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Pre-heat your oven to 180C
Place your nuts on a baking tray and toast for 6-7minutes. Remove and put to one side.
Line another baking tray, measuring approximately 20 x 25cm, with baking parchment.
Place the chocolate in a heatproof bowl and melt gently over a pan of simmering water on the hob.
Once smooth, remove from the heat and pour onto the lined baking tray, spreading into an even layer. It doesn’t have to go right to the edges.
Whilst still soft, top with the mixed nuts, dried cranberries and apricot and plenty of PROPERCORN. If you’re keen to give your bark a little extra kick, sprinkle some festive chilli flakes onto the chocolate.
Place in the fridge for a couple of hours or until solid. Remove, and crack roughly into shards.