Christmas Bark


1 lb (454 g) white chocolate
1 lb (454 g) dark chocolate (semi-sweet)
1 cup pistachio, chopped
1 cup dried cranberry
1 cup broken peppermints or candy cane
1 cup Hershey kisses candy cane flavour


Line a 12- x 9- inch (30 x 23 cm) baking sheet with wax paper and set aside.

In a bowl over a saucepan of simmering water, melt the dark chocolate, stirring occasionally until smooth.

With an offset spatula, spread the melted dark chocolate in an even layer on a wax paper-lined baking sheet.

Place the pan in the refrigerator to harden, about 30- 45 minutes.

In the meantime prep the toppings.

Break your candy canes or peppermints by placing them in a resealable plastic bag and hitting them with a rolling pin or a meat tenderizer on the flat side.

Shell and chop the pistachios.

Unwrap the Hershey kisses. Melt the white chocolate over a double boiler until smooth.

Spread on top of the dark chocolate layer.

Working quickly before the white chocolate sets, sprinkle the crushed candy canes on 1/3 of the pan, the pistachio and cranberry on the next 1/3 of the pan and finally arrange the Hershey kisses on the last part.

Gently press all the toppings into the chocolate.

Refrigerate until complete hard and set, at least 2 hours.

Break into pieces using your hands. Place pieces of bark in a food safe tissue paper-lined box and wrap with Christmas themed paper.


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This no-bake sweet treat is fun and easy to make. Get the kids involved and let them smash the candy canes or the nuts. Here I propose a bark divided in three sections. Be as creative as you wish with the toppings: nuts, dried fruit, candy, marshmallows… the possibilities are endless.