were often on our shelves, and they hold a special place in my childhood memories.
While traditional shortbread is simple—one part sugar, two parts butter, three to four parts flour—I love to give it subtle seasonal twists. In this version, I’ve added diced dried pears and cinnamon chips, perfect for winter baking. Even though shortbread isn’t as popular in the U.S. outside of the holidays, it’s divine any time, whether for afternoon tea or just a sweet treat with your coffee.
That said, if you prefer classic, unadorned shortbread, you can skip the pears and cinnamon and still enjoy the melt-in-your-mouth texture and buttery richness that make shortbread timeless. This blog walks you through both approaches, so you can enjoy the cookies exactly the way you like them.
Tips for Perfect Shortbread Cookies
Even a simple cookie like shortbread has a few secrets to make it melt-in-your-mouth. Whether you’re making the classic version or the pear and cinnamon cookies inspired by winter flavors, these tips will help:
For Classic Shortbread
Use high-quality unsalted butter—it was the key in the biscuits I grew up eating.
Stick to the traditional trio: flour, sugar, butter. Subtle vanilla or citrus zest is fine.
Measure carefully; too much flour can make cookies dense.
Don’t overmix; just bring the dough together.
Chill for at least 30 minutes.
Prick with a fork before baking.
Bake low and slow: 300–325°F (150–165°C).
Cool completely and store in an airtight container.
For Pear and Cinnamon Shortbread
Gently fold in diced dried pears and cinnamon chips at the end so the dough stays tender.
You may need slightly more liquid if using whole wheat flour.
Chill, roll evenly, and follow the other tips above—the fruit will make the cookies softer, but just as buttery.
Cinnamon and Pear Shortbread Biscuits
These shortbread cookies are buttery, crisp, and melt in your mouth. Make them classic with just sugar, butter, and flour, or add pears and cinnamon for a festive touch.
Ingredients
- 3 cups all-purpose flour (or white whole wheat) + extra for dusting
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2–3 tbsp water (or heavy cream if using whole wheat)
- 2/3 cup finely diced dried pears
- 2/3 cup cinnamon chips or toffee bits
Instructions
- In a stand mixer with paddle attachment, beat softened butter and sugar on medium until fluffy and light.
- Gradually add flour and salt at low speed until a crumbly dough forms.
- For the pear + cinnamon version, fold in diced pears and cinnamon chips with a spatula.
- Add vanilla, then slowly add water (or cream if needed) just until the dough comes together. It should stick slightly but not be wet.
- Transfer dough to a floured surface, flatten to ~½ inch thickness. Cut into shapes or rounds.
- Place on parchment-lined trays and prick with a fork. Chill for at least 30 min.
- Bake at 350°F (175°C) for 30 min, or until just lightly golden at edges. Cool completely before serving.
Notes
- Classic Shortbread: Skip pears and cinnamon. The flavor comes purely from butter and sugar.
- Flour Tip: White whole wheat may require extra liquid (cream) for dough cohesion.
- Storage: Airtight container at room temp for up to 2 weeks. Flavor improves after a day.
- Variations: Chocolate chips, nuts, or subtle zest work well too.
Nutrition Facts
Calories
125Fat (grams)
7 gCarbs (grams)
15 gSugar (grams)
7 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Ginger Biscuit Snickerdoodles
Ginger biscuits hold such a clear, dear memory in my mind. My grandmother always kept a tin of biscuits at her home, and when my siblings and I visited as children, we knew to expect a nibble. The collection included some crunchy ginger biscuits (or gingerbread biscuits, gingersnap, ginger nut, whatever you prefer!
Molasses, brown sugar and a combination of nutmeg, cinnamon, and cloves make these cookies unique. I also added in some crystallized ginger to intensify the flavour. Thanks to Primal Palate Gingersnap Spice (a holiday baking necessity), there won't be any confusion about what you're eating!
