Cheesy Pancake Bakes

Chocolate dipped skewers 

 

(12 skewers)

 

Ingredients

 

1 slab Milkybar Original White Chocolate slab 80g, melted

6 strawberries halved 

2 bananas, cut into 12 rounds

12 cubes of pineapple 

2 tbsp almonds 

 

Method 

 

For melting the chocolate

 

1. Add a cup of hot water to a medium saucepan and bring to a simmer over a medium heat.

 

2. Break the Milkybar Original White Chocolate slab into cubes and add to a medium sized glass bowl.

 

3. Add the bowl of chocolate over the saucepan, not allowing the water to touch the glass bowl. Stir with a spatula until just melted

 

For the Chocolate Dipped Fruit Sticks

 

1. When the fruit is cut, add them onto the skewers in the order of your choice. 

 

2. Finely chop the almonds and add to a small pan on a low heat and allow to toast, keeping a watchful eye on them, 3-5 minutes. Allow to cool. 

 

3. Dip one side of the fruit skewer into the melted Milkybar then dip into the toasted almonds. Arrange on a lined baking sheet, freeze overnight or until firm ENJOY!

 

Chocolate Dipped Pretzels

 

Serves 40 - ±5 pretzels per serving

 

Ingredients 

 

Pretzels, salted (500g)

1 slab Milkybar Original White Chocolate slab 80 g, melted 

1 slab Aero Dark 85g, melted

2 tbsp round sprinkles (100’s&1000’)

 

Method 

 

For melting the chocolate:

 

1. Add a cup of hot water to a medium saucepan and bring to a simmer over a medium heat.

 

2. Break the Milkybar Original White Chocolate slab into cubes and add to a medium sized glass bowl.

 

3. Add the bowl of chocolate over the saucepan, not allowing the water to touch the glass bowl. Stir with a spatula until just melted.

 

For the Chocolate Dipped Pretzels:

 

1. Use one end of the pretzel as the handle and dip the other end (3/4 of pretzel) into melted chocolate, alternating between white and dark. Allow to set on the ‘cooling’ rack.

 

2. Just before they are set, sprinkle 100’s and 1000’s over half of the white chocolate coated pretzels. Drizzle chocolate over the rest (white chocolate over the dark pretzels and dark chocolate over the white pretzels.) Allow to set completely and ENJOY! 

 

Chocolate Peanut Butter Cups

 

Makes 24

 

Ingredients 

 

2 slabs Milkybar Peanut White Chocolate slab 80 g, melted

1 cup smooth peanut butter (salt and sugar-free)

 

Method

 

For melting the chocolate:

 

1. Add a cup of hot water to a medium saucepan and bring to a simmer over a medium heat.

 

2. Break the Milkybar Peanut White Chocolate slab into cubes and add to a medium sized glass bowl.

 

3. Add the bowl of chocolate over the saucepan, not allowing the water to touch the glass bowl. Stir with a spatula until just melted.

 

For the Chocolate Peanut Butter Cups

 

1. Line a mini muffin tin with mini muffin liners.

 

2. Moving quickly, divide half of the melted Milkybar into each muffin-tin hole and place in the freezer to set.

 

3. Soften the peanut butter in the microwave for 15 – 20 seconds – until just soft enough to spoon out of the jar, it should NOT be runny!

 

4. Drop ½ tsp into the centre of each muffin hole and return to the freezer for an hour or until firm.

 

5. Finish off each of the cups with the remaining melted Milkybar and smooth out the tops. Allow to set in the freezer and ENJOY!