Tuesday, 3 February 2015

Nutella & White Chocolate Cookie Sticks for World Nutella Day!

Did you know it's World Nutella Day on Thursday?! I'm not really sure why we need a specific designated day to eat Nutella...because if you know me at all, you know I eat Nutella every day without hesitation! but hey, I love national food days as much as the next food blogger and so I jumped on the bandwagon to show you one of my favourite recipes involving one of my favourite treats incase you want to whip them up for your own little Nutella celebration!

The first time I made these last year I made them twice in one week! I've made them several times since but they are THAT good that they have never made it to the photography stage before being completely devoured.  So this time around I restrained myself for long enough to get a few shots in! The observant ones out there among you will notice that I never usually photograph more than 4 of the things I've baked.  The reason? because they are the only ones I have left because the rest have been scoffed! You know those bloggers that take beautiful pictures of every portion of their bake straight out the oven, they show you the whole pan of cookies or the whole batch of cupcakes? Well, I just don't believe they are real legit food bloggers - because who can resist tasting your baked goods the second they come out the oven? Not me! Just keeping it real over here!

You know how else I keep it real, by doing away with things like rolling up each cookie - because that takes time! Precious time, that I could be using to catch up on the latest episode of Grey's, or catch up on Instagram or watch my sleeping baby - she's too adorable not to! So in place of rolling out individual cookies, you dump your whole bowl of cookie dough in a brownie pan, and spread it out using your hands, flatten it down, stick it in the oven and call it done! 

You'll wonder why you've never baked every batch of cookies like this!!

The pudding makes them super soft, so I recommend you don't leave it out! Most large supermarkets now sell the little jello pudding boxes in their American grocery section and it's not too pricey.  The little melty pools of white chocolate compliment the hazelnutty undertones of the Nutella perfectly and you'll be wanting to make your next batch before you've even finished your first - they are THAT good!

and don't even think about leaving out the warm Nutella drizzled on top! I even kept the rest that I didn't use in a piping bag in the tin of cookies after and everytime I popped one on a plate I would give it quadruple drizzle before zapping in the microwave for 15 seconds - do it, you won't be disappointed! 

Nutella & White Chocolate Cookie Sticks:
Makes 16
Adapted from Inside BruCrew Life

3/4 cup unsalted butter, softened
1/2 cup Nutella
1/2 cup caster sugar
1/2 cup soft brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp bicarbonate of soda
1 box jello instant chocolate pudding mix (3.4 ounces)
2 cups white chocolate, chopped

16 cubes of white chocolate
3 tbsp Nutella

Preheat the oven to 180 degrees C. Grease an 11x7" pan with butter.

In the bowl of a freestanding electric mixer, beat the butter, Nutella, and both sugars until creamy.  Add the eggs and vanilla and beat again.

In a medium bowl, whisk together the flour, bicarbonate of soda, salt and dry pudding mix.  Slowly beat into the creamed butter mixture until completely incorporated.  Do not over mix.

Chop up the white chocolate into chunks, stir it into the mix with a spatula.  

Spread the batter into the pan.  Bake for 12-14 minutes.  

Once out the oven, immediately press the 16 white chocolate chunks into the top of the cookie.  Put in the freezer to stop the chocolate on top melting.  After 20 minutes, take the cookie out.  Heat the Nutella in the microwave for 30 seconds and drizzle diagonally across the cookie. Cut it into 16 sticks.

Eat and enjoy!

If cookie sticks aren't your thing - I have you covered in other areas of Nutella amazingness!

or my personal favourite, THE Fudgiest Nutella Brownies ever! 

and who can say no to S'mores & Nutella combined in this S'mores Fudge Pie?

and the goodies that kickstarted my obsession...Nutella & Peanut Butter S'moreos!

Saturday, 24 January 2015

Chocolate Orange Brownie Trifle: A Christmas Day Showstopper!

We spent Christmas day at my in laws this year, and I was tasked with the Christmas day dessert.  I spent months planning what I was going to make, and changed my mind a million times in between! In my mind a Christmas dessert should always involve peppermint, but since it gives my husband insane heartburn that was off the table! So then we came up with the idea of chocolate orange...I'm not really a fan of orange flavoured desserts - you won't have seen anything on my blog featuring orange before for this reason! so it's slightly ironic that this dessert turned into the craziest orange overload ever!!  In my mind it's also not Christmas without a trifle, but I don't like custard and knew I didn't want to make a boring old traditional trifle so a brownie trifle with mousse layers seemed like a great alternative! and before I knew it, this 9 layer beast had been dreamt up in my head!

