Chocolate Bark
Seriously easy and a great way to eat seeds, nuts and dried fruit! A treat that isn’t so naughty. Great to make with the kids!
Ingredients
- 2 cups of Alison’s Pantry Antioxidant Blend
- 250g dark chocolate drops (dark or white depending on your preference, tastes great with either)
Method
- Line a 20cm pan with baking paper
- Melt chocolate in microwave or place in a double boiler and melt over boiling water
- Add Antioxidant Blend, stir well
- Pour into the lined pan and smooth evenly
- Chill until set and break into pieces
Best stored in the refrigerator.
Download the PDF version here Alisons-Pantry-Chocolate-Bark
Anzac Caramel Slice
Ingredients
1 cup self raising flour, sifted
½ cup Alison’s Pantry shredded coconut
½ cup brown sugar
140 grams butter, melted
I cup Alison’s Pantry shredded coconut
I cup Alison’s Pantry wholegrain oats
80 grams butter, melted
1/3 cup golden syrup
½ cup Alison’s Pantry Natural Almonds, roughly chopped
1 x 380 gram can Highlanders ‘Caramel’
Method
- Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
- Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
- Press mixture into the prepared tin and bake for 20-25 minutes until golden
- Allow to cool for 10 minutes
- Place all the second set of ingredients in a bowl, mix to combine
- Spread the caramel over the cooled base and then spoon over the oaty topping
- Return to the oven and bake for a further 20-25 minutes or until the topping is golden, allow to cool completely before cutting into squares
Download the PDF version here: Alison’s Pantry Anzac Caramel Slice
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