These easy sweet treats are perfect for little hands to help with – quick to make, super tasty, and full of fun!
Wafer dips
Makes 15 // Total Time 20 minutes
Ingredients
100g wafer biscuits
80g white chocolate
Red gel food colouring
20g pink sprinkles
Method
- Arrange the wafer biscuits on a lined baking tray and place in the freezer.
- Chop the chocolate and add to a mug.
- Microwave for 15 seconds at a time, stirring in between, until melted and smooth. Add a drop of food colouring and stir through.
- Dip the tops of the wafers into the chocolate, hold to allow excess to drip off, then place on the baking tray.
- Decorate with some sprinkles to finish off.
- Repeat with the remaining wafers, placing them in the fridge for 10 minutes when done so they set properly.
Recipe & styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Also read: 8 downloadable stickers for kids’ diaries
Waffle s’more sandwich
Serves 4 // Total time 10 minutes
Ingredients
4 frozen waffles
2 slabs milk chocolate, chopped
16 Marshmallows
Method
- Toast the waffles until golden.
- Cut them into quarters to create 16 identical triangles.
- Place the chocolate in a bowl that is microwave-safe, such as glass and ceramic bowls.
- Place the bowl in the microwave and heat for 15 seconds at a time, stirring in between, until the chocolate is melted and smooth.
- Put 8 of the waffle triangles on a plate and top with 2 marshmallows.
- Place the plate in the microwave and heat for 20-30 seconds until the marshmallows are gooey.
- Spread spoonful of the melted chocolate on the 8 remaining triangles.
- Sandwich together one quarter with chocolate and one with marshmallows. Repeat with the rest and serve warm.
Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine, Zhann Solomons
Butterscotch popcorn balls
Makes 12 // Cooking time: 25 minutes
Ingredients
6 cups popped popcorn (±¼ cup kernels)
375g caster sugar
90ml water
20g butter
Method
- Line a baking tray. Ensure you have ice-lolly sticks and a wooden spoon close by. (You’ll have to work quickly; sugar sets fast.) Place popcorn in a bowl.
- Melt sugar and water in a pot over medium heat. To stop sugar crystals from forming, avoid stirring and swirl the pot now and then. When sugar is dark caramel in colour, remove it from the heat and stir in butter.
- Immediately start pouring the caramel over the popcorn, while stirring with the wooden spoon, ensuring all popcorn is covered.
- Start forming the mixture into balls using your hands. If it is too hot, use latex gloves.
- Insert a stick into each ball and place it on the tray to set. Store in an airtight container for up to a week.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli
Easy, tasty bug bites, perfect for snacking or parties!
Makes 5
Ingredients
10 slices sandwich loaf bread
½ cup strawberry jam
½ cup peanut butter + extra to glue on the eyes
15 pretzel sticks, broken in half
10 chocolate chips or drops
Method
- Use a 8cm cookie cutter to cut 10 circles out of the bread slices.
- Pack the circles of bread on a chopping board or plate.
- Spread jam over 5 circles and peanut butter over the other 5 circles.
- Pack 3 pretzel sticks on the left and 3 pretzel sticks on the right of each peanut butter circle, making sure the pretzels hang out on the sides to look like legs. Press the pretzels onto the peanut butter (which sticks like glue).
- Place leftover circles jam-side down onto the peanut butter circles.
- To make eyes, use the back of a teaspoon to spread a little bit of peanut butter at the bottom of each chocolate drop. Stick two chocolate drops onto the bread, putting it close to the edge to make it look like eyes. Enjoy!
Recipe by: Liezl Vermeulen
Photography by: Freepik, Shutterstock
Also read: 4 at-home printable activities your kids will love
