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Forget store-bought: Lucy likes to make her own Halloween confections, including, clockwise from left, toffee apples, sponge toffee, gummy worms and chocolate bark. (Fernando Morales/The Globe and Mail)
Forget store-bought: Lucy likes to make her own Halloween confections, including, clockwise from left, toffee apples, sponge toffee, gummy worms and chocolate bark. (Fernando Morales/The Globe and Mail)

Gingered white chocolate bark Add to ...

This simple, elegant treat will keep for a month if stored in an airtight container.

Follow on Twitter: @lucywaverman

Ingredients

1 pound (500 grams) chopped white chocolate

¼ cup finely chopped candied ginger

¼ cup chopped pistachios

½ cup chopped dried apricots

½ cup dried cranberries

Method

Line a baking sheet with parchment paper and set aside.

Melt chocolate in a heavy-bottomed pot over low heat. Add candied ginger and stir to combine. Pour into a thin layer on prepared baking sheet and top with pistachios, apricots and cranberries in an even layer. Chill until firm and break into pieces before serving. Store in an airtight container.

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