Category Archives: Biscuits, Cookies & Traybakes

Biscuits, Cookies & Traybakes are delicious and often simple bakes making them perfect for people of all baking experience. 

Depending on where you are from, biscuits and cookies can be different things! Here you will find anything from a chocolate chip cookie to a jammy biscuit. 

You’ll also find a number of no-bake treats such as rocky road. These are incredibly easy to make and perfect for getting children involved with. 

Popular recipes to try:
Easy Jam Flapjacks
Peanut Butter Cup Cookies 
Lemon & Thyme Drizzle Traybake 
Chocolate Orange Rocky Road
Peanut Butter Chocolate Crinkle Cookies 

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are one of the best cookies I have eaten. Incredibly soft and delicious cookies packed with Reece’s Peanut Butter Cups. Pure heaven. 

I don’t blow my own trumpet very often, but with these Peanut Butter Cup Cookies I really need to. When I think of a recipe in my head, I always hope it will turn out to be a tasty recipe but this exceeded my expectations.

These Peanut Butter Cup Cookies are everything i look for in a cookie; soft, chocolatey and big! In my opinion, cookies need to be soft. I find a crisp cookie very disappointing. If I wanted something hard I’d chose a biscuit! I also like my cookies packed with delicious goodies and in this case I’m talking about Peanut Butter Cups. 

Peanut Butter Cups are my idea of heaven. I’d never eat peanut butter on toast, but I love it combined with chocolate. These cookies don’t just have Peanut Butter Cups in them, they also have actual peanut butter in the cookie dough. This helps elevate the delicious peanut butter flavour and also adds a crunch as I use crunchy peanut butter. 

The trick with these Peanut Butter Cup Cookies is to not over bake them. If you do, they will loose their lovely softness which is the whole point of these! They will seem very soft and you will question me probably more than once, but trust me they will firm up slightly as they cool to become a perfect soft cookie. 
   It is not just me who loves these cookies, I got rave reviews from my trusty taste testers. I took them into work and people couldn’t resist having more than one. When there was only one left, I was too sad to think they were nearly gone so I took it to eat later; must to the upset of my colleague who went looking for it a few minutes later! I love these cookies so much I couldn’t bear to not have one last one! 

If you love peanut butter, you have to try these Peanut Butter Cup Cookies because they really are amazing!

4.75 from 4 votes
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Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are one of the best cookies I have eaten. Incredibly soft and delicious cookies packed with Reece's Peanut Butter Cups. Pure heaven. 

Course Snack
Cuisine American
Keyword Peanut Butter, Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20
Calories 162 kcal
Author Curly

Ingredients

  • 100 g margarine
  • 100 g caster sugar
  • 125 g soft brown sugar
  • 40 g crunchy peanut butter
  • 1 egg
  • 1 tsp vanilla extract
  • 225 g self raising flour
  • ½ tsp salt
  • 150 g mini peanut butter cups roughly chopped
  • 50 g milk chocolate chips
  • 75 g mini peanut butter cups (20) to top

Instructions

  1. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line three baking trays with liners or parchment paper 

  2. Cream the butter, sugars and peanut butter together until light and fluffy, this may take a couple of minutes. Add the egg and vanilla and mix until combined

  3. Add the flour and salt and mix briefly to combine before adding the chocolate chips and chopped peanut butter cups. Stir through until completed mixed

  4. Spoon balls of the cookie dough onto the lined baking trays making sure you leave enough space to allow for the cookies to spread when cooking. Cut 20 mini peanut butter cups in half and add two halves to each cookie, press into the dough slightly

  5. Bake in the oven for 10 minutes 

  6. After 10 minutes take the cookies out of the oven. They should still be soft to touch in the centre. Leave them to cool for 5-10 minutes before gently lifting them to cool completely on a wire rack 

Recipe Notes

I used a small ice cream scoop to measure out portions of the cookie dough. These were approximately 50g per scoop. 

Do not over cook these cookies! They will look soft but they firm up as they cool. 

Nutritional information is given as a guide only

Nutrition Facts
Peanut Butter Cup Cookies
Amount Per Serving
Calories 162 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 146mg6%
Potassium 55mg2%
Carbohydrates 19g6%
Sugar 10g11%
Protein 3g6%
Vitamin A 200IU4%
Calcium 14mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Mini Egg Rice Crispy Squares

My Mini Egg Rice Crispy Squares are the essential Easter treat for any chocolate fanatic. So easy and incredibly tasty but do not blame me when you can’t stop yourself from eating more than one!