I knew it needed to look impressive sitting on the table (that's how I imagined I'd serve it...as it turned out I served it straight from the fridge and dished it up into bowls whilst everyone was in a different room so no one saw it anyway!!) but it made me happy at least that it looked pretty in the bowl! I had planned to do Christmas tree shaped brownies around the inside of the bowl, but my Christmas tree cutter was larger than I had remembered it being! so I settled on stars...which are still slightly festive! Luckily they were so moist they just stuck to the side of the bowl all by themselves! and then the subsequent layers that I filled the bowl with held them in place! 

Layers of brownie chunks started off the fun...followed by a nice thick layer of milk chocolate orange mousse, and then a layer of chopped up Terry's chocolate orange pieces...

Followed by another generous layer of brownie chunks, these were level with the brownie stars around the bowl too.  This was topped with a generous layer of white chocolate orange mousse...

followed by, you've guessed it, more Terry's chocolate orange pieces!

 Some piped on whipped double cream brought everything together, and I used mini Terry's chocolate orange pieces to decorated, and crumblings of flake too...because it's not a trifle unless it's been crumbled with flake - fact!

There were a lot of components but all were pretty straightforward and it came together quicker than expected.  I used the amazing Ghirardelli brownie box mix from Costco because when it's 8pm on Christmas Eve and you haven't started on dessert yet, you need to cut some corners! but if you had more time than me you could obviously make your own brownies! I also used shortcut mousse recipes, that didn't require egg, because I didn't have time for things to go wrong so a cream cheese no fail mousse was the way forward! 

Although you'd think it would be too much orange in one dessert, it was perfectly balanced by the creaminess of the mousse layers, and the richness of the chocolate brownie and the tang from the cream on top helped to break through the sweetness - I wanted another helping immediately after eating my first! which for an orange hater shows just how yummy this dessert really was! 

Chocolate Orange Brownie Trifle:
Serves 15-20
From Cupcake Crazy Gem

2 pans of chocolate fudge brownies (8x8 size and 9x13) 
I used Ghirardelli Brownie mix - you could make your own from scratch

Milk Chocolate Orange Mousse:
125g milk chocolate
100g dark chocolate
225g cream cheese 
110g cup caster sugar
1 tbsp orange juice
1 orange (zest)
250ml double cream, whipped

White Chocolate Orange Mousse:
225g white chocolate
225g cream cheese 
110g cup caster sugar
1 tbsp orange juice
1 orange (zest)
250ml double cream, whipped

2 Terry's chocolate oranges
350ml double cream
2 bags of Terry's chocolate orange mini pieces
1 cadbury's flake

Preheat oven to 160 degrees C.
Prepare a double mix of brownies.  Line your brownie pans with greaseproof paper.
I spread the brownie mix thinly in the larger 9x13" pan and left it thicker in the 8x8" pan.  Bake in the oven for 35-40 minutes, the thinner brownies will require less baking time.  
Let cool. 
Lift out the greaseproof paper from the 9x13" pan and using a star cutter cut out 12 stars.
Lift out the greaseproof paper from the 8x8 pan and cut brownies into cubes.
Press your brownie stars around the inside of the trifle bowl.  Fill bottom layer of trifle bowl with packed together brownie cubes, set the rest aside for later.

Whisk 500ml double cream using a stand mixer. Once soft peaks start to form it is done.  Transfer it to a bowl, cover with clingfilm and refrigerate until needed.

Meanwhile chop the milk and dark chocolate into small pieces and melt in a heatproof bowl, set above a pan of boiling water.  Set aside to cool.

Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy.  Fold in the cooled chocolate, and fold in half of the whipped cream from the bowl in the fridge.  Your milk chocolate mousse is finished.

Spread over the layer of brownie chunks in the trifle bowl.

Chop Terry's chocolate orange pieces using a knife, and spread a layer of them over the chocolate mousse.  Add another layer of brownie chunks.  

Now it's time to prepare the white chocolate mousse using the same method as before.  Chop the white chocolate into small pieces and melt in a heatproof bowl set above a pan of boiling water.  Set aside to cool.

Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy.  Fold in the cooled chocolate, and fold in the rest of the whipped cream from the bowl in the fridge.

Spread your white chocolate orange mousse over the brownie chunk layer in the trifle bowl.

Sprinkle over more Terry's chocolate orange pieces.  

Whisk 350ml double cream in a stand mixer until stiff peaks form.  Transfer into a piping bag and using a star tip pipe small little stars all over the top of the trifle.  Crush a cadbury's flake and sprinkle the pieces over the cream.  

Arrange the mini Terry's chocolate orange pieces so that they overlap slightly over one another in a circular pattern around the edge of the cream, and do a smaller circle in the middle of the bowl too.

