Ingredients
Method
1.Grease a 25cm x 35cm swiss roll pan. Line with baking paper.
2.Place chocolate into a medium heatproof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in rice bubbles and coconut.
3.Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with candy canes and cachous. Refrigerate until set.
4.Break bark into pieces to serve.
We used two different sizes of silver cachous but you can use whatever you have available.
Note
