2. BLUE CRYSTAL
INGREDIENTS
 125g icing sugar
 blue food colouring
 125g ground almonds
TASTY
Woof!
 lue crystal from The
b
Gobstopper for sprinkling
 90g free range egg whites
 2 tbsp water
 150ml whipped cream
 110g caster sugar
Macaroons are the sweet treat of the season and can
be enjoyed at home with friends or can be beautifully
wrapped and given as a present. Why not put The
Gobstopper spin on this Parisian party piece by adding
the sparkle of Blue Crystal? It’s sure to give anyone
show-stopping status!
METHOD
Preheat the oven to 170’C/325’F.
Mix the icing sugar, ground almonds and half the
egg whites into a paste.
Gently heat the water and caster sugar in a small
pan.
When the sugar has melted, turn up the heat and
boil until the mixture thickens. You can text the
temperature is correct with a thermometer, should
be around 115’C at this stage.
get rid of the little peak ontop, slam the tray at the
end a couple of times on the surface to make them
all flat.
Sprinkle the sparkly Blue Crystal over the top.
Leave them to stand on the tray for 30 minutes.
When a skin has formed on the top, its time to
place the macaroons in the oven for 12-15 minutes,
with the door ajar, until they are firm.
Whisk the remaining egg whites until they form
stiff peaks.
Add the sugar syrup micture and whick til the
mixture becomes stiff and shiny.
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When cool, use the whipped cream to sandwich
together two macaroons.
Add a few drops of the food colouring and tip the
merange mixture into the almond paste mixture
and combine.
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Remove from the oven, lift the paper off the tray
and let the macaroons cool whilst still on the
paper.
These macaroons look and taste so good they are
likely to be eaten as soon as possible, but if there
are one or two left over, make sure they are eaten
within a couple of days.
Spoon the mixture into a piping bag and pipe 4cm
flat circles on the lined tray about 2cm apart. To

3. CANDY CANE
INGREDIENTS
 4 ounces dark chocolate
 1 cup all purpose flour
 1/2 cup unsalted butter
 1 teaspoon vanilla extract
 2 eggs
 1/4 teaspoon salt
 1/4 cup sugar
 /4 cup of The Gobstopper’s
3
candy canes (crushed)
 few drops peppermint oil
A
(optional)
Give your chocolate brownies a kick with the inclusion of
crushed candy canes from The Gobstopper. This simple yet
exciting recipe brings a new twist to the yummy favourite
with a fresh flavour and injection of colour.
 1/2 cup chocolate chips
METHOD
Preheat the oven to 180’C / 350’F.
Take an 8-inch square baking dish and grease.
Add aluminium foil to the greased tin, grease the
foil then sprinkle a little flour over the top.
Melt the chocolate and butter in a pan over a low
heat and set aside to cool.
When the mixture has set, remove from the oven
and leave to cool for 15 minutes.
Turn the tin over onto a plate, then transfer to a
chopping board and cut into 8 pieces.
Serve with cream, ice cream or enjoy them solo.
Whisk the eggs and sugar in a large bowl until
light and fluffy.
Mmm
Beat in the cooled chocolate mixture, peppermint
oil, vanilla, flour and salt.
Add the chocolate chips and 2/3 of the crushed
candy canes.
Combine the ingredients well then pour into the
greased tin.
Sprinkle the remaining crushed candy canes over
the top of the mixture.
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Temper
ature: 1
80°C / 3
Cooking
50°F
time: 30
minutes
Makes:
8 brown
ies
Bake in the oven for 25-30 minutes.
TASTY
m

4. INGREDIENTS
 150g sponge cake
 300ml double cream
 175g fresh raspberries
 1 Wispa chopped
 2 tbsp. orange juice
 1 Curly Wurly chopped
 500ml tub fresh vanilla custard
 100g dark chocolate broken up
This retro dessert is a hit at parties for all ages, and the
beauty is that it can be put together using all your favourite
flavours of yesteryear. This recipe uses Wispa and Curly
Wurly, but The Gobstopper offers a huge range of ideas to
personalise your trifle with whatever tasty treats tantalise
your taste buds!
METHOD
Take a large glass serving dish and press broken
pieces of the sponge cake across the bottom and
sides of the bowl.
Crush 3/4 raspberries and spread over the sponge.
Pour over the orange juice to soak the cake.
Put the custard and chocolate in a pan and warm
over a low heat until the chocolate has melted. Mix
well then pour over the sponge and raspberries.
Chill for half an hour.
Whip the cream and spoon over the custard.
Chop the Wispa and Curly Wurly and sprinkle
on top of the trifle along with the remaining
raspberries.
Chill for a further 1-hour then serve!
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Tell
everyone
!
?
WISPA

