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Kids’ Kitchen: Treats perfect for tots to make

Peanut butter chocolate cornflake nests.
Peanut butter chocolate cornflake nests.

In this week’s Kids’ Kitchen we’ve got two really delicious sweet treats for youngsters to make at home.

Both the recipes will require an adult to give younger chefs a little assistance, or at least to be on hand to supervise, as some of the steps require the use of a pan on the stove.

Don’t forget to send in pictures of your kids cooking in the kitchen to pj.features@pressandjournal.co.uk and you could see them featured in our amazing Kids’ Kitchen supplement, coming soon in the Press and Journal.


Fruity rocky road

(Makes 16 squares) 

Fruity rocky road.

Ingredients

  • 200g dried sour cherries and blueberries
  • 90ml Belvoir Blueberry & Blackcurrant Cordial (or any cordial of choice)
  • 297g can condensed milk
  • 100g each of dark and milk chocolate, finely chopped
  • 30g of butter, softened
  • 200g of digestive biscuits, roughly crushed
  • 50g of mini marshmallows
  • 100g of white chocolate, chopped

Method

  1. Line a 20cm square baking tin with parchment paper.
  2. As some of the steps require you to heat things up in a pan, get an adult to supervise.
  3. Put the sour cherries and blueberries in a pan with the cordial and 30ml of water and bring to a simmer then remove from the heat and set aside to cool and soak for at least an hour.
  4. Pour the condensed milk into a pan, and heat until just coming to a simmer, stirring.
  5. Put the dark and milk chocolate in a bowl with the butter and pour over the hot condensed milk. Stir until you have a smooth glossy mix.
  6. Strain the fruit, discarding any excess liquid, then add to the chocolate mix with
    the biscuits and mini marshmallows.
  7. Stir with a wooden spoon until completely combined.
  8. Tip it into the lined baking tin and spread out with the back of a spoon. Melt the white chocolate, then drizzle it all over the surface.
  9. Chill in the fridge for at least 3 hours until solid. Cut into 16 squares and serve.

Recipe courtesy of Belvoir.


Peanut butter chocolate cornflake nests

(Makes 12) 

Peanut butter chocolate cornflake nests.

Ingredients

  • 225g chocolate
  • 2 tbsp Lyle’s Golden Syrup (or any golden syrup of choice)
  • 1 tbsp crunchy peanut butter
  • 50g butter
  • 75g cornflakes
  • Mini chocolate eggs to decorate

Method

  1. Place 12 paper cake or small muffin paper cases in a muffin tin.
  2. Put the chocolate, golden syrup, peanut butter and butter in a bowl and set over a pan of gently simmering water (making sure the base of the bowl does not touch the water).
  3. Once the mixture is smooth, remove from the heat and gently stir in the cornflakes, until completely covered in chocolate.
  4. Divide the mixture between the paper cases.
  5. Place some mini eggs on top and chill in the fridge for at least one hour.

Recipe courtesy of Lyle’s Golden Syrup.


Read more in this series…

Kids’ Kitchen: Feast your eyes on these TV favourites

Kids’ Kitchen: Sweet and delicious treats the whole family can make

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