This month I seem to have been making a lot of sweet treats for kids birthdays, feeding kids on bulk for parties can be a task. So this month I have put in a couple of my easy favourites to make life easier. And the kids can also help.
100g butter, roughly chopped
300g dark chocolate (such as Bournville), broken into squares
3 tbsp golden syrup
140g rich tea biscuit, roughly crushed
3 x 55g bars mint aero roughly chopped
Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Cherry, chocolate & coconut tray bake
200g desiccated coconut
85g caster sugar
2 eggs, beaten
200g bar white chocolate, roughly chopped
85g glacé cherries, halved
Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.
Both so easy and yummy!