At this time of the year it’s great to have a selection of ready to serve treats in the fridge. These easy, no cook delights also make great gifts.  My Mother made these when I was a child and I taught my children how to make them.  The rum can be substituted with vanilla essence (they are then called truffles).snowman in a garden


500 grams white chocolate melts

1 ½ cups rice bubbles

100 grams red glace cherries cut in half

160 grams of almonds roasted and cut in half

160 grams of sultanasChristmas tree branch with holly decor

1 cup desiccated coconut

1 teaspoon of vanilla extract


  1. Line a 30cmx20cm baking tin with baking paper. Melt the chocolate in a heatproof bowl over a saucepan (don’t let the bowl touch the water). Fold in the remaining ingredients. Pour mixture into the prepared tin, press down with a metal spoon. Refrigerate 4 hours or until set.
  2. Turn Slice onto a chopping board and cut into squares. Tip: Dip the knife in hot water to make cutting easier.


RUM BALLSChristmas cookies - rum balls in coconut

250 grams arrowroot biscuits crushed

395 grams condensed milk

1 cup desiccated coconut

1 ½ tablespoons rum

1 extra cup of desiccated coconut for rolling mixture


Combine all ingredients

Wet hands and roll mixture into small balls

Coat in coconut and refrigerate or freeze


APRICOT DELIGHTSSingle Apricot with Leaf Isolated on White Background

200 grams dried apricots chopped

¾ cup condensed milk

1 cup peanuts or other nuts

1 cup desiccated coconut


Chop apricots in food processor until fine

Remove apricots and chop nuts until fine

Mix together in a bowl and add the condensed milk. Stir well.

Shape into balls. Roll in coconut. Refrigerate

If you prefer a sweeter mix add ½ cup of icings sugar