- 250 g milk chocolate
- 100 g shortbread biscuits roughly chopped
- 80 g raspberry lollies quartered
Line a flat baking tray with baking paper and set aside.
Melt the chocolate in the microwave on 50% power in 30 second bursts for 3-4 minutes or until just melted. (If using a Thermomix, melt for 3 minutes, 80 degrees, Speed 2 - or until melted).
Pour the chocolate onto the prepared tray (reserving 2 tablespoons) and sprinkle over the crumbled shortbread pieces and raspberry lollies.
Drizzle over the reserved chocolate.
Place into the fridge to set for at least an hour, and then break into pieces.
Store in an airtight container in the fridge for up to a week.
RECIPE NOTES & TIPS
Raspberry Lollies - you can use any raspberry flavoured lollies, jubes or jellies you like. Alternatively, you could use dried cranberries or freeze dried raspberries instead.
Edible Food Gift - Pop a few pieces in a cellophane bag, tie a Christmassy ribbon around it and give to a friend or colleague!
Storing - I recommend storing the bark in an airtight container in the fridge for up to a week.
Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5IU | Calcium: 6mg | Iron: 0.6mg