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If you’re looking for a fun school holiday activity, we’ve got you covered! This chocolate bark recipe is easy to make, and kids will have fun making it.
  • 3/4 cup toppings. Choose from any of the following, and chop or crush them if they’re large:
    • Nuts:almonds, pecans, walnuts hazelnuts, pistachios, macadamias, cashews or peanuts
    • Dried fruit:dried cranberries, cherries, apricots, candied ginger
    • Hundreds & thousands and rainbow sprinkles
    • Pretzels
  • 200g Nomad Chocolate Buttons 72% Dark
  1. Preheat the oven to 160 C. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 10 minutes. Transfer the nuts to a cutting board and roughly chop them. Set aside to cool down.
  2. Melt Nomad Chocolate buttons in a heatproof bowl set over a pan of just simmering water (don't let bowl touch the water), stirring until smooth.
  3. Pour melted chocolate buttons over 2 prepared trays 10x25cm rectangle. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about 0.5-1cm thickness (it won’t reach the edges).
  4. Working quickly sprinkle with nut mixture over 1 tray. 
  5. Sprinkle hundreds and thousands or rainbow sprinkles over 2nd tray.
  6. Let chocolate barks to cool on the room temperature for couple of hours.
  7. Peel away baking paper from bark and break each bark into small pieces.
  8. Store in an airtight container lined with baking paper until ready to eat.
  9. Enjoy!