Chocolate Bark – 3 Ways

INGREDIENTS

Coconut and Almond Rough Bark
300g milk chocolate
100g dark chocolate
1 cup coconut flakes
½ cup almond flakes
Flaked sea salt

Popcorn and Honeycomb Bark
400g good quality white chocolate
2 cups salted or ‘sweet and salty’ popcorn
120g chocolate coated honeycomb, roughly chopped

‘Party Bark’
400g milk chocolate
10 Oreos
½ cup pretzels
1 cup marshmallows
¾ cup raspberry lollies
1 mint crunch bar, roughly chopped
1 turkish delight bar, roughly chopped
¼ cup M&M’s
Sprinkles (optional)

METHOD

Coconut and Almond Rough Bark
1. Place coconut flakes and almond flakes onto a paper lined baking tray and bake at 180C for 5-10 minutes and until golden brown. Keep an eye on them to ensure they don’t burn.
2. Remove the coconut and almonds from the oven and set aside to cool.
3. Melt the milk and dark chocolate on low heat.
4. Pour the melted chocolate into a paper lined tray (roughly 20cm x 30cm in size)
5. Top with the toasted coconut and almonds.
6. Place into the fridge to set overnight.
7. Remove from the fridge and cut into bite sized pieces.

Popcorn and Honeycomb Bark
1. Melt the white chocolate on low heat.
2. Pour the melted chocolate into a paper lined tray (roughly 20cm x 30cm in size).
3. Top with the popcorn and chopped honeycomb.
4. Place into the fridge to set overnight.
5. Remove from the fridge and cut into bite sized pieces.

‘Party Bark’
1. Melt the milk chocolate on low heat.
2. Pour the melted chocolate into a paper lined tray (roughly 20cm x 30cm in size).
3. Top with the Oreos, pretzels, marshmallows, raspberry lollies, mint crunch bar, turkish delight, M&M’s and sprinkles.
4. Place into the fridge to set overnight.
5. Remove from the fridge and cut into bite sized pieces. Enjoy!