White chocolate bark with waffles and marshmallows
By:
Tom Shingler
Head of food, delicious.
- Published: 24 Feb 23
- Updated: 18 Mar 24
Our alpine white chocolate bark is topped with chestnuts and meringue alongside hot-choc-inspired marshmallows and stroopwafel crunch.
Have you seen our unashamedly OTT milk chocolate bark with jelly beans, pretzels and candied bacon?
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Makes 6 generous shards
-
Hands-on time 15 min, plus cooling
Ingredients
- 200g white chocolate
- 6-8 mini stroopwafels
- 6-8 vacuum packed cooked chestnuts
- Small handful mini marshmallows
- 1 mini meringue nest
Method
- Bring a small pan of water to a simmer and put a heatproof bowl on top (ensuring the base of the bowl doesn’t touch the water). Finely chop the chocolate and add it to the bowl, then wait 5-10 minutes until it’s completely melted.
- Meanwhile, line a small baking dish or container (which will dictate the shape and size of your bark) with baking paper. Halve the stroopwafels and chestnuts. When the chocolate has melted, pour it into the lined dish, tilting it so the chocolate flows all over it in an even layer. Arrange the stroopwafels and chestnuts all over and scatter over the marshmallows. Crush the meringue in your hands and finish with a final flurry of snowy crumbs.
- Leave to cool for 10 minutes, then cover and put in the fridge for 2 hours to set completely. Break into shards and keep in an airtight container for up to a week.
- Recipe from March 2023 Issue
Nutrition
- Calories
- 266kcals
- Fat
- 12.5g (7.3g saturated)
- Protein
- 3.6g
- Carbohydrates
- 34.4g carbs (28.3g sugars)
- Fibre
- 0.6g
- Salt
- 0.2g
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