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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 Toffee 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.

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.

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