5. INGREDIENTS
 3 cups flour
 1 tsp. vanilla
 ½ tsp. salt
 2/3 cup of milk
 1 tsp. baking powder
 he Gobstopper chocolate
T
bars of your choice, chopped
up (Caramac, Chomp and
Fudge are all delicious
options or how about throwing
in some Reese’s pieces?)
 1 ½ cups sugar
 ½ cup softened butter
 ¾ cup smooth peanut butter
 2 eggs
Can’t decide between your favourite chocolate bar and a
cookie? Why not create chocolate heaven and combine the
two. This recipe is really easy and is great because you can
add any chocolate bar you like. Get creative with your ideas
and test a few versions out to find the most scrumptious!
Happy experimenting!
METHOD
Preheat the oven to 190’C/375’F.
Cream the sugar with the butter and peanut
butter until light and fluffy.
Whisk in the eggs and vanilla.
Add the milk as you stir.
Add the chocolate bar pieces and stir well.
Place a teaspoon of the dough onto a greased
baking sheet and make for 12-15 minutes until
golden brown.
Cool on a rack then dig in!
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VE
I’LL HA L!
L
THEM A
Temper
ature: 1
90°C / 3
Cooking
75°F
time: 12
-15 min
Makes:
utes
18 cook
ies
Carama
c?
Chomp?
Fud
Reese’s ge?
Pieces??

6. INGREDIENTS
For the cupcakes…
 200g plain flour
WITH FIZZY COLA
FROSTING
 125ml buttermilk
 1 tsp vanilla essence
For the frosting…
 400g icing sugar
 250g golden caster sugar
 125g unsalted butter
 125g unsalted butter, softened
 1/2 tsp baking powder
 2 tbsp cocoa powder
 1 1/2 tbsp cola syrup
 Pinch salt
 175ml Coca-Cola
 40ml whole milk
 1 large free range egg
The fizzy cola bottle has been named Britain’s favourite
sweet, with second place going to its regular version.
Why not then use this retro favourite to update the old
fashioned cupcake?
 Fizzy cola bottles to decorate
METHOD
For the cupcakes…
Preheat the oven to 180°C/350’c.
then pour into the butter and sugar mixture while
beating slowly.
Line two 6 hole muffin tins with papers.
Once incorporated, increase the speed to high
and whisk until light and fluffy.
In a large bowl, combine the flour, sugar, baking
powder and salt.
In a separate bowl, beat together the egg,
buttermilk and vanilla.
Spoon your icing into a piping bag and pipe over
your cooled cupcakes. Decorate with fizzy cola
bottles.
Melt the butter, cocoa and Coca-Cola in a
saucepan over a low heat. Pour this mixture into
the dry ingredients, stir well with a wooden spoon,
and then add the buttermilk mixture, beating until
smooth.
Pour into the prepared muffin tins and bake for
15 minutes, or until risen and a skewer comes out
clean. Set aside to cool.
For the frosting …
Beat together the butter and sugar until smooth.
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Stir the cola syrup and milk together in a jug
Mmm
TASTY
m

