Is it your turn to bring dessert this Christmas? or preparing snacks for the children? We have two ultimate Christmas recipes, every family should devour’
Christmas Crackle (the chocolate kind)
Ingredients:
- 115 g butter
- 1/2 cup brown sugar
- 100 g pretzels
- 200 g milk chocolate melts
- 200 g dark chocolate melts
- 2 tsp sea salt
Directions:
- Preheat the oven to 220˚C.
- Line a baking dish with baking paper. Cover the base of the dish with pretzels.
- Put the butter and brown sugar in a saucepan over medium heat. Melt the butter into the sugar then bring it to the boil. Boil it for 4 – 5 minutes, until it begins to caramelise.
- Pour the caramel toffee mixture over the pretzels. Make sure it’s nicely distributed as it will be the ‘glue’ that holds it all together.
- Place in the oven and bake at 220˚C for five minutes.
- Put the chocolate melts into a glass bowl. Melt the chocolate in the microwave in short 30 second bursts until smooth.
- Pour the melted chocolate over the pretzel/caramel mixture. Spread it around so it covers everything.
- Refrigerate overnight, or until set hard.
- Break/crack into pieces and serve.
Mini Santa Cheesecakes (we apologise how delicious these are that you may not be able to stop at one)
Ingredients:
- 12 mini Oreo biscuits
- 250 g cream cheese
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 1 tbs lemon juice
- 2 eggs
- 24 fresh strawberries
- 150 ml cream
- 2 tbs icing sugar
Directions:
- Preheat the oven to 180˚C. Line a 24 cup mini muffin tin with paper cases.
- Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until smooth and creamy. Add the eggs, one at a time.
- Break each mini Oreo in half and use a knife to scrape the cream filling away from the lower Oreo. Place one mini Oreo into the base of each mini muffin cup.
- Divide the cream cheese mixture amongst the muffin cups, pouring it or spooning it over each mini Oreo.
- Bake in the oven for 20 minutes or until slightly risen and just beginning to crack on the surface.
- Cool completely on a wire rack and refrigerate while you make the toppings.
- Whip the cream and icing sugar together until thick and fluffy. Prepare the strawberries by cutting off their tops (where the stalk is) to create a Santa hat shape out of each one.
- Put the whipped cream mixture into a piping bag and pipe a generous blob onto each cooled cheesecake. Place a strawberry onto each blob, pushing it down so that the cream oozes out slightly to become the hat’s fur trim.
- Top each Santa hat with a small dab of cream for a pom pom. Dust with icing sugar just before serving.
