The kids will LOVE these special treats for end of year gatherings or special Christmas day desserts. Keep them out from under your feet by getting them busy doing some easy Christmas cooking while you do the big jobs.

Chocolate balls

Serves 24 balls

Ingredients

  • 200 grams Arrowroot biscuits crushed
  • 3 tablespoons cocoa powder
  • 400g can condensed milk
  • 1/2 cup desiccated coconut

Method

  • Mix crushed biscuit, cocoa and condensed milk together to make a sticky consistency.
  • Using a generous teaspoon of mixture, roll into balls and cover in coconut.
  • Chill before serving.

Mini pavlova

Serves 6 | 30 mins prep | 75 mins cook

Ingredients

  • 4 eggs
  • pinch of cream of tartar
  • 1 cup caster sugar
  • 2 tsp cornflour
  • 1 tsp vinegar white
  • 1/2 tsp vanilla extract
  • 300ml thickened cream whipped
  • 250g fresh strawberries
  • 2 fresh passionfruit

Method

  1. Preheat oven to 130°c.
  2. Line 2 baking trays with baking paper. Draw 3, 10cm circles on each piece of paper.
  3. Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue becomes thick and glossy.
  4. Using a large metal spoon, gently fold in cornflour, vinegar and vanilla.
  5. Spoon meringue onto baking trays, using circles as a guide. Bake on the lowest shelves of oven for 1 hour 15 minutes or until crisp. Turn off oven.
  6. Leave pavlovas to cool completely in oven with door slightly ajar.
  7. Once pavlovas have cooled, spoon whipped cream onto each and decorate with fruit of choice.

Strawberry Santa hats

Ingredients (makes 12 )

  • Strawberries
  • White chocolate melts, melted
  • Mini marshmallows
  • Coconut

Method

  • Remove the stalk of the strawberry to make a flat bottom for them to stand on. Cut the marshmallows in half.
  • Dip the flat bottom of the strawberry into the melted white chocolate, then into the coconut. Place on prepare tray or baking paper. Continue dipping the strawberries.
  • Dip the cut sides of the marshmallow halves into the melted chocolate and stick to the top of the strawberry. Refrigerate if required to set.

Chocolate Brownie Santa hats

  • 1 cups NESTLÉ BAKERS’ CHOICE Dark Melts, plus half a cup extra
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 2 cups plain flour
  • 3/4 cup NESTLÉ BAKERS’ CHOICE Milk CHOC BITS 200g
  • 16 strawberries, hulled & trimmed
  • 1/2 cup thickened cream, whipped
  • 125 g butter, chopped

Method

  • Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a 19 cm square cake pan.
  • Combine butter, NESTLÉ Dark Melts and sugar in large microwave safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth; cool 2-5 mins.
  • Stir in eggs, then flour and then NESTLÉ Mini Choc Bits. Spoon mixture into prepared pan, smooth top. Bake 25 minutes or until mixture is just firm to touch. Cool in pan. Turn out and use a 4cm round cutter to cut 16 rounds.
  • Place extra NESTLÉ Dark Melts in a microwave safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted. Drop a little melted chocolate on the cut-side of each strawberry and adhere to brownie round.
  • Transfer whipped cream to a piping bag fitted with a small round nozzle, pipe cream on strawberries to make Santa hat pom poms and trimming.

Reindeer caramel tarts

Ingredients

Makes 20

  • 250 g pkt butternut snap biscuits
  • 20 white mini marshmallows
  • 10 white marshmallows
  • 40 NESTLÉ BAKERS’ CHOICE Milk CHOC BITS 200g
  • 20 ALLENS Jaffas
  • 1 can NESTLÉ Sweetened Condensed Milk 395g
  • 1/3 cup brown sugar
  • 50 g butter
  • 1 cup NESTLÉ BAKERS’ CHOICE Milk Melts 290g
  • 20 mini round pretzels, cut in half to make antlers

Method

  • Preheat oven to 180°c/160°c fan forced. place biscuits over 20 holes of two 12-hole shallow patty pan tins. bake for 3-4 minutes or until soft. remove from oven. working quickly carefully press softened biscuits into pan with a spoon, to mould into cup shapes. allow to cool.
  • Using scissors, cut mini marshmallows in half to make two rounds from each marshmallow. working quickly, attach a NESTLÉ mini milk choc bit to cut side up of each mini marshmallow, press firmly but gently to adhere. repeat the process with allens jaffas and cut side up of remaining larger marshmallows. set aside.
  • In a small saucepan, combine NESTLÉ sweetened condensed milk, sugar and butter; stir over medium heat for 10 minutes or until thickened.
  • Evenly distribute caramel mixture between biscuit cases. spread tops with NESTLÉ milk melts, then using the picture as a guide, arrange two mini marshmallows and one larger marshmallow to make rudolph’s face. insert two pretzel pieces on each tart to make antlers. set aside and allow chocolate to firm up.

Gingerbread

Find the recipe for Christmas Gingerbread HERE.

Chocolate bark

Find the recipe for Chocolate bark HERE.

Chocolate Dipped Shortbread

Find the recipe for Choc dipped shortbread HERE.


White Christmas Lamingtons

Find the recipe for White Christmas and Rocky Road Lamingtons HERE.

Christmas cookies

Tip: use a gingerbread man cutter and turn the biscuits upside down to decorate as reindeer cookies!

Find the recipe for Christmas cookies HERE.

For more delicious recipes this Christmas CLICK HERE.