Ingredients
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80g (2 1/4 cups) Rice Bubbles
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65g (1 cup) shredded coconut
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60g (1/3 cup) icing sugar mixture
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30g (1/4 cup) cocoa powder, sifted
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100g copha
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40g pink and white marshmallows
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100g white chocolate, chopped
Method
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1Kids task: Place the Rice Bubbles, coconut, icing sugar and cocoa in a large bowl and stir to combine.
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2Place the copha in a small saucepan and stir over medium heat for 3 minutes or until it melts. Add to the Rice Bubble mixture and mix until well combined.
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3Kids’ task: Place tablespoonsful of the mixture into 24 mini (30ml/ 1 1/2 tablespoons) muffin pans. Use a teaspoon to press the mixture towards the edges to make a well in the centre. Set aside in the fridge for 30 minutes to become firm.
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4Kids’ task (with adult assistance): Meanwhile, use children?s scissors to cut the marshmallows into 1cm pieces.
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5Use a round-bladed knife to help loosen the chocolate crackle cups from the pans and place on a wire rack over a baking tray. Divide the marshmallow pieces among the chocolate crackle cups.
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6Place the chocolate in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Remove the bowl from the pan.
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7Kids’ task: Use a fork to drizzle the chocolate over the marshmallow pieces. Set aside for 5 minutes for the chocolate to set.
Source: taste.com.au
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