I hate to be the one to break the news to you but the mince pies ... the ones you leave lovingly alongside a carrot for Rudolf and maybe a glass of milk and something a little stronger ... well, Father Christmas? He's not all that fussed about them anymore.
Seriously. I kid you not.
In fact, I'd go as far as to say that he's a bit sick of them.
But can you blame him?
Even if you love mince pies, as I'm sure he once did, with 25 million homes in the UK alone popping at least one, perhaps two, on a plate for you on Christmas Eve, that's quite possibly 24,999,998 too many for one night's consumption. 24,999,997, if you're really hungry.
So he's asked me to politely suggest that you throw caution to the wind, break with tradition, eat the mince pies yourself, and leave him something sweet but salted this year instead.
Yep, it would seem that even the inhabitants of the North Pole are not immune to the salted caramel craze. But that's brilliant because, wouldn't you know it, I have the perfect recipe for you ... salted caramel fudge and peanut bites. Sweet but salted. And definitely not mince pies. Make these and you're going straight to the top of the nice list!
Here's the recipe ... don't say I'm not good to you.
250g digestive biscuits
300g milk chocolate
150g golden syrup
100g unsalted butter
150g salted caramel fudge
70g salted peanuts
Tin or dish - I use a 30cm x 20cm one
Sealable plastic bag
Fiskars, who have kindly sponsored this post, sent me their perfectly balanced and beautifully designed Functional Form range to use for this recipe, and their knives are brilliant. They feature Softgrip™ and a finger stop, ideal for when you're chopping fiddly ingredients such as peanuts. If you're looking for new knives to make cooking at Christmas a little easier, you can find the Functional Form range in Sainsbury's.
1. Line your tin or dish with greaseproof paper.
2. Put the biscuits in to a sealable plastic bag and bash with a rolling pin. It's personal preference as to whether you want them like breadcrumbs or chunks. Either works.
3. Melt the milk chocolate, syrup and butter together in a heatproof bowl over a simmering pan of water until melted.
4. Take the bowl off the pan and stir in the biscuits.
5. Chop the fudge in to small chunks and stir in to the mixture.
6. Chop the peanuts, but leave a few whole for extra crunch, and add to the bowl, too.
7. Spoon the mixture evenly in to your tin or dish and place in the fridge for two hours to set.
8. Once cool, turn out the mixture and cut in to bite-size bars.
9. And for the final flourish, and to make them extra festive for Father Christmas, dust with edible glitter.
There you go. You've made Father Christmas a very happy man indeed.
This post was kindly sponsored by Fiskars. Check out their website for more #CUTTINGEDGE tips.