Dr. Oetker recently released the “Bake Friends” report, proving that baking brings a smile to many a face – in fact 67% said it improved their mood and 47% said it made them happy. However – despite 58% saying they bake FOR their family, only 17% currently bake WITH their kids – surprising when you consider how often parents are desperate for activities when they hear the dreaded words “I’m Bored’!
Psychologist, Dr. Linda Papadopoulos, notes, “not only can baking provide a bonding experience between parent and child, it’s also a fun way for children to learn key life skills such as patience, communication, working with others, following rules and exploring new flavours and foods – even the math and chemistry behind baking, through weighing, measuring and mixing.”
Plus, nostalgia is key – when asked about earliest kitchen memories, 62% remembered making a cake or cupcakes versus 7% who remembered making pasta! Baking memories are ones that stick.
So, with baking being a fun activity, a great way for children to learn and, of course, a great way to get delicious treats – why not bake with your kids today? This fun, easy recipe is a tasty way to bake a lasting memory:
Popcorn Rocky Road
275 g Dr. Oetker Fine Cooks’ Milk Chocolate (9 1/2 oz)
125 g Unsalted Butter (9 1/2 oz)
75 ml Golden Syrup (3 oz)
75 g Plain Popcorn (3 oz) or Lightly Salted, Lightly crushed
40 g Rice Krispies (1 1/2 oz) Toasted
10 ml Dr. Oetker Caramel Flavour (2 tsp)
100 g Dr. Oetker Dark Chocolate Chips
Line a deep 20cm (8inch) square cake tin with cling film so it overlaps the sides of the tin. Break up 225g (8oz) Milk Chocolate into a large saucepan. Add the butter and syrup. Heat very gently, stirring occasionally, until melted. Remove from the heat, mix well and cool for 20 minutes. Stir in all but a handful of the popcorn, along with the rice cereal and Caramel Flavour, mix well. If the chocolate is still warm, leave for a while longer before adding the Chocolate Chips otherwise they’ll start to melt and the texture will be lost.
Once all ingredients are added, mix well making sure everything is completely coated. Pack into the prepared tin, cover loosely with the overhanging cling film and chill for at least 2 hours until firm and set. To serve, remove from the tin and discard the cling film. Place on a board. Put the remaining Milk Chocolate in a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water.
Sprinkle the top of the popcorn slab with the reserved crushed popcorn and, using a teaspoon, drizzle the top with melted chocolate. Leave for a few minutes in a cool place to set. Using a large, sharp knife, cut the slab into 16 chunky portions. Your Popcorn Rocky Road is now ready to enjoy!