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Makes
: 12 Method
Place milk melts in a heatproof, microwave-safe bowl.
Microwave uncovered on HIGH (100%) for 2 to 3 minutes,
stirring every minute with a metal spoon, until smooth.
Thickly spread chocolate over a 25cm sheet of baking paper.
Sprinkle with 1/2 cup hundreds and thousands. Allow to set
until just firm to touch. Repeat with white melts and
remaining hundreds and thousands.
Dip an 8cm round biscuit cutter into a bowl of boiling
water. Dry well. Carefully cut giant chocolate freckles out
of chocolate sheets (dipping cutter into water as required).
Place chocolate freckles on a tray. Refrigerate until firm.
Transfer leftover milk and white melts into separate
heatproof, microwave-safe bowls. Microwave, uncovered, on
HIGH (100%) for 45 seconds or until melted. Remove chocolate
rounds from fridge and turn over. Spoon 1 teaspoon melted
chocolate onto back of each round. Position a paddle-pop
stick in centre. Refrigerate until firm. Serve.
Source: Super Food Ideas - April 2006 , Page 78
Recipe by Janelle Bloom
More recipes at:
www.taste.com.au
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Ingredients
