Spicyicecream

Blueberry Almond Croissant Focaccia

If an almond croissant is your favourite little sweet treat, then you are going to absolutely adore this Blueberry Almond Croissant Focaccia. It has all the things you love – a sweet, nutty frangipane, crispy flaked almonds and a generous dusting of icing sugar, all baked into a fluffy focaccia bread. Bursts of sweet, jammy blueberries are the perfect finishing touch.

This is a delightful loaf that’s perfect with a cup of tea or a morning coffee, or an iced latte for afternoon pick-me-up. It’s made using my super easy no knead focaccia recipe (originally from Bon Appetit) which is always a ten out of ten. Sweet or savoury, plain or dressed up like this, this focaccia always turns out beautifully. I have a 100% success rate, even with all the various tweaks and adaptations I’ve made thus far.

This focaccia dough is also remarkably beginner friendly. If you’ve ever felt intimidated by bread baking, this is a great place to start. And it’s definitely so much easier than making croissants from scratch! My entire kitchen smelled like a bakery as this focaccia baked!

If you’re brand new to focaccia, I recommend checking out my detailed blog post before you start baking. It walks through the process and the ingredients, including some helpful notes on yeast and salt, which can vary depending on which country you live in. But the good news is, once you nail this recipe you can adapt it in so many ways. Trust me!

What Goes Into This Blueberry Almond Croissant Focaccia

No Knead Focaccia Dough – Honestly, this is one of my favourite recipes of all time because it requires very little hands-on work. Just some stirring, a few folds, and some patience. I usually mix the dough together in the afternoon or evening, then let it slowly rise in the fridge overnight and bake the next day. The long fermentation gives it incredible flavour and texture.

Almond Frangipane – This is what makes almond croissants so delicious! Frangipane is a mixture of butter, icing sugar, almond meal, eggs and a little flour for structure. I also love adding vanilla extract and a splash of hazelnut or almond liqueur for even more flavour. The frangipane is added after the stretch-and-folds, then folded into the dough like a letter so it’s tucked inside the loaf as it bakes.

Melted Butter – When making a sweet focaccia, I prefer using melted butter instead of olive oil. It has a milder flavour that pairs beautifully with desserts. Just keep an eye on it while baking. Butter can brown more quickly than olive oil, so the timing matters.

Blueberries – This is my little twist and honestly one of my favourite parts of this loaf! The blueberries add freshness and pockets of jammy sweetness that balance the richness of the frangipane perfectly. Next time I make this, I might even double the amount of blueberries. They were that good!!

Flaked Almonds – A classic almond croissant topping! Flaked almonds are blanched and thinly sliced with the skins removed, and they bake up beautifully crisp and golden. I dimple them into the dough along with the blueberries so they toast evenly and stick nicely to the surface.

Icing Sugar – The final touch. Once the focaccia has cooled slightly, a generous dusting of icing sugar gives it that unmistakable almond croissant look and a little extra sweetness. Don’t be shy here, it really finishes off the loaf!

As with most focaccia loaves, you’ll enjoy this best on the day it’s baked, but any leftovers keep well stored in an airtight container. You can also freeze it and crisp it back up in the oven or air fryer before serving. I love serving it in thick slices with butter or jam, or just on its own. It’s perfect with your favourite latte, tea or matcha. It’s also a show-stopping addition to a brunch spread or afternoon tea.

Some more delicious Focaccia recipes:

Blueberry Almond Croissant Focaccia

Blueberry Almond Croissant Focaccia with fluffy no-knead dough, sweet frangipane, juicy blueberries and crisp almonds. A bakery-style treat at home.

Course Afternoon Tea, Bread

Keyword Afternoon Tea, Blueberries, Bread & Yeast, Focaccia

Prep Time 45 minutes

Cook Time 30 minutes

Rising Time 12 hours

Total Time 13 hours 15 minutes

Servings 12

Ingredients

Focaccia Dough

2 1/2 cups lukewarm water
2 1/4 teaspoons active or instant dried yeast
2 teaspoons honey
625 g plain/all purpose flour (5 cups)
1/2 tablespoon cooking salt
2 tablespoons extra virgin olive oil
Butter for greasing pan
25 g butter extra, melted
150 g blueberries
40 g flaked almonds
Icing sugar, to serve

Almond Frangipane Filling

150 g butter, slightly softened
150 g icing sugar
150 g almond meal
2 eggs
20 ml Frangelico or Amaretto liqueur
1 tablespoon vanilla extract
30 g plain flour

Instructions

In a large bowl, whisk together the water, yeast and honey. If you are using active dry yeast, let it sit for a few minutes to activate, until it starts to look foamy on top. If you are using instant dry yeast, you can skip the wait and move on to the next step.
Add the flour and salt and mix together with a spatula or wooden spoon until flour is incorporated and you have a shaggy dough.
In another large bowl, add 2 tablespoons of olive oil and swirl around the bowl to coat. Transfer the dough into this bowl and over with plastic wrap. Now you have two options – for a quick rise, leave at room temperature for 3-4 hours depending on the temperature. Or, place the bowl into the fridge to chill and rise for 8 hours, overnight, or up to 1 day. Either way the dough should be doubled in size and look very bubbly.
To make the almond frangipane filling, cream butter and sugar with an electric mixer until pale, light and fluffy (at least 5 minutes). Add the almond meal and beat until mixed. Add the eggs, liqueur, vanilla and flour and beat until combined. Mixture can be refrigerated covered for a couple of days.
Butter your pan generously. I use a 23 x 32cm metal pan with straight sides.
Stretch and fold your dough either using wet hands or two forks. You want to pick up the dough from the edge and lift it towards the centre. Rotate your bowl and repeat 3 more times. I usually just do this once, however you can continue doing this 2 more times if you like.
Transfer the dough to the buttered pan and stretch out slightly with your fingers. Spread the almond frangipane filling over the dough and fold 1/3 of the dough in towards the center. Fold the remaining dough in towards the center to enclose the filling. Rotate the dough in the pan and flip seam side down.
Cover with a clean tea towel and allow to rise in a warm spot until doubled in size again (this usually takes about 2 hours for me).
When the dough is ready, preheat your oven to 230°C (450°F).
Drizzle the melted butter over the top of the focaccia dough and then scatter the blueberries and flaked almonds over the top and dimple them in with your fingers. By this, I mean get your fingers into the dough, all the way to the bottom of the pan, to form deep holes. The dough may bubble up around the hole. Repeat until there are dimples and bubbles all over the dough.
Bake for 20-30 minutes until golden, checking at the halfway point and rotating the pan. If the top is browning too quickly, turn the oven temperature down slightly or cover loosely with foil. When cooked, remove from the oven and cool in the pan for at least about 20-30 minutes. Remove from the pan carefully and place onto a wire rack or wooden board.
Dust with icing sugar and cut into slices. This focaccia is best on the day it’s made. It can be stored in an airtight container and placed into the oven for a few minutes to crisp back up.