At a quick glance you may think this is a rocky road recipe, but you would be mistaken! 

As a child for me and I’m sure a lot of other people, Easter meant making rice crispy cakes. Referring to them as cakes was a little generous because I made them by literally mixing rice crispies and melted chocolate and spooning this into a cupcake case to set. Highly skilled stuff I’m sure you’ll agree. 

Regardless of how simple they are, they are rather tasty! I made 100 rice crispy cakes for my brother in law’s 21st birthday when I was at uni. My housemates thought I was very strange but the hardest part was asking them not to eat any after I’d filled our fridges with them!

These rice crispy cakes were the inspiration for my Mini Egg Rice Crispy Squares. They are incredibly easy to make which means they are perfect for children to help with. I’ve chosen to decorate these with Mini Eggs, but you could also cut up some Creme Eggs to place on top. 

Even though this recipe is so simple, people really love it. I took them into work and most people couldn’t stop at just eating one and went back for multiple squares! So be prepared when you make these Mini Egg Rice Crispy Squares that they might not last very long and you may want to consider making a double batch!

How long will these keep?

These keep in the fridge for up to a week to they are great to make in advance. If you do keep them out of the fridge they just become a bit more crumbly which makes them a bit messier to eat. You could also cut the squares a bit smaller if you wanted to not completely spoil your children! 

Mr Curly and I give up chocolate for lent each year. This isn’t for religious reasons but it’s quite good to test our will power! I usually don’t bake with chocolate during lent to reduce temptation. This year I bit the bullet and got the chocolate out!

Mr Curly did have to leave the kitchen when I said I was going to make these Mini Egg Rice Crispy Squares. Because of that I made them quite quickly which explains the lack of photos! 

5 from 1 vote
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Mini Egg Rice Crispy Squares

My Mini Egg Rice Crispy Squares are the essential Easter treat for any chocolate fanatic. So easy and incredibly tasty but do not blame me when you can’t stop yourself from eating more than one!

Course Snack, Tray Bake
Cuisine British, International
Keyword Chocolate, Mini Eggs, Easter
Prep Time 20 minutes
Chilling time 2 hours
Servings 24
Calories 198 kcal
Author Curly

Ingredients

  • 400 g milk chocolate
  • 100 g unsalted butter
  • 150 g golden syrup
  • 100 g rice crispies
  • 100 g mini eggs
  • 50 g micro eggs
  • 50 g mini marshmallows

To finish

  • 50 g milk chocolate melted
  • sprinkles

Instructions

  1. Line a 20x20cm tin with baking paper and set aside
  2. Add 400g of the chocolate to a microwavable bowl along with the butter and golden syrup. Melt in the microwave in short bursts stirring in between until all of the ingredients are completely melted
  3. In a separate large bowl, add the rice crispies, mini eggs, micro eggs and marshmallows. Pour in the melted chocolate mix and stir through to coat everything evenly
  4. Tip the mixture into the prepared tin and level out
  5. Melt the remaining 50g of chocolate and drizzle over the rice crispies
  6. Add sprinkles and a few extra mini eggs before putting in the fridge to chill for a couple of hours or over night
  7. Cut into squares and tuck in!

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Mini Egg Rice Crispy Squares
Amount Per Serving
Calories 198 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 8mg3%
Sodium 5mg0%
Potassium 54mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 15g17%
Vitamin A 105IU2%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Apricot & Almond Flapjacks

Crisp and chewy flapjacks packed with tasty almonds and apricots. My Apricot & Almond Flapjacks make the perfect snack at anytime of day.  

I haven’t made flapjacks in years because they aren’t something that usually peaks my fancy. This is because I find traditional plain flapjacks a bit boring and chocolate flapjacks don’t do it for me either. 

I was talking to my friend Zoe (as we do quite often) about my Blueberry & Lemon Bakewell Cake which lead to us talking about other ingredients that go well with almonds. This conversation brought about the idea for these Apricot & Almond Flapjacks. 

I forgot just how easy making flapjacks is! Another advantage which I hadn’t thought of before but that Zoe pointed out is that flapjacks are naturally gluten free. You just need to check that your oats are gluten free as Zoe pointed out that although oats do not have gluten in them, they can sometimes be prepared in factories that deal with gluten. 

