Sweet chilli macadamia bark

Ingredients

• Vegetable oil spray, for greasing
• 50 g popcorn, popped
• 100 g pretzels, chopped
• 250 g sweet chilli macadamias
• 500 g milk chocolate
• Pinch of sea salt

Chilling time: 10 minutes.

Instructions

1. Grease a baking dish, 230 mm x 330 mm and 50 mm in height, then line with baking paper.
2. Scatter a handful of the popcorn, chopped pretzels and sweet chilli macadamias into the base of the baking dish.
3. Temper the milk chocolate by placing it into a saucepan over an induction cooktop on setting
4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
5. Working quickly, add all the ingredients, reserving a handful of macadamias for the top of the bark, and stir to coat.
6. Pour the mixture into the prepared dish and spread into an even layer. Before the chocolate sets, scatter the reserved sweet chilli macadamias over the surface, gently pressing them into the chocolate.
7. Chill in the refrigerator for at least 10 minutes. Break into shards and serve.

Note

• Chilli macadamias are available at some supermarkets and specialist retailers.
• The bark can be consumed soon after it sets. Store at room temperature in an airtight container for up to 7 days.