Malt chocolate salted caramel slice

As Mary Berry would say this bake has ‘lovely layerrrrrrs!’ Let’s break it down…

Layer 1: A malt biscuit base
Layer 2: Crushed Malteser ganache
Layer 3: Salted caramel
Layer 4: Milk chocolate Malteser topping

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Now if that’s not indulgent I don’t know what is!

If you follow my blog then you will know Maltesers are a firm favourite of mine, but for this recipe feel free to substitute them with your favourite chocolate. Next time I’m thinking of adding chopped Crunchie to add a honeycomb twist!

This recipe may take a little longer due to all the ‘chilling’ but trust me it is so worth it and doesn’t require using an oven at all. I would recommend slicing into 20 bite-sized pieces as they are very rich and decadent…besides they last longer that way too 😉

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Ingredients (makes 20 bites)

Biscuit base

200g malted milk biscuits
100g unsalted butter

Chocolate Ganache layer

200g 70% dark chocolate
150ml double cream
100g Maltesers

Salted Caramel layer

250g condensed milk
150ml double cream
120g golden syrup
1 teaspoon salt

Milk chocolate topping

200g milk chocolate
100g Maltesers

Instructions

Begin with the biscuit base…

First line a 23 cm square baking tin with baking paper.

Crush the biscuits to a fine crumb using either a rolling-pin or a food processor. Now melt the butter in short 10 second blasts in the microwave until it becomes a liquid. Pour the butter into the biscuit crumbs and mix until it comes together. Transfer the mix to your baking tin and use your fingers to press the mixture out into an even layer, making sure it fills the corners. Place in the fridge to set for at least 30 minutes or over night.

Once set, you can make the chocolate ganache…

Melt the chocolate in the microwave in short 20 second blasts, stirring in-between. Now pour in the cream and stir everything together until the ganache starts to thicken. Whilst the ganache cools, chop your Maltesers in halves. Add these to the mixture and stir to combine. Pour your filling on top of the biscuit base and spread it out to form an even layer. Place the baking tin back in the fridge for at least another 20-30 minutes.

Stay with me, it’s time to get started on your salted caramel…

In a small saucepan combine all of the ingredients and stir together. On a medium-high heat bring the mixture to a boil stirring constantly. Once boiling, lower the heat and simmer for 15-20 minutes, stirring occasionally, until the caramel has thickened and turned a dark brown colour. Take the caramel off the heat and leave to cool for 10 minutes. Now pour the caramel over the ganache layer and spread into an even layer. Place the baking tin back in the fridge for at least another 20 minutes.

The final layer! The milk chocolate topping…

First chop your Maltesers in halves. Now melt the milk chocolate in short 10 second blasts in the microwave and pour it over the salted caramel layer. Finally scatter the Maltesers across the top and press them down into the mixture. Place the baking tin back in the fridge for 10 minutes to set the top layer.

Remove from the fridge for 20-30 minutes before slicing into 20 bites. Store in the fridge for up to 3-5 days.

Easter Dippy Eggs & Soldiers

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The arrival of bright yellow Daffodils, warmer air and adorable newborn lambs means Spring has definitely sprung. I just love this time of the year, even more so because of Easter weekend!

Easter for me is about bringing together the whole family to celebrate the beginning of a new season and it’s exciting future. Oh and did I forget to mention the food? It’s also about eating lots & lots (& lots) of good food and chocolate!

For this blog post I wanted to create a dessert that the whole family could enjoy after Sunday lunch. These little vanilla cheesecake-filled milk chocolate eggs have a punchy lemon curd yolk and a side of lemon shortbread soldiers. Now if these fail to impress the family then I don’t know what will.

