Chocolate fruit & nut bark

Serves 8


  • 150g dark chocolate
  • 150g milk chocolate
  • 150g white chocolate

A selection of dried fruit and nuts

  • 50g chopped hazelnuts
  • 50g chopped pistachios
  • 50g chopped almonds
  • 50g dried apricots
  • 50g dried cranberries
  • 50g raisins
  • 30g desiccated coconut


Melt each of the different chocolates separately in a bowl set over a pot of gently simmering water.

Once each chocolate is melted, pour onto a lined baking sheet, spread with a spoon and sprinkle on desired toppings.

Place in the fridge to set.

Once set, snap into random shapes and tuck in.

Chocolate coconut Nanaimo bars

Makes 9


  • 200g digestive biscuit
  • 1 tsp vanilla essence
  • 60g chopped hazelnuts
  • 30g unsweetened cocoa powder
  • 50g caster sugar
  • 70g desiccated coconut
  • 150g butter


  • 75g butter
  • 230g icing sugar
  • 20g custard powder
  • dash vanilla essence
  • 2tbsp milk


  • 150g dark chocolate
  • 1 tbsp butter


  • Grease and line a 9" square brownie tin with parchment paper, set aside.
  • For the base, blitz the digestive and add to a large bowl. Blend the melted butter, sugar and cocoa.
  • Add this to the biscuits along with the coconut, vanilla and chopped hazelnuts.
  • Mix well and press into the base of the lined tin. Chill for 30 mins.
  • For the filling, in a mixing bowl fitted with the paddle attachment, add the butter and cream for 2-3 minutes.
  • To this add the icing sugar, custard powder, vanilla & milk. Mix well.
  • Spread this over the chilled chocolate coconut base. Chill for another 10-15 minutes.
  • For the topping, add the chocolate and butter into a bowl and gently heat in the microwave until melted and combined.
  • Allow to cool to room temperature as you don't want it to melt the buttercream.
  • Spread this over the chilled buttercream and pop back into the fridge for 10 minutes until the chocolate firms up.
  • If you want to serve straight away, don't leave it in the fridge too long as the chocolate can go too hard and will crack when cutting
  • If serving later on, remove 30 mins before cutting.

Dark chocolate Nutella brownies

Makes 9

Prep time 20 minutes

Baking time: 30-35 minutes


  • 180g butter, melted
  • 250g caster sugar
  • 3 medium eggs
  • 160g Nutella
  • 180g dark chocolate, melted
  • 90g plain flour
  • 40g unsweetened cocoa powder
  • Pinch salt
  • 150g dark chocolate chips


  • Preheat your oven to 170C fan.
  • Line a 8" square baking tine with parchment paper and set aside.
  • Whisk the melted butter and sugar until light in colour.
  • Add the eggs, one by one and mix between each addition.
  • To this, add the melted chocolate and Nutella. Fold this together.
  • Sieve in the cocoa, flour and salt and mix until combined.
  • Finally add the chocolate chips and mix.
  • Scoop into the tin and bake for 30minutes for a fudgy brownie.
  • Enjoy!

White chocolate raspberry muffins

Makes 6

Prep time:15 minutes

Baking time: 25 minutes


  • 125g caster sugar
  • 1 medium egg
  • Dash vanilla
  • 55ml vegetable oil
  • 120g sour cream
  • 135g plain flour
  • Pinch salt
  • 1 tsp baking powder
  • 60g fresh raspberries
  • 85g white chocolate drops


  • Preheat oven to 200°C / 180°C fan.
  • In my @kenwood_ireland stand mixer, whisk the egg and sugar for 5 minutes until pale.
  • Add the oil, vanilla and sour cream. Mix.
  • Fold in flour, baking powder and salt.
  • Finally, carefully fold in raspberries and chocolate.
  • Divide between 6 muffin cases and place in the centre of the oven and bake for 20-25 minutes.
  • Enjoy.