Rein­deer & snow­man bark

BBC Good Food - - Family -

Stick to the plan or make up your own Christ­mas dec­o­ra­tions for this – go mad, it’s Christ­mas! Cut rather than snap the choco­late into pieces, or your rein­deer may end up los­ing an antler.

SERVES 12 PREP 20 mins plus set­ting COOK 5 mins EASY

100g milk choco­late, chopped 100g dark choco­late, chopped

7 red smar­ties

8-10 small pret­zels

22 white mini marsh­mal­lows

1 red jelly shoe lace, cut into lengths sprin­kles and stars black food writ­ing pen

1 Line a bak­ing tin with bak­ing parch­ment. Heat both choco­lates in sep­a­rate bowls in the mi­crowave in 30-sec blasts, or over pans of sim­mer­ing wa­ter. Pour the dark choco­late into the bak­ing tin, then pour the milk choco­late on top in a trail. Spread the choco­late out to make a rea­son­ably thick slab.

2 Ar­range the red smar­ties over the slab at in­ter­vals – these are the rein­deer noses. Cut a marsh­mal­low in half and press above the smar­ties to make eyes. Snap a pret­zel in half for each set of antlers, snap­ping off any ex­cess pret­zel, then push into the choco­late near the noses.

3 To make the snow­men, ar­range the rest of the marsh­mal­lows in lines of three. Use pieces of pret­zel for the arms and a piece of shoe lace for the scarf. Sprin­kle over the stars and sprin­kles, then leave the choco­late to set com­pletely.

4 Once the choco­late is hard, use an ic­ing pen or small brush dipped in black food colour­ing to add pupils to the rein­deer eyes, and faces and but­tons for the snow­men. Use a knife to cut the bark into pieces around the rein­deer and snow­men. To give them as gifts, put the choco­late shards in cel­lo­phane bags and tie with a pretty rib­bon.

PER SERV­ING 128 kcals • fat 7g • sat­u­rates 4g • carbs 14g • sug­ars 9g • fi­bre 1g • pro­tein 2g • salt 0.3g

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