My Sister-in-Law sent me this recipe and, as you now expect, I've
tweaked it.
Before I go any further I should say that whenever I produce any new
recipe it gets tasted by someone other than me. Yesterday I took a
tub of the latest offering to my friend, who will always tell me the
truth, whether its good or bad.
“It's
better than Rocky Road!”
- so, with feedback like that I felt it only right to share :
500g
white chocolate
35g
Rice Krispies
160g
sultanas
140g
pecans, roasted and
chopped
coarsely
160g
dried apricots
130g
dried cranberries
105g
pistachios, roasted and
chopped
coarsely
1
tsp ground cinnamon
Melt
the chocolate in a large bowl over simmering water ensuring the water
does not touch the bowl. When the chocolate has melted add the
remaining ingredients and tip into a tray bake – size 32 x 9 cms
approx. “Fridge” it for 2 hours.
If you
want to add an extra level of flavour, before you chop the pecans and
pistachios, heat a small knob of butter in a frying pan and, when
foaming add them with a large pinch of sea salt flakes. Stir over a
medium heat for 3-4 minutes or until toasted – you'll smell them
when they are ready. Tip onto a baking sheet to cool and then chop.
Cut
into small squares and serve as a petit four or you could bag it for
sweet treats as a place setting.
Here are two photos showing a bowl with the petit four version and
bagged as a place setting idea.
Got another call today, my friend with more feedback – she'd passed
the treat around the family – huge hit!
I'm
sure that you've got the answer to my feeble attempt at a crossword
clue – yep, not surprisingly it's White
Christmas!
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