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The recipe is very easy so please try not to be put off by the length of it. You start by making your shortbread soldiers by combining flour, butter and sugar, cutting it into fingers and baking it in the oven. Then you move onto the fun part… the eggs!
Remove the tops of the eggs with a knife, fill each one with cheesecake (dead easy recipe), add a blob of lemon curd, chill in the fridge and voilà you have your show stopping Easter dessert. Click here to find the recipe of HomeStyle’s food blog – Enjoy 🙂

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Spooky Spiderweb Chocolate Cake

With 2 sleeps until Halloween there is still plenty of time to bake something spooktacular – see what I did there? 😉

 

This cake is definitely one of my best bakes to date… three layers of rich, moist chocolate cake, sandwiched together and smothered in sweet buttercream, drizzled with creamy milk chocolate ganache and decorated with a white chocolate spiderweb – delicious! You can find this recipe here on the HomeStyle website.

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Sinful Smore’s Oreo Brownies

This week I’m jetting off to a place where sleep doesn’t exist and cocktails are acceptable at any time of the day… can you guess?

That’s right., Las Vegas!!! Otherwise know as “Sin-City”.  But before I go, I want to share with you my latest bake… Sinful Smore’s Oreo Brownies. Layer upon layer of delicious naughtiness, let me break it down for you…

Buttery biscuit base. Gooey brownie. Oreo’s. More gooey brownie. Melted marshmallow.

Oh my goodness these brownies should come with a health warning, but for all the right reasons!

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Ingredients (makes 16 brownies)

For the base:
90g unsalted butter
200g plain digestive biscuits

For the brownie layer:
150g unsalted butter, cut into chunks
170g 70% good quality dark chocolate, broken into pieces
225g caster sugar
2 medium eggs, at room temperature
150g self-raising flour

For the Oreo layer:
1 pack of Oreos (plain/double stuff/peanut butter/double chocolate)

For the marshmallow layer:
1 bag of large marshmallows

Method

Line a 23cm x 23cm square baking tin with greaseproof paper.

  1. The biscuit base:
    Put the biscuits in a bowl/sandwich bag and bash with a rolling pin until completely crushed and free from any lumps. Now melt the butter in a separate bowl set over a pan of simmering water until completely smooth. Pour the biscuits into the melted butter and mix together. Spoon the mixture into the tin and press with the back of a spoon to form an even layer. Refrigerate.SONY DSC

2.  The brownie layer:
Preheat the oven to 180°C. Melt the butter and chocolate in a bowl set over a pan of simmering water. Once melted leave on the side to cool. Meanwhile, whisk together the sugar and eggs in a separate bowl until frothy. Now add in the cooled chocolate mixture and the flour and stir until you have a thick chocolate mixture. Take the base out of the fridge and pour 1/2 of the brownie mixture over the top of the biscuit base, spreading it out into an even layer.

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3. The Oreo layer:
Place the Oreo’s on top of the layer pressing them into the mixture.

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Now dollop spoonfuls of the remaining brownie mixture on top, spread it out into an even layer so that all of the Oreo’s are concealed.

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4. Bake in the oven for 20-25 minutes, until the top has formed a crust and the edges have started to crack. (My testing method for perfectly cooked brownies: insert a toothpick into the one of the edges, it should come out clean. Now insert a toothpick into the middle, it should come out slightly covered in mixture). 

5. The marshmallow layer:
Turn of the oven and pre-heat the grill. Layer marshmallow’s across the top. Put the brownies under the grill for a few minutes until the marshmallows have melted and are golden. Keep a close eye on them as they can burn very easily!

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Leave  to cool completely before removing from the tin and cutting into 16 brownies.

 

 

Raspberry & White Chocolate Cheesecake Brownies

If you love raspberries, brownies and cheesecake as much as I do, this is the bake for you! This recipe combines the three to create the ultimate indulgence. Rich, fudgy brownie swirled with creamy tangy white chocolate cheesecake and dotted with fresh juicy raspberries.

I decided to make these as my second bake for HomeStyle magazine. So click here for the recipe and have a read of my tip tops on achieving the gooiest most delicious brownies ever!

