Mint-chocolate bark with pretzels
These little triple chocolate bites make a great addition to a sweet party buffet, or an attractive edible gift
Polar bear peppermint creams
- Preparation and cooking time
- Prep:
- no cook
- Easy
- makes 15-20
Skip to ingredients
- 250g icing sugar
- 1 egg whitebeaten
- few drops of peppermint essence
- 15 chocolate sweets(we used Waitrose blue and green chocolate beans)
Nutrition: per peppermint cream (20)
- kcal55
- fat0glow
- saturates0g
- carbs13g
- sugars13g
- fibre0g
- protein0g
- salt0g
Method
step 1
Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
step 2
Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
step 3
Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
step 4
Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
step 5
Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
step 6
Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.
