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Hacky Berry Jelly Bark

Makes 1

Hands-on time: 5 minutes

Hands-off time: 40 minutes


2 slabs (120g each) milk chocolate

2 slabs (120g each) white chocolate

1 packet (125g) Maynards® Red & Black Berry Jellies

¼ cup confetti sprinkles


1. Preheat the oven to 80ºC and line a baking tray with baking paper.

2. Arrange the milk chocolate and white chocolate slabs tightly next to one another on the baking tray to form a large rectangle, alternating the colours.

3. Place the baking tray in the oven for 5-8 minutes or until the chocolate has softened slightly. *Chef’s Tip: Ensure not to melt the chocolate for too long!

4. Using a skewer, carefully and neatly swirl the white and milk chocolate to create a beautiful marble pattern.

5. While the chocolate is still melted, generously sprinkle the Maynards® Red & Black Berry Jellies and confetti sprinkles over the chocolate. *Chef’s Tip: Use your favourite Maynards® sweets!

6. Refrigerate for 30 minutes or until the chocolate hardens.

7. Carefully transfer the chocolate bark onto a wooden board and cut it into large shards using a sharp knife. *Chef’s Tip: Alternatively, break the bark with your hands!


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