June 26, 2013 - 11:49 BST hellomagazine.com Jamie Laing's recipe for White chocolate, raspberry and Candy Kittens bark GALLERY Photo: © Getty Images Makes 5–8 bags Ingredients500g white chocolate, chopped large handful of freeze-dried raspberries 80g Candy Kittens rock or 6 candy canes, roughly crushed 5–8 cellophane bags twine or ribbonMethod1. Line a large baking sheet with non-stick baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the water does not touch the bowl. 2. Pour the melted chocolate on to the lined baking sheet and spread it out with a spatula or spoon to about 1cm thick. 3. Scatter with the freeze-dried raspberries, crushing a few as you go, and the crushed rock or candy canes. Set aside in a cool place to harden for at least 3 hours. 4. Break the bark into shards and divide between 5–8 cellophane bags. Tie the tops with twine or ribbon and store in a cool place for up to 10 days.