For a change, omit Choc Bits and drizzle bark with melted white cooking chocolate. Bark can be made up to two days ahead. Store in an airtight container in the fridge.
Ingredients
Method
1.
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.
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