2 quick and easy no-bake sweet treats the kids will love

Who doesn’t love homemade sweets? Treat the kids with one of these delicious treats in their lunchboxes this week…

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Store-bought snacks are often higher in sugar than their homemade counterparts. You can still cut down your kids’ sugar intake without making it feel like they’re being deprived or put on a diet all of a sudden. Try one of these no-bake sweet treats we’re sure they’ll love.

ALSO SEE: How to reduce your child’s sugar intake 

Cherry Rocky Road

*Makes 1 large tin

Ingredients:

  • 250g white marshmallows, roughly chopped
  • 100g Staffords Glacé Cherries
  • 170g mixed nuts of choice, roughly chopped
  • 35g desiccated coconut
  • 400g good quality white chocolate, chopped

Method:

  1. Line a 20cm square cake tin with baking paper.
  2. Roughly chop the glacé cherries into a mix of sizes.
  3. Combine the cherries, marshmallows, nuts and coconut in a bowl.
  4. Melt the white chocolate in a bain-marie or double boiler
  5. Pour the chocolate over the other ingredients.
  6. Mix until everything is well combined and covered in chocolate.
  7. Press the mixture into the prepared cake tin with a spoon or spatula.
  8. Place the tin in the fridge for at least two hours or until set.
  9. Using a warm knife, cut into squares and serve.

Cherry Rocky Road

Chef Bernice’s 20-minute lunchbox Chocolate Clusters

Chef Bernice Warner from Capsicum Culinary Studio’s Port Elizabeth campus shares her chocolate cluster recipe for an easy lunchbox sweet treat.

*Makes 8 to 10 clusters

Ingredients:

  • 125g dark chocolate
  • 30g mixed, chopped nuts
  • 30g salted pretzels, broken into small pieces
  • 25g mini marshmallows

Equipment needed:

  • Wax paper
  • Heat resistant glass bowl to melt the chocolate
  • Tablespoon
  • Clear packets or plastic containers

Method:

  1. Melt the chocolate over a double boiler on the stove or in the microwave in short intervals (mix in between) until melted.
  2. Add all the ingredients to the melted chocolate and ensure they are well coated. Using a tablespoon, scoop ball shaped heaps of the cluster mixture and put onto a piece of wax paper or baking paper and allow to set until the chocolate is firm.
  3. Peel off the paper and store the chocolate clusters in clear plastic bags or in a plastic container.
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