Tiny bites of biscuit base, embellished with gems of dried cranberry and succulent apricots, topped with white chocolate and coconut. These should come with a 'beware' warning, they are genuinely one of the most scrumptious things I've ever eaten and I had to stop myself snaffling the lot!!Makes: 15-18
Cooking time: 3-4 minutes
50g unsalted butter, melted
15g soft caster sugar
1 tbsp Horlicks powder
2 tbsp golden syrup
85g milk chocolate Hobnob biscuits
50g dried apricot pieces
50g dried cranberries or raisins
200g white chocolate
3 Tbsp sprinkles of your choice
1 Tbsp toasted coconut
You will also need a mini muffin tin lined with mini muffin cases
In a pan on a low heat, gently melt together the butter, sugar, Horlicks powder and golden syrup, mixing the whole time. Place the biscuits and Maltesers in a sandwich bag and roughly crush with a rolling pin until you have bite-size shards in a variety of different shapes. Add to the pan along with the cranberries/raisins and apricots, mix together until combined.
Spoon the mixture into the lined muffin tin and pop into the fridge to set for at least 2 hours.
Melt the white chocolate, remove the tiffin from the fridge, take the bites out of the paper cases and roll each gently in your palms to form balls. Dip each ball into the melted chocolate. Place on a piece of parchment add a pinch of sprinkles and a dusting of toasted coconut then leave to set.
Ps Thank you to the wonderful Shire Bakery for the gorgeous cake stand and other wonderful bits x