Raspberry & White Chocolate Bark

Updated: Nov 14, 2020

This is one of my easiest recipes, ready in just 20 minutes! Its so adaptable, you can change the toppings to whatever you like, but I really love the saltiness that the pretzels bring as well as the texture from the rice bubbles! You could swap the raspberries for mnm's or other lollies but the tartness from the raspberries make a great contrast.

250g white chocolate

1 Tbsp oil

100g pretzels

1/2 cup rice bubbles

20g freeze-dried raspberries

Line an oven tray with baking paper (measuring about15x20cm).

Melt white chocolate with oil in a small pot on low heat. Whisk continuously to prevent it from sticking to the pot.

Pour chocolate onto prepared tray and spread out with a spatula.

Crush pretzels and sprinkle over chocolate. Sprinkle with rice bubbles and raspberries and lightly press down on topping to ensure they are stuck to the chocolate.

Place in freezer to set for 10 minutes then crack into shards to serve.

Store in an airtight container in the fridge.