Monday, 7 November 2016


6  cups cocoa pops
180 gram packet lolly raspberries
200 grams mini marshmallows
1 cup crushed nuts
400 grams milk cooking chocolate
200 grams dark cooking chocolate
226 grams butter, chopped

line 3 x 12 hole muffin tins with paper patty pans or line a tray
with 36 paper patty pans.

cut each lolly raspberry into quarters.

in a large bowl, place the cocoa pops, raspberries, marshmallows
and nuts.

in a heat proof bowl over a low level pot of boiling water (bowl can't touch the water),
melt both chocolates and the butter, stirring.

pour the chocolate into the cocoa pops and stir till well combined.

evenly fill the patty pans with the mix.

pop a raspberry lolly on top if you like.

refrigerate till set.

store in an airtight container in the fridge.

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