With flapjacks they range from soft and sticky to crisp and chewy. Everyone will have a preference to which they prefer, but I have hopefully made a flapjack that will appeal to most people because it is in the middle. It is still slightly soft but has a delicious chewy texture too. If you did want them to be softer, I would add another 25g butter and another tablespoon of apricot jam. 

According to Mr Curly, these get better each day. They become slightly softer and chewier and each day he has had one. He prefers this as he is definitely in the softer flapjack camp. I have sent him to work with one for the past few days and each day he comes home telling me that they were even better than the day before. So if you prefer a softer flapjack and can resist eating them all on the day you bake them, leave them for a day or so for maximum yumminess! 

You could whip these up on a Sunday evening ready for packed lunches or snacks throughout the week. They are so easy that children could definitely help make these. These should keep in an airtight container for up to a week. I can see myself making these quite often now. I love the nutty flavour the almonds provide along with the soft sweetness from the dried apricots. 

Makes approx 24 flapjacks 

250g unsalted butter
150g soft brown sugar
1tbsp apricot jam
1 tbsp golden syrup
350g porridge oats
150g dried apricots, diced
50g flaked almonds

  1. Line a 20x26cm tin with baking paper and set aside. Preheat the oven to 170ºC (fan, 190ºC non fan)
  2. Melt the butter, sugar, apricot jam and golden syrup together in a medium pan over a low heat 

  1. Once completely melted, add the porridge oat and diced dried apricots and mix through
  2. Add the flaked almonds and gently mix again to not crush the almonds too much

  1. Tip into the tin and spread out 

  1. Bake in the oven for 35-40 minutes until golden brown 
  2. Allow to cool in the tin for around 20 minutes before cutting them into squares
  3. Leave to cool completely on a wire rack before storing

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Cranberry & White Chocolate Cookies

Soft cookies crammed with dried cranberries and chunks of white chocolate. These Cranberry & White Chocolate Cookies are delicious at any time of year, but especially at Christmas. 

I am not typically a fan of white chocolate, I find it quite sweet. But there are instances when it is the perfect chocolate of choice and makes me realise it is actually quite tasty! 

These are an adaptation of my go-to cookie recipe which I wanted to make a little festive. Cranberries are an obvious choice for Christmas and can be a little tart which I thought would work really well with the sweet white chocolate. 

I made the cookies and photographed them ready to write up my recipe and that is when I saw that a few people already have recipes for cookies with cranberries and white chocolate. Although I haven’t come up with a new flavour combination,  that doesn’t matter because it means you’ll just have more variations of a similar recipe to try and see which one you prefer!

The reason why I like this cookie recipe so much is because of the soft cookies it makes. I have always been a soft cookie fan. I want a squidge to my cookie and for it to have a soft bend not a crisp snap like some do.

One of the secrets behind a soft cookie is not cooking them for too long. After being baked, they will be soft to touch in the middle and you may be tempted to bake them for a few minutes longer thinking they aren’t quite done – but don’t! They will harden up slightly as they cool making the perfect soft cookie. 

These cookies will keep in an airtight container for at least 4-5 days. As they get older, they will become slightly more crisp on the outside which is another reason to make sure you don’t cook them for too long in the first place!

This recipe is really simple and quick to make which is another reason why it is great for Christmas. You can make a batch of these cookies and keep them for when people pop in over Christmas, because people always pop in! They would also make a really lovely present as people do love a homemade gift!

I wanted these cookies to look rustic and obviously homemade which is why when I was shaping them I didn’t smooth them. This gives them a slightly rougher and more textured look to the edges. If you did want them to look a bit more ‘perfect’, smooth the balls of cookie dough between the palms of your hand to smooth them before putting them on the baking tray. 

5 from 4 votes
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Cranberry & White Chocolate Cookies

Soft cookies crammed with dried cranberries and chunks of white chocolate. These Cranberry & White Chocolate Cookies are delicious at any time of year, but especially at Christmas.
Course Snack
Cuisine American, British
Keyword Cookies, White Chocolate, Cranberry
Servings 40
Calories 88 kcal
Author Curly

Ingredients

  • 125 g margarine
  • 100 g light brown sugar
  • 125 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 225 g self raising flour
  • ½ tsp salt
  • 100 g white chocolate chunks/chips
  • 100 g dried cranberries

