White christmas trees with pretzel stars
makes 16 | prep 45 mins (+ 2 hours chilling & 20 mins cooling time) cooking 5 mins
450g white chocolate 85g (21 ⁄ 2 cups) rice bubbles 75g ( 12 ⁄ cup) dried cranberries, chopped 55g (1 cup) coconut flakes 35g ( 14 ⁄ cup) chopped pecans, toasted 16 small star pretzels 2 tbs white sprinkles
1 Cut eight 30cm squares of baking paper. Halve diagonally to make 16 triangles. Shape into cones and staple to secure. 2 Place 360g white chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon every 30 seconds, for 11 ⁄ 2 minutes or until melted and smooth. Set aside for 10 minutes to cool. 3 Add the rice bubbles, cranberries, coconut and pecans to the chocolate. Stir until well combined. Spoon the rice bubble mixture into cones, pressing gently to compact. Stand upright in a large bowl or glasses and place in the fridge for 2 hours or until firm. 4 Meanwhile, place remaining 90g chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon every 30 seconds, for 11 ⁄ 2 minutes, or until melted. Set aside for 10 minutes. 5 Line a baking tray with baking paper. Dip a pretzel in melted chocolate, shake off excess and place it on the prepared tray. Repeat with remaining pretzels. Place in the fridge for 15 minutes or until set. Melt the remaining chocolate again, if necessary, and redip pretzels, one by one. Return to tray. Sprinkle generously with the white sprinkles. Place in the fridge for 15 minutes or until set. 6 Remove paper from the cones and lay them down on a tray. Spread a little of the remaining melted chocolate on the back of a pretzel and secure to the tip of a cone, holding for 20 seconds or until set. Repeat with remaining pretzels. Stand cones upright and serve.