Hello, how are you all doing? I hope that December has been treating you well so far. Today I am getting the Christmassy cooking ball rolling and sharing my recipe for these insanely good chocolate bars with you all.
I personally view Christmas as an excuse to eat my body weight in chocolate and feel absolutely no shame about it. Therefore I give you fair warning that the majority of the festive treats I shall be sharing with you will revolve around, contain or be sprinkled with chocolate… But who is really going to complain about that anyway?
I have been pondering on whether or not I should post this recipe as the method is so simple; how much instruction does one need to melt chocolate and stir in a few bits and bobs. However I have decided to share it (obviously) as the combination of flavours are nothing short of divine and so perfect for the festive season: honeycomb, pistachios, ginger snaps and dried cranberries. Obviously you can substitute in other ingredients if these do not appeal, but I can’t really see why they wouldn’t… These chocolate bars are perfect for scattering around your house on Christmas day to sate family hunger whilst waiting for the turkey or to be beautifully wrapped up and given as gifts to loved ones.
Makes 12 bars
Prep time: 15 minutes
Setting time: 1 hour minimum
- 450g milk chocolate
- 4 Crunchy bars (120g honeycomb)
- 50g pistachios
- 50g dried cranberries
- 75g ginger snap biscuits
- 1 tsp vegetable oil
- Line a 7 inch by 11 inch tray (or equivalent) with grease-proof paper. Pour a little vegetable oil onto the paper and use a kitchen towel to grease the tray.
- In either a bain-marie (a heat proof bowl over a saucepanof bubbling water) or the microwave melt the chocolate until smooth.
- Place the honey comb and ginger snaps into a plastic bag and use a rolling pin to crush them into small shards.
- Use a sharp knife to coarsely chop up the pistachios and cranberries.
- Stir all ingredients into the melted chocolate until evenly combined.
- Pour the chocolate mixture into the tray and use the back of a tablespoon to flatten and even out the surface. I then sprinkled over the finer honeycomb crumbs and some chopped pistachios.
- Leave this in the fridge for around 1 hour (though can be left overnight) until it has set.
- Lift the chocolate block out of the baking tin and then use a sharp knife to cut it up.
I hope that you enjoy making this recipe, I really do recommend it! Let me know in the comments what you think and do not forget to follow me or subscribe if you wish to see more Wish to Dish recipes!