Toffee Crisp Bars June 8, 2016

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. 🙂

 

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.

 

Not Ferrero Rocher March 15, 2016

Almost as good but not the real thing, these are child safe as there’s no nut in them. Although I guess you could use chopped nuts instead of rice krispies if you wanted.

 

Ingredients

 

14 malted milk biscuits

25g rice krispies

200g nutella or your favourite chocolate spread

200g milk chocolate

 

Method

 

In a food processor or plastic bag, crush the biscuits until fine crumbs, place in a bowl, add the rice krispies and nutella. Mix well together.

Put a sheet of baking parchment paper on a baking tray.

Using your hands, take small amounts and roll into balls, put onto the parchment then place in the fridge for an hour.

Melt the chocolate in a bowl over a pan of hot water.

Dip the balls into the melted chocolate and place back onto the parchment paper, then back into the fridge for an hour.

Makes 20 – 30 depending on size

 

Rice Krispies and Oat Cookies August 29, 2014

Adding rice krispies cereal to cookies gives them a lovely flavour.

 

Ingredients

 

1/2 cup of softened butter

1/2 cup soft brown sugar

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup rolled oats

1 cup rice krispies cereal

1/2 cup chocolate chips

1 cup plain flour

 

Method

 

Preheat oven to 175c/gas 4, cover a few baking sheets with baking parchment.

In a bowl add butter and sugars and beat until light and fluffy.

Add egg and vanilla extract and continue mixing.

Add baking powder, baking soda, salt, then add oats, rice krispies cereal, chocolate chips, and mix with wooden spoon until combined.

Then add flour and mix well.

Using an ice-cream scoop or spoon place balls of the mixture onto the baking sheets and bake for 12 – 15 minutes.

Allow to sit for 5 minutes on baking sheet, then transfer to cookie rack.

Lollipop Mummies October 30, 2013

These are made from Rice Krispie Treats, or RKT as they are sometimes called. These Lollipop Mummies are easy to make, look fabulous and taste even better!

 

Ingredients

 

25g butter

100g marshmallows

80g rice krispies

200g white chocolate

1 tube of smarties

250g white chocolate ready to roll fondant

 

It’s messy!!

 

Mrthod

 

Gently melt the butter in a large saucepan.

Add the marshmallows and stir continuously until melted.

Stir for another minute and remove from the heat.

Pour in the Rice Krispies and mix in well.

Allow to cool slightly, then turn out onto a large piece on greaseproof paper.

Spread the RKT out as much as possible.

Place another piece of greaseproof paper on top of the RKT and roll firmly – you are aiming for it to be around 1cm thick, yet compressed.

Leave to cool completely

Once cool, cut out 12 circles with a 5cm plain cutter.

Leave to one side.

Melt the white chocolate in a basin over a pan of hot water.

Working quickly spread chocolate on one side of half of the circles attaching a lollipop stick to each as you go, then spread chocolate on the other halves and sandwich them together with the lollipop sticks in between.

Leave to cool in the fridge for 10 minutes.

Re-melt the chocolate, if its too thick you can add a little vegetable oil to thin it out.

Take your lollipops, one at a time, and dip into the melted chocolate and place on baking parchment. Add the smarties as eyes before the chocolate sets, you can draw pupils on the eyes using an edible pen.

These are scary mummies remember – they don’t have to be perfectly smooth!

Place back in the fridge to set.

Using your white chocolate fondant, roll out and cut narrow strips. These don’t have to be exact – remember, they’re bandages!

Wrap the bandages around the mummies, cutting off any excess.

Muwahahahahaha

 

 

Coconut Chocolate Chip Bars August 19, 2013

Chocolaty, coconuty, slightly gooey-in-the-middle bars.

 

Ingredients for the base

 

1 cup plus 2 tablespoons plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup chocolate chips

 

Ingredients for the topping

 

4 ounces cream cheese, softened
4 tablespoons butter
1 egg
1/4 cup plain flour
1/2 teaspoon vanilla extract
2 cups icing sugar
1/2 cup rice crispy cereal
1/2 cup shredded coconut
1/2 cup chocolate chips

 

Method

 

Heat the oven to 175C/gas 4 and line an 8×8-inch baking pan with baking parchment.

In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the flour, baking powder, baking soda, salt, sugar, butter, egg, egg yolk, and vanilla. Mix until it just forms together then add the chocolate chips and stir until they are evenly distributed. Press this mixture evenly into the prepared pan.

In the same bowl combine the cream cheese, butter, egg, flour, vanilla, and icing sugar. Mix until very smooth and creamy, then stir in the crisp rice cereal, coconut, and chocolate chips until well mixed.

Spread the cream cheese mixture evenly over the base then bake for 25 to 35 minutes, or until the topping is golden brown all over, puffed, and just set at the edges while the center is still just a little wobbly. Cool completely in the pan then chill for at least two hours. Once chilled run a thin knife around the edges of the bars and turn out of the pan. Cut into squares.

Store these bars in the fridge, but let them come to room temperature a bit before serving.