Just try not too eat these all at once I dare you.
Ingredients:
1 packet of Tim Tams
100g Cream Cheese
1 pack Milk chocolate Melts
 
Instructions:
Crush the tim tams in a food processor (or plastic bag with a rolling pin). Add cream cheese and mix.
Roll into balls and refrigerate
Melt chocolate as per package instructions. Coat balls with melted chocolate. Allow to set.

For parties these make good Cannon Balls (Pirates) or Wrecking Balls (Construction)

Ingredients:
Strawberries
Chocolate Mets

Instructions:
Rinse strawberries. Remove the top and hollow out, if necessary.  Melt chocolate as per package instructions. Fill hollow with chocolate.
Refrigerate to set.

I Choo Choo Choose You Teddy Trains

Ingredients:        
100g chocolate, melted        
1 x 340g family size pkt m&ms
12 x 25g Bite Size Milky Way Bars        
1x 200g pkt Liquorice Allsorts   
1x 180g Liquorice sticks        
1 250g box Tiny Teddies (any flavour but the chocolate ones)
Instructions:
Allocate four m&ms per milky way, all the same colour.
Melt the chocolate melts in a small dish. Use melted chocolate like glue to stick on the m&ms as wheels. 
Then glue a 1/2 square of Liquorice Allsorts to the top, holding the Milky Way bar by the sides, press the tiny teddy gently into the bar. Cut the liquorice to size and stick on top near the front as the steam spout. Repeat until you have completed all bars. Very simple, very cute and very tasty! 

Cheesecake Stuffed Strawberries
Ingredients:
1/2kg large strawberries
1  package cream cheese, softened
1/2 cup icing sugar
1 teaspoon vanilla extract
1/2 cup vanilla wine crumbs

Instructions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and hollow out, if necessary. In a mixing bowl, beat the cream cheese, icing sugar, and vanilla until creamy. Add the cream cheese mix to a piping bag and fill the strawberries.Once strawberries are filled, sprinkle the tops with cookie crumbs. Refrigerate until serving.


 

Heart Shaped Pink Velvet Cupcakes

Ingredients: ·        
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder ·        
1/4 teaspoon salt     
170 grams unsalted butter, softened   
1 1/2 cups sugar     
4 large eggs     
1 teaspoon vanilla extract    
1 1/4 cups milk        
220 grams white chocolate, melted        
1/8tsp Pink gel-paste coloring

 Instructions:

 Sift the flour, baking soda and salt together. Using an electric mixer, beat the butter until smooth, add the sugar and beat until fluffy, about 3 minutes. Add the eggs, one at a time, add the vanilla. 
At low speed, alternately beat in the dry ingredients and the milk in two additions. Add the melted white chocolate and beat just until mixed.
Add pink gel paste. Mix thoroughly. Line muffin tray with cupcake cases, place a marble between tray and the case, fill cases until about 2/3 full. 
Bake at 175° for 20-25 minutes.