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Peanut Butter Snickers Bar Blondies

Lately I’ve been obsessing over Snickers.
Peanuts, caramel, chocolate and nougat. Seriously what is there not to love?
After the success of my Caramel Snicker Brownies, I started to think about other ways I could use Snickers in bakes. The result?
Peanut Butter Snickers Bar Blondies!

Soft and chewy peanut butter blondies stuffed with gooey melted Snickers bar chunks and drizzled with melted chocolate. Absolute heaven!

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Ingredients (makes 12 blondies)
125g light brown sugar
125g dark brown sugar
175g self-raising flour
130g unsalted butter, cut into chunks
70g creamy peanut butter (I used Skippy)
1 tsp vanilla extract
2 medium eggs, at room temp
3 x standard sized (48g each) Snickers bars, cut into small chunks
a few squares of milk/dark chocolate

Method

Preheat oven to 170°C and line a 20cm square baking tray with greaseproof paper.

In a large, microwave-safe bowl melt the butter in 20 second blasts on high power. Leave to cool for a couple of minutes.

Sieve the sugars into a separate bowl and pour in the melted butter, use a wooden spoon to combine the ingredients until smooth. Add the eggs, vanilla extract and peanut butter and mix together. Add the flour and fold the mixture together, be careful not to over mix at this point.

Finally, fold in 2/3 of the Snickers chunks before transferring the mixture to your prepared baking tray. The mixture will be very thick so try to spread it out into an even layer, pushing it into the side, as best as possible. Press the remaining Snickers chunks into the top. Bake in the centre of the oven for 20 minutes, until the edges are just starting to crack and are firm to the touch. Remove from the oven and leave to completely cool.

Once the blondies have cooled, melt the squares of chocolate in the microwave and drizzle it over the top of the blondies. Cut into 12 and serve. Blondies will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.

Caramel Topped Triple Chocolate Snickers Brownies

Oh
My
God.
These are the most outrageous brownies ever. Chocolate on top of caramel on top of chocolate on top of… you guessed it more chocolate!

Let me explain them to you…
Rich, gooey brownies loaded with melted Snicker chunks topped with sticky sweet caramel and sprinkled with white, milk and dark chocolate chunks. Too much chocolate? Never! These brownies are a chocoholic’s dream but certainly not for the faint hearted; so please bake and consume at your own risk 😉

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Ingredients (makes 12 brownies)

For the brownie:
150g unsalted butter, soft at room temp
175g good quality 70% dark chocolate, roughly broken
150g self-raising flour
225g caster sugar
2 large eggs, at room temp
3 x 46g Snicker bars, chopped into small chunks

For the caramel topping:
1 x can condensed milk (396g)
50g unsalted butter, soft at room temp
50g light muscavado sugar

For the topping:
50g milk/dark/white chocolate chunks

 

Method

Preheat the oven to 180°C. Lightly grease and line a 23x23cm baking tin with baking paper.

Start by making the brownie mixture:
Melt the butter and dark chocolate in a bowl set over a pan of water on a medium heat. Stir with a wooden spoon until fully melted, remove from the heat and leave to cool. In a separate bowl, whisk the eggs and sugar until frothy. Now add in the chocolate mixture and the flour and fold together until fully combined.

Transfer 3/4 of the mixture to the prepared tin, smoothing it out into an even layer. Now dot the Snicker chunks all over on top of the brownie layer. Pour the remaining brownie mixture on top and use a spoon to conceal the Snickers. Bake in the oven for 25-30 minutes – until the top is no longer shiny and the edges have started to crack. Leave to cool completely.

Now make your caramel:
First measure all of the ingredients into a medium-sized saucepan. Now, on a low to medium heat, melt the ingredients gently until smooth and the sugar has completely dissolved.

Turn up the heat and bring the mixture to a boil, stirring all the time. Reduce the heat and simmer the mixture, stirring continuously, for approx. 15 minutes until it has thickened slightly. Turn off the heat and leave the caramel to sit for 5 minutes to thicken up.

