I recently took a few days of annually leave, randomly. I had no plans but to chill out and enjoy the days of doing nothing. In reality, I can’t settle and do nothing. So I took to the kitchen and got creative making chocolate bark.
I now love this recipe when I’m making edible gifts. Who doesn’t love chocolate sprinkles with delicious toasted nuts and seeds. You can experiment until your heart is content with different bits and pieces. I love the taste that sunflower and pumpkin seeds give too.
Hope you enjoy.
300g white chocolate
2 tsp smooth peanut butter
2 tbsp sesame seeds
2 tbsp desiccated coconut
2 tbsp flaked almonds
1 tsp crushed almonds
1 tsp crushed peanuts
1 tbsp sultanas
1/2 tsp sea salt
Line a 8X11″ tin with cling film.
Melt the chocolate and peanut butter together in a bowl over a pan of barely simmering water.
Toast the seeds, coconut and nuts in the oven at 170C for 5-7 minutes, tossing regularly to prevent burning.
Pour the melted mixture into the prepared tin and sprinkle over the toasted ingredients, along with the sultanas and salt.
Set in the fridge for at least two hours before smashing into irregular shapes and sizes.