Method:

Preheat the oven to 180C prepare two baking sheets.
For the choc chip biscuits:
Sift the dry ingredients together in a large bowl. In another large bowl, use an electric mixer and beat together the butter and sugars until smooth. Add the egg and vanilla and whisk to combine. Gradually add the flour mixture and mix until just incorporated. Add the chocolate and stir with a wooden spoon. Using an ice cream scoop, drop the better onto the baking sheets. Bake the cookies for 10-12 minutes or until the edges are lightly browned and tops feel firm when touched. Cool completely

For the chocolate bark:
Place the slabs on baking sheet lined with parchment paper alternating the different favours. Place the tray in the oven for 5 minutes, just to melt the chocolate. Once melted, remove the chocolate and swirl the different chocolates together using a skewer. Sprinkle over the jelly tots and sprinkles then place in the freezer to set.

To assemble:
Place the chocolate chip cookies on the board. Break the bark and place on the board. Arrange the remaining sweets and fruits on the board as desired and serve.