For an indulgent treat that combines our favourite snacks – dried fruit, nuts, seed and chocolate, this bark recipe is the perfect way to upcycle any left over chocolate you might have lying around, so ideal if any eggs survived the Easter weekend.
300g x any chocolate you have (we’ve used dark and light for a nice marbling effect)
A handful of frozen raspberries
2 x Go Go Goji Berry Real Handful
Place a glass heatproof bowl over a saucepan with a small bit of water in the bottom
Let the water simmer on a low heat, then add your chocolate to the bowl – breaking it into little chunks. Melt the chocolate slowly and stir it with a spoon till it is completely smooth and everything is melted. If you are going for a marbled effect like us, your dark chocolate in one pan and your milk chocolate in another.
Next line a baking sheet or thin tray with greaseproof paper or cling film. Pour your melted chocolate onto your lined tray and spread evenly using a spatula. You can make it as thin as you like. Again, if you are going for a marbled effect, spread the dark chocolate as your base and then use a spoon to drizzle the milk chocolate over it.
While the chocolate is still soft, add your frozen raspberries and Real Handful mix. If you’re feeling creative, you can add lots of different toppings – we’ve found pistachios, dried apricots and Strawberry Stomp Real Handful also work really well.
Stick your bark in the fridge for a couple of hours to cool and when it is completely set break it into rough shards.