7. INGREDIENTS
 6oz caster sugar
 6oz butter
(TREASURE CHEST)
This delightfully easy recipe produces a delicious moist
chocolate cake that can be enjoyed just how it comes, or
iced and decorated with the vast choice of sweets and
chocolates available at The Gobstopper. You could even cut
the cake in half and fashion a treasure chest by scooping
out some of the lower layer and filling it with chocolate
coins, candy necklaces and other sweet fortunes. Curly
Wurly bars are a great tool to use as a ‘hinge’ to separate
the chest and lid. Simply push half the bar to the back of
each side of the chest, and balance the ‘lid’ on top. The
perfect little birthday cake for a pirate party!
 6oz self raising flour
 large eggs
2
(or three small)
 87g chopped Wispa
1
(melted then allow to cool)
 heaped tablespoon of
1
cocoa powder (sieved into
flour)
METHOD
Preheat the oven to 190’C/375’F.
Melt the Wispa pieces in the microwave
for 30 seconds, then set aside to cool.
Line a loaf tin with greaseproof paper.
Whisk together butter and sugar until fluffy.
Add eggs one at a time with a pinch of flour.
Fold in melted (but not hot) Wispa chocolate.
Fold in the flour and cocoa in three parts until
combined.
Pour the mixture into the loaf tin and cook
for 35-40 minutes.
Turn out onto cooling rack after 10 minutes
of cooling in the tin.
Either leave plain or get creative!
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Ahaaarr!
Add ch
coins - ocolate
p
of eigh ieces
t!

8. INGREDIENTS
For the crust:
 200g crushed salted pretzels
 1 tsp lemon zest
 3 large egg yolks
 1 tsp vanilla extract
 60g icing sugar
 175g salted butter, melted
If a sweet/salty combo sounds like culinary heaven,
try this scrumptious twist on the classic cheesecake by
swapping the biscuit crust for a pretzel alternative. It cuts
the sweetness, gives a great crunch and an even better
flavour. Be totally indulgent and top with homemade
chocolate mousse then decorate with MMs. A colourful,
sweet and salty delight that tastes as punchy as it looks.
 70g salted butter, cubed
 2 tbsp caster sugar
WITH MMS SALTED PRETZEL CRUST
 1 tbsp lemon juice
 2 large eggs, separated
 1/2 cup thickened cream (min
35% milk fat), whipped to soft
peaks
For the cheesecake:
 400g cream cheese, softened
 120g caster sugar
To make the crust:
Preheat oven to 180°C (350°F) and
grease and line a 20cm springform cake tin.
Crush the pretzels to a fine crumb
then add the sugar and melted
butter.
Bake this crust for 10 minutes or
until just going golden brown on
the edges.
Remove from oven and set aside to
cool on a wire rack.
To make the cheesecake:
Reduce oven temperature to
160°C (320°F).
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 MMs, to decorate
METHOD
Once the mixture is combined,
tightly press into the bottom of the
prepared tin, making sure that the
layer is evenly spread.
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For the chocolate topping:
 175g semisweet dark
chocolate, finely chopped
Take a large mixing bowl and beat
the cream cheese and sugar until
smooth.
Next add the lemon juice, vanilla
and egg yolks and mix until
combined.
In a smaller bowl, beat egg whites
on high until the mixture forms
stiff peaks then gently fold into
cream cheese mixture.
Pour over the crust, place tin on a
baking sheet and bake in the oven
at the reduced temperature for
25-30 minutes or until the centre is
almost set.
Cool in tin on a wire rack for an
hour, then chill in the fridge until
completely cool.
To make the chocolate mousse
topping:
Place the bowl over a small
saucepan of simmering water and
whisk continuously for about 10
minutes.
When the consistency is thick
and smooth, fold in the chocolate
mixture.
Once the mixture has cooled, add
the whipped cream.
Spread the chocolate mousse
topping over the cheesecake and
smooth with a spatula.
Decorate with MMs and return to
the fridge to set for about an hour.
A crunchy, colourful, chocolatey
cheesecake. What’s not to love?
Melt the chocolate and butter in a
bain-marie and stir until smooth.
While you are waiting for the
chocolate and butter mixture to
cool, place egg yolks and icing
sugar into a glass bowl.
Love
‘em!

9. INGREDIENTS
 cups (10 ounces)
6
miniature marshmallows
 1/4 cup butter
CEREAL SQUARES
This recipe is ideal for the kids to try, as it involves no
cooking time! It’s basically grabbing all your favourite
sweet treats, your cereal of choice and mixing them
together to make a deliciously easy snack.
 1 cup chopped dried
apricots
 1 cup Chocolate Raisins
from The Gobstopper
 cups cereal of your
6
choice (Cheerios or Rice
Crispies work well)
METHOD
Line a 9 x 13 inch pan with foil
and spray foil with cooking spray.
Melt marshmallows and butter
together in the microwave.
Stir in cereals and apricots.
Add the chocolate raisins then
quickly pour into the baking tin.
Pat down the mixture into the pan
and refrigerate for 20 minutes.
Cut into 12 squares and serve!
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Super
tasty!
WOOF!

