I was in charge of making some cookies and cakes for an event a little time ago and made these things for the kids. They are really easy to make and I’m not entirely sure how you could go wrong unless you set something on fire.
Since I was making something for kids, I wanted them to be sweet and colorful. I think I managed. Didn’t get any complaints anyway.
The recipe is just modified from the ever wonderful Golden Book of Chocolate that’s usually my first stop on the bookshelf if I’m making anything.
So, anyway. Recipe.
5 oz (150 g) white chocolate, coarsley chopped
2 tablespoons lightly crushed vanilla wafers (or cookies, I used three Dreams from my previous recipe)
½ cup (50 g) coarsely chopped dried apricots
½ cup (50 g) marshmallows (either whole mini marshmallows or chopped larger ones)
½ cup (50 g) coarsely chopped dried strawberries
3 oz (90 g) dark chocolate, coarsely chopped
Plus sprinkles of your choice to decorate
Makes about 20.
Get your ingredients out and measure out the marshmallows. If you have the mini variant, just pour them directly into a bowl. If you have a larger kind, chop them up and then put them in a bowl.
Also chop the dried apricots and the dried strawberries, adding them to the marshmallows.
Crush the cookies however you want and however much you want. I crushed mine into large-ish crumbs with the help of a mortar (and that was pretty efficient, let me tell you).
Just mix those in there too.
Now, as for the chocolate… Chop up the white chocolate and melt it in a double boiler over barely simmering water. You don’t want it getting too hot and accidentally melting the marshmallows.
One way of doing that is melting 2/3 of the chocolate and then mix in the last third when you’ve taken it off the heat for more shine on your chocolate. Otherwise just melt it all at the same time, it doesn’t really matter.
Anyway, when it’s no hotter than your body temperature, just pour it over the mixture and blend it well, so that everything is sticking together.
Drop heaped teaspoons of the mixture on either a baking sheet lined with parchment paper, or in little cupcake liners. I went with the cupcake liner option. We had some at home that we’d never use anyway. They were small, but still pretty wide, if that makes any kind of sense.
So, when that is done, put them in the fridge for about an hour until they have set properly.
When that is done, take them out and melt the dark chocolate in the same way you melted the white chocolate. You want it somewhat thick, but still runny-ish.
Take a teaspoon or something and pour a little chocolate over each cookie, letting it run down the cakes a little.
Before it has time to set, sprinkle your sprinkles of choice over them.
Let them set for a little bit longer and you’re done!
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~ by eldestminion on April 14, 2013.