Instructions

  1. Preheat the oven to 180ºC (fan assisted 200ºC non fan). Line baking trays with grease proof paper or silicon liner and set aside

  2. Cream the butter and the sugars together until light and fluffy don't be afraid to keep it mixing for 5 minutes or so
  3. Add the egg and vanilla and mix until combine
  4. Add the flour and salt and mix before then adding the dried cranberries and white chocolate
  5. Shape into equal sized balls. To do this I use a tablespoon measure to scoop out the mix. You can then put the mix onto the trays as they are or roll them between your palms to create a smoother ball. Leave a good gap between each cookie to allow for spreading whilst cooking
  6. Bake in the oven for 10 minutes before leaving to cool on the tray for a further 5 minutes. Transfer the cookies to a wire rack to cool completely  

Recipe Notes

Keep in an air tight container for 3-4 days. 

Nutritional information is given as a guide only.

Nutrition Facts
Cranberry & White Chocolate Cookies
Amount Per Serving
Calories 88 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 4mg1%
Sodium 61mg3%
Potassium 12mg0%
Carbohydrates 11g4%
Sugar 7g8%
Vitamin A 120IU2%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Orange Rocky Road

Christmas isn’t Christmas without Chocolate Orange. This Chocolate Orange Rocky Road is the perfect festive treat filled with as much chocolate orange as possible!

Chocolate Orange is delicious anytime of year, but it is almost essential at Christmas. For as long as I can remember, we have always bought my Mum a Terry’s Chocolate Orange at Christmas. Then as my sister and I grew up, we each bought her one so she ended up with quite a few to keep her stocked for the rest of the year!

Chocolate orange is one of my favouite flavour combinations. I’m not generally a fan of fruit and chocolate but there is definitely something about chocolate orange that makes it irresistible. There are lots of chocolate orange flavoured chocolates and biscuits available, even more so around Christmas. If you can’t find one of the ingredients below though, just substitute it with something you fancy or increase the quantities of another ingredient. 

Rocky Road is such a simple and delicious treat that anyone can make. This is a great recipe for children to help with as they only need supervision melting the chocolate as the biscuits can be crushed and broken by hand. It only takes a couple of minutes to assemble and then can be kept in the fridge in an airtight container for at least a week. This is a great recipe to make when you have a spare minute over Christmas which can be stored ready to bring out when you have guests. 

People tend to get a lot of chocolate at Christmas, and if like my Mum you get a few chocolate orange’s, this is a good way to use them up if you don’t just want to sit there and munch your way through them. 

This is one of the recipes I photographed with the help of Mr Curly’s friend. He brought his DSLR camera over for me to have a play with as I have asked Santa for one this year. We had a great time playing with food styling. Neither of us are very creative but I like the cute reindeer and his suggestion of ‘snow’ definitely helped create a festive scene. 

200g chocolate orange 
100g milk chocolate
100g butter, unsalted
150g golden syrup
125g chocolate orange KitKats
100g orange Matchmakers
100g digestive biscuits
50g marshmallows 
Mini chocolate orange segments and sprinkles to decorate (optional)

  1. Line a 20x20cm tin with parchment paper
  2. Add the chocolate orange to a heatproof bowl along with the milk chocolate broken into chunks, the butter and golden syrup

  1. Melt in the microwave in short bursts, stirring after each burst
  2. Cut up the KitKats and Matchmakers into small chunks and break the biscuits up. Add them to a bowl 

  1. Add the marshmallows to the cut up chocolate and then pour over the melted chocolate
  2. Mix until everything is covered in the melted chocolate 
  3. Tip it all into the prepared tin and level out. Add a few mini orange segments and sprinkles 

  1. Put in the fridge to set for at least a couple of hours, or overnight 

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Unicorn Rocky Road

Colourful, chocolaty and deliciously sweet. This Unicorn Rocky Road will hopefully make you smile both because of its taste and also because of it’s bright and fun look.

Unicorn Rocky Road is the perfect treat for fans of white chocolate or sweet things in general. I initially came up with the recipe thinking it would be great for children because of all of the bright colours and sprinkles, but it turns out adults love it too – Mr Curly being one of them!

Unicorn inspired food is very popular at the moment and when thinking of how I could come up with an original recipe inspired by this trend, rocky road was the first thing that jumped into my head. 

For years I have been making rocky road, especially around Christmas time to give as gifts. In the past few months I have been adapting my recipe to create even more delicious ways to enjoy it. Check out my Caramel Rocky Road for another yummy way to enjoy this tasty treat. 

