Egmont Honey Christmas Bark

Looking for a quick, festive dessert? Get your Christmas crunch on with pumpkin seeds and Brazil nuts smothered in honey and chocolate. 

Serves: Makes 1 batch 

Prep Time: 25 minutes 

Cook Time: 4 minutes 

INGREDIENTS  

30g/3 tablespoons pumpkin seeds 

1 teaspoon Egmont Mānuka Honey 

200g dark chocolate 

100g white chocolate  

30g Brazil nuts (10 nuts), chopped 

50g/4 tablespoons cranberries 

METHOD 

Toast the pumpkin seeds over a medium-high heat in a small pan. Once golden brown, add the honey and continue to cook for one minute. Scoop out the seeds onto baking paper, spread out to avoid them sticking together too much and leave to cool. 

Melt the dark and white chocolate in separate bowls suspended over saucepans of water, making sure that the bowls do not touch the water. Keep the heat low so that the chocolate melts slowly to avoid it seizing and becoming thick and lumpy. Once melted pour the dark chocolate onto a piece of baking paper and spread out into a rectangle roughly 270x180mm. Next spoon over the white chocolate in lines then pull a skewer through the chocolate, making a marble effect.  

Lastly scatter with the Brazil nuts, pumpkin seeds and cranberries then leave to set before breaking into pieces and storing in an airtight container.