2 x 200g blocks dark cooking chocolate, chopped
200g peppermint candy canes, chopped
1⁄2 cup coarsely chopped pretzel twists
1⁄4 cup White Choc Bits
Grease a 19cm x 30cm lamington pan. Line base and long sides of pan with baking paper, extending paper 2cm above pan edges.
2. Place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove.
3. Pour chocolate into prepared pan. Spread to cover base. Sprinkle with candy canes, pretzels and Choc Bits. Refrigerate for about 3 hours, or until set.
4. To serve, break bark into large shards.