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. 🙂

 

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.

 

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Chocolate Stuffed Peanut Butter Bars November 9, 2014

Choc stuffed

First of all I’d like to thank all the new follower’s ”Thank you! :-)”

 

Now, whatever you do don’t try this while its still warm, you won’t be able to stop eating them. I know!

 

Ingredients

 

1/3 cup butter, softened

1/3 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1 cup plain flour

1 tsp baking powder

1/4 tsp salt

chocolate bars, I used a combination of milk, dark and white

 

Method

 

Preheat oven to 175C /gas 4.

Line a 21cm x 21cm baking tin with baking parchment.

Cream together the butter, peanut butter, and both sugars.

Add the eggs one at a time, beating a little between each addition. Add the vanilla.

Beat in the flour, baking powder, and salt.

Spread 1/2 of mixture in bottom of pan.

Unwrap chocolate bars, break them up and layer them over mixture, leaving a little space between each one.

Spread remaining mixture on top of chocolate and bake for 35 minutes.

Leave to cool for 30 minutes then cut into squares

I bet you can’t eat just the one if you try them warm 😉

 

 

 

 

Coconut Chocolate Chip Bars August 19, 2013

Choco coconut 1

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.

 

Marmalade Cake Bars March 24, 2012

Make sure you measure the marmalade carefully – too much will make the cake stodgy.

 

Ingredients

 

250g self raising flour

2 level tsp baking powder

1 level tsp mixed spice

150g sultanas

150g dried apricots, cut into small pieces

175g butter, softened

150g caster sugar

Zest of 1 orange

3 large eggs

75g thick cut marmalade, plus 3 Tbsp for glazing

 

Method

 

Preheat oven to 180C/gas mark 4.

Line a 33 by 23cm shallow tin with baking parchment.

Sift the flour, baking powder and mixed spice into a large bowl.

Stir in the sultanas and apricots.

Add the butter, sugar, orange zest, eggs and 75g marmalade. Beat together until evenly mixed.

Put the mixture into the tin and level the top.

Bake for 45 – 50 minutes or until the middle of the cake springs back when lightly pressed.

Heat 3 Tbsp of marmalade carefully in the microwave, 10 seconds at a time is a good way to go.

Brush melted marmalade on top of the hot cake.

Cool on a wire rack.

 

 
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