Kellogg's are currently running a campaign called 'The Big Bake' which is all about encouraging parents to bake with their children.

COCO POPS ORIGINAL HALLOWEEN BATS

  • 15 - 20 minutes preparation plus extra time for decoration
  • Makes approx 12 bats

INGREDIENTS

  • 120g Kellogg’s Coco Pops Original
  • 80g pink marshmallows
  • ½ tbsp margarine or butter
  • 1 tbsp cocoa powder
  • ½ tbsp hot water
  • 50g desiccated coconut or finely chopped mixed nuts

DECORATION

  • A little melted white chocolate
  • Dried blueberries (halved)
  • Milk chocolate chips
  • A little melted milk chocolate for sticking

METHOD

  • Grease and line a 33 x 20cm swiss roll baking tray with greaseproof paper
  • Mix Kellogg’s Coco Pops and desiccated coconut or nuts in a large bowl
  • Melt margarine or butter in a large saucepan (preferably cast iron to retain heat) over low heat. Add marshmallows and stir until completely melted
  • Mix cocoa powder and water together and add to marshmallow mixture stirring well
  • Add cereal and coconut (or nuts) and mix until well coated
  • Using a well buttered spatula press mixture evenly into baking tray. Leave to cool and set
  • Using a 7cm pastry cutter cut 12 circles out of flattened mixture. Then cut each in half to form wings. Cut two small semi-circles in each wing using a blunt knife or the curved edge of a shaped pastry cutter. Use remaining pieces to make a small oval shape for the head of the bat. Slant the wings and attach the head in between with a little melted chocolate. Leave to set
  • Decorate using chocolate chips for eyes and melted white chocolate for pupils and fangs. Make ears from halved dried blueberries.

TIPS

  • Edge wings with black writing icing or melted plain chocolate if desired
  • See craft section for detailed instructions
  • To make 6 bats, halve the ingredients and half fill the baking tray