Any Berry Chia Seed Jam

If one of your resolutions is to make more homemade food from scratch in 2026, you’re in the right place! And if you’re new to making jam, then I’m so glad you’re here. This easy Chia Seed Jam is perfect for beginners, and you can easily make it using whatever berries you have on hand. Strawberries, blueberries, raspberries, blackberries, or a mix! It’s a less traditional way of making jam using chia seeds to thicken it instead of large amounts of sugar and long cooking times.

Chia seeds absorb any liquid – up to 12 times their own weight! It works so well because it creates a texture that’s surprisingly similar to the jam you’re probably used to. They also come with plenty of health benefits. While I still love making traditional jams, I also enjoy being able to whip up small batches of this quick version in about 15 minutes. It makes just enough to last me a week or two. You can use either black or white chia seeds in this recipe. They are nutritionally identical, so use whatever you have on hand.

Why I love Chia Seed Jam

Fresh or frozen berries both work beautifully, making this a great year-round recipe. So if you’ve found a bargain on in-season berries or you need to use up those half-full bags of frozen berries lurking in the depths of the freezer, this recipe is perfect!
Chia seeds have tons of health benefits. They’re high in fibre, protein and omega-3’s. Berries are also an amazing source of fibre and Vitamin C! It’s wholesome enough for breakfast, snacks or dessert!
Lower sugar than traditional jam. Instead of large amounts of sugar, I use liquid sweeteners like honey, maple syrup or rice malt syrup. You can easily adapt the recipe depending on what you have or your dietary needs. Maple syrup is vegan and rice malt syrup is fructose-free.
It only takes 15 minutes! The berries are gently cooked with lemon zest, juice, vanilla and your preferred sweetener until they burst and release their juices. Stir in the chia seeds, cook for about 1 minute then remove from the heat. It will start to thicken quickly as it cools.
Small batch friendly! This jam keeps for a couple of weeks in the fridge, making it easy play with different combinations.
Switch up the flavour. Lemon goes with practically everything but you can easily swap it out. Lime, orange or calamansi (my tree is going crazy right now!) would be great. Some grated ginger would also be delish with any kind of berry!

Another reason I love this Chia Seed Jam is how versatile it is! My favourite way to enjoy it is spread it on toasted sourdough with almond butter (kind of like a grown-up PB&J). It’s also fantastic on scones, pancakes, English muffins and bagels, or anything you’d normally slather with jam.

I also love to swirl it into oats and yoghurt bowls for breakfast, where it works like fruit compote, but with added health benefits. And of course it’s delicious with a chia pudding for a make-ahead breakfast like this one.

And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and many more in my free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Any Berry Chia Seed Jam

Not a traditional "jam", but I love that you can use any fresh or frozen berries for this recipe. Chia seeds help to thicken it, but also add extra fibre. The best part is, it only takes 15 minutes to cook and is delicious swirled into oats or yoghurt, or spread on pancakes, scones or toasted sourdough – yum!

Course Basics, Jams & Preserves

Keyword Basics, Blueberries, Breakfast, Jam

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 1 or 2 jars

Ingredients

1 ½ cups about 250g fresh or frozen berries
Grated zest & juice of half a lemon
½ vanilla bean, seeds scraped or 1 teaspoon vanilla bean paste
2 tablespoons honey, maple syrup or rice malt syrup
2 tablespoons chia seeds

Instructions

First, sterilise your jars. Wash jars and metal lids in hot, soapy water. Rinse thoroughly. Boil in a large pot of water for 10-15 minutes. Remove with tongs. Dry upside down on a clean towel or in a low oven (about 120°C/250°F) for 10-15 minutes until completely dry. Remove carefully with oven mits or a tea towel as the glass is very hot.
Bring the berries, lemon zest, lemon juice, vanilla and sweetener (honey, maple syrup or rice malt syrup) to a simmer in a saucepan over medium heat.
Cook, stirring occasionally for about 5-10 minutes or until berries start to burst and release their juices. Fresh berries will obviously cook more quickly than frozen! Mash berries gently with a fork or potato masher.
Taste for sweetness and adjust to your liking.
Stir in the chia seeds and cook for about 1 minute. Let the jam cool slightly. The chia seeds should be working quickly to thicken the jam. You can add a little water or lemon juice if it’s too thick, 1 tablespoon at a time.
Transfer to sterilised jars. Wipe the rims with a damp paper towel and seal. Chill until ready to use. Store in the fridge and use within 1 month.

Best Recipes of 2025

I honestly can’t believe I’m sitting here writing this on the last day of 2025. While it hasn’t been the easiest year (full of many ‘firsts’ without my partner who passed away last year) I found a lot of peace and comfort in the kitchen again. Cooking became an anchor and a place I could return to, and I’m really grateful for that. I’m also so proud that I was able to share more recipes here on the blog this year. Every single one was turned into a video too, so if you’re not already following along on Instagram or TikTok… now might be the time!

This year, I updated some of my favourite older recipes with brand new photos and videos. Mostly because I make them over and over and I couldn’t keep cringing at my old photos any longer! I fully leaned into my ‘homemade’ era too, designing a free ebook of my favourite things to make from scratch instead of buying at the supermarket. I also relaunched my Homemade Christmas ebook, so thank you so much to everybody who supported it. I hope your festive season was filled with as much rocky road and cookies as mine was!

Next year, this blog turns 19, which feels completely wild and makes me feel just a little bit ancient. Looking ahead to 2026, I’d love to start creating longer-form videos on YouTube, keep gardening and cooking with what I grow, and continue experimenting with homemade alternatives that not only taste better, but help save a bit of money too. But before the year officially wraps up, let’s take a little walk down memory lane. These are some of my absolute favourite recipes of 2025. And if you’ve tried any of them, I’d love you to leave a comment below!

1. Peach Crumble Focaccia

2025 was the year I fell down a focaccia rabbit hole. Once I nailed the base recipe, I couldn’t stop experimenting. This Peach Crumble version was one of my favourites and really unlocked a creative part of my brain. Expect more focaccia in 2026 (I have so many ideas!) and possibly some other kinds of bread projects too. Sourdough, English muffins and bagels are all on my list.

2. XO Sauce Noodles with Pork and Green Beans

I honestly don’t know why it took me so long to share this recipe on the blog, because it’s one of my go-to weeknight dinners. I make it at least once a month, and everyone who’s tried it has loved it. It takes about 15 minutes (faster than Uber Eats!) and is absolutely packed with flavour. I made it again two days ago and can confirm, it’s still a total winner.

3. Homemade Caramel Popcorn

I’m a self-professed popcorn snob and I was so tired of buying expensive, disappointing caramel popcorn that I just had to make my own. And honestly? This version is perfect. Sweet and salty, crunchy and completely addictive. Bookmark this one for your next at-home movie night.

