Serves 16
Prep time 10 minutes
Cook time 0 minutes
Ingredients
-
300g milk chocolate, melted
-
100g white chocolate, melted
-
¾ cup roasted almonds, roughly chopped
-
½ cup sugar-reduced cranberries
-
½ cup mini marshmallows
-
4 reusable serving bowls, to package
How to make
1. Line a large baking tray with non-stick baking paper. Pour the milk chocolate onto the tray and spread out into a thin layer. Spoon half the white chocolate over the top. Using a skewer, lightly swirl the two chocolates together.
2. Sprinkle over the almonds, cranberries and marshmallows. Tap the tray down firmly to allow the toppings to set into the chocolate base.
3. Using a teaspoon, drizzle the remaining white chocolate over the bark. Refrigerate for 1 hour or until set. Once firm, use a sharp knife to cut into 16 triangular-shaped pieces. To package up, place 3-4 pieces in a reusable glass jar or bowl.
Notes
Christmas bark can be kept in an airtight container the refrigerator for up to two weeks.
Nutritional information
| Kilojoules |
785kJ |
Protein |
3.1g |
Carbohydrates, total
- sugars, total |
19.7g
17.4g
|
Fat, total
- saturated fat |
10.8 g
4.8g |
| Sodium |
25 mg |
|
