White christ­mas trees with pret­zel stars

taste.com.au - - CHRISTMAS -

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.

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