4. Cherry Pie Crumble Bars

My obsession with putting crumble on everything continued this year, but this pie/cookie/slice hybrid was a favourite. I loved everything about it, and now that cherry season has rolled around again, I’m absolutely itching to make it for a summer picnic!

Banana Self Saucing Pudding Miso Caramel

5. Banana Self Saucing Pudding with Miso Caramel

This was one of my biggest surprises of the year. I’m not usually a huge fan of banana desserts, but I also hate wasting overripe bananas. I was genuinely shocked by how good this turned out. The hint of miso ties everything together beautifully and it made the most comforting, cozy winter pudding.

6. Pavlova Rocky Road

Alongside focaccia, rocky road became my other food hyper-fixation this year. I shared three different versions on the blog, and while it’s barely even a recipe (just throw your favourite things into melted chocolate!), I loved getting creative with it. If I had to choose a favourite, this Pavlova Rocky Road was the prettiest, and absolutely delicious too. You guys also went nuts for Rocky Road Week in December when I shared a new version every day!

7. Slow Cooked Brisket Ragu

If you come over for dinner at my place during the cooler months, there’s a high chance I’m cooking this ragu. It’s hearty, comforting, and surprisingly hands-off thanks to the slow cooker. I also loved using homegrown rosemary, basil and cherry tomatoes in this recipe. I made it for my Dad’s birthday, then froze the leftovers in portions, which meant I got to enjoy it for the rest of winter too.

8. Pimm’s and Peach Tarte Tatin

Any recipe involving Pimm’s is almost guaranteed to be a favourite for me. I love how well it works in fruit desserts, and this was my very first attempt at a tarte tatin. I’ll admit I was a little terrified flipping the pan over… but it turned out utterly gorgeous and tasted even better. A delicious dessert with theatrical flair that’s guaranteed to impress dinner guests!

Wishing you a very happy 2026 filled with great food, new adventures and lots of good times. Thank you so much for being here, and I’ll see you next year!

Whipped Ricotta Dip with Balsamic Roasted Cherries

If there’s something I am always on the lookout for, it’s low-effort but high-impact dishes for entertaining. I love serving something homemade that feels a little unique and special. But just because it looks beautiful on the plate, it doesn’t mean that it was complicated or time consuming to make. This Whipped Ricotta Dip with Roasted Balsamic Cherries is a perfect quick yet impressive starter! You can serve this delicious dip at almost any kind of gathering.

Whether it’s a girls night with a bottle of rosé, New Years Eve cocktail party, casual backyard BBQ, or even a cozy Valentine’s date night, this dip is right at home. It’s simple, elegant and incredibly adaptable. Serve this whipped ricotta dip alongside some crusty bread, add a spritzy drink and you’ve got a winning combination!

You could absolutely keep it minimal with a drizzle of honey and a scattering of chilli flakes. Maybe even some chopped pistachios or a swirl of homemade pesto. If you feel like leaning a little more savoury, roasted or fresh tomatoes would work really well too. You can also serve it as part of a charcuterie board, or with fresh vegetables like carrot, celery and capsicum.

This time I chose to top this whipped ricotta dip with roasted balsamic cherries. Their flavour seems to intensify with some time in the oven, making them even more beautiful. The combination of balsamic vinegar and rosemary keeps them in savoury territory, without tipping into dessert. To me, cherries just scream Aussie summer, and they have been particularly beautiful and delicious this year!

I can get a little iffy about the texture of ricotta sometimes, but whipping it in a food processor completely transforms it. The result is a dip that’s incredibly creamy and smooth. Be sure to choose a full fat, whole milk ricotta at the store. Pressed or dry styles can turn grainy, and low-fat versions don’t whip up as well. Every brand is a slightly different, so you may need to adjust the ratios slightly to get the perfect consistency.

I also add a small amount of cream cheese for extra richness and stability. Honey, salt and pepper help to balance out the flavour. It all whizzes up in just a couple of minutes, and the dip can be made ahead and stored in the fridge, ready to plate up as your guests arrive. The roasted cherries are also best made a little in advance, so they have time to cool slightly before being spooned over the ricotta.

I like to serve this on a flat plate with sides rather than in a bowl, because surface area is your friend here. It gives you maximum space to spread out the toppings and makes it much easier to scoop up with bread. Spoon the dip into a mound in the centre of the plate, then gently push it out towards the edges with the back of a spoon. Don’t be shy with making lots of swoops and divots in the surface of the dip! They create little pockets for the cherries to settle into and make the whole thing look even more inviting.

Trust me, this is one of those recipes people will definitely be asking for! Whether you’re hosting friends, pulling together a last minute grazing board or planning a cozy night in, this dip fits right in and always delivers.

Whipped Ricotta Dip with Balsamic Roasted Cherries

This whipped ricotta dip is creamy, easy and perfect for entertaining. Top with balsamic roasted for a stunning appetiser or starter to share!

Course Appetizer, Side Dish

Keyword Side Dish, Summer, Vegetarian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

Roasted Cherries

350 g pitted cherries
1 large sprig fresh rosemary
1 tablespoon raw sugar
Pinch salt
1 tablespoons balsamic vinegar

Whipped Ricotta Dip

375 g smooth whole milk ricotta
112 g cream cheese
2-3 tablespoons honey
Salt and pepper

To serve

1 baguette
Olive oil
Salt
1 tablespoon caramelised balsamic vinegar or pomegranate molasses
Extra fresh rosemary or thyme
Chopped pistachios, optional

Instructions

Preheat the oven to 180°C (350°F) and line a baking tray with non-stick baking paper.
Slice the pitted cherries in half and place in an even layer on the baking tray. Use your fingers to slide the rosemary leaves off the stem and scatter the leaves over the cherries, along with raw sugar and salt. Drizzle with the balsamic and roughly toss the cherries to coat. Bake for 20-25 minutes, checking at the halfway point and giving the cherries a stir to cook evenly. Allow to cool.
To make the whipped ricotta, place the ricotta, cream cheese, honey, salt and pepper into the bowl of a food processor and pulse until completely smooth. Taste and adjust for seasoning, adding a little more honey, salt or pepper if desired. This can be stored in a glass container in the fridge until ready to serve.
To make the crusty bread, thinly slice the baguette (2-3cm slices) and place in an even layer on a baking tray. Drizzle with olive oil and sprinkle with salt. Cook for 10 minutes until golden and crisp. You could also use an air fryer or BBQ plate.
To serve, place large spoonfuls of the whipped ricotta into the centre of a medium flat plate. Use the back of a spoon to swirl out towards the edges, creating ridges and swoops in the dip. Spoon the cherries on top of the ricotta. Spoon over a tablespoon of caramelised balsamic vinegar or pomegranate molasses and add some extra fresh herbs and pistachios if desired. Serve straight away with crusty bread.

