Kids' Hot Chocolate & Choc Chip Cookie Dippers
Serves 2 | with White Chocolate Chips and Salted Caramel Sauce
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Chocolate Chip Cookie Mix
(Contains Egg, Cereals containing gluten, Milk, Soya)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
80 grams
Salted Caramel Sauce
(Contains Milk)
Not included in your delivery
2 tbsp
Water
500 milliliter(s)
Milk
Nutritional information
Utensils
Instructions
a) Preheat your oven to 190°C/170°C fan/gas mark 5. Line a loaf tin with baking paper.
b) In a medium bowl, combine the cookie mix, white chocolate chips and water (see pantry for amount). Mix until you have a stiff dough.
c) Pop the cookie dough into your tin, pressing to the edges to evenly cover the bottom of the tin.
d) Pop onto the middle shelf of your oven until golden, 20-22 mins.
a) Once baked, allow the cookie to cool in the tin for 15 minutes. Without removing the cookie from its tin, cut the cookie in half horizontally, then slice vertically 4 times to create 8 equal cookie dippers.
b) Allow the cookie dippers to cool completely in the tin before removing and then gently breaking apart.
a) Pop the chocolate chips, salted caramel sauce and one quarter of the milk (see pantry for amount) into a large saucepan.
b) Stir on medium-high heat until the chocolate is fully melted, 2-3 mins. Slowly add the remaining milk, stirring until the milk is hot, 1-2 mins.
c) Divide the hot chocolate between your serving mugs with the cookie dippers on the side for dunking.
