Untitled - Kellogg`s

Discover new ways to
bring out the best in
Kellogg’s® Coco Pops®
these school holidays
with these tried and true
baking recipes.
Chocolate
Crackle Balls
Makes 24 pieces
Ingredients
Takes 20 mins
Directions
4 cups Kellogg’s®
Coco Pops®
In a large bowl, mix the Kellogg’s Coco Pops, icing
sugar, coconut and cocoa.
1 cup icing sugar, sifted
Slowly melt the Kremelta in a saucepan over a low
heat, then allow to cool slightly for a few minutes.
Add to Coco Pops mixture, stirring with a spatula
until well combined.
1 cup desiccated coconut
2 tablespoons cocoa
250g Kremelta, chopped
1/2 cup desiccated coconut,
extra, for coating
Aluminium foil
Allow to sit at room temperature until the chocolatey
liquid is just beginning to set (about 4-5 minutes).
Then drop spoonfuls of mixture into a medium-sized
bowl with extra desiccated coconut.
Shape into balls, tossing gently from
hand to hand to get round and
compounded. Place chocolate
crackle balls on a foil-lined tray,
then refrigerate until firm.
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TIP
Don’t try and mould the chocolate crackles into balls if the
liquid is too runny – wait for it to almost set!
Chocolate
Rugby Balls
Makes 24
Ingredients
Takes 30 mins
Directions
50g butter
250g marshmallows
(pink, white or both)
200g milk chocolate, chopped
6 cups Kellogg’s® Coco Pops®
Baking paper
Coloured icing to decorate
Combine butter, marshmallows and chocolate in
a large saucepan. Stir, continuously, over low heat
until melted. Remove from heat. With a spatula,
stir in Kellogg’s Coco Pops until well coated in the
chocolate mixture.
With damp hands and while the mixture is still
warm, shape heaped spoons of mixture into rugby
balls (about 1-2 tablespoons per ball). Roll into a
cylinder and pinch the ends to make an oval rugby
ball shape. As you go, place them on a bakingpaper lined tray, cover then refrigerate until firm.
Pipe markings and stitching on the footballs with
coloured icing.
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You can buy coloured icing in individual tubes at your local
supermarket. As an alternative, mix icing sugar mixture with a
little water until of piping consistency, then tint with your child
or team’s favourite colours.
Chocolate
Crackles
Makes 36
Ingredients
4 cups Kellogg’s® Coco Pops®
1 cup icing sugar
1 cup desiccated coconut
2 tablespoons cocoa
250g Kremelta, chopped
into cubes
Takes 20 mins
Directions
In a large bowl, mix the Kellogg’s Coco Pops,
icing sugar, coconut and cocoa. Slowly melt
the Kremelta in a saucepan over a low heat.
Allow to cool slightly. Add to Coco Pops
mixture, stirring until well combined. Spoon
mixture into paper patty cases and refrigerate
until firm.
36 mini paper cups
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Choose colourful papers for parties and add sprinkles for
more colour! This is a great nut-free treat for school lunches
or a retro high tea.
Coco’s Chocolate
Biscuits
Makes 24
Ingredients
50g butter, softened
1 cup caster sugar
1 egg, lightly beaten
2 teaspoons vanilla essence
1 1/4 cups self-raising flour
2 cups Kellogg’s® Coco Pops®
1/4 cup white chocolate bits
1/4 cup milk chocolate bits
1/4 cup chopped hazelnuts
5 tablespoons chocolate spread
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Takes 30 mins
Directions
Preheat your oven to 180°C. Beat butter and
sugar in a small bowl with an electric mixer until
pale in colour. Gradually add beaten egg and
vanilla essence, mixing well after each addition.
Stir in sifted flour and mix until well combined. Add
Kellogg’s Coco Pops, chocolate bits and hazelnuts.
Mix well using clean hands. Spoon tablespoons of
mixture in your hands and mould into balls then
place onto baking paper lined oven trays.
Bake in oven for about 12–15 minutes or until
lightly browned. Stand 5 minutes on trays then
cool on wire racks. When cooled, sandwich two
biscuits together with a dollop of chocolate
spread. Store in an airtight container.
