Post Easter Chocolate Amnesty

Easter chocs

So, good news is all the articles on the perfect Easter lunch have stopped along with the fear that the eggs from the egg hunt will get eaten, foil and all, by pet dog/toddler/rampant fox.

Bad news is your house is swimming in cheap, sickly Easter egg shells. There are a number of options open to you at this point:

 

  1. Allow children to go on a 2 day chocolate binge in the hope it puts them off the sweet stuff before they’re diagnosed with childhood diabetes.
  2. Give the kids pieces of choccy at reasonable intervals. By July you will have a drawer/shelf coated in a fine layer of sticky goo and a still substantial amount of chocolate which has gone a weird beige colour.
  3. You follow the principle of Number 2. but execute nightly raids. This will make you feel slightly depressed and extremely sick and quite honestly, as an adult, there are so many better ways to calorie binge open to you.

So, what’s the answer?

Melt it all down and revamp it into something delicious which you can share with classmates/friends/workmates/the Postman. Trust me it’s win/win.

An old classic which always goes down well is rice krispie/cornflake cakes. These are one of the first kiddy friendly cooking recipes you’re likely to do because they’re so simple. And because you get coated in chocolate which you have to lick off. At which point your child will look something like this…..

Finn looking mucky

25g Butter

3 tble golden syrup

200g chocolate

stale/cheap cereal

One word of warning, you do need to melt the choc in a bain marie (bowl over hot water) or a microwave with the butter and syrup. It took me an embarassingly long time to realize that however gently I thought I was heating chocolate in a saucepan, it always went weird and lumpy (FYI it’s still edible just not very pretty). Then you just stir in the cereal, stick it in cake cases or a tray and pop it in the fridge until set.

If that’s a little to simple and innocent for you or you simply have too much chocolate, then it’s time to break out the big guns in the form of Fridge Cake.

I used this recipe by Annabel Karmel but to be honest you can pimp these up with whatever you like, my lot are massive fans of mini marshmallows, I’ve had them with white choccy mice, smarties, maltesers, all are good. I also totally recommend doing this for New Year, it clears out the cupboards after Christmas and means your New Year ‘Clense’ actually stands a chance!

250g Digestive biscuits (Put them in a plastic bag, loosely sealed or they’ll explode everywhere, and smash the bejesus* out of them with a rolling pin. This is not an exact science so variation in size is 100% OK)

300g chocolate – Ms AK recommends 50/50 milk and dark, I use whatever combination the leftovers I have are made from.

100g unsalted butter

150g golden syrup – Top Tip: rub the butter packet over your spoon and scales bowl as it helps the golden syrup slide off without quite so much mess.

100g chopped dried apricots

75g raisens

60g chopped pecans

  1. Melt the choc, syrup and butter together in a bain marie (bowl over boiling water) or microwave
  2. Mix everything together.
  3. Pour into a clingfilm lined tray and pop in the fridge.
  4. Cut into pieces once set.

*It is with joy that I discovered this word actually appears in the Oxford Dictionary and not just the pocket joke one that’s in the bathroom.

 

 

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1 Comment

  1. PumaRachel

    Thanks for the useful information. Need to add your blog to bookmarks

    Reply

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