• 200g milk chocolate
  • 100g dark chocolate
  • 150g golden syrup
  • 100g butter
  • 100g dried fruit/nuts of your choice
  • 200g easter chocolates


Prep time: 15 mins. Chill time: 3-4 hours.

This is somewhere between bark & tiffin, but regardless of what you want to call it, it’s delicious.


Melt the dark & milk chocolate in a Bain Marie/bowl over boiling water, with the butter.

Add the golden syrup and stir until the mix is smooth and shiny.

Chop your nuts/fruit of choice – I used dried cranberries & dried apricots, pecans & hazelnuts. If you want the crunch without the nuts you can add cereal or biscuits!

Line a baking tin with cling film and spread the mix out into the tin.

Top with your easter chocolates – I used mini eggs, galaxy eggs & mini bunnies.

Chill in the fridge for 3-4 hours until solid.

Remove from the tin, peel away the cling film & chop in to squares – store in the fridge!