Omit the hazelnuts and spread if you prefer your
biscuits nut-free
Chocolate Mint
Slice
Makes 24
Ingredients
4 cups Kellogg’s® Coco Pops®
1 1/2 cups icing sugar, sifted
1 cup desiccated coconut
250g Kremelta, chopped
2 cups icing sugar
1/4 teaspoon peppermint
essence
60g softened butter
3-4 tablespoons milk
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TIP
Takes 25 mins
Directions
In a large bowl, mix the Kellogg’s Coco Pops,
icing sugar and coconut.
Slowly melt the Kremelta in a saucepan over a
low heat. Allow to cool slightly then add to
Coco Pops mixture, stirring until well combined.
Firmly press mixture into an aluminium foil-lined
23 x 33cm rectangular slice or cake tin. Refrigerate
until firm.
Topping: Mix together icing sugar, peppermint
essence, butter and milk to make a
soft icing. Spread over chilled
base. Return to refrigerator
until firm. Cut into pieces,
serve and enjoy.
Sprinkle with shavings of your favourite chocolate for extra
wow-factor or add jaffas and spearmint leaves at Christmas time.
Banana Sticks
Makes 12
Ingredients
Directions
300g milk chocolate
6 bananas, peeled and
cut in half
2 1/2 cups Kellogg’s® Coco Pops®
1/2 cup shredded coconut
12 popsicle sticks
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Takes 20 mins
Pre-heat oven to 180°C. Place the coconut
onto a baking tray on the middle to top
shelf of the oven and allow it to turn golden
brown. Remove from oven and cool. Place the
chocolate into a medium bowl and place in the
microwave for 1 minute, stir well and return
to the microwave another minute. Combine
Kellogg’s Coco Pops and coconut together and
put onto a plate. Push the popsicle sticks into
the base of the bananas and quickly dip in the
warm chocolate, roll the banana in the Coco
Pops and the coconut and place onto a baking
sheet lined with greaseproof paper. Refrigerate
until required; allow to stand
5 minutes before serving.
Serve with ice cream as a special Banana Sundae treat.
Be sure to use the popsicle sticks, as they are safer for children
than skewers. Try mango or pineapple instead of banana.
Moon Rocks
Makes 22
Ingredients
200g mini white chocolate melts
250g milk chocolate
2 cups mini marshmallows
4 cups Kellogg’s® Coco Pops®
Takes 20 mins
Directions
Microwave the milk chocolate on high for
2 minutes stirring every 30 seconds until almost
fully melted. Stir until chocolate is smooth and
fully melted.
Allow to cool slightly. Mix together the Kellogg’s
Coco Pops, chocolate melts and marshmallows
and add the melted milk chocolate.
Put a little vegetable or olive oil on your fingers
and roll the mixture into teaspoon sized balls
and place onto a tray lined with greaseproof
paper or in paper patty cups.
Refrigerate until required.
* 900-watt microwave used.
Timings may vary.
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Be sure the chocolate is not too hot as it will melt the
marshmallows!
Coco’s Icecream
Sandwiches
Makes 12
Ingredients
1 1/2 litres of
chocolate ripple
ice cream
(half a regular ice
cream container)
200g bar milk
chocolate,
chopped
6 cups Kellogg’s®
Coco Pops®
Takes 30 mins
Directions
In a large microwave safe bowl, melt 100g (half) of the
milk chocolate in the microwave for 1 minute. Stir well and
return to the microwave for another 30-60 seconds until
the chocolate is warm and smooth.
Add 3 cups of the Kellogg’s Coco Pops to the melted
chocolate and mix well. Using a greased table knife, spread
this mixture evenly over the base of a 20cm sided baking
tray lined with baking paper.
Place the tray into the freezer for 5 minutes to set. Using a spatula,
spread the softened ice cream over the Coco Pops base from
the freezer, starting from the centre and spreading to the edges.
When level and smooth, place back into the freezer for
another 5 minutes to set. Heat remaining 100g chocolate
and combine with remaining 3 cups Coco Pops. Spread this
mixture evenly over the set ice cream layers and press down
lightly with a rolling pin. Return to freezer and allow to harden.
When firm, cut into squares and serve the dessert sandwiches
immediately.
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Before starting, place the ice cream into the refrigerator to
soften for at least 40 minutes
Recipe testing by Trudi Nelson
www.fresh.co.nz