"These edible baubles make a joyful addition to the Christmas table or tree. Soft, chewy, marshmallow-coated Rice Krispies are studded with pistachios and cranberries, chocolate and ginger, or peppermint candy cane; they're as fun to make as they are to eat, and they make a perfect little gift. To add a ribbon for hanging, cut small lengths of ribbon, then loop and knot the ends."
"For the pistachio and cranberry baubles 50g unsalted butter, cut into 4 or 5 pieces, plus extra for greasing 150g mini marshmallows Finely grated zest of 1 orange tsp vanilla extract tsp flaky sea salt 90g Rice Krispies 70g dried cranberries 60g shelled pistachios, plus 50g extra, roughly chopped, for sprinkling 30g desiccated coconut 80g white chocolate, melted Deep green or gold ribbon, for tying"
"For the chocolate, orange and ginger baubles 50g unsalted butter 140g mini marshmallows 1 tbsp unsweetened cocoa powder 60g dark chocolate, chopped, plus 100g extra, melted, for dipping Finely grated zest of 1 orange tsp vanilla extract tsp flaky sea salt 1 tsp ground cinnamon tsp ground ginger 100g Rice Krispies 50g candied ginger, roughly chopped Edible gold dust Copper or rich-red ribbon, for tying"
Soft, chewy marshmallow-coated Rice Krispies balls are studded with pistachios and cranberries, chocolate and ginger, or peppermint candy cane. Each recipe uses melted butter and mini marshmallows combined with Rice Krispies and specific flavorings and inclusions. Pistachio-and-cranberry version includes orange zest, vanilla, flaky sea salt, desiccated coconut and white chocolate coating with pistachio sprinkling. Chocolate-orange-ginger version adds cocoa, dark chocolate, orange zest, cinnamon, ginger, and a chocolate dip with edible gold dust. Peppermint version uses peppermint extract, extra marshmallows folded in, white chocolate coating and crushed candy canes. Balls can be hung by inserting a knotted ribbon loop or wrapped in cellophane for gifting.
Read at www.theguardian.com
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