What about the snickerdoodle part of this recipe? Well, these New England treats are simple but a fan favourite, and I'm one of them! A soft (or crisp) cookie rolled in cinnamon sugar; this combination is seamless.
If you are looker for a recipe for Gingerbread Man Biscuits, look no more! Click here.
White Chocolate, Rum and Pistachio Truffles
Not sure about you, but I don't make chocolate truffles enough. Yes, they are loaded with sugar, but everything should be consumed in moderation anyway! Truffles are customizable and effortlessly sophisticated. They can serve as a crowd-pleaser, ideal sweet treat or gift, and best of all, a must for the holidays.
Customizable means, well, anything! Although the direction you select typically falls into a category, French vs Spanish truffles, for example.
Along with English toffee, chocolate chip cookies, Linzer cookies, sugar cookies, gingerbread biscuits, peanut butter blossoms, rusks, and Romany creams, you can make the perfect holiday platter, and the truffles can be the cherry on top!
Chocolate Coconut Cookies (Homemade Romany Cream Biscuits)
Introduction to “Romany Creams”: A Timeless Treat
If there's one biscuit that holds a special place in the hearts of Southern Africans, it's the iconic Romany Cream. Known for their rich chocolate flavor, perfectly crispy texture, and creamy center, these decadent treats have been a staple in households for generations. Whether paired with a hot cup of coffee, as a mid-afternoon snack, or shared during celebrations, Romany Creams are as versatile as they are delicious.
This recipe was inspired by Romany Creams (one of my favourite biscuits/cookies of all time). Make this batch first if you've never tried them, then taste the originals and let me know what you think!
My understanding is that Romany Creams were originally developed from Gipsy Creams (a reference to a recipe of custard cream biscuits from the nomadic people of Romany/other parts of Europe). Introduced in the UK, sales fell flat, but the recipe was revitalised in South Africa, where the biscuits are still produced today. I won't go too deep into the history here, but look it up when you get the chance.
I recommend making Romany Creams throughout the year, but with a few sprinkles, everyone will want you over in the holiday season.
A note on preparing the dough: using a stand mixer will save you some time, and the dough hook makes the kneading easier, giving you a more consistent result. However, you can use your hands throughout the process.
Here are some helpful tips for making perfect Romany Creams at home:
1. Choose Quality Ingredients
Use high-quality cocoa powder and chocolate for the best flavor. The richness of the biscuit depends on the quality of these key ingredients.
2. Cream Butter and Sugar Thoroughly
Creaming the butter and sugar until light and fluffy ensures the biscuits have the perfect texture—crisp yet tender.
3. Sift Your Dry Ingredients
Sifting the dry ingredients (like flour, cocoa powder, and baking powder) helps avoid lumps and ensures an even distribution for a smooth dough.
4. Don’t Overwork the Dough
Mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of light and crisp.
5. Shape Consistently
Roll the dough into evenly sized balls or logs to ensure the biscuits bake uniformly. If you’re pressing them with a fork, try to make the grooves consistent for an even texture.
6. Chill Before Baking
Letting the shaped dough rest in the fridge for 15–20 minutes before baking helps the biscuits hold their shape better in the oven.
7. Bake with Care
Keep an eye on the baking time. The biscuits should be firm but not overly browned to retain their chocolaty flavor.
8. Choose the Right Filling
Traditional Romany Creams are filled with chocolate ganache or melted chocolate. Ensure the filling has cooled slightly before sandwiching the biscuits to avoid making them soggy.
9. Allow Cooling Before Filling
Always let the biscuits cool completely before adding the filling to prevent the chocolate from melting unevenly.
10. Store Properly
Once assembled, store your Romany Creams in an airtight container to keep them fresh and crispy. They can last up to a week (if you can resist eating them sooner!).
With these tips in mind, you'll be well on your way to creating Romany Creams that rival store-bought versions—if not better! I try to abide by some of these tips for the most part.