10. INGREDIENTS
 /3 cup sweetened
2
condensed milk
 large egg white
1
 .5 teaspoon vanilla
1
essence
A sophisticated alternative to the cornflake cake,
these macaroons appeal to kids of all ages. These tasty
macaroon nests are easy to make but impressive to share.
A perfect Easter treat.
 inch of salt
P
Temper
ature: 1
60°C / 3
Cooking
25°F
time: 20
minutes
Makes:
10 nests
 .5 cups sweetened
3
coconut
 cup Nutella
1
 ini Eggs
M
METHOD
Preheat the oven to 325°F. Line a large
baking sheet with greaseproof paper.
Stir together the sweetened condensed milk,
egg white, vanilla extract, and salt in a large
bowl until combined.
Place a tablespoon of Nutella in the middle of each
nest. Arrange 2 or 3 mini eggs on top of the Nutella
to complete.
If kept in an air-tight container these yummy treats
can kept fresh for up to 3 days.
Add in the coconut and mix well.
With a spoon, scoop up about 2 Tablespoons of
the dough and place the dough onto the prepared
baking sheet. Form the cookies into the shape of a
bird nest. Press down the center with your thumb.
Bake cookies for 17 to 20 minutes, or until slightly
golden brown. Remove from the oven and press
your thumb down in the center of the nests again.
Cool the cookies on the baking sheets for
about 5 minutes or until they are firm and set.
Remove with a spatula onto a cooling rack.
Cool completely.
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Mmm
TASTY
m

11. INGREDIENTS
 125g butter, chopped
 160ml sweetened condensed milk
 375g coconut rolls, coarsely chopped
 1 tbsp golden syrup
This fridge cake has been given an injection of flavour
through the addition of retro favourite coconut rolls. The
combination of coconut and licorice works deliciously
well with the chocolate and biscuit and with no cooking
involved even the least domestic god or goddess can
finally impress with their culinary talents.
 250g crushed plain sweet biscuits
 200g dark cooking chocolate, chopped
Grease and line a 19cm x 29cm cake tin.
Combine the butter, condensed milk and
golden syrup in a pan set over a low heat.
Stir until the butter melts and mixture
becomes smooth.
Transfer to a large heatproof bowl.
Add the biscuits and coconut rolls
and stir until combined.
Press the mixture into the base
of the prepared tin and set aside
for 30 minutes to set.
Melt the chocolate and spread over the
slice and place in the fridge for 1 hour.
Once set, cut into squares and serve.
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Rockin
Rolls! ’
METHOD
WOOF!

12. INGREDIENTS
 100g plain or milk chocolate
 2tbsp golden syrup or runny honey
 200g The Gobstopper mini eggs
 50g butter/margarine (not low fat spread)
With Easter round the corner, this tasty treat gets the
seasonal thumbs up. It is probably the easiest ever
recipe, looks great and tastes even better.
 75g cornflakes
Makes: 12 nests
METHOD
Melt the chocolate, butter and
syrup in a pan over a very low
heat.
Stir in the cereal until covered.
Line a bun tin with 12 cupcake
cases.
Spoon the mixture into each
of the cases.
Arrange 2 or 3 of The
Gobstopper’s mini eggs
onto the top of each nest.
Chill in the fridge until set,
and enjoy!
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WOOF!
It’s a
mini-e
advent gg
ure!

