Fairy Bread Cob Loaf Dip Recipe

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Childhood party favourite fairy bread gets the cob loaf treatment, complete with a sweet cheesecake filling and freckles, strawberries and wafer biscuits to serve.

The ingredient of Fairy Bread Cob Loaf Dip Recipe

• 1 large cob loaf
• 160g 1 cup white chocolate melts
• 80g nestlu00e9 milkybar white chocolate block chopped
• 40g 1 3 cup hundreds and thousands
• 500g cream cheese at room temperature chopped
• 100g 1 2 cup caster sugar
• 300ml thickened cream
• 2 teaspoons vanilla extract
• 5 7 drops pink gel food colouring
• marshmallows to serve
• pocky strawberry biscuit sticks to serve
• sour straps to serve
• white freckles to serve
• wafer biscuits to serve
• strawberries hulled sliced to serve

The Instruction of fairy bread cob loaf dip recipe

• use a serrated knife to slice 4cm off the top of the cob scoop out the bread inside leaving a 1cm thick shell pull the excess bread from the lid reserve bread for another use slice the top into 16 wedges
• place the melts and milkybar in a microwave safe bowl microwave on medium stirring every 30 seconds for 2 minutes or until melted stir until smooth
• use a spoon to drizzle some of the chocolate mixture over the rim of the cob lift and tilt the cob slightly to drizzle the chocolate down the side to form drips sprinkle some of the hundreds and thousands onto the chocolate
• dip the bread wedges into the remaining chocolate and place onto paper lined tray sprinkle with the remaining hundreds and thousands set aside until set
• use electric beaters to beat the cream cheese and sugar in a bowl until smooth add the cream and vanilla beat until thick add the food gel and beat to combine spoon the mixture into the cob
• thread marshmallows onto pocky sticks and stick into the cream cheese dip serve with the fairy bread wedges sour straps freckles wafer biscuits and strawberries

Nutritions of Fairy Bread Cob Loaf Dip Recipe

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