Chocolate bark
If you aren’t fond of marzipan, you can make this bark without it – just let the white chocolate set before spreading over the dark chocolate layer.
MAKES ROUGHLY 18 SHARDS PREP 25min, plus chilling COOK about 15min
• 200g (7oz) white chocolate
• 15g (½oz) Rice Krispies
• Icing sugar, to dust
• 225g (8oz) golden marzipan
• 200g (7oz) dark chocolate
• 100g (3½oz) mini eggs, roughly chopped
1 Line a large baking tray with baking parchment. Whizz the white chocolate in a food processor until as fine as possible (or finely chop by hand).
2 Melt the white chocolate in a heatproof bowl by setting over a pan of freshly boiled water that’s been taken off the heat (it will take about 5min). Stir occasionally until just melted and smooth, then add the Rice
Krispies. Spread thinly on to the prepared tray in as large a rectangle as you can. Lightly dust a work surface with icing sugar and roll the marzipan until it’s roughly the same size as the rectangle of white chocolate. Lay the marzipan over the melted chocolate and press down lightly to stick.
3 Repeat the chopping and melting process with the dark chocolate. Spread over the marzipan. Immediately scatter over the mini eggs and chill for 2hr or until set.
4 When the bark is completely set, break into irregular shards.
PER SHARD (AVERAGE): CALS 196; FAT 10G; SAT FAT 5G; CARBS 26G
MAKE IT A GIFT Pop a few pieces into cellophane bags, label and tie with Easter-themed ribbons.