13. INGREDIENTS
 ounces bittersweet chocolate
6
(about 1 cup chopped)
WOOF!
 4 ounces heavy cream
 5 packets Fizwiz popping candy
 12 ounces chocolate candy coating
Let this recipe conjure the carefree memories of
childhood. The classic ganache centred truffles are
infused with retro classic Fizwiz to bring a playful ‘pop’
to your sweet treat.
METHOD
Gently heat the cream in a small saucepan.
Chop the chocolate and put in a heatproof bowl.
Pour the hot cream over the chocolate to soften,
then whisk.
When the mixture is fully combined, cover the
top of the bowl with cling film and refrigerate. It
usually takes 3 hours for the ganache to set.
Once the ganache is firm, spoon into small balls
(about 3/4 inch in diameter). Roll between your
palms using cocoa on your hands to prevent
sticking.
Empty 4 of the Fizwiz packets into a bowl. Roll
each ganache ball in the popping candy.
Cover a baking sheet in tin foil and place the
truffles on top. Wrap well with cling film and
refrigerate whilst you prepare the dipping
chocolate. This is to prevent the popping candy
from losing their effect through exposure to air.
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While the truffles chill, melt the chocolate and tip
the contents of the remaining Fizwiz packet into a
bowl.
Once the chocolate is melted and smooth, remove
the truffles from the fridge and check if firm
enough to dip into the chocolate.
Use a fork to plunge the truffle into the melted
chocolate and when fully covered, place back on
the foiled tray. Before the chocolate dries, sprinkle
over some more of the popping candy. Repeat the
process with all of the truffles.
Allow the finished truffles to set in the refrigerator
for 10-15 minutes.
Exploding Truffles should be stored in an airtight
container in the refrigerator, but are best served at
room temperature.
* For best results, eat within 24 hours, although the
‘pop’ will last for up to 3 days.

14. INGREDIENTS
 oz butter
4
 cups granulated sugar
2
 oz marshmallow cream
7
 /4 cup sour cream
3
 tsp vanilla extract
1
 tsp salt
1
This white chocolate fudge is delicious on its own,
but adding the colour and retro flavour of jellybeans
takes its gusto to dizzy heights. A fun and colourful
taste sensation.
 2oz white chocolate chips
1
 cups jelly beans
2
METHOD
Line a 9x9 baking tin with tinfoil then spray
with non-stick cooking spray.
Sprinkle the rest of the jellybeans over
the top, gently pressing them into the fudge.
Roughly chop the jellybeans.
Transfer the fudge to the refrigerator
to set for 1-2 hours.
Mix the butter, sour cream, salt and sugar in a
pan over a low heat and stir until the butter melts.
Keep stirring the mixture until it starts to boil.
Cook for 5 minutes at boiling point, stirring
all the time.
To serve, cut it into 1-inch squares.
Your Jelly Bean Fudge will keep fresh for a week if
kept in an airtight container at room temperature,
or for two weeks if kept in the fridge.
Next remove the pan from the heat and add the
white chocolate chips and the marshmallow cream.
Stir well until the chips and cream are melted into
the fudge mix. The mixture can be returned to the
heat if necessary.
Add the vanilla and most of the jelly beans,
keeping a few to one side, and combine well.
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Pour the fudge into the prepared tin and
use a spatula to even out smoothly.
JELLY!
GOOD

15. INGREDIENTS
For the cakes…
 20g butter, softened
1
For the buttercream…
 00g butter, softened
1
 20g caster sugar
1
 0g Love Heart sweets made
5
into a powder
 eggs
2
 tsp vanilla extract
1
 20g self-raising flours
1
This delicious treat is sure to win hearts. The traditional
vanilla cupcake has been given an injection of The
Gobstopper’s retro pizzazz with love heart infused
buttercream icing. All topped off with a romantic message
to your sweet, etched on the adorning heart.
 50g icing sugar
1
 he Gobstopper’s Love Heart
T
sweets for decoration
METHOD
Preheat the oven to 180’C/375’F.
Beat the sugar and butter until light and fluffy.
Stir in the eggs, one at a time. If you notice the
mixture curdling, simply add a tablespoon of flour
and continue to mix.
Add the flour and vanilla extract and combine all
ingredients together.
Spoon the mixture into the cake cases in the bun
tin and bake at 180 for 12-15 minutes until risen
and golden brown.
Transfer to a wire rack to cool whilst you make the
buttercream.
Mix the butter with half the icing sugar and Love
Heart powder until smooth.
Put the buttercream in a piping bag and ice the
cakes.
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Temper
ature: 1
80°C / 3
Cooking
50°F
time: 15
-20 min
Makes:
utes
12 fair y
cakes
Pop a Love Heart on the top and voila!
ES
CUPCAK
Love
them!

