WHITE CHOC CRACKLE TREES

MAKES 12 PREP 15 MINS + 3 HOURS CHILLING COOK 5 MINS

• 350g white chocolate, chopped, plus 50g extra, melted

• 3 cups rice bubbles • 100g mini white mallows • 12 ice-cream cones • 170g packet rainbow sour straps • old sugar star decorations

1 Melt chocolate in a large heatproof bowl set over a saucepan of simmering water until melted. Stir in rice bubbles and mallows until combined.

2 Spray inside of ice-cream cones with cooking oil spray. Spoon chocolate mixture into prepared cones, using a chop stick to push into tip. Fill to top of cones, pressing mixture down firmly. Place cones on a tray. Chill 2-3 hours or until set. Remove from fridge. Allow to come to room temperature.

3 Cut sour straps into lengths of each colour so they are 5mm wide. We used red and maroon but you can use all colours if preferred.

4 Remove crackle trees from cones by cracking cone and gently rolling on bench to loosen shell. Pull pieces of cone off crackle trees.

5 Place extra melted chocolate in a sandwich size ziplock bag. Twist to push chocolate into corner. Snip pointy end. Pipe melted chocolate along strips of sour strap and wrap around trees starting from the top to decorate. Attach stars to the top with melted chocolate and allow to set.