WHITE CHOC-MINT CANDYCANE BARK

PREP + COOKING TIME 10 MINUTES (+ REFRIGERATION)

375g white chocolate melts

45g (1¼ cups) Rice Krispies

25g (1/3 cup) shredded coconut 75g candy canes, chopped coarsely 15ml (1 tbsp) silver cachous (edible silver balls)

15ml (1 tbsp) tiny silver cachous

Grease a 25cm x 35cm Swiss roll pan. Line with baking paper. Place chocolate into a medium heatproof bowl and stir over a medium saucepan of simmering water until smooth, without letting water touch the base of the bowl.

Stir in Rice Krispies and coconut. Working quickly, spread chocolate mixture onto tray as thinly as possible, sprinkle with candy canes and cachous. Refrigerate until set. Break bark into pieces to serve.