Makes 6 big cookies
1/2 cup peanut butter
1 large egg
1/4 cup white sugar
36 g packet LAYS Caribbean and Balsamic Vinegar Crisps, crushed
6 squares white chocolate
Preheat oven to 170 oC. Spray baking sheet. Mix the peanut butter, egg, sugar and crushed crisps together. Form a golf-size ball, fold in 1 square chocolate, cover it up and place on sheet (not too close, they do spread). Bake for 12 minutes.
Recipe and photo: Alma Pretorius
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
Makes 20 (depending on size)
1 cup peanut butter
1 large egg
1/2 cup white sugar
1 teaspoon cinnamon powder
1/2 teaspoon mixed spices
Melted white chocolate
Preheat oven to 170 oC. Prepare baking sheet. Mix all the ingredients EXCEPT THE WHITE CHOCOLATE! Form balls and place on baking sheet. Lightly press down WITH FINGER (not fork). Bake for 12 minutes. Let cool on sheet. Drizzle the melted white chocolate in a cross on top of each cookie.
Recipe and photo: Alma Pretorius
Makes 19, depending on size
1 cup Snowflake Easy Mix Chocomint muffin mixture
1 tablespoon Jalapeno sauce
1 large egg
3 tablespoons vegetable oil
75 g bag Mint Imperial sweets, crushed finely
53 g white chocolate, melted
Preheat oven to 170 oC. Spray baking sheet. Mix the Jalapeno sauce, egg and oil together. Add the Chocomint muffin mixture. Form balls, place on baking sheet (not too close to each other) and bake for 12 minutes. Let cool.
Melt the white chocolate, mix in the crushed Mint Imperial candies and spoon on top. Let it harden.
Recipe and photo: Alma Pretorius
Makes 6 big ones
1/2 cup peanut butter
1 large egg
1/4 cup white sugar
36 g packet LAYS Caribbean and Balsamic Vinegar Crisps, crushed
6 squares white/brown chocolate
Preheat oven to 170 oC. Spray baking sheet. Mix the peanut butter, egg, sugar and crushed crisps together. Form a golf-size ball, fold in 1 square chocolate, cover it up and place on sheet (not too close, they do spread). Bake for 12 minutes.
Recipe and photo: Alma Pretorius
Makes 9 big ones (depending on size)
8 tablespoons vegetable oil
1 large egg
1/4 cup white sugar
1 cup self raising flour
117 g fresh strawberries, chopped
1 teaspoon strawberry essence
50 g PADKOS Strawberry fruit swirls, chopped
100 g BAKE AND EAT white chocolate, chopped
Preheat oven to 170 oC. Spray baking sheet. Mix all together – form large (between golf and tennis ball) size balls – place on baking sheet. Bake for 10 minutes. Remove from oven, with flat bottom glass gently press the cookies a bit flatter. Let cool.
Recipe and photo: Alma Pretorius
Makes 20 – 30, depending on size
9 tablespoons vegetable oil
1 large egg
1 cup self rising flour
1/4 cup white sugar
1 teaspoon vanilla essence
30 g packet Salt & Vinegar crisps, crushed roughly
70 g packet Smarties (Astros / M&M’s/jelly tots)
80 g slab white chocolate, cubed small
1/2 cup salty pretzels, crushed coarsely
Mix everything together with your hands – it must look like ‘cookie dough’. Refrigerate for 1 hour. Preheat oven to 170 oC. Spray 2 baking sheets. Form balls by heating it first in one hand, then other hand and place on baking sheet – not too close to each other. Bake for 12 minutes. As soon as you remove it from oven, take a flat-bottom glass and press down gently on the cookie balls. Let cool.
Recipe and photo: Alma Pretorius