I love rocky road because it is so versatile and easy to make. You can tailor make it to include all of your favourite things using a base recipe. Once you have chosen your ingredients and mixed them with the melted chocolate, it is then as easy as letting it chill in the fridge. This also makes it a great recipe to get the kids involved with as they would only really need supervision and help melting the chocolate.

When I first made this, I had some sparkly white chocolate M&Ms which Mr Curly had brought back from a work trip to America for me. I’m always jealous of the huge range of chocolate and candy available in America that we don’t get here in the UK. If you live in America and are lucky enough to have these, leave out the white chocolate buttons and add the white chocolate M&Ms instead. 

I feel the need to say that this recipe won’t be for everyone. If you aren’t a fan of white chocolate or very sweet things, then this recipe unfortunately won’t be for you. It can be quite sickly – well that is my opinion because I always find white chocolate very sweet; so I do recommend cutting the rocky road into relatively small squares. 

Unicorn Rocky Road would be a great gift for someone; I put it in cellophane bags and tie with ribbon. Homemade gifts always go down well in my opinion because they can be more thoughtful than other gifts.

This rocky road can be kept in a sealed container in the fridge for at least a week. But I’m not going to lie to you, it won’t stay in your fridge anywhere near that long because it will mysteriously disappear before your eyes. 

300g white chocolate
100g golden syrup
100g unsalted butter
125g white chocolate fingers
80g mini marshmallows
85g jelly beans
100g white chocolate buttons

60g sprinkles

To decorate
1 tbsp popping candy
1 tbsp mini jazzies 
1 tbsp sprinkles

  1. Line a 20x20cm square tin with baking parchment 
  2. Break the white chocolate into chunks and put them in a heatproof bowl along with the butter and golden syrup
  3. Melt the ingredients either in the microwave or over a pan of simmering water. If you use the microwave, use short bursts of power and stir in between each burst. If you are using a pan, make sure the water doesn’t touch the bottom of the bowl
  4. Once the chocolate has melted, set it aside while you prepare the rest of the ingredients
  5. In a large bowl, break up the white chocolate fingers and add the mini marshmallows, jelly beans and sprinkles 
  6. Add the melted white chocolate mix to the other ingredients and stir through
  7. Tip the mix into the tin and spread out as evenly as you can

  1. Sprinkle the top with the popping candy, mini jazzies and sprinkes

  1. Leave to set in the fridge for at least a couple of hours or overnight. Once completely cooled, cut into small squares 

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Caramel Brownies

Rich fudgy brownies with the delicious sweetness of caramel. These are seriously moreish!

I love a brownie, but not all brownies were created equal. I’m sure you have all had something that calls itself a brownie and looks promising, but then when you bite into it, it’s more like chocolate cake. Disappointing is an understatement. 

For a brownie to really be a brownie, you  need a slightly crisp exterior with the most deliciously fudgy moist middle. When you have had a really good brownie, you will never be happy with an average brownie again!

Brownies are so versatile for adding extra yummy things. Usually I add chocolate bars to the mix before they go in the oven which is a really tasty way of making them even more exciting. But at the moment I seem to be going through a caramel phase, so obviously I needed to incorporate this into brownies!

As I have said before, I am not the biggest fan of caramel, well until recently apparently. Since I have been making my own caramel, it has definitely made me like caramel more. Although when you are add the caramel to the brownie mix it looks like quite a lot, the taste isn’t too strong or sweet. Compared to how much caramel is in the recipe, it is quite subtle – but don’t panic you definitely know it is there!

When adding the caramel, I would recommend leaving at least a one centimeter boarder around the edge of the mix. If you don’t it is my no means the end of the world, but if you do not leave the boarder, some caramel may seep out during cooking. If it seeps out, it tends to become quite solid and chewy once you have taken them out of the tin. This is only really a problem if you eat them on the same day they were baked. The next day any caramel that has escaped will have softened. 

One fantastic thing about brownies are because of their moistness, they keep really well. As long as you keep them in an airtight container, they will keep well for up to five days. 

I usually cut the try of brownies into 12 squares, but they are quite rich so you would be fine cutting them into smaller pieces. 

I have adapted Nigel Slater’s recipe. I love how he talks about brownies and food in general. 