Spiced Maple Candied Cashews (Vegan)

These Spiced Maple Candied Cashews are perfect for popping into jars as homemade Christmas gifts, adding to a grazing board, or just keeping on hand for snacking. They’re crunchy and sweet, with a blend of cozy Christmas spices and a hint of salt. But fair warning – they are dangerously moreish! Oh, and they make the house smell amazing as they bake too!

One of my absolute favourite special treats is the roasted nuts from the supermarket scoop-and-weigh section. They have this sweet coating and they are so crunchy and delicious. I basically have no self control around them, and they can get quite expensive! So (typical me) I set about learning how to make them at home. I developed a Salted Honey and Vanilla Roasted Almond recipe for my Homemade Christmas ebook and they became an instant favourite in my family!

They’re the kind of treat that disappears quickly at gatherings, and one that I honestly couldn’t stop snacking on. And the response online has been just as enthusiastic! Every time I post about them, it completely takes off. Clearly I’m not the only one who can’t resist sweet-salty-crunchy roasted almonds!

But this year, I wanted to mix things up a little bit. I switched the almonds for cashews this time, and added a bunch of spices that just scream “Christmas!”. Ginger, cardamom, Chinese five spice and cinnamon pair beautifully with the maple syrup. The spices give the cashews a cozy, festive feel without being overly sweet.

And then I thought… why not make them vegan while I’m at it?

Traditionally, candied nuts often rely on egg whites to help the sugar and spices cling to the nuts and create that crisp coating. For this recipe, I swapped the egg whites for aquafaba (the liquid from a tin of chickpeas), which works beautifully. It behaves a lot like egg whites when whipped, making it a brilliant vegan alternative in recipes like meringues, mousses and in this case, candied nuts.

This means they’re a great option for vegans or anyone who can’t eat eggs. The result is a batch of perfectly crunchy, glossy spiced cashews! They feel special enough for gifting but easy enough to throw together on a random weeknight. Because everyone deserves delicious homemade gifts at Christmas time!

I love Roasted Nuts as an edible homemade gift because they can be made well in advance or last minute. I made a batch of these Spiced Maple Candied Cashews, stored in an air-tight glass container and they were still SO crunchy two weeks later! You could also do a mixture of different nuts – cashews, almonds, pecans and macadamias, for example. Or make your own fancy festive fruit and nut mix with by adding your favourite dried fruits too.

Cellophane bags or glass jars are both fantastic options for packaging them up. You can decorate them with ribbon or twine, print some custom stickers or just attach a handwritten tag. If your friends have dietary restrictions to consider, it’s a great idea to list all the ingredients out.

Spiced Maple Candied Cashews

These vegan spiced maple candied cashews are crunchy, sweet and perfect for homemade Christmas gifts or festive snacking.

Course Snack

Keyword Basics, Christmas, Gift, Snack

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 -3 cups

Ingredients

2 tablespoons aquafaba (liquid from a can of chickpeas)
2 tablespoons maple syrup
1 teaspoon vanilla bean paste or vanilla extract
400 g raw unsalted cashews
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five spice
1/4 teaspoon ground cardamom

Instructions

Preheat the oven to 180°C (350°F) and line a large baking tray with non-stick baking paper.
Using a hand mixer or whisk, beat the aquafaba, maple syrup and vanilla together in a large bowl for 1-2 minutes until frothy.
Add the cashews and stir with a spoon to fully coat in the aquafaba mixture.
In a separate bowl, mix together sugar, spices and a big pinch of salt. Stir sugar mixture into the cashews until completely coated.
Spoon or pour onto the prepared baking tray. Spread out into an even layer.
Bake for 20-30 minutes, stirring at the halfway point to ensure they don’t burn. They gain more crunch as they cool. Feel free to add an extra pinch of salt to suit your own taste.
Allow to cool completely before packaging. Break up any large clusters with clean, dry hands.

Fruit Mince Focaccia

This Fruit Mince Focaccia is what happens when Christmas baking meets my ongoing focaccia obsession. Is it breakfast? Is it dessert? Maybe it’s afternoon tea, or all of the above? I’m not totally sure how to classify it! Just imagine super fluffy bread with pockets of spiced fruit throughout, baked until golden. I finish it with a generous dusting of icing sugar, making it perfect for sharing at any time of day.

Focaccia is one of those versatile breads that happily moves between savoury and sweet. The base dough recipe and process barely change at all, whether I’m adding rosemary and sea salt, garlic and cheese, or a seasonal fruit topping. I generally reduce the salt, and use melted butter instead of olive oil but that’s it. Once you’ve nailed the process, you can make almost any flavour you like.

I love to make a no-knead dough (originally from Bon Appetit) that proves overnight in the fridge. If you’re brand new to baking focaccia, I’d recommend starting with this post. It goes into the ingredients and method in more detail. I’m always surprised at how quickly the dough comes together (especially with a dough whisk) and that you only need one round of stretch-and-folds, rather than multiple like many other recipes. Yes, it’s technically a two day process but the vast majority of that time is completely hands off. There’s a very high reward to effort ratio here, which I always appreciate.

The only part that’s a little different in this version is how the fruit mince is added. Instead of just dimpling it over the top, some of the filling is layered through the middle of the dough as well, so every slice gets a generous amount of spiced fruit goodness.

After completing the stretch-and-fold step, transfer the dough into a well-buttered baking dish and gently press out with your fingers. Spoon 1 1/2 cups of fruit mince to the top of the dough and spread into a roughly even layer, taking it almost to the edges. Fold one third of the dough in towards the center as if folding a letter. Add more fruit mince to the top. Finally, fold the remaining dough over the top, rotate the dough in the pan and flip seam side down. Leave it to rest for another 90 minutes to 2 hours before dimpling in even more fruit mince and baking.

Keep an eye on the focaccia as it bakes, as fruit mince can burn quite quickly at higher oven temperatures. If you notice it browning too fast, simply lower the oven temperature slightly or loosely cover the top with foil. And if the fruit does catch a little (mine did!), I couldn’t really taste it, and a generous dusting of icing sugar hides a multitude of sins anyway.

How to serve Fruit Mince Focaccia

Warm or at room temperature, cut into thick slabs
Toasted under the grill with a little melted butter
Drizzled with a generous amount of homemade custard
Topped with mascarpone or whipped ricotta and a drizzle of honey
With a cream cheese glaze, similar to a cinnamon roll

Add this to your Christmas recipe repertoire and serve it for breakfast, dessert, or transform the leftovers into an epic French toast situation on Boxing Day!

Related Post: Cheesy Garlic Bread Focaccia

Fruit Mince Focaccia

This Fruit Mince Focaccia combines fluffy focaccia with spiced fruit mince for a festive bake that’s perfect for Christmas baking and sharing.

