Ting-a-lings are a fun, quirky, crunchy, vintage American candy treat. Traditionally enjoyed during the festive season but also tasty for movie or games day snacks, afternoon tea, parties, buffets, pot-lucks, picnics, pack-lunches.Decorate for Halloween with vegan jelly sweets or sprinkle with red, blue and white cake sprinkles for the 4th of July.
Baking tray or similar parchment paper [to set the candy out on to set in the refrigerator]
teaspoon
Mixing bowl
heatproof bowl for melting chocolate
Small saucepan only required if melting chocolate on the stove-top
Ingredients
200gramsdark chocolateor any vegan chocolate that melts
80gramsalmondsrough chopped, or replace with salty or roasted peanuts, or any nut, or dried fruit such as raisins
60gramsAll-bran cerealuse a vegan friendly similar cereal such as e.g Tesco High Fibre Bran cereal
45gramsdesiccated coconutor coconut shreds/shards, or chopped up vegan tablet
1teaspoonvanilla extractor ½-¾ teaspoon vanilla powder, or replace with almond essence
Instructions
Prepare a baking tray or large plate with baking parchment/paper.
Add the chopped nuts, desiccated coconut, vanilla, and breakfast cereal into a mixing bowl.
Melt the chocolate, either using a microwave or on the stove-top.
Microwave method: break the chocolate into even pieces and place into a microwave safe bowl. Using the high setting, switch the microwave on for 20-30 second bursts, until the chocolate has nearly melted. Remove the bowl and quickly stir the chocolate until it melts completely.
Stove-top method: break the chocolate into even pieces and place in a heat-proof bowl. Place the bowl into a pan with about an inch of water simmering in the pan. Turn the heat off and the chocolate will melt in the heat. Once the chocolate has nearly melted stir it quickly to help it along.
Pour the melted chocolate into the mixing bowl and quickly stir all the ingredients together.
Using a teaspoon scoop up the mixture and dollop onto the baking tray. Continue until all the mix has been used.
Place the baking tray into the refrigerator until set.
Notes
Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
Store ting-a-lings within the refrigerator, but if preferred a little softer, remove from the refrigerator for a while before eating.
Freeze for up to 3 months.
Almonds can be replaced with salted, roasted, or toasted peanuts or any nut variety.
Or sub the nuts for dried fruit such as raisins, sultanas, glace cherries, apricots, pineapple, dates, etc. Chop up larger pieces of dried fruit.
Instead of vanilla sub for almond extract.
Bran cereal can be replaced with [vegan] chow mien noodles, which is a traditional ingredient.
For gluten-free ting-a-lings use a certified gluten-free breakfast cereal such as rice, corn flakes, Freee supergrain hoops, etc.
Any vegan or accidently vegan chocolate that melts well, can be used for this recipe including flavoured chocolate.
For ting-a-lings that are similar to the outside of a chocolate Bounty bar sweet, sprinkle the ting-a-lings with extra desiccated coconut before the chocolate sets.
For a Halloween treat try adding some vegan jelly eyes to the ting-a-lings before they set, to create scary spider or monster shapes.
For the Fourth of July scatter over some vegan red, white and blue cake sprinkles.
For Easter press in a vegan mini chocolate egg on to the unset ting-a-ling.
For Christmas dust the set ting-a-lings with powdered/icing sugar.