Makes 12

For the caramel 
58ml water
120g caster sugar
½ tsp sea salt
113g double cream

For the brownies
300g golden caster sugar

250g butter
250g chocolate 
3 large eggs plus 1 extra egg yolk
60g flour
60g cocoa powder
½ tsp baking powder

  1. Start by making the caramel. Add the water, sugar and salt to a pan on medium heat and stir until it comes to the boil 
  2. Without stirring, allow the it to bubble away until it becomes a light to medium amber colour which should take 5-6 minutes
  3. As soon as it gets to the right colour, pour in the cream and then stir continuously for around 5 minutes until it becomes thicker and darker, or reaches 110ºC
  4. Pour into a heatproof container and any extra caramel can be keept in the fridge for up to one month
  5. Preheat the oven to 180°C and line a 23cm x 23cm tin with baking parchment
  6. Beat the sugar and and butter for at least 5 minutes until white and fluffy

  1. Chop the remaining 50g of chocolate into small chunks and set aside

2014-10-16 20.36.43

  1. Break the eggs into a bowl and beat lightly. Sift the flour, cocoa and baking powder along with a pinch of salt. Turn the mixer back on to a low speed and add the egg a little at a time. As you add the egg, speed the mixer up
  2. Remove the bowl from the mixer and add in the melted and chopped chocolate and stir with a large metal spoon
  3. Fold in the flour and cocoa mix gently making sure you don’t knock the air out. This can take a couple of minutes to ensure the ingredients are fully combined

  1. Scrape half of the mix into the prepared tin and smooth out. Add a good layer of the caramel and spread out making sure you leave roughly a 1cm gap around the edge

  1. Add the rest of the brownie mix on top and spread out 

  1.  Bake the brownies for 30 minutes. Test the brownies with a cocktail stick – it should come out sticky but not with raw mixture. If it does, put back in the oven for 3 minutes. Remember the brownie will solidify as it cools

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Individual Peanut Millionaire’s Shortbread

Crisp shortbread with delicious caramel sauce, topped with peanuts and rich peanut buttery milk chocolate. Oh and it’s an individual portion just for you! 

My lovely friend went on a weekend away to Paris and brought me back a Milka Peanut Caramel chocolate bar. My initial thought, after obviously how nice it was that she had brought me a present, was that I didn’t think I would like it. I am usually not a fan of caramel, especially in my chocolate bars. But because I am a trooper, I decided to take one for the team and try it. Oh. My. Goodness. It was definitely one of the best chocolate bars I had ever had. It didn’t taste very much like caramel, but the most delicious peanut butter covered in chocolate. 

When coming up with the idea for this recipe, I didn’t want the peanut butter to be too strong, just a subtle hint which is why I only included a small amount in the chocolate layer. The peanuts add a crunch to the soft caramel layer which makes it even tastier too! You can also add more or less salt depending on your own taste. I personally love chocolate and salt, but if you don’t just use a small amount or none at all. 

I wanted to make individual portions because I think they look even and precise. I find when I make Millionaire’s Shortbread in one large tray that when you cut it, no matter how careful you are, the chocolate always seems to crack in one place or other so you don’t get the perfect neat edges. This is why I wanted to make individual portions because there is no cutting or messy edges involved.

I used a 12 hole loose based sandwich tin which does make quite generous portions, but sometimes that is the only sized portion you need! You obviously can use any size mini tin, but I do recommend using one with a loose bottom to make it easier to get the shortbread out once they have chilled. 

I find making caramel can be quite hit and miss. I make it the same every time and follow the same steps, but every once in a while it all goes wrong. I’m sure there is a scientific reason for this and someone might be able to tell me what that is, but I wanted to mention it encase it all goes a little wrong for you too! It did also make me feel better that the bakers on last night’s episode of The Great British Bake Off all seemed to struggle at one point to make their caramel, so I’m not alone with this!