16. INGREDIENTS
 /2 cup margarine
1
 /4 tsp salt
1
 /2 cup smooth peanut butter
1
 ounce The Gobstopper
1
Choc Nibbles
 /2 cup granulated white
1
sugar,
 /4 cup confectioners’ sugar
1
 /2 cup light brown sugar
1
 egg, at room temperature
1
 -1/2 cups flour
1
 /2 tsp baking soda
1
This is a quick and easy recipe that kids of all ages can
enjoy. All you need to do is make the cookie dough, roll
into little balls, pop a pinch of The Gobstopper’s choc
nibbles in the centre and bake in a mini muffin tin – easy!
 /4 tsp baking powder
3
Prep tim
e: 30 min
utes
Temper
ature: 1
90°C / 3
Cooking
75°F
time: 14
minutes
Makes:
40 cook
ie cups
Chocolate drizzly part
 /2 cup semi-sweet
1
chocolate chips
 /2 tsp smooth peanut butter
1
y
Yumm
METHOD
Take a large bowl, and beat together margarine,
peanut butter, egg, white sugar and brown sugar.
Roll in confectioners’ sugar and put
into the ungreased mini muffin tin.
In a second bowl, add the flour, baking soda, salt
and baking powder and whisk.
Bake 12-14 minutes at 190’C or 375’F until lightly
browned on top. Leave them in the tin to cool for
at least 15 minutes, then remove to cooling racks
to cool completely.
Add the flour mixture to the margarine mixture
and combine until it becomes the texture
of cookie dough.
Take a heaped teaspoon of the dough into
the palm of your hand. Press one pinch of The
Gobstopper Choc Nibbles in the centre and
fold the dough around to make a ball.
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Drizzly bit
Melt the chocolate chips and peanut butter
together. Dip in a teaspoon and drizzle the sauce
over the cookies in a lovely pattern. Sprinkle a few
Choc Nibbles over the top, leave to set, and enjoy!

17. INGREDIENTS
 25g margarine
1
 1/2 teaspoon baking powder
 /2 cup brown sugar
1
 1/4 teaspoon baking soda
 /2 cup white sugar
1
 3/4 cup rolled oats
 egg
1
 1/2 cup coconut
 /2 teaspoon vanilla essence
1
 3/4 cup chopped wine gums
from The Gobstopper
 /4 cup plain flour
3
The perfect treat for sweet fiends – the beloved retro
classic wine gums nestled scrumptiously in a biscuit. A
colourful, tasty and original variation to the chocolate
chip cookie.
METHOD
Preheat the oven to 180’C/350’F
Beat together the margarine, sugars, egg
and vanilla essence.
Sift in the flour, baking powder and baking
soda.
Add the oats, coconut and wine gums and
combine.
Place a teaspoon amount of the dough onto
an ungreased baking sheet.
Bake for 10-15 minutes.
Allow to cool on a wire rack.
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By gum
Delicio !
us!!

18. INGREDIENTS
 .5 cups all purpose flour
1
 1/3 cup granulated sugar
 /2 teaspoon baking soda
1
 1 teaspoon vanilla extract
 /2 teaspoon salt
1
 1 large egg
 /2 cup (1 stick) butter or margarine,
1
softened
 1 cup The Gobstopper’s Yogurt Raisins
 1 cup chopped pecans or walnuts
 /3 cup packed brown sugar
1
Ever tried baking with yoghurt-covered raisins? Thought not
- but give it a go! Yoghurt covered raisins are a really tasty
addition to your cookies. Their creamy texture gives a depth
of flavour that will keep you coming back for more.
METHOD
Heat the oven to 190’C/375’F.
Add butter, sugars, vanilla and egg
to a large bowl and beat until creamy.
In a separate bowl, mix the flour,
baking soda and salt and gradually
add to the butter mixture and
combine.
Fold in the Yoghurt Raisins and nuts.
Take a tablespoon of the dough, roll
between your palms and place on an
ungreased baking tray.
Bake for 10 minutes until light brown.
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Cool on the baking tray for 2 minutes
then transfer to a wire rack to cool
completely.
Cookie
Cooooo s?
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