Milk chocolate bark with pretzels, candied bacon and jelly beans

Milk chocolate bark with pretzels, candied bacon and jelly beans
  • Serves icon Makes 6 generous shards
  • Time icon Hands-on time 15 min, plus cooling

This unashamedly OTT milk chocolate bark is full of sweet-meets-salty flavours with a hint of Americana: crunchy pretzels, chewy jelly beans and candied smoky bacon.

Mastered chocolate bark? Next, try making a DIY Easter egg filled with jelly beans.

Nutrition: Per shard

Calories
273kcals
Fat
14.1g (7.5g saturated)
Protein
3.4g
Carbohydrates
32.7g (26g sugars)
Fibre
0.8g
Salt
0.8g
Calories
273kcals
Fat
14.1g (7.5g saturated)
Protein
3.4g
Carbohydrates
32.7g (26g sugars)
Fibre
0.8g
Salt
0.8g

Ingredients

  • 200g milk chocolate
  • 80g bacon lardons
  • 2 tbsp brown sugar
  • 20 mini pretzels
  • 2 tbsp jelly beans
  • 1 tsp popping candy (optional)

Method

  1. Bring a small pan of water to a simmer and put a heatproof bowl on top (ensuring the base of the bowl doesn’t touch the water). Finely chop the chocolate and add it to the bowl, then wait 5-10 minutes until it’s completely melted.
  2. Meanwhile, line a small baking dish or container (which will dictate the shape and size of your bark) with baking paper. Put the bacon in a small pan over a medium heat and cook for 6-8 minutes until very dark and crisp all over, then tip in the sugar and cook for another 3 minutes. Spread out on kitchen paper to drain and crisp up.
  3. Pour the melted chocolate into the lined dish or container, tilting it so the chocolate runs into each corner equally. Nestle the pretzels into the chocolate along with the jelly beans, then sprinkle over the candied bacon. Finish with a dusting of popping candy (if using).
  4. Leave to cool for 10 minutes, then cover and put in the fridge for 2 hours to set completely. Break into shards and keep in an airtight container for up to a week.

Recipe By

Tom Shingler

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