If you have any caramel left after making these, it will keep in an airtight jar in the fridge for up to a month. You could always use any leftover caramel to make my Caramel Rocky Road

Makes 8 

For the shortbread
112g plain flour

88g unsalted butter
38g caster sugar
Spray oil

For the caramel sauce
58ml water
120g caster sugar
½ tsp sea salt
113g double cream

For the peanut & chocolate
3 tbsp unsalted peanuts

Sprinkle of sea salt 
100g milk chocolate
30g smooth peanut butter 

  1. Preheat the oven to 150ºC and spray a mini loose bottomed sandwich tin with oil
  2. Put the flour and butter in a bowl and rub together with your fingertips until you have a fine breadcrumb texture add the caster sugar and mix again
  3. Divide the mixture between 8 of the holes (roughly 25g per hole) and press down to make a flat surface. You may want to use a back of a teaspoon to do this 
  4. Bake the shortbread for 30 mins, it should be a very light colour. Set aside to cool slightly and make the caramel

  1. Add the water, sugar and salt to a pan on medium heat and stir until it comes to the boil 
  2. Without stirring, allow it to bubble away until it becomes a light to medium amber colour which should take 5-6 minutes
  3. As soon as it gets to the right colour, pour in the cream and then stir continuously for around 5 minutes until it becomes thicker and darker, or reaches 110ºC

  1. Take off the heat and allow to cool for 5-10 mins. Be careful – hot caramel burns
  2. Add a few peanuts to on top of each caramel layer and sprinkle with a few flakes of sea salt 

  1. Melt the chocolate and peanut butter together for short blasts in the microwave, giving it a stir between each blast 
  2. When the chocolate and peanut butter are melted, stir to completely combine and then spoon over each dessert. Once you have added the chocolate, using a spoon smooth out the chocolate. Sprinkle with edible glitter if wanted
  3. Allow to cool completely in the fridge for at least 2 hours

 

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Caramel Rocky Road

My Caramel Rocky Road is a must for caramel lovers. Tasty caramel treats covered in chocolate then drizzled with decadent caramel sauce.

Who doesn’t like Rocky Road? The traditional recipe has been one I have been making for years and has been incredibly popular. When thinking of ways to elevate it and make it extra special caramel instantly came to mind, and voila my Caramel Rocky Road was born!

One great thing about Rocky Road is how easy it is to adapt the recipe to include more of what you want and less of what you don’t. For example if you don’t like marshmallows, leave them out and add more popcorn or digestives. It really that simple. 

You can also make this and use bought caramel sauce to drizzle on the top if you don’t want to go to that extra bit of effort to make your own. But as someone who doesn’t usually like caramel, this caramel sauce was pretty damn tasty, so I would recommend making it if you have the time. 

The caramel sauce is quite runny when warm but gets quite firm when cold. If you are using this from the fridge, I would heat a couple of tablespoons of it in the microwave which will then make it far easier for you to drizzle – just be careful as hot caramel burns!

Rocky Road makes a great gift wrapped up in cellophane bags. Each year I usually make a few batches to give as gifts at Christmas because people really like a homemade gift. I have already had requests from people asking for some for this Christmas!

This Rocky Road will easily keep in an airtight container for a week. I haven’t managed to test if it would keep for longer because it’s always eaten far too quickly for that! I took my first batch of this to a little get-together we had for my husband’s birthday and the whole lot went in no time at all. That’ when you know you’ve come up with a good recipe!

The quantities below make a lot more caramel sauce than you will need for this recipe but it keeps for up to one month in the fridge and is so versatile. 

If you are making your own caramel sauce, start by making this before the actual Rocky Road. 

For the Caramel Sauce
115ml water
240g caster sugar
½ tsp sea salt
225g double cream

For the Rocky Road
300g milk chocolate
150g golden syrup
100 unsalted butter 
100g digestive biscuits
80g toffee popcorn
150g caramel wafer bars (5 bars), chopped
50g mini marshmallows
60g caramel buttons
Sprinkles to decorate 

  1. Add the water, sugar and salt to a pan on medium heat and stir until it comes to the boil 
  2. Without stirring, allow the it to bubble away until it becomes a light to medium amber colour which should take 5-6 minutes
  3. As soon as it gets to the right colour, pour in the cream and then stir continuously for around 5 minutes until it becomes thicker and darker, or reaches 110ºC
  4. Pour into a heatproof container and keep in the fridge for up to one month

  1. Line a square 20x20cm tin with parchment paper and set aside
  2. Add the chocolate, butter and golden syrup to a heatproof dish and melt in short bursts in the microwave, stirring between each burst
  3. While the chocolate is melting, add the digestive biscuits to the bowl and crush using something like a rolling pin. You can do this in a food processor, but you don’t want them to be broken into a fine crumb. Plus why create more washing up than you need to?

