This recipe will make 16 bonfire bites.
- Line a large tray with non-stick baking paper and set aside.
- Melt the dark and milk chocolate in a large bowl set over a pan of simmering water or in the microwave, stirring regularly. Add the cooked quinoa, pretzels and almonds and stir until evenly coated.
- Working quickly before the mixture begins to set, spoon it out onto the tray into 16 golf ball-sized mounds. Try to pile the pretzels up to resemble bonfire wood. Immediately sprinkle over the apricots, cranberries and nuts.
- Pop into the fridge for at least 15 minutes, until set. These can be prepared up to a week in advance and kept refrigerated. Once they have set, use a small paintbrush to brush on the edible paint.
Tip: Omit the nuts in the case of allergies, adding more pretzels in place of the almonds. For older kids and adults, create the ultimate bonfire effect by adding a tiny sprinkling of dried crushed chilli flakes on top too.