Instant Salty chocolate prezels

Sometimes there's nothing nicer than a "ready in moments" treat with all the flavour + none of the effort. Well the other night was one of those moments that I needed a quick fix of indulgence but couldn't think of anything I had in the press that would do the trick.

When we lived in Canada for the summer the shop shelves were jammed with every sugary sweet going but one thing that always caught my eye was chocolate dipped prezels but me being me never bought them as you could only buy jumbo bags of them + You know yourself once you open the ptack sure it would be rude not to finish it HA...

So back to my munchie dilemma I had a craving but didn't think I had anything to hit the spot until I copped I had a "normal" size bag of little prezels + a big bar of dark chocolate stashed up in my baking press, you gotta love the 74% coco solids for baking....

So for this uber quick quick + rewarding snack you will need

175g bag of prezels

100g 74% dark chocolate

1 teaspoon of butter

Baking parchment

Firstly in a double boiler melt your chocolate. Once melted add the butter making sure it's fully combined.

Take the chocolate off the heat + one by one dip half the prezel into the choclate, then shake the prezel gently to remove any excess chocolate. Place it onto the baking parchment. 

 Once all the prezels have had a dip and are chilling out on the paper leave them for a while to set, don't be tempted to pop them in the fridge this will coz the chocolate to lose its shine.

I stored these bad boys in a large jar so there was no chance of them going stale , that would just be cruel now wouldn't it.

The combination of the salty prezel with the bite of the dark chocolate is a match made in heaven, I will be tucking in these with a vino tonight to watch the Great British bake off...it's the sime things people....

Enjoy

Rebecca xx

Caramelized pears with cinnamon swirls

Sometimes in life all you need is a ridiculously decadent dessert but without all that prep and major stress...well look no further below is the recipe for my swirly cinnamon cups filled with caramelised pears and toasted almonds...

For this recipe you will need:

1 roll of puff pastry

6 pears

100g of dark chocolate

2 tablespoons of cinnamon

2 tablespoons of brown sugar

2 tablespoons of ground almonds

1/2 cup of toasted almond flakes

Butter

Extra brown sugar 

So lets gets started firstly unroll your pastry out flat then evenly sprinkle your cinnamon, sugar + ground almond onto your pastry.

Next roll up your pastry like it was in the beginning + cut into 8 pieces. At this point you will see the cinnamony swirls beaming back at you they look divine. 

With your rolling pin or with a glass tumbler which ever comes to hand  gently flatten each swirly section like a saucer. Once their all flattened sit each of them in to a cupcake tray + pop into your preheated oven @ 160' for 20minutes or until lightly golden.

While your cinnamon swirly cups are baking away peel + roughly dice your pears then pop them in a pot with with the smallest nob of butter. Once your pears have began to bubble + soften sprinkle in 1/2 a table spoon of light brown sugar this will help caramelise the pears. Gently test the pears with a cake tester to see if they are fully cooked the last thing you want is your pears to resemble baby mush, that would be a major fail!!!

Ok so your cinnamon swirly cups are baked and out of the oven cooling on a baking tray, your pears are ready for take off. So the last things to prepare before you assemble this magical dessert are to toast the almonds on the pan + melt your plain chocolate over a double boiler.

On your dinky serving dish place out your swirly cinnamon cups, spoon in a small amount of the pears into each cup. Next drizzle over the melted chocolate + lastly sprinkle on the toasted almonds YUM!!!

This dish will get you major brownie points for really very little stress at all

Enjoy

Rebecca x