CHOCOLATE BARK

These yummy treats are quick and easy to make – and look extra fancy!

SALTED CARAMEL MAKES 10 PREP 10 MINS

Line an oven tray with baking paper. Melt 200g dark chocolate and spread onto prepared tray into a 25 x 20cm rectangle. Top with ¾ cup finely chopped jersey caramels, sprinkle with a pinch of salt flakes. Chill 3 hours until firm. Break into 10 pieces.

APRICOT COCONUT MAKES 10 PREP 10 MINS

Line an oven tray with baking paper. Melt 200g milk chocolate and spread onto prepared tray into a 25 x 20cm rectangle. Top with ½ cup chopped dried apricots, sprinkle with 1/ cup toasted 3 coconut flakes. Chill 3 hours until firm. Break into 10 pieces.

ROCKY ROAD MAKES 10 PREP 10 MINS

Line an oven tray with baking paper. Melt 200g dark chocolate and spread onto prepared tray into a 25 x 20cm rectangle. Top 1 cup pink and white mini mallows, ½ cup chopped raspberry lollies and 1 tbsp crushed peanuts, pressing marshmallows into chocolate to stick. Chill 3 hours. Break into 10 pieces.

SPICED GINGER MAKES 10 PREP 10 MINS

Line an oven tray with baking paper. Melt 200g dark chocolate and stir in ¼ tsp ground cinnamon, pinch ground cloves, pinch chilli powder and 2 tbsp finely chopped glace ginger. Spread onto prepared tray into a 25 x 20cm rectangle. Chill 3 hours until firm. Break into 10 pieces.

PISTACHIO & CRANBERRY MAKES 10 PREP 10 MINS

Line an oven tray with baking paper. Melt 200g white chocolate and spread onto prepared tray into a 25 x 20cm rectangle. Top with ¼ cup chopped pistachios and ¼ cup chopped cranberries. Chill 3 hours until firm. Break into 10 pieces.

NOUGAT MAKES 10 PREP 10 MINS

Line an oven tray with baking paper. Finely crush a 50g bar hard nougat. Melt 200g dark chocolate and stir in half crushed nougat. Spread onto prepared tray into a 25 x 20cm rectangle. Sprinkle with remaining nougat. Chill 3 hours until firm. Break into 10 pieces.