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

Method

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!