Ash's Christmas Bark

Our very talented and creative South Melbourne Studio Manager has kindly supplied her famous Christmas Bark recipe with us, just in time to get baking for Chrissy! She has also supplied a vegan alternative too. Easy peasy and tastes like heaven!


3/4 cup milk choc chips (carob for vegan alternative)

3/4 cup white choc chips (cacao butter for vegan alternative)

Bag of pretzels

1/2 cup freeze dried strawberries

Melt the chocolate types separately using double boiler and line a baking dish with parchment paper. Pour one layer of melted chocolate at a time, topping with strawberries & pretzels between each layer until all of chocolate has been used.

Put in freezer for one hour. Once firm, chop into chunks as you please then keep in fridge & remove just before serving.

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Ashleigh Dickinson