Sarah's White Christmas Trees
Search results for Sarah's White Christmas Trees
Ingredients
What you need
300g CADBURY Baking White Chocolate Melts
1 tablespoon copha
½ cup red glace cherries, chopped
1/3 cup sultanas
2 cups puffed rice cereal
½ cup desiccated coconut
100g CADBURY Baking White Chocolate Melts, extra, melted and cooled slightly
Silver and gold sprinkles, for decoration
300g CADBURY Baking White Chocolate Melts
1 tablespoon copha
½ cup red glace cherries, chopped
1/3 cup sultanas
2 cups puffed rice cereal
½ cup desiccated coconut
100g CADBURY Baking White Chocolate Melts, extra, melted and cooled slightly
Silver and gold sprinkles, for decoration
Sarah’s White Christmas Trees
Search results for Sarah’s White Christmas TreesIngredients
What you need
300g CADBURY Baking White Chocolate Melts
1 tablespoon copha
½ cup red glace cherries, chopped
1/3 cup sultanas
2 cups puffed rice cereal
½ cup desiccated coconut
100g CADBURY Baking White Chocolate Melts, extra, melted and cooled slightly
Silver and gold sprinkles, for decoration
300g CADBURY Baking White Chocolate Melts
1 tablespoon copha
½ cup red glace cherries, chopped
1/3 cup sultanas
2 cups puffed rice cereal
½ cup desiccated coconut
100g CADBURY Baking White Chocolate Melts, extra, melted and cooled slightly
Silver and gold sprinkles, for decoration
These novel little trees are a delicious chocolatey treat the kids will love to make for Christmas!
Method
1. MAKE 12 cones of various sizes from circles of baking paper.
2. COMBINE the chocolate and copha in a heatproof bowl and gently melt over simmering water. Combine the cherries, sultanas, cereal and coconut in a bowl, pour over the chocolate and mix well. Spoon the mixture into paper cones, pressing in firmly. Allow to firm at room temperature then refrigerate.
3. PLACE 2/3 of the extra chocolate in a heatproof bowl and gently melt over the simmering water. Remove from the heat and stir in the remaining chocolate until smooth. Spoon into a piping bag and pipe a selection of white chocolate stars onto a sheet of baking paper. Scatter over sprinkles and allow to set.
4. UNWRAP the trees and use a little remaining melted chocolate to stick stars to the top of the trees.
2. COMBINE the chocolate and copha in a heatproof bowl and gently melt over simmering water. Combine the cherries, sultanas, cereal and coconut in a bowl, pour over the chocolate and mix well. Spoon the mixture into paper cones, pressing in firmly. Allow to firm at room temperature then refrigerate.
3. PLACE 2/3 of the extra chocolate in a heatproof bowl and gently melt over the simmering water. Remove from the heat and stir in the remaining chocolate until smooth. Spoon into a piping bag and pipe a selection of white chocolate stars onto a sheet of baking paper. Scatter over sprinkles and allow to set.
4. UNWRAP the trees and use a little remaining melted chocolate to stick stars to the top of the trees.
