Makes: 14 squares
Prep Time: 2 hours
28 Huntley & Palmers Cream Crackers
250g white chocolate, melted
½ cup shelled pistachios, roughly chopped
¼ cup Craisins, finely sliced
¾ cup custard powder
3 ¾ cups milk
½ cup sugar
1 tsp vanilla extract
Line a flat oven tray with baking paper. Lay out 12 crackers, 4 crackers across and 3 up to make a 28 x 26 cm rectangle. Cut two crackers into halves and place along the top to form a neat rectangle (see picture below).
Carefully tip the melted chocolate over the crackers and smooth over with a spatula until evenly covered. Sprinkle with pistachios and Craisins to complete the bark. Refrigerate to allow chocolate to set.
Line a 28cm x 26cm slice tin with baking paper. Lay out the remaining 14 crackers exactly as your first 14: this is the base.
To make the custard, mix together custard powder with ¾ cup milk until smooth. Bring the remainder of the milk to just below boiling point, add sugar, vanilla extract and stir to mix. Use a wire whisk to stir in the custard powder and milk paste. Continue to heat while stirring until thickened, remove from heat and pour over the cracker base.
Place bark exactly on top of the hot custard. Leave to cool, then chill until set.
Slice into squares to serve.