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Hey Unicorn Lovers!
Today I thought I would show you guys some unicorn inspired treats, because who doesn't love unicorns!
White chocolate unicorn bark
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600g good-quality white chocolate broken into squares
food colouring gel of your choice (we used pink, purple, blue, yellow and green)
1-2 tsp hundreds and thousands
1 tbsp gold and silver stars
4 tsp mini marshmallows
Measure all your ingredients into separate bowls. Heat the chocolate in a microwave-safe bowl in 30-sec bursts until melted, stirring each time. Or put it in a heatproof bowl set over (but not touching) a pan of simmering water (an adult should help with this bit). Stir frequently until the chocolate has melted smoothly.
Pour the melted chocolate into four or five small bowls. Use the food colouring to dye the chocolate in the colours you like best. Food colouring can be very strong, so start by adding a tiny amount, mixing well, then add more if you like.
Line a large tray or board with baking parchment and spoon the different coloured chocolates onto the parchment in puddles, in any order you like.
The different colours should start to join up and become one big puddle.
Use a skewer or a cocktail stick to swirl the colours together, but don’t swirl too much, otherwise the colours will blend into the pan.
Gently shake the tray from side to side to help the chocolate sit in an even layer and fill in any gaps.
Decorate with your sprinkles, sweets and marshmallows. Leave the chocolate to set in a cool place, or overnight, until set hard.
Then break it into pieces and place in gift boxes lined with baking parchment. Will keep in the fridge for up to a week.
Rainbow Unicorn Cheesecake Bars
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340g cream cheese
245ml plain yogurt of choice
1/2 - 1 tsp pure vanilla
55g (1/4 cup) sugar
2 tsp cornflour (starch), optional for firmer bars
bright food coloring - 3 - 4 colours
crust of choice, optional (I list one option in the instructions below)
Preheat the oven to 180 C. or 350 F.
Bring cream cheese to room temp, then beat all ingredients except colorings by hand or with a hand whisk, just until smooth – don’t overbeat, which would introduce air bubbles that might burst in the oven and cause cracking.
If a crust is desired, use your favorite OR finely crush 6 full graham cracker sheets with a little melted butter. Then pack the crumbs into the base of the lined pan.
Divide the filling among 3 - 4 little bowls, dye each a different color, then drop spoonfuls of alternating colors into the pan.
Gently swirl the spoonfuls in the pan together with a spoon.
Bake 25 minutes, then don’t open the oven.
Take out the still-undercooked bars and let cool at room temp.
Then cover and refrigerate during which time they firm up considerably. Slice into bars, wiping the knife between cuts. Store leftovers in the fridge.
Unicorn Hot Chocolate
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6 - 8 tsp white hot chocolate powder
600ml boiling water
pink or purple food colouring
whipped cream
colourful sprinkles or any edible decorative pieces
Thank you for just being yourself, enjoying my videos and make 'me' smile on a bad, negatively charged day... I love you!!
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Nikki Lilly
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N21 9BZ
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Nikki
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