  1. Once the biscuits are crushed, add the chopped caramel wafers, mini marshmallows, caramel buttons and toffee popcorn and mix through
  2. Once the chocolate is fully melted give it a really good stir to fully combine and then add to the dry ingredients and stir through to make sure everything is coated in the chocolate

  1. Tip into the lined tin and spread out evenly 

  1. Add any sprinkles or extra caramel buttons you fancy and then drizzle with the caramel sauce using as much or as little as you fancy 

  1. Chill in the fridge for around 4 hours, or even overnight 
  2. Once fully chilled, cut into squares. Store in an airtight container in the fridge and it will keep for at least one week

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Chocolate & Peanut Butter Sandwich Cookies

Soft and chewy cookies sandwiched with deliciously smooth peanut butter filling – these Chocolate & Peanut Butter Sandwich Cookies are my idea of heaven. Chocolate and peanut butter are a classic combination of flavours, and one that I am a big fan of! 

Fancy sandwich biscuits aren’t as popular here in the UK as I think they are in the US. They also haven’t been around as long in the UK and are quite new. I’ve just been a bit nerdy and had a google and Oreo’s, which are the best-selling biscuit in the United States, have been around since 1912. We only received these in widespread supermarkets here in the UK in 2008! So all those years, the US have been enjoying the biscuits with us having a Jammie Dodger as our most exciting sandwich biscuit! 

Now don’t get me wrong, I like a custard creme as much as the next person, but they’re not extremely exciting and different, unlike today’s modern sandwich biscuits. 

That then leads me to discuss the difference between a cookie and a biscuit. As far as I am aware, unless you are from the US or Canada you will refer to these crisp sweet treats as biscuits. That is unless they are softer and chewier, then they are referred to as a cookie. Whereas if you’re in the US or Canada, all ‘biscuits’ are cookies to you. Please correct me by commenting below if I’m wrong! 

Whatever you call them, they are delicious and are that bit more exciting than a normal biscuit especially as the filling flavours are becoming more inventive each year. 

I may be going against my British nature to say this, but I am not too much of a fan of traditional biscuits. I don’t particularly like a crisp biscuit because I find them quite dry and again, going against everything that is British; I don’t drink tea so I can’t even dunk my biscuits to soften them. That is why sandwich biscuits are the biscuit for me!

My husband brought me these peanut butter chips back from a work trip to the US. He went straight from the airport to Wallmart where he stocked up on goodies for me – I think they weighed 9kg! I haven’t seen these peanut butter chips in supermarkets here in the UK, but you can buy them online from Amazon. They are a bit pricey so you can easily leave them out and just double the chocolate chip quantity. 

The quantities below will make approximately 40 cookies which will therefore make 20 sandwich cookies. The will keep well in a sealed container for at least 3 days. 

Makes approximately 20 sandwich cookies

For the cookies
125g butter or margarine

100g light brown sugar
125g caster sugar
1 egg
1 tsp vanilla extract
225g self raising flour
½ tsp salt
100g milk chocolate chips
100g peanut butter chips 

For the filling
30g unsalted butter
130g smooth peanut butter
60g icing sugar
½ tsp vanilla extract
pinch of salt
1 – 2 tbsp milk 

  1. Preheat the oven to 180ºC and line two baking trays with baking parchment or cooking liners
  2. Beat the butter and sugars together until pale and very light; this should take around 10 mins

  1. Add the egg and vanilla and mix briefly before adding the flour and salt. Once just combined, add most of the chocolate and peanut butter chips and mix once more to incorporate the chips. Keep a couple of spoonfuls of chips for later 

  1. Using a tablespoon, scoop out the mix and then roll in your palms to get a smooth, uniform ball. Place on the lined baking tray leaving enough room between each ball to allow for the mix to spread

  1. Stud the balls with a few of the reserved chips before baking in the oven for 10 minutes – they will be slightly gooey when they come out of the oven

  1. Allow to cool for around 5 minutes on the tray before carefully moving to a wire rack to cool completely

  1. Once cooled, match each cookie with another that matches it’s size – find your cookie a twin!

  1. Make the filling by beating the peanut butter and butter together. Then add the icing sugar and mix before adding the salt and vanilla. Add enough milk until you get a smooth mix that is thin enough to pipe but not too runny
  2. Spoon the filling into a piping bag with a round tip and pipe the filling onto one of the cookie pairs, making sure you don’t go too close to the edge. Then add the other cookie on top and press down slightly so the filling squidges to the edges of the cookie

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