This morning, the last day of term before Christmas, I rocked up (no pun intended) to school totally empty handed, whilst most other parents came with little bags and bottles for the teachers. Well, not everyone, but a lot did. I felt rubbish; I’m the one posting videos on Channel Mum about perfect little presents to make for teachers at Christmas time and I forgot to actually make some!
After a super quick coffee with preschool parents I legged it to the shop and bought a load of chocolate and Turkish Delight – which I haven’t actually laid my hands on since approximately 1989 – with a vague vision of throwing together something like a very pink and sparkly fridge cake / rocky road type thing.
Anyway I ended up adapting my ever popular salted chocolate crunch bar recipe. Remembering that I had a lot of sparkly stuff left over from when I made this chocolate bark (which is another good one for a quick Christmas gift by the way), I thought I could chuck that over the top in a Christmassy fashion…
So this is what I made. Do you know what? It’s actually really nice – and so pretty. Or maybe it’s a bit OTT. But I do have a serious tendency towards the camp at Christmas.
(Get all the decorating bits from the Co-op.)
Makes: about 16 squares
Prep time: 10 minutes
Chill time: 30 mins – 1 hour
200g dark chocolate
100g milk chocolate
1 tablespoon golden syrup
100g Turkish delight (4 x bars), chopped up
200g cookies (I chose white chocolate chip shortbread type ones)
Freeze dried raspberries
Chocolate silver balls
- Melt the chocolate, butter and syrup over a gentle heat in a saucepan.
- Crumble your cookies up. Chop your turkish delight.
- Combine the melted chocolate mix with the marshmallows, cookies and Turkish delight.
- Put it in a lined tin. Sprinkle as much stuff on top as you can bare!
- Stick in fridge for at least half an hour or more if possible.
- Chop into pieces.