#cookingwithkids

Witch’s Fingers

Seaneen's Sunnyside KitchenLeave a comment

Halloween has become a total sugar fest, and not everyone has a sweet tooth

If you’re having a Halloween party and don’t want your little humans bouncing off the walls off their t*ts on sugar then try these.

They might look creepy but they’re pretty tasty and are easy to make (you might even get your tiny humans to help). Even better you’ll only need 3 ingredients.

I used string cheese for this, but you could also use hard cheese like cheddar cut into batons. For the meat part I used Parma ham but use any deli meet you like.

Makes 8

8 Cheese strings/batons of hard cheese

8 Slice of Parma ham or Prosciutto (or other deli meat)

8 Almonds

Method

Cut a 1cm slit in one end of the cheese stick and wedge the almond in the slit.

Wrap the cheese stick with the meat, leaving the almond showing so it looks like a finger nail.

Mini Egg Rocky Road Bars

Seaneen's Sunnyside KitchenLeave a comment

You can make an almost infinite variety of rocky road bars. The key thing is include lots of different textures.

I used mini eggs because they are basically my crack cocaine. My other more recent addiction is Bishoff biscuits. I’ve used these here, but you can use any type of crunchy biscuit or cookie you prefer.

Ingredients

400 Grams Chocolate (I used half milk and half dark chocolate, but use what you prefer)

125 Grams Bishoff biscuits

100 Grams Marshmallows

250 Grams Mini Eggs

3 Tbsp Golden Syrup

50 Grams Butter

Method

  1. Break the chocolate in to chunks, and add to a microwave proof bowl along with the butter and golden syrup. Microwave for 30 seconds at a time until the butter and chocolate have melted
  2. Place the biscuits in a freezer bag any bash with a rolling pin (if you don’t have one a tin can will do). The biscuits should be be broken into bits but not too small or all crumbs. Put the broken biscuits in a large bowl
  3. Add half the mini eggs to the freezer bag and bash these too. Add to the broken biscuits and add the Marshmallows
  4. Pour two thirds of the chocolate mix into the bowl and stir until combined. Line a 12cm X 18cm dish with baking paper and transfer the rock road mix into it. Spread evenly.
  5. Cover the rocky road mix with the chocolate you held back. I use a wet palate knife to smooth the top (an ordinary knife is fine if you don’t have one, as rocky roads are bumpy)
  6. Sprinkle the remaining half of the crushed mini eggs and refrigerate for a minimum 1-2 hours before cutting into slices