Preparation Time
20 Minutes
Serves
8
Nutrition
N/A
Puree
Set aside some plain rice cereal and add breast or formula milk until mushy
Finger Food
Make sure you chop some of the crispy cakes into finger-sized pieces for your toddler
Ingredients
-
200g milk chocolate, roughly chopped, plus an extra 25g for the topping
-
40g unsalted butter, plus extra for greasing
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2 tbsp clear honey
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2tbsp condensed milk
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75g crispy rice cereal
-
25g desiccate coconut
-
150g white chocolate, roughly chopped
These tasty treats are perfect for kids parties and totally moreish (the mums will be snacking more than the little ones!)
1. Grease an 18cm square hollow baking tin and line with baking paper.
2. Put the milk chocolate, butter, honey and condensed milk into a small saucepan and heat gently until melted and smooth, then stir in the crispy rice cereal and coconut.
3. Spoon the mixture into the prepared tin and level the top with the back of a spoon. Leave to set in the refrigerator for at least 30mins.
4. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water doesn’t touch the bowl. Leave to cool for a few minutes, then spread over the top of the rice cake. Return to the refrigerator to set.
5. Melt the remaining 25g of milk chocolate as above, then spoon the chocolate into a small piping bag with a small hole snipped at the tip. Drizzle a pattern over the white chocolate and leave to set at room temperature.
6. Remove from the tin on to a chopping board and cut into rectangular bars using a large, sharp knife. Store in an airtight container or wrap in cellophane bags for gifts.
This dish is safe in pregnancy
**This recipe is taken from Chocolat by Eric Lanlard, published by Mitchell Beazley, £18.99.
**