Course Afternoon Tea, Bread, Breakfast, Dessert

Keyword Bread & Yeast, Breakfast, Christmas

Prep Time 45 minutes

Cook Time 30 minutes

Rising 12 hours

Total Time 13 hours 15 minutes

Ingredients

Focaccia Dough

2 1/2 cups lukewarm water
2 1/4 teaspoons active or instant dried yeast
2 teaspoons honey
625 g plain/all purpose flour (5 cups)
1/2 tablespoon cooking salt
2 tablespoons extra virgin olive oil
Butter, for greasing pan
25 g butter extra, melted
Icing sugar, to serve

Fruit Mince

200 grams sultanas
100 grams dried cranberries
80 grams dates, de-seeded and chopped
80 grams dried apricots or peaches, finely chopped
150 grams brown sugar
1 apple, grated
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon Chinese five spice, or mixed spice
1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
1 teaspoon grated ginger, fresh
1 teaspoon grated lemon or orange zest
50 grams butter, melted
30 ml spiced rum (see note)

Instructions

In a large bowl, whisk together the water, yeast and honey. If you are using active dry yeast, let it sit for a few minutes to activate, until it starts to look foamy on top. If you are using instant dry yeast, you can skip the wait and move on to the next step.
Add the flour and salt and mix together with a spatula or wooden spoon until flour is incorporated and you have a shaggy dough.
In another large bowl, add 2 tablespoons of olive oil and swirl around the bowl to coat. Transfer the dough into this bowl and over with plastic wrap. Now you have two options – for a quick rise, leave at room temperature for 3-4 hours depending on the temperature. Or, place the bowl into the fridge to chill and rise for 8 hours, overnight, or up to 1 day. Either way the dough should be doubled in size and look very bubbly.
To make the fruit mince filling mixture, place all ingredients into a bowl and mix well to fully combine. Set aside for at least 30 minutes to infuse. You can make this days ahead and keep covered in the fridge if you like!
Butter your pan generously. I use a 23 x 32cm metal pan with straight sides.
Stretch and fold your dough either using wet hands or two forks. You want to pick up the dough from the edge and lift it towards the centre. Rotate your bowl and repeat 3 more times. I usually just do this once, however you can continue doing this 2 more times if you like.
Transfer the dough to the buttered pan and stretch out slightly with your fingers. Scatter 1 1/2 cups of the fruit mince over the dough, taking it close to the edges. Fold 1/3 of the dough in towards the center. Place another layer of fruit mince (about 1/2 cup or so) onto the surface this section. Fold the remaining dough in towards the center to enclose the filling. Rotate the dough in the pan and flip seam side down.
Cover with a clean tea towel and allow to rise in a warm spot until doubled in size again (this usually takes about 2 hours for me).
When the dough is ready, preheat your oven to 230°C (450°F).
Drizzle the melted butter over the top of the focaccia dough and then scatter the remaining fruit mince over the top as evenly as possible. With damp hands, dimple the fruit mince into the dough. By this, I mean get your fingers into the dough, all the way to the bottom of the pan, to form deep holes. The dough may bubble up around the hole. Repeat until there are dimples and bubbles all over the dough.
Bake for 20-30 minutes until golden, checking at the halfway point and rotating the pan. If the fruit mince is browning too quickly, turn the oven temperature down slightly or cover loosely with foil. When cooked, remove from the oven and cool in the pan for at least about 20-30 minutes. Remove from the pan carefully and place onto a wire rack or wooden board.
Dust with icing sugar and cut into slices. This focaccia is best on the day it’s made. It can be stored in an airtight container and placed into the oven for a few minutes to crisp back up.

Recipe Notes

You can use whisky, dessert wine or muscat in place of rum. If you prefer not to use alcohol, you can use orange juice or black tea!

Raspberry and Pistachio Tiramisu Trifle

Between the proliferation of pistachio and matcha flavours in 2025, I’d say it’s been a very good year for food trends – at least as far as my personal tastes are concerned! Being a longtime lover of both, I’m not mad about having an abundance of choice as cafes, chains and even supermarkets jump on board the trends. So really, it was only a matter of time before pistachio made its way into one of my own recipes. And what better place than a Christmas dessert? If you love pistachio as much as I do, you’re going to love this Raspberry and Pistachio Tiramisu Trifle!

This dessert sits perfectly in between a Christmas trifle and a tiramisu. Perfect for those of us who love both and refuse to choose! The red and green layers feel extra festive! I love how each component stays distinct while also working in perfect balance. And when you get a little bit of every element on the one spoon? Absolutely delicious!

What’s in this Raspberry and Pistachio Tiramisu Trifle?

Let’s break down the layers, because every element is here for a reason!

Raspberry and Moscato Jelly – the base layer is a light jelly made with raspberry cordial and sparkling wine. I used a sweet Moscato, which adds a soft fruitiness that works nicely with the raspberry flavour. You could substitute with water or Sprite for a non-alcoholic option.
Savoiardi (Ladyfinger) Biscuits – Just like in a classic tiramisu, we’re using savoiardi sponge biscuits, but instead of soaking them in coffee, they get a quick dip in Moscato.
Fresh raspberries – with summer raspberries in abundance, it would be crazy not to! They add some brightness, flavour and texture and of course they look beautiful layered in the glasses.
Pistachio Cream – Softly whipped cream, flavoured with vanilla and pistachio spread. I used Pistachio Papi, which became available to buy in supermarkets for the first time this year. It is so dangerously delicious, I have to hide it in the pantry to stop myself from eating it with a spoon. And no, this is not sponsored, but Nonna, if you’re reading this, call me!! I considered adding mascarpone to lean more into the traditional tiramisu but ultimately decided against it. I wanted the cream to stay light and airy, not too rich.
On top – finely chopped pistachios and more of those beautiful fresh raspberries. Crunch, colour and a gorgeous festive flourish.

I made six individual servings, which is perfect for smaller dinner parties and Christmas gatherings. However, if I was making this for my (large) family I’d happily double the recipe and assemble it in a classic trifle bowl. It would comfortably serve 10-12 people. I also love how light and fruity this dessert is. It’s exactly what I crave after Christmas lunch on a hot summer day!

Despite looking like a gorgeous, impressive dessert, this trifle is surprisingly easy to make. The only real ‘cooking’ involved is gently heating the jelly mixture to dissolve the sugar and gelatine – which only takes a couple of minutes – then setting in the fridge. After that, it’s just whipping cream, dipping biscuits and assembling. Once the jelly has set, you can put this trifle together the night before for truly hassle-free entertaining (always a win) or closer to serving time if you prefer.

This Raspberry and Pistachio Tiramisu Trifle is the kind of dessert that feels special and oh-so-festive without being difficult or overly heavy. I love that it combines the best elements of two classic desserts into one, so it’s familiar yet fresh at the same time. And if you’re a pistachio lover like me (or you’re cooking for one), this is a beautiful Christmas dessert to make this year. It looks gorgeous and impressive on the table, but still lets you actually enjoy the day, relaxed and stress free!

Raspberry and Pistachio Tiramisu Trifle

Celebrate Christmas with this Raspberry and Pistachio Tiramisu Trifle! Light, fruity and festive, it combines the best of a classic trifle and tiramisu into one gorgeous, easy dessert!

