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Christmas

Bailey’s Fudge Recipe

Welcome to day 20 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Baileys fudge.

Baileys fudge

Baileys Fudge Ingredients

  • 600g Milk chocolate
  • 397g Condensed milk
  • 25ml Bailey’s
  • Your choice of sprinkles – we used triple chocolate curls

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the chocolate and condensed milk in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Add the Baileys to the fudge and mix well until combined.
  4. Pour into the prepared baking tin and spread out the mixture. Top with the triple chocolate sprinkles.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for maple bacon popcorn bark.

Shortbread Teddies Bark Recipe

Welcome to day 19 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making shortbread teddies bark.

Shortbread teddies bark

Shortbread Teddies Bark Ingredients

  • 200g Milk chocolate
  • 200g White chocolate
  • A box of Shortbread teddies – we got ours from The Range (if you can’t find shortbread teddies, make your own shortbread and cut into teddy shapes)

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Put the milk chocolate in a large microwave-safe bowl and microwave for 1 minute. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
  6. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  7. Drizzle the melted chocolate over the white chocolate and use a wooden skewer to swirl the milk chocolate.
  8. Place the shortbread teddies on the chocolate bark and press down gently.
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Shortbread teddies bark

Tomorrow we’re making Bailey’s fudge.

White Chocolate Fudge

Welcome to day 18 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate fudge.

White chocolate fudge

White Chocolate Fudge Ingredients

  • 600g White chocolate
  • 397g Condensed milk
  • Multi-coloured sprinkles

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the chocolate in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Add the condensed milk to the chocolate and mix well until combined.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Add the sprinkles and refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for shortbread teddies bark.

Chocolate Peanut Butter Fudge

Welcome to day 17 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Chocolate Peanut Butter Fudge.
This recipe comes from Home And Plate where you can find the American measurements 🙂

Chocolate Peanut Butter Fudge Ingredients

  • 300g Smooth Peanut Butter
  • 397g Condensed Milk
  • 300g Milk Chocolate broken into small pieces

Method

  1. Line a shallow tin with baking parchment.
  2. Place the condensed milk and peanut butter in a microwave-safe bowl and heat in 30-second intervals, stirring each time until it’s all blended and smooth.
  3. Add the chocolate pieces to the condensed milk and peanut butter mixture and stir until melted.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
  7. Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for white chocolate peanut butter fudge.

M&M Fudge

Welcome to day 16 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making M&M fudge.

M&M fudge

M&M Fudge Ingredients

  • 397g condensed milk
  • 300g milk chocolate
  • 125g M&Ms

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the condensed milk and chocolate into a medium saucepan and heat gently until combined, stirring all the time until it’s smooth.
  3. Remove from the heat and stir in half the M&Ms.
  4. Pour into the prepared baking tin and spread out the mixture then top with the remaining M&Ms.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for Terry’s Chocolate orange bark.

Almond And Cranberry Bark Recipe

Welcome to day 15 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making almond and cranberry bark.

Almond and cranberry bark

Bark Ingredients

  • 300g Dark chocolate
  • 100g White chocolate
  • 200g Roasted almonds
  • 100g Dried cranberries

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the dark chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Do the same with the white chocolate.
  5. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Pour the dark chocolate into the prepared tin and spread until even.
  7. Drop spoonfuls of white chocolate onto the dark chocolate and use a skewer to make swirls.
  8. Place the almonds and cranberries onto the chocolate and gently press them down.
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Almond and cranberry bark

Tomorrow we’re making M&M fudge.

White Chocolate Peanut Butter Fudge

Welcome to day 14 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate peanut butter fudge.

white chocolate peanut butter fudge

White Chocolate Peanut Butter Fudge Ingredients

  • 397g Tin of condensed milk
  • 125g Smooth peanut butter
  • 300g White chocolate roughly chopped into small pieces
  • Salted peanuts to decorate.
  • 1 1/2 tsp Vanilla extract

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the condensed milk and peanut butter in a microwave-safe bowl and heat in 30-second intervals, stirring each time until it’s all blended and smooth.
  3. Add the chocolate pieces to the condensed milk and peanut butter mixture and stir until melted.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Top with the salted peanuts and push them down gently.
  6. Leave to cool then refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  7. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for almond and cranberry bark.

White Chocolate And Daim Bark Recipe

Welcome to day 13 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate and Daim bark.

White chocolate and Daim bark

White Chocolate and Daim Bark Ingredients

  • 400g White Chocolate roughly chopped
  • 6 Daim Bars

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Put the Daim bars in a plastic food bag and use a rolling pin to break them into small pieces.
  6. Sprinkle the Daim pieces over the white chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
White chocolate and Daim bark

Tomorrow we’re making white chocolate peanut butter fudge.

Reese’s Minis Fudge

Welcome to day 12 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Reese’s Minis Fudge.

Reese's Minis Fudge

Reese’s Minis Fudge Ingredients

  • 400g Container Vanilla Frosting
  • 200g Smooth peanut butter
  • 1 Bag Reese’s Minis

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the frosting and peanut butter in a microwavable bowl and microwave for 1 minute.
  3. Stir until combined then pour into the prepared baking tin and spread out the mixture.
  4. Push Reese’s minis into the fudge mixture.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for White Chocolate & Daim Bar Bark

Oreo Bark Recipe

Welcome to day 11 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Oreo Bark and it’s super simple with just 2 ingredients!

oreo bark

Oreo Bark Ingredients

  • 200g White chocolate
  • 6 Crushed Oreo cookies

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Sprinkle the crushed Oreos over the white chocolate layer.
  6. Refrigerate the bark until set.
  7. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
oreo bark

Tomorrow we’re making Reese’s Fudge.