As a kid, I remember one of the most important things to get done in summer, was to get the first sun-burn of the year done and out of the way. Yeah I know there were the risks of skin damage and all that, but we were young, and based on the amount of time we spent around the pool (normally from around sun up to sun set) some sort of sun-burn was inevitable. And just like when pulling off a plaster, our thinking was always to do it quick, fast and properly. With the first bad sun-burn of the year behind you, you could get on and enjoy the rest of your summer.
Now that I’m older and, have convinced people, wiser, I don’t intentionally get sun-burnt, but every year it normally happens, and there is normally beer in varying quantities mixed into the equation. I’m blaming this particular sun-burn on and a good dose of Mitchell’s Old Wobbly Lager, which went down like mother’s milk. A couple of hours later, and I had a champion makro tan coming along (famously named after the security guards at the store of the same name, from standing too long in the sun wearing shorts and short sleeve shirts, while maintaining the pasty white complexion underneath). But after queuing to get into the KONGOS concert at the Voortrekker concert, there was no way I was gonna let a little sun burn slow me down. That and the LiveInBaker and I had also spent the better half of a day working out how we were going to sneak all our goodies into the event. And by sneak I really just mean find enough hands to carry it all.
The LiveInBaker normally makes something sweet to eat at these concerts, and she definitely didn’t disappoint this time, though in her words it was just something simple that she had quickly thrown together.
This time the LiveInBaker turned to a recipe from a book, and more specifically from Philippa Vanstone’s 500 Cookies:
Dark Chocolate, Nut and Raisin Crunchies
For this recipe we used:
- 450g dark chocolate
- 50g unsalted butter
- 125g Rice Krispies
- 50g walnuts
- 75g raisins
The LiveInBaker lined a 23-cm square tin with wax paper. She then melted the chocolate and the butter in a double boiler, and once melted stirred in the Rice Krispies, walnuts and the raisins.
The mixture was then spooned into the tin, and placed in the fridge until it was set. The LiveInBaker left them in the fridge for around an hour, before cutting them into squares, storing them in some Tupperware containers, separating the layers with wax paper, and then placed them back in the fridge until we were ready to go.
Apparently these can last up to 7 days, but ours didn’t even make it that evening. Yes they are that good, and yes, I ate them that quickly! I felt like a kid again, sun-burn and all. But maybe it was also the Rice Krispies making me remember 100′s of breakfasts, normally eaten in a swimming costume, watching cartoons. And hey, sometimes its good just to embrace the kid that’s inside all of us!