Course Dessert

Keyword Christmas, Dessert, Summer

Prep Time 45 minutes

Cook Time 5 minutes

Chill in Fridge 4 hours

Total Time 4 hours 50 minutes

Servings 6

Ingredients

Raspberry Moscato Jelly

2 ½ teaspoons gelatine powder
1/2 cup raspberry cordial
1 cup Moscato or sparkling wine
¼ cup caster superfine sugar

Pistachio Cream

2 cups thickened cream
1/4 cup icing sugar sifted
1 teaspoon vanilla bean paste
1/2 cup Pistachio spread crunchy or smooth

Biscuit Layer

1 cups Moscato or sparkling wine, extra
100 g Savoiardi biscuits

To assemble

250 g fresh raspberries
Pistachios finely chopped

Instructions

To make the raspberry jelly, place the gelatine and ¼ cup of the raspberry cordial in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining raspberry cordial, moscato and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes. Pour the mixture evenly among six serving glasses. Refrigerate for 2–3 hours until set.
To make the pistachio cream, whisk the cream with electric beaters until soft peaks form. Add the sifted icing sugar and vanilla bean paste and whisk again to combine until the cream holds its shape. Add the pistachio and beat until fully combined, being careful not to over-beat.
To assemble, take the glasses with jelly from the fridge. Pour the Moscato into a bowl. You may need to cut your biscuits down to nicely fit in a single layer in the glasses. Quickly dip each biscuit into the Moscato and place on top of the jelly.
Add a layer of raspberries, focusing on the sides of the glass. I put about 5-6 raspberries into each glass. Dollop the pistachio cream on top and smooth out the surface. Top with more fresh raspberries and some finely chopped pistachios.

Fruit Mince Cheesecake Cookies

These Fruit Mince Stuffed Cheesecake Cookies are set to be on constant rotation in my kitchen all throughout December! They’re a unique, fun and easy alternative to traditional fruit mince pies. No pastry, no fuss, just an easy cinnamon-spiced dough wrapped around creamy cheesecake with a generous spoonful of homemade fruit mince. They are packed with all those nostalgic Christmas flavours you love. Cozy but indulgent and definitely super festive!

These cookies are an easy treat that don’t require a mixer, cookie cutters or a rolling pin, which is honestly a relief at this time of year. I’m all for taking a little shortcut when it still leads to a delicious homemade treat. I’ve been making cheesecake-stuffed cookies for years and I love coming up with different flavour variations. This one was definitely a winner and got rave reviews when I brought them to share for afternoon tea at my Nanna’s house.

It still makes me laugh that I once hated fruit mince because now it’s one of my absolute favourite Christmas flavours. Turns out, I just didn’t like the store-bought stuff! The very first time I made a homemade batch (at my Mum’s request), I completely fell in love.

My fruit mince “secret” is simple… just add everything you enjoy and leave out the things you don’t. For example, mixed peel is not for me (read: kind of gross) so I skip it entirely and use fresh lemon or orange zest instead. I love dates and cranberries, so they always make an appearance. But truly, you can customise it however you like. Think dried sour cherries, diced apple, chopped dark chocolate, your favourite booze, or a different blend of spices. It’s basically choose-your-own-adventure Christmas baking.

With this new found love for Fruit Mince, I started experimenting with it in everything. My Fruit Mince Crumble Pies are highly requested every single year, and this show-stopping Fruit Mince Wreath is a gorgeous and delicious option too. It’s become a whole December tradition and I love coming up with new ways to use it every year. These Fruit Mince Cheesecake Cookies are definitely a recipe I’ll come back to!

Tips and Hints for making Fruit Mince Cheesecake Cookies

This recipe uses a half batch of my homemade fruit mince so you will have some leftover. You can make a double batch of cookies or use it to make my No Churn Ice Cream or Fruit Mince Blondies. They are both absolutely delicious!!
Make the fruit mince first. It needs a little time for the flavours to blend together – preferably overnight but I have made it with as little as 30 minutes to infuse. Next, make the cheesecake filling and chill that in the fridge while you make the dough. Because the cheesecake was a little softer this time, I spooned dollops of the mixture straight onto the cookie base instead of rolling it into little patties.
Add the flour to the dough in 2 or 3 batches, mixing until the last streaks of flour disappear. Fair warning, your arms will definitely feel it! You can definitely use a mixer if you’re making a double batch though.
Chill the cookie dough before shaping. A short rest in the fridge makes the dough much easier to handle and prevents excess spreading in the oven. If the dough starts to get sticky from warm hands or hot weather, pop it back into the fridge for 15-30 minutes before baking.
Give your cookies space on the baking tray. I like to bake 6 cookies per tray so they have room to spread a little bit.
Keep an eye on the bake time. In my oven, I swap the trays at around the 8-minute mark and pull them out at about 13-15 minutes. They’re ready when the tops look just set with a few tiny cracks. Fruit mince can burn quickly so don’t overbake them!
Once cooled, store the cookies in an air-tight container. They’ll stay fresh for up to a week… if they don’t disappear sooner!

I hope these tips help you feel confident and stress-free while making your Fruit Mince Cheesecake Cookies. I definitely think they are a lovely homemade treat to give as gifts or just enjoy throughout the festive season. They are also a fun alternative to more traditional Fruit Mince Pies. Remember, the best part about making homemade gifts is putting your own spin on them. Don’t be afraid to adapt the fruit mince to suit your own taste! Swap in your favourite dried fruits, adjust the spices or a splash of dessert wine, bourbon or even black tea instead of the rum. Every batch can be uniquely yours!

Once you’ve made them, I’d love to see your creations! Tag me on Instagram or TikTok so I can wish you a Happy Homemade Christmas personally!

Related Post: Strawberry Cheesecake Cookies

Fruit Mince Cheesecake Cookies

Fruit Mince Cheesecake Cookies are a delicious twist on traditional Christmas treats. Cinnamon-spiced cookies filled with creamy cheesecake and a generous dollop of homemade fruit mince. Easy to make, festive, and perfect for gifting this holiday season!

