Sunday, November 18, 2007

Rocky Road Cups


In preparartion for the festive season thefamilyroom will be providing you with some great family favorites that can be made ahead. These are great to make with the kids or encourage your teenage children to roll up their sleeves and have a go! When finished enjoy a few and pop the rest in the freezer for Christmas.

Rocky Road Cups
(This recipe makes about 25. Prep time is 20 minutes and cooking time is 5 minutes).

What you will need:
Double-layered paper patty cases
125g slivered almonds
2/3 cup shredded coconut
100g packet mallow bakes
100g packet red glaze’ cherries
1 cup Rice bubbles (or Krispies as we know them elsewhere)
375g packet white-chocolate melts.

Method:
Preheat oven to 180 or 160 for fan oven.
Spread the slivered almonds on an oven tray, and bake for 5 minutes.
Set aside to cool
Combine the almonds, coconut, mallow bakes, cherries and Rice Bubbles in a large bowl.
Melt the white chocolate in a heatproof bowl over a pan of simmering water, or in the Microwave (be careful not to overcook or burn, this happens very quickly).
Add to other ingredients in the bowl, then stir until well combined and everything is coated with chocolate.
Spoon mixture into the patty cases, then place them into the refrigerator for 30 minutes to set.

These are loved by young and old. The recipe is SUPER simple to double and don't be afraid to do so because before you know it, they will be gone.

Enjoy and remember to keep an eye on our Christmas Plan, it will truly keep you on track and help you stay sane before and through Christmas.

Cheers,

Belinda

3 comments:

thefamilyroom said...

Yum. I have never made these but have always enjoyed them when others bring them. I didn't realise how easy they were to make.
Thanks Bel.
Susan

thefamilyroom said...

Yum. I have never made these but have always enjoyed them when others bring them. I didn't realise how easy they were to make.
Thanks Bel.
Susan

Anonymous said...

This looks like a great recipe for kids of all ages to make.
Thanks Belinda

Annie

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