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countdown to Christmas

Maltesers Chocolate Fudge

Welcome to day 10 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Maltesers Chocolate Fudge.

Maltesers Chocolate Fudge

Maltesers Chocolate Fudge Ingredients

  • 500g Milk chocolate – roughly chopped
  • 397g tin Condensed milk
  • 100g Maltesers

Method

  1. Line a small rectangular baking tin with baking parchment.
  2. Place the chocolate and condensed milk in a microwavable bowl and heat in 30-second intervals, stirring each time until the chocolate has melted.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Beat with a wooden spoon until combined.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Drop the Maltesers onto the mixture and push them into the fudge with your finger.
  6. 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.
Maltesers Chocolate Fudge

Tomorrow’s recipe is for Oreo Bark.

Fry’s Peppermint Cream Mint Swirl Bark Recipe

Welcome to day 9 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Fry’s peppermint cream mint swirl bark.

Fry's peppermint cream mint swirl bark

Fry’s Peppermint Cream Mint Swirl Bark Ingredients

  • 300g Dark chocolate
  • 100g White chocolate
  • Peppermint flavouring
  • Green food colouring (gel or paste is best)
  • 3 bars Fry’s peppermint cream

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 milk 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. Put the white chocolate in a microwavable bowl and microwave for 30 seconds. Remove and stir then microwave again in 15-second increments until the chocolate has melted.
  5. Stir in the peppermint flavouring and the food colouring and stir until combined.
  6. Pour the milk chocolate into the prepared tin and spread until even.
  7. Drizzle the green chocolate mix over the milk chocolate layer and use a wooden skewer to swirl the green chocolate.
  8. Roughly chop the Fry’s peppermint cream bars and scatter over the bark.
  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.
Fry's peppermint cream mint swirl bark

Tomorrow we’re making Maltesers Fudge

Christmas Fudge

Welcome to day 8 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Christmas Fudge.

Christmas fudge

Christmas Fudge Ingredients

Method

  1. Line a shallow tin with baking parchment.
  2. Place the chocolate in a microwavable bowl and melt the chocolate for 1 minute.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Add the frosting and microwave for 30 seconds. If needed, microwave in 15-second increments until the mixture is smooth when stirred.
  4. Divide the mixture into 3 bowls. Add red food colouring to 1 bowl and stir until combined, add green food colouring to another bowl and stir until combined. Leave the mixture in the 3rd bowl white.
  5. Drop spoonfuls of the different coloured mixtures into the prepared pan and swirl the colours using a knife. Continue until all the mixtures have been used.
  6. 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 Fry’s Peppermint Cream Mint Swirl Bark

Snowmen Bark Recipe

Welcome to day 7 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making snowmen bark.
You can buy ready-made snowmen marshmallows from Asda if you don’t want to make your own, which is what we did.

Snowmen bark

Snowmen Bark Ingredients

  • 300g Milk Chocolate
  • Marshmallows – as many as you like
  • Edible pens
  • Pretzel sticks
  • Snowflake 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. Put the milk 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. Use the edible pens to draw faces on the marshmallows and place them randomly on the chocolate.
  6. Place the pretzel sticks randomly on the chocolate and scatter the snowflake sprinkles
  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.
I made the snowman gift box using an SVG file from Dreaming Tree

Tomorrow we’re making Christmas fudge.

Terry’s Chocolate Orange Bark Recipe

Welcome to day 6 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Terry’s chocolate orange bark.

Terry's chocolate orange bark

Bark Ingredients

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 milk 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. 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.
  5. Pour the melted chocolate into the prepared tin and drop pieces of Terry’s chocolate orange onto the chocolate and gently press down.
  6. Sprinkle the candied peel over the 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.
Terry's chocolate orange bark

Tomorrow we’re making snowmen bark.