Course Cookies, Dessert

Keyword Christmas, Cookies, Dessert, Gift

Prep Time 30 minutes

Cook Time 15 minutes

Chill in Fridge 30 minutes

Total Time 1 hour 15 minutes

Servings 12 cookies

Ingredients

Fruit Mince (you will use about half of this in this cookie recipe and have some left over)

200 grams sultanas
100 grams dried cranberries
80 grams dates, de-seeded and chopped
80 grams dried apricots or peaches, finely chopped
150 grams brown sugar
1 apple, grated
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon Chinese five spice (or mixed spice)
1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
1 teaspoon grated ginger, fresh
1 teaspoon grated lemon or orange zest
50 grams butter, melted
30 ml spiced rum (see note)

Fruit Mince Cheesecake Filling

125 grams cream cheese, at room temperature

Cookies

112 grams butter
350 grams brown sugar (1 1/2 cups)
2 eggs
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
340 grams plain flour (2 1/2 cups)

Instructions

To make the fruit mince filling mixture, place all ingredients into a bowl and mix well to fully combine. Set aside for at least 30 minutes to infuse. You can make this days ahead and keep covered in the fridge if you like!
To make the cheesecake filling, mix the cream cheese and 1 cup of fruit mince until combined. Some white streaks of cream cheese are ok. Place in the fridge for at least 30 minutes.
Line two baking trays with non-stick baking paper. Preheat your oven to 180°C (350°F).
In a medium saucepan or microwave, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the salt, baking powder and cinnamon and stir until well combined. Add the flour in batches, and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.
Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray (6 per tray). Place 1 teaspoon of Fruit Mince Cheesecake filling on top. Take another tablespoon of dough and flatten it with your fingers to form a disc wide enough to cover the cheesecake. Place on top and seal the edges. Repeat until you have twelve cookies.
Add 1 teaspoon of fruit mince filling to the top of each cookie. Refrigerate for 20-30 minutes and then bake for 8-13 minutes, rotating the trays at the halfway point. Allow to cool on trays and when completely cool, store in an airtight container.

Recipe Notes

You can use whisky, dessert wine or muscat in place of rum. If you prefer not to use alcohol, you can use orange juice or black tea!

Pavlova Rocky Road

This Pavlova Rocky Road brings together some of my favourite things about Christmas all in one bite. A homemade gift guaranteed to be delicious and make your friends smile, check! Rocky road – my current hyperfixation – double check! And it’s inspired by an iconic Aussie summer Christmas staple: the pavlova. We are in peak pav season right now, so truly… this recipe really couldn’t come at a better time!

This is actually the second time I’ve turned an Aussie dessert into a Rocky Road flavour, after the Lamington version I shared earlier this year. And have a feeling it won’t be the last, because there are so many nostalgic treats just waiting to be rocky-road-ified. I’m already jotting down ideas in my Notes for next year! Plus, there are even more flavour variations in my Homemade Christmas ebook too!

What’s in my Pavlova Rocky Road

When I make rocky road, I’m always thinking about texture first. The perfect piece has a mix of chewy, crunchy and soft in every bite. And because it’s also a homemade gift, I make sure the mix-ins offer a variety of colours and shapes so the cross-section looks beautiful too.

White Chocolate – It just felt like the only choice for this pavlova rocky road! It’s creamy, sweet and lets all the fruity flavours shine. Plus, it looks the most like a classic pavlova base.

Meringue – You just can’t have a pavlova without meringue! I used store-bought mini pavlova shells and roughly crushed them. Mini meringue kisses would also work, or you could make your own if you’re feeling extra festive. I fold some into the mixture, then sprinkle more on top before setting. The texture is just magic – crunchy at first, then it melts in your mouth.

Dried fruit – Honestly the dried fruit is the star of the show, adding pops of flavour, colour and a satisfying chewy texture. I used a mix of dried mango, blueberries, papaya, green melon and star fruit. If your supermarket has a ‘pick and mix’ section for dried fruit and nuts, it’s a brilliant place to find unique options and only buy what you need.

Freeze-dried strawberries – These add little bursts of sweet-tart flavour and the prettiest hint of bright red. Strawberries are a classic pavlova topping so I couldn’t leave them out!

Marshmallows – An absolute non-negotiable in rocky road! Because I was using white chocolate, I opted for pink marshmallows for a lovely contrast and some extra colour.

Biscuits – I used Scotch Finger biscuits, but any shortbread or plain sweet biscuit will work perfectly. They add just the right amount of crunch.

As with any rocky road, if you can melt chocolate, then you can absolutely make this! I always melt chocolate carefully in the microwave, stirring every 20 seconds so it doesn’t seize up or burn. You can also use the double boiler method if you prefer. I like to add a teaspoon of vegetable oil to the melted chocolate, which helps it to slice up nicely and have a smoother texture.

Once your chocolate is melted, stir in all your mix-ins until everything is well coated. Spread the mixture into a loaf tin lined with non-stick baking paper then scatter extra crushed meringue, freeze-dried strawberries and a few pieces of star fruit on top for a festive finish. Pop it into the fridge until fully set, then slice into pieces. This batch made 6 large pieces.

It looks so beautiful with all the different colours and textures! When gifting rocky road, I love packaging it in clear cellophane bags so you can really see that gorgeous cross-section. It also stores well in an air-tight container in the fridge for 1-2 weeks, so it can be made ahead of time. I was nervous that the meringue and strawberries wouldn’t hold up to storage but don’t worry, they were still perfect after several days. Just keep it chilled until gifting, especially in warm weather!

Feel free to customise this rocky road to include your favourite pavlova-inspired flavours. Dried kiwi, freeze-dried mango, passionfruit marshmallows… all would be incredible here! That’s the joy of homemade gifts! You can personalise them, play with fun flavours and create something truly special for the people you love most.

Pavlova Rocky Road

This Pavlova Rocky Road has white chocolate, meringue and lots of colourful fruity mix-ins for the ultimate Aussie Christmas treat. Easy, no-bake and perfect for gifts!

Course Dessert

Keyword Christmas, Snack

Prep Time 20 minutes

Chill in Fridge 6 hours

Total Time 6 hours 20 minutes

Servings 6

Ingredients

360 g white chocolate
1 teaspoon vegetable oil
60 g pink marshmallows, cut up if large
125g Scotch finger biscuits, roughly chopped
30 g dried blueberries
30 g dried green melon/cantaloupe
30 g dried papaya
50 g dried mango, cut up if large
1 meringue nest, slightly crushed
15 g Freeze dried strawberries, lightly crushed, for decorating
1 meringue next, extra, for decorating
3-4 dried star fruit, for decorating (optional)

Instructions

Line a loaf tin with non-stick baking paper. I used a 24 x 13 x 6.5 cm tin.
In a small bowl, break up the white chocolate into pieces and melt carefully, either using the microwave in 20-30 second increments, stirring between each, or over a double boiler. Stir in the vegetable oil. Set aside for now.
In a large bowl, place the chopped Scotch Finger biscuits, dried blueberries, green melon, papaya, mango, marshmallows and 1 crushed meringue nest. Pour the melted chocolate over the top and mix well to ensure everything is completely coated.
Spoon mixture into the prepared loaf tin and spread out into an even layer, making sure to get right into the corners. Decorate the top with freeze dried strawberries, extra meringue and star fruit.
Refrigerate for 3-4 hours or overnight, until set.
Ensure the Rocky Road is completely set before lifting out of the loaf tin and cutting into 6 large pieces or 12 smaller ones. Store in an air-tight container in the fridge.

