150g mix of your choice of: pumpkin seeds, sunflower seeds, cashews, pecans, pistachios, chopped dried apricot, raisins, dried cranberries
150g caster sugar
100g milk or dark chocolate chips
25g bag mini salted pretzels
25g bag mini Ritz crackers
rainbow sprinkles, for dipping
Butter a baking tray. Mix together your chosen fruit, seeds and nuts in a medium saucepan. Add the sugar and stir together over a medium heat for 10 mins until the sugar has melted and caramelised. Quickly tip onto the baking tray, press down a little and leave to set (it won’t fill the whole tray).
Melt the chocolate in a bowl set over a pan of simmering water, then half-dip the mini pretzels and crackers in the chocolate. Half-dip some in the sprinkles, leaving some plain. Place on a wire rack to set as you go along.
Once the fruit and nut praline is set, bash it up on the baking tray with a rolling pin to make little clusters. Mix with the chocolate pretzels and crackers and pack in little paper bags.