Ingredients

• 500 g of white chocolate buttons
• Natural red food colouring
• 70 g pack of Glucojel jelly beans
• 1 tablespoon of hundreds and thousands

Method

1. Line two flat baking trays with baking paper cut to fit.
2. Heat the chocolate. Method 1: place the chocolate in a microwave safe bowl. Cook at 30 second intervals, using a spatula to stir the chocolate between each burst. You want the chocolate fully melted and smooth, but don’t overcook it. Method 2: Place the chocolate in a heatproof glass bowl over a saucepan of boiling water. Heat until melted and smooth, stirring constantly.
3. Pour the white chocolate onto the baking trays and smooth flat with a spatula
4. Add drops of food colouring and swirl through with a bamboo skewer, tip of a knife or handle of a teaspoon.
5. Place jelly beans in the top of the chocolate.
6. Sprinkle with hundreds and thousands.
7. Place the baking trays in the refrigerator until set (45-60 minutes). Lift the bark out of the trays, remove the baking paper and break the bark into pieces.