Pour the caramel on top of the brownies and use a spoon to spread it into an even layer, covering the whole top.  Leave to cool (approx. 20 mins) before scattering the chocolate chunks on top, cut into 12 and serve.

 

Smore’s Brownie Pie

Not a cake fan?

Well I have a show stopping alternative, perfect for any celebration… A Smore’s Brownie Pie!

Crumbly biscuit base, topped with gooey marshmallow filled brownie mixture and finished with a drizzle of white chocolate.

If you’re fan of rich, indulgent and damn right naughty desserts then this is the bake for you. And fear not, it’s actually pretty easy to make. You can use shop bought biscuits for the base, just bash them up and add butter, and shop bought marshmallows because let’s be honest who has time to tackle that!? The brownie centre is of course my own tried and tested (and tried again!) recipe, but its a doddle I promise.
The key to this bake is all in the cooking time, you want to make sure the brownies are just done but that the top isn’t burnt in the process. So I’ve suggested checking after 20 mins and if this is the case, covering the pie with foil to protect the top, see the recipe below for more details.

Right, stop wasting time listening to my jibba jabba.. Happy Baking 🙂

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Couldn’t resist a snap of my gorgeous dog Alfie, he was so desperate for a slice but got a doggy biscuit instead 🙂

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Ingredients (makes a 8inch brownie pie)

For the base:
200g chocolate digestive biscuits
80g unsalted butter

For the brownie:
150g unsalted butter
170g good quality 70% dark chocolate
225g caster sugar
2 medium eggs
150g self-raising flour
100g mini marshmallows

For decoration:
20g white chocolate, chopped

Method

Line a 8inch springform round baking tin with greaseproof paper.

To make the base, first put the biscuits in a bowl and bash with a rolling pin until completely brushed. Now melt the butter in a separate bowl in the microwave for 10 second blasts. Pour the biscuits into the melted butter and mix together. Spoon the mixture into the tin and press with the back of a spoon to form an even layer. Refrigerate.

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Preheat the oven to 180°C. Whilst the base chills, make your brownie mixture by first melting the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted leave on the side to cool. In a separate bowl whisk together the sugar and eggs until frothy. Now add in the cooled chocolate mixture and the flour and stir until you  have a thick chocolate mixture. Finally, fold in the marshmallows. Take your tin out of the fridge and pour the brownie mixture over the top of the biscuit base, spreading it out into an even layer.

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Bake in the oven for 25-30 minutes* until the top has formed a crust and has started to crack. (Test the brownies by inserting a knife into the one of the edges, if it comes out clean the brownies are done.) Leave the brownie pie to completely cool before removing from the tin.

To decorate, melt the white chocolate in the microwave in 10 second blasts until smooth. Use a spoon to drizzle over the chocolate in a crisscross pattern. Slice into 8 and serve – try it warmed with ice-cream!

*check the brownie pie after 20 mins, if it’s starting to burn cover the tin with tinfoil, shiny side up, for the remaining cooking time.

Salted Caramel Chocolate Chip Brownies

Gooey, rich, fudgy, salty, sweet and seriously indulgent. I made these brownies as a dessert for a dinner party and served them warm, with a dollop of vanilla ice cream and an extra drizzle of salted caramel. One bite of these and you are in brownie heaven!

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Ingredients (makes 12 brownies)

For the brownies
150g unsalted butter (at room temp)
170g 70% dark chocolate
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
100g milk chocolate chips

For the salted caramel

100g granulated sugar
42g unsalted butter, soft at room temp and cut into chunks
118g heavy cream, room temp
1/2 – 1 tsps sea salt (depending on how salty you like it)

Method

To make the salted caramel, heat the sugar on medium-high heat in a medium saucapan for about 5-10 minutes, occasionally stirring the pan in a circular motion using your hand. At first the sugar will be lumpy, but will soon melt and start turning a brownish color.