White Chocolate Christmas Tree Bark Recipe

Welcome to day 5 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate Christmas tree bark.
I found this recipe on The Decorated Cookie. Again, I’m using UK measurements in this recipe, for the American recipe, visit the link 🙂

white chocolate Christmas tree bark

White Chocolate Christmas Tree Bark Ingredients

  • 400g White Chocolate
  • Green Food Colouring Paste
  • Pretzel Sticks
  • 5 Crushed Candy Sticks

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. Measure about 100g of melted white chocolate, add a bit of food colouring and mix well. Add food colouring until you get the desired colour.
  5. Pour the rest of the white chocolate into the prepared tin and smooth out using a spatula.
  6. Put the green chocolate in a piping bag fitted with a small round nozzle and pipe trees onto the white chocolate.
  7. Use pretzel sticks for the tree trunks.
  8. Scatter the candy canes onto the white chocolate, in between the trees
  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.

Tomorrow we’re making Terry’s Chocolate Orange Bark

Mars Bar Fudge Recipe

Welcome to day 4 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Mars bar fudge.
The thing we love about this fudge is biting into chunks of Mars bar – so yummy!

Mars bar fudge header

Mars Bar Fudge Ingredients

  • 4 Mars Bars
  • 400g Milk Chocolate
  • 397g Condensed Milk

Method

  1. Line a shallow tin with baking parchment.
  2. Roughly chop the Mars bars and set aside.
  3. Place the chocolate in a microwavable bowl and melt in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  4. Add the condensed milk to the chocolate and mix well until combined.
  5. Add the Mars bar pieces and mix gently.
  6. Pour into the prepared baking tin and spread out the mixture.
  7. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  8. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
  9. Store in an airtight container or package into cellophane bags and give as gifts.
Mars bar fudge with a cup of coffee in a mug that says Merry Christmas on the front

Tomorrow’s recipe is for White Chocolate Christmas Tree Bark

Peanut Butter Bark Recipe

Welcome to day 3 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making peanut butter bark and I have to say, it is delicious!

Peanut butter bark

Peanut Butter Bark Ingredients

  • 400g White Chocolate
  • 360g Smooth peanut butter
  • 200g Milk chocolate

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.
    Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  3. Add the peanut butter to the melted white chocolate and mix well.
  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.
    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. Drizzle the melted chocolate over the peanut butter layer and use a wooden skewer to swirl the milk 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.

Tomorrow’s recipe is for Mars bar fudge

Nutella Fudge Recipe

Welcome to day 2 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Nutella Fudge and I don’t think it’s going to last very long in our house! Nutella is a favourite of us all, except Ant, so we may actually end up fighting over it!

Nutella fudge

Nutella Fudge Ingredients

  • 400g Milk chocolate (broken into pieces)
  • 300g Nutella or other hazelnut chocolate spread
  • 397g Can condensed Milk
  1. Line a shallow tin with baking parchment.
  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 Nutella and condensed milk to the chocolate and mix well until combined.
  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.
Nutella fudge

Fudge can last about 2 weeks when stored in an airtight container. If you store the container in the fridge it can increase the shelf life for an extra week.

Tomorrow’s recipe is for peanut butter bark.

Salted Caramel Bark Recipe

Salted caramel is one of my favourite flavours. I’m kicking off our sweet treats countdown to Christmas with this recipe for salted caramel bark that I first saw on The Tasty Kitchen.
The ingredients are American cups so I thought I’d share the ingredients we used here in the UK and if you want the American version, you can click the link above 🙂

Salted Caramel Bark Ingredients

  • 300g Milk Chocolate
  • 300g Dark Chocolate
  • 300g Caramels – we used Asda’s chocolate eclairs
  • 2 tbsp Water
  • Coarse Sea Salt

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 caramels in a microwave-safe bowl and add the water.
  3. Microwave on high for 2 minutes. Remove the bowl and stir the caramels.
  4. Microwave on high for 30 seconds then stir again. Repeat until all the caramels have melted.
  5. Put all the chocolate in a large microwave-safe bowl and microwave for 2 minutes. 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.
    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. Spread the chocolate over the baking paper then drop blobs of caramel randomly onto the chocolate.
  7. Using a BBQ skewer or cocktail stick, swirl the caramel to make nice patterns.
  8. Sprinkle the sea salt over the top and refrigerate the mixture until solid.
  9. 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.
Salted caramel bark in a red candy cane shaped snack tray next to a red patterned paper Christmas tree

Tomorrow’s recipe is for Nutella Fudge

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