Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Grease a 24 x 30cm tray, line with parchment paper and set aside.

Place the honey, coconut oil and vanilla extract in a small pan. Simmer over a low heat until melted together and remove.

Toss all of the dry ingredients together in a large bowl. Pour the syrup mixture over and stir together until evenly mixed. Tip out onto the prepared tray and spread evenly, pressing it down well.

Bake for 12-15 minutes. Once cooked, the bark will still feel soft but don’t worry as it cools it will harden and crisp up. Remove from the oven, lift out of the tin and leave to cool for at least 30 minutes.

Meanwhile, snap the dark chocolate into a small heatproof bowl. Melt in the microwave in 30 second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. Stir until melted and then remove and leave to cool a little.

Lay a large piece of parchment paper on a surface and carefully turn the bark over onto it. Peel away the original paper and discard. Spread the melted chocolate over, then immediately sprinkle the cranberries and edible stars over evenly.

Chill in the fridge for 30 minutes or until set firm. Break or cut into about 30 shards and serve. Any remaining can be stored layered between parchment paper in an airtight container in the fridge.

TIP
For a healthier version, make the bark without any chocolate, adding the cranberries into the actual bark mixture if liked.

Photo (c) Mandy Mortimer