As if your favourite treat of the indulgent and delectable BAKERS Romany Creams® biscuits couldn’t get any better, try this recipe for White Chocolate Bark that is certain to satisfy even the sweetest of teeth this Festive Season!


1 (200 g) pack of BAKERS Romany Creams® Vanilla Choc biscuits

450 g white chocolate

60 g dried cranberries

300 g blanched almonds

2 – 3 tablespoons toasted coconut flakes



  1. Break the chocolate into smaller chunks and melt over a double boiler.
  2. Line a 30 cm x 30 cm baking tray with non-stick baking paper.
  3. Cut the BAKERS Romany Creams® Vanilla Choc biscuits into six pieces.
  4. When the chocolate has melted, add the chopped biscuits, almonds, and half the cranberries. Mix to thoroughly coat.
  5. Spread the mixture over the baking paper to make a layer as thin as possible.
  6. Evenly sprinkle the remainder of the dried cranberries and toasted coconut flakes on top. Allow to cool and solidify.
  7. Break or cut into rough shards to serve.



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