Holiday Homemade Romany Creams
This is a homemade version of the chocolate Romany Creams, sandwich cookies with melted chocolate in between and coconut (sometimes oats) incorporated into the dough. The addition makes them extra crunchy and hard to put down.
Ingredients
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
- 2 sticks butter
- 1 teaspoons vanilla extract
- 1 egg
- 3 tablespoons coconut oil, melted and cooled
- 2 1/2 cups all-purpose flour (optional: substitute 1/2 cup with coarsely ground rolled oats)
- 3/4 cup Dutch process or unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups desiccated coconut
- 200g chocolate (milk and dark Cadbury or semi-sweet baking)
- Holiday sprinkles (optional)
Instructions
- Beat the sugars and butter until a creamy texture develops in a stand mixer. Add in the egg, oil and vanilla, and combine until smooth.
- Mix the other dry ingredients in a separate bowl, then add to the stand mixer bowl. Change the attachment to a kneading hook and mix quickly until a soft dough forms.
- Transfer the dough to a large floured piece of cling film. Cover with another piece, then roll out the dough to about an inch in thickness.
- Use a cookie cutter of the desired size and transfer the dough pieces to parchment-lined baking sheets - you'll probably have to do it in batches. If you are short on time, you can cover the dough with cling wrap and bake the next day.
- Optional: Use a fork to make cross lines and create a texture on the top biscuit. You can also add seasonal sprinkles on the top side of each cookie before baking.
- Chill the biscuits in the fridge covered for at least 10 minutes and bake for 10-11 minutes at 350F, watch for burning. Set aside to cool.
- While the first few batches bake, boil some water on medium-low and place a heat-resistant bowl on top. Add the chocolate to the bowl and heat until melted, stirring until smooth.
- Once everything has cooled, place a dollop of the melted chocolate inside one side of each biscuit, then close. And allow cooling further on a rack. Place in an airtight container and enjoy over five days for optimum taste.
Notes
You can also freeze the dough or cookie cut outs to bake in the future.
Nutrition Facts
Calories
118Fat (grams)
8.7 gCarbs (grams)
10 gSugar (grams)
4.3 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
White Chocolate, Dried Cranberry and Roasted Pistachio Bark
Chocolate bark is often associated with hampers and gift-giving, so what's a better time to whip up a batch than the holidays?
I recently made two recipes this season with fresh cranberries here and here, but let's not forget dried cranberries which you can do a lot with as well! They pair well with the same ingredients used in savoury dishes when used for sweet or baked goods, like pistachios!
Share this recipe as a gift, or put it together for those who want a sweet bite but not necessarily a slice of pie after indulging in an array of comfort food entrees!
What about the day after dining festivities? Many people set up their Christmas trees around this time after family meals. Play some Christmas music, sip on some hot chocolate and marshmallows, and nibble on some of this bark. That's what I did!
Since this isn't hardened sugar, it's easier on the teeth. The kids will love it, the colour and texture of the toppings give it a festive feel, and you can customize to your liking! I combined some ingredients that compliment the white chocolate and the cranberries, but it's up to you.
If you are looking for a milk or dark chocolate bark recipe, check out my masala tea bark, which I was inspired to make after a trip to Zanzibar!
Ingredients
5 drops almond extract
1 teaspoon coconut oil
2 cups white chocolate chips
1/3 cup pistachios
1/3 cup shredded coconut
1/3 dried cranberries
1 tablespoon dried roselle
Instructions
Melt the chocolate chips in the microwave for 2 minutes, stirring every 30 seconds. When you have 30 seconds left, stir in the coconut oil. Once all the chocolate has melted, stir in the almond extract. Make sure all the large lumps are gone.
Quickly spread the melted chocolate evenly (to your desired thickness) over a prepared baking tray lined with parchment paper.
Sprinkle the pistachios, cranberries, coconut, and roselle petals on top.
Chill in the freezer for 1 hour, then break apart with a knife into squares or shards. Wrap up in parchment paper and a zip lock bag and refrigerate.