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Chocolate pine cones recipe

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From mixing the biscuit spread base to arranging the Coco Pops Rocks, little ones will simply adore making these chocolaty Christmas treats. Why not make a batch of these snow-dusted pine cones for a wonderfully festive edible gift? See method

Serves 4 (makes 4)
25 mins to prepare, plus 2 hrs to chill
516 calories / serving
Vegetarian

Ingredients

2 tbsp crunchy biscuit spread
2 tbsp chocolate spread
4 tbsp icing sugar, plus extra for dusting
2 very thin breadsticks, cut in half
350g pack Kellogg’s Coco Pops Rocks

Each serving contains

Energy
2175kj
516kcal 26%
Fat
12g 18%
Saturates
4g 20%
Sugars
48g 54%
Salt
0.8g 13%

of the reference intake
Carbohydrate 93.7g Protein 6.8g Fibre 4.6g

Method

In a bowl, mix the biscuit spread, chocolate spread and icing sugar well to a mouldable paste.
Divide the mix into 4 and mould each portion into the shape of a cone around one of the breadstick halves.
Pick out the oval shapes from the Coco Pops Rocks and stick them into the base of the chocolate mixture all the way around. Working upwards, continue sticking them into the mixture to produce narrowing circles, to look like a pine cone. Use a sharp knife to halve the cereal for the top layer. Chill for 2 hrs until firm.
Once set, dust with icing sugar and wrap carefully with cellophane, ribbon and a little Christmas bell. The pine cones will keep for up to a week in the fridge.

See more Christmas baking recipes for kids