Candy Cane Chocolate Bark

It’s once again that time of year when my brain locks in to full Christmas mode. I’m talking planning homemade gifts, writing lists and dreaming up all the treats I want to share on the blog. Honestly, coming up with edible gifts is one of my favourite things! Cooking is my love language, and there’s something so special about giving all your favourite people something that you made from scratch. Today I’ve got a super simple, insanely delicious homemade gift idea for the peppermint lovers in your life – Candy Cane Chocolate Bark!

This one is a showstopper! It’s colourful, festive and full of texture, but it also happens to be one of the easiest recipes I’ve ever shared. If you can melt chocolate, then you can definitely make this! It comes together in minutes and just needs a couple of hours in the fridge before it’s ready to cut up, package and gift. What I’m saying is that you can definitely be making these on Christmas Eve with no stress!! With the Peanut, Popcorn and Pretzel Bark from my Homemade Christmas ebook getting lots of attention on social media right now, I knew I had to share another flavour combination that I think you’re going to love. It just feels so quintessentially Christmas…

What you’ll need to make Candy Cane Chocolate Bark

Dark chocolate – This forms the base of your bark, so choose a chocolate you genuinely love. I used Cadbury Old Gold (45% cocoa solids) and it was perfect. Melt it (I give some tips below) then spread into a rectangle on a sheet of baking paper. A large metal spatula makes this super easy and gives a nice even base.
White chocolate – This is where the pretty marbling comes in! Once the dark chocolate is spread out, dollop the melted white chocolate over the top. Use a chopstick or skewer to swirl it into beautiful patterns. It becomes the perfect canvas for all your toppings.
Candy canes – Hello Christmas! I love using a mix of mini whole candy canes and crushed pieces for texture. See my tips for crushing candy canes below to protect your bench top and your sanity.
Festive candy – I used Christmas M&M’s because they look so cute, but I found out that the coloured shells can “bloom” slightly after being chilled. They still taste good, but the colour can dull a little. Feel free to use any red and green candy you love.
Christmas sprinkles – Totally optional… but why wouldn’t you want to add sprinkles?! They add so much charm. I used a mix of red and green sprinkles, but white and gold would look beautiful too.

Once the bark has set in the fridge, just slide onto a chopping board and cut it up into random pieces with a sharp knife. I try to slice it so some pieces include a whole mini candy cane, but it’s actually better if the pieces are imperfect and irregular shapes and sizes. Each bit ends up with its own personality!

Tips for making Candy Cane Chocolate Bark

The easiest way to melt chocolate is in the microwave. Break the chocolate block up into pieces and place into a heatproof bowl. Heat in the microwave for 20-30 second bursts, making sure to stir well in between each time. Don’t overdo it because chocolate can burn easily and unfortunately there’s no saving it when it that happens.
If you prefer, you can melt your chocolate in a double boiler. Place a heatproof bowl over a pot of gently simmering water (making sure not to let the bottom of the bowl touch the water). Stir frequently until the chocolate is melted. The bowl will get hot, and there will be a build up of steam when you remove the bowl. Please be careful not to burn yourself!
To crush candy canes without creating a festive explosion across your kitchen (learn from me!), pop the candy canes into a zip-lock bag, seal it, lay it on a folded tea towel and bash with a rolling pin. Aim for a mix of large and small pieces for the best texture.
Make sure to take your toppings right to the edges of your chocolate so that every piece of bark is loaded with the good stuff!
If you live in a warm climate like Australia, keep the candy cane chocolate bark in the fridge until you’re ready to gift it. Because they chocolate isn’t tempered, it softens very easily, and the candy canes can also be affected by humidity. When packaging, try to keep it cool and handle it quickly!
There are so many other options for festive toppings so feel free to use your favourite things! Freeze-dried berries, pistachios or other nuts, your favourite Christmas candy or some added crunch from crushed Oreos or pretzels!

Whether you’re making a batch for last-minute gifting, adding something sweet to a holiday dessert board, or just craving that nostalgic choc-peppermint combo, this Candy Cane Chocolate Bark delivers every time. It’s simple, festive and (most importantly) endlessly adaptable!

Candy Cane Chocolate Bark

Make this easy Candy Cane Chocolate Bark in minutes! A festive holiday treat with dark and white chocolate, crushed candy canes and the perfect peppermint crunch. Great for gifting, parties or simple homemade Christmas treats.

Course Dessert, Snack

Keyword Christmas, Gift, Snack

Prep Time 15 minutes

Chill in Fridge 6 hours

Total Time 6 hours 15 minutes

Servings 15 -20 irregular pieces

Ingredients

360 g dark chocolate
180 g white chocolate
8 mini candy canes
3 mini candy canes, extra to crush
Red and green Christmas M&M’s (or your favourite Christmas candy)
Red and green Christmas sprinkles

Instructions

Melt the dark chocolate carefully, either using the microwave, stirring every 20-30 seconds, or over a double boiler.
Prepare a flat baking tray, about 25 x 38cm (10 x 15 inch) and line with non-stick baking paper.
Pour dark chocolate over the baking paper and spread into an even layer using an offset spatula or flat knife.
Melt the white chocolate in the same way in a separate bowl. Pour over the top of the dark chocolate and marble slightly using a skewer or chopstick.
Decorate the chocolate with whole mini candy canes, crushed candy cane, M&M’s and sprinkles – measure with your heart! Carefully place into the fridge, making sure it sits level. Chill for at least 6 hours or overnight, until the chocolate is fully set.
When set, cut into shards with a sharp knife. Keep refrigerated until ready to gift. Package it up in little cellophane bags tied with twine.

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What Goes Into This Blueberry Almond Croissant Focaccia

Some more delicious Focaccia recipes:

Blueberry Almond Croissant Focaccia

Ingredients

Focaccia Dough

Almond Frangipane Filling

Instructions

Why I love Chia Seed Jam

Any Berry Chia Seed Jam

Ingredients

Instructions

Whipped Ricotta Dip with Balsamic Roasted Cherries

Ingredients

Roasted Cherries

Whipped Ricotta Dip

To serve

Instructions

Spiced Maple Candied Cashews

Ingredients

Instructions

How to serve Fruit Mince Focaccia

Fruit Mince Focaccia

Ingredients

Focaccia Dough

Fruit Mince

Instructions

Recipe Notes

What’s in this Raspberry and Pistachio Tiramisu Trifle?

Raspberry and Pistachio Tiramisu Trifle

Ingredients

Raspberry Moscato Jelly

Pistachio Cream

Biscuit Layer

To assemble

Instructions

Tips and Hints for making Fruit Mince Cheesecake Cookies

Fruit Mince Cheesecake Cookies

Ingredients

Fruit Mince (you will use about half of this in this cookie recipe and have some left over)

Fruit Mince Cheesecake Filling

Cookies

Instructions

Recipe Notes

What’s in my Pavlova Rocky Road

Pavlova Rocky Road

Ingredients

Instructions

What you’ll need to make Candy Cane Chocolate Bark

Tips for making Candy Cane Chocolate Bark

Candy Cane Chocolate Bark

Ingredients

Instructions

spicyicecream