This Chocolate Bark is so simple that it doesn’t really require a recipe. That being said it is a fun way to entertain the kids over the festive period. 

If you have more than one little one helping out, split the batch and let them decorate their own. I often decorate half the batch one way and the other different. 

The toppings I have chosen are perfect for Christmas but you can change them up. The options are endless! Pick your favourite chocolate, select your favourite sweets and create your own. 

In this batch of Chocolate Bark I have layered the chocolate on top of each other, I don’t always do it like this. Sometimes I use just one type of chocolate, depending on the flavour I am going for. 

Another good way to present these is to marble the chocolate into each other. To do this just add spoonfuls of the different chocolates on your greaseproof and then use a blunt knife to marble them together. 

I have listed below a few of my favourite alternative flavour combinations but the main thing to remember is that there are no rules. You can even use whatever leftover sweets you have in the house!

Smores Chocolate Bark

▪️300g white chocolate

▪️300g dark chocolate

▪️80g marshmallows

▪️10 digestives

Strawberry and Pretzel Chocolate Bark

▪️300g white chocolate

▪️300g dark chocolate

▪️80g freeze-dried strawberries

▪️100g pretzels

Gingerbread Chocolate Bark

▪️300g milk chocolate

▪️300g dark chocolate

▪️150g gingerbread biscuits

▪️80g crystallised ginger, chopped

🛒 Ingredients 🛒 

▪️300g dark chocolate

▪️300g white chocolate

▪️3 candy canes, crushed

▪️1 pack Oreos, crushed (I used the Birthday Party flavour)

▪️christmas sprinkles (optional)

👩‍🍳 Method 👩‍🍳

1. Line a baking tray with a sheet of greaseproof paper. 
2. Place a saucepan filled a third with water over a low heat. Place a heatproof saucepan above creating a Bain-Marie. Add in the dark chocolate and stir until melted.
3. Pour the dark chocolate onto the greaseproof paper and using a spatula spread into an even rectangle, you can aim for about 1/2cm thick.
4. Sprinkle over the crushed Oreos and leave to set in the fridge whilst you melt the white chocolate.
5. Place a clean bowl over the saucepan of water and add the white chocolate. Just like before, stir until it is melted.
6. Remove the set dark chocolate from the fridge and pour over the white chocolate. Use a spatula to spread evenly over the base layer. 
7. Sprinkle over the crushed candy cane and sprinkles and leave to set in the fridge. 
8. Once set, cut or break into pieces and enjoy. If gifting, place into paper bags with a decorative ribbon.