Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Toffee Crisp Bars June 8, 2016

Toffee Crisp Bars

I’ll start off today by saying a big ”Hi!” to my new followers, thanks for being here and I hope you enjoy the recipies. πŸ™‚

 

Ingredients

 

125g Rice Krispies

125g butter

5 Mars Bars, roughly chopped

200g milk chocolate

 

Method

 

Line a 7 x 10 inch baking dish with parchment paper.

Place the butter and Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.

Once melted, beat well to get rid of any lumps.

Add the Rice Krispies and mix well to make sure they’re all covered in the butter/Mars Bar sauce.

Pour into the prepared dish and press down well, ensuring its pressed into the corners of the dish, then smooth off the top as flat as possible.

Leave in the fridge for an hour.

Melt the chocolate in a bowl over hot water, then pour the chocolate over the top of the hardened crispy mixture.

Return to the fridge for an hour then cut into bars.

Keep in an airtight container in the fridge to keep them crispy.

 

 

Mars Bar Cake May 17, 2015

Mars 1

Made this for my Son’s birthday yesterday.

 

You do need to make two different cakes for this to look like a Mars Bar inside.

 

Ingredients & Method for the first, chocolate cake

 

115g dark chocolate

85g butter, room temperature

175g light soft brown sugar

2 eggs

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml milk, room temperature

1 tsp vanilla extract

 

Preheat oven to 190C/gas 5 and line a loaf tin.

Break the chocolate into a glass bowl and melt over a saucepan of hot water.

Cream the butter and sugar until it’s pale and smooth.

Add one egg at a time, beating for a minute after each addition.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flour to the batter mixture and beat well. Pour in one-third of the milk and beat again. Repeat this until all the flour and milk have been added.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients & Method for the second, caramel cake

 

110 butter, room temperature

120g light soft brown sugar

120g dark soft brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75 ml caramel sauce, I use shop bought

50ml double cream

 

Preheat oven to 160C/gas 4 and line a loaf tin.

Beat together the butter and sugars until pale and smooth.

Add the eggs, one at a time beating for a minute after each addition, add the vanilla extract.

Combine the flours in a separate bowl.

Add one-third of the flours to the creamed mixture ans beat until just combined.

Add the caramel sauce and beat well.

Add another third of the flours and beat until just combined.

Add the double cream and beat again.

Add the remaining flour and beat well.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients needed for filling & decoration

 

Caramel Buttercream Ingredients & Method

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

 

Caramel sauce, again I used shop bought

1 Tbsp apricot jam, melted

1 square chocolate, melted

Chocolate fondant, I used a ready to roll one made by Renshaws

2 large Mars Bars

 

Once both cakes have cooled completely, cut the top off the cakes as we need them to be flat but at the same time try to make sure you have the same thickness of both the chocolate and caramel cake to use.

Place the chocolate cake on a cake board and spread with caramel buttercream.

Spread caramel sauce on the caramel cake and sandwich the two cakes together.

Brush the melted jam all over the cake, then cover with the chocolate fondant.

Chop the Mars Bars into small pieces and attach to the top of the cake with a little melted chocolate.

 

 

 

 

Malteser and Mars Bar Slice June 10, 2014

Malteser & Mars Bar Slice 1

Ok these are pretty amazing! If like me, you like chocolate, you’ll love these! Oh, also easy to make, which is always a plus πŸ™‚

 

Ingredients

 

1 cup of Maltesers plus extra to decorate (240g & you’ll have some left over)

4 Mars Bars ( 53g bars)

1/2 cup Condensed Milk

1 pack of Chocolate Biscuits (250g) I used Fox’s chocolate munch)

200g bar Cadbury Milk Chocolate

100g unsalted butter

1 teaspoon oil (I used Olive oil but you could use vegetable instead)

 

Method

 

Line a tin with baking parchment (mine measured 25cm x 16cm but if you want a thicker slice use a smaller tin)

Finely crush the Chocolate Biscuits. You can use a food processor or the end of a rolling pin.

Roughly crush 1 cup of Maltesers.

Dice the Mars Bars into small pieces (easiest done if they’ve been in the fridge for a while first)

In a small saucepan over a low heat, melt the butter and condensed milk, stirring until combined.

Add the roughly crushed Maltesers and Mars Bars to the crushed biscuits and stir through.

Then add the melted butter and condensed milk and stir until combined – it will be very sticky!

Pour the mixture into the tin and flatten with the back of a metal spoon.

Pop it in the fridge forΒ at least an hour until it has completely cooled.

Melt the chocolate and add 1 teaspoon of oil to the melted mixture, making sure you stir it in.

Pour the melted chocolate over the cooled slice and then decorate with remaining Maltesers.

Put the slice back into the fridge to set completely.

The easiest way to slice this is to take it out of the fridge half an hour beforehand. Enjoy πŸ™‚

The 25cm x 16cm tin size made 15 slices.

 

 

 

 
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