Chocolate Cereal Clusters - no bake

Makes 24, depending on size

225 g plain chocolate, small pieces*

15 ml golden syrup

50 g butter/margarine

50 g cornflakes / rice krispie (puffed rice) cereal

Put chocolate, syrup and butter/margarine into bowl and cook on low for 6-7 min till chocolate has melted, stirring occasionally.

Mix together, fold in cornflakes / rice cereal.  When well mixed, spoon into 24 small muffin / cupcake cases and leave to set.  Store in refrigerator. 

*Use flavored chocolate slabs for another taste sensation 

(good housekeeping microwave cookbook)

 

Cacao Chocolate, Biscuit and Citrus Peel no bake squares

200g Cream crackers, chopped very roughly (not too smooth)

500g icing sugar, sifted

250 g butter/margarine

75 ml cacao, sifted

1 large egg

Preserved ginger in syrup, drained and chopped

Glazed citrus peel, chopped

Melt the butter/margarine in a deep pot on stove.  Add icing sugar & cocoa and stir over medium heat till smooth.  Beat in the egg quickly.  Remove the mixture from the stove and add the cream crackers.  Add the chopped ginger and citrus peel and stir well.  Spoon into a greased pan, press lightly down all over and let it cool.  Cut into squares when its set and keep in the fridge.

Recipe origin unknown, Photo - Alma Pretorius.

 

White Chocolate Bark with Cranberries and Almonds

 

1/2 cup lightly salted almonds

16 oz. (454g) white chocolate chips

1/2 cup cranberries

Prepare a baking sheet by lining it with parchment paper; set aside.  Heat a small skillet over medium heat.  Add almonds and toss in pan until lightly toasted, about 3 minutes.  Remove from heat and roughly chop.

Place white chocolate in a small pan over low heat and continuously stir chocolate until melted (you can also melt in in a microwave, stirring every 30 seconds).  Mix in most of the almonds and cranberries, reserving about a handful of each.  

Immediately pour the melted chocolate onto lined pan and lightly spread it with a spatula; don't worry if the edges are even.  Sprinkle the top with remaining toppings.  Place in refrigerator for at least 30 minutes.  Break bark into pieces, serve and enjoy! 

Photo:  Alma Pretorius - Recipe: http://www.simplylifeblog.com/2011/02/3-ingredients-white-chocolate-bark-with.html

 

Peppermint crisp cookies

Makes 21, depending on size

 

8 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/4 cup white sugar

1 teaspoon green coloring

2 x 49g bar Peppermint Crisp, chopped finely

 

Preheat oven to 170 oC.  Prepare baking sheet.  Mix ingredients, form walnut-size balls, place on baking sheet (not too close, they spread).  Bake 12 minutes.

Recipe and photo:  Alma Pretorius