Once it becomes a dark amber hue, remove from heat immediately and stir in butter. If the mixture starts to violently bubble, do not worry this is meant to happen! Use your spatula to stir the butter and sugar until they melt together completely.

Next, pour in the heavy cream and sea salt. Use your spatula to stir until everything is combined. Place back on the stove for about a minute to remove any lumps of caramel, stir the whole time. Remove from heat, pour into a bowl and put in the fridge to thicken for a least 30 minutes.

Whislt the caramel is thickening, preheat the oven to 180°C and lightly grease and base line a 23cm square tin.

Begin making the brownie mixture by gently melting the butter and chocolate in a bowl over a pan of water at a low heat. Once melted leave on the side to cool. In a separate bowl whisk together the sugar and eggs. Then add in the cooled chocolate and butter mixture, the flour and the chocolate chips and fold everything together until you  have a thick chocolate mixture.

Now pour 1/2 of the brownie mixture into the prepared tin spreading it out evenly and then spoon the salted caramel on top, spreading it out but not quite to the edges (save some caramel to drizzle over later). Pour the remaining brownie mixture on top and try to seal as much of the caramel in as you can. Bake the brownies for 25-30 minutes until the top is starting to crack.

Leave to cool completely (I left mine overnight), cut into 12 squares and serve. I love these brownies warmed up in the microwave with a dollop of vanilla ice-cream and a drizzle of salted caramel…. absolute heaven!

Dark Chocolate Rolo Cupcakes

These cupcakes are the ultimate sweet treat!

Tuck into a rich dark chocolate sponge with a caramel surprise center, topped with fluffy butter cream, melted dark chocolate and a delicious chocolate caramel. Now doesn’t that sound good!?

Please don’t be put off by the amount of steps for this recipe, it is in fact super easy and quick to make. Plus isn’t dark chocolate meant to be healthy? Who am I kidding, but hey.. we all need a little indulgence now and then!

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Ingredients (makes 12 cupcakes)

For the base
115g Stork tub, cold from the fridge
115g caster sugar
2 large eggs, at room temp
115g self-raising flour
½ tsp baking powder
2 tbsp cocoa powder (I used Green & Blacks 70% cocoa)
80g good quality dark chocolate, broken into pieces
12 Rolo’s / ½ sharing bag of Rolos (126g), I bought mine here

For the frosting
160g unsalted butter, at room temp
300g icing sugar
1 tsp vanilla extract

For decoration
12 Rolo’s / ½ sharing bag of Rolos (126g), I bought mine here
40g good quality dark chocolate, broken into pieces

Method

Preheat oven to 180°C and line a 12 hole cupcake tray with cases.

In a large bowl cream together the butter and sugar until light and fluffy. In a separate bowl combine the flour, cocoa powder and baking powder.

Crack one of the eggs into the butter and sugar mixture, add a tbsp of the dry ingredients (flour, cocoa and baking powder) and mix together. Crack in the other eggs and add another tbsp of the dry ingredients and mix together until combined.

Melt the dark chocolate in 10 seconds blasts in the microwave. Once fully melted add this to the mixture along with the remaining dry ingredients and fold the mixture together, being careful not to over mix.

Half fill each of your cupcake cases and then place a Rolo in the middle of all of the cases. Now cover the Rolo’s with the remaining cake mixture until completely concealed and lightly tap your cupcake tin on the side to remove any air bubbles.

Bake in the oven for 13-15 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and leave to cool.

Now make the frosting by creaming the butter until pale in colour and fluffy. Add half the icing sugar in and mix until creamy and combined. Add the remaining icing sugar and vanilla extract and beat together for approx. 5 mins until frosting is soft, smooth and fluffy.

Once your cakes are cooled, either use a piping bag to pipe your frosting onto your cakes or simply spread it on with a spoon. To decorate your cupcakes, melt the dark chocolate in the microwave in 10 second blasts and use a spoon to drizzle the chocolate over in all directions. Finally, place a Rolo on top of each cupcake. Enjoy!