Refrigerate the trifle until it is ready to be served.

Eat and enjoy! 

FYI: The ingredients listed are enough to make two bowls of trifle.  I made a slightly smaller bowl alongside the main trifle bowl (without the star brownie shapes around the edge) and so if you only want one trifle you could halve the mousse quantities but would still need two pans of brownie if you plan on doing the star shapes.  

Saturday, 3 January 2015

Chocolate Peanut Butter S'mores Fudge

I made this in mid December for some friends who were in need of cheering up! I added these photos to my blog and planned to write it up at some point to tell you all what a great little sweet treat Christmas prezzie this fudge would make...but here we are on January 3rd and Christmas has been and gone, whoops! It would still make a great gift...just not a Christmas one obviously or you can bookmark it for next December! 

My favourite part of making this fudge, aside from eating it, was when my husband asked me what I was making when he came home to find the ingredients on the table one day.  I replied fudge, and he turned to me with a totally shocked look on his face and said 'are we fudge people?' it was hilarious! I cracked up laughing!! but he was right to question my judgement - we are not fudge people! I can probably count the number of times we've eaten fudge on one hand.  It is not something I am ever too bothered about.  So I told him it wasn't for us...but also that it was chocolate and peanut butter s'mores fudge and not just any old fudge!! 

We both agreed that the addition of the graham cracker crust made this better than any other fudge we have had.  Often fudge is just way too sickly and you don't want to eat more than one piece but the crust definitely broke up the sweetness and added another good texture.  The peanut butter gave a subtle undertone to the creamy chocolate and the marshmallow swirl with added marshmallows on top gave it some extra chew! 

I was also surprised at how easy it was to make! The only other time I've attempted fudge was this candy cane fudge last Christmas but since it was only made with condensed milk it was the cheats kind of fudge...making real fudge has always scared me but by using the microwave in this recipe it is a no fail recipe! 

Give it a try! Your tastebuds will thank you...even if you're not fudge people!

Chocolate Peanut Butter S'mores Fudge:
Makes 24

for the crust:
8 Graham Crackers (digestives or hobnobs would work fine too)
2 tbsp unsalted butter, melted
1/4 cup caster sugar

for the fudge:
1 7oz jar Marshmallow Fluff
1 1/2 cups caster sugar
1 5oz can evaporated milk
1/4 cup unsalted butter
1/4 tsp salt
1 cup dark chocolate chunks
1/2 cup milk chocolate chunks
1 cup peanut butter
1 tsp vanilla

for the marshmallow swirl:
1/2 cup mini marshmallows

to decorate:
1/4 cup micro mini marshmallows
1 Graham Cracker, broken up
4 milk chocolate chunks, broken up

Preheat your oven to 190 degrees C.
Line an 8x8 inch baking pan with tin foil - leave extra so it hangs over the edge.

Crush your graham crackers into a fine powder and mix them with the butter and sugar to form the crust.
Press the crust into the bottom of your prepared pan. Bake for 15 minutes until the edges and golden brown.  Set aside.

In a large saucepan, over medium heat, combine the Marshmallow Fluff with the sugar, evaporated milk, butter and salt.  Bring to a boil stirring occasionally.  

Meanwhile, chop your chocolate into chunks and have your peanut butter and vanilla measured out and ready.  Measure out your mini marshmallows and have them ready too.  It is important to have everything already prepared because once you remove your pan of ingredients, everything needs to be stirred in immediately. 

Once your pan is boiling, set a timer for 5 minutes and stir constantly.  
Remove from heat and separate 1/2 cup of mixture and mix it with the mini marshmallows til smooth - do this immediately otherwise the mini marshmallows won't melt.  

Add your chocolate chunks, peanut butter and vanilla in with the rest of the cooked mixture and stir until mixture is smooth.

Pour fudge over your graham cracker crust.  

Spoon marshmallow mixture over and swirl in with a knife.

Top with broken Graham Crackers and chocolate chunks and teeny tiny marshmallows.

Refrigerate for 2 hours.

Eat and enjoy!

Friday, 12 December 2014

Salted Caramel & Chocolate Pecan Pie Bars

Recently there's been some baking fails around here! It started with me wanting to make peppermint patties, because it's not Christmas without a peppermint overload and since we can't get peppermint patties over here in the shops I wanted to make my own! There were tons of recipes all calling for coconut oil, which I didn't have, which I'm ashamed to admit because hello I'm the queen of coconut?! but with no coconut oil in sight I settled on a recipe using just condensed milk...well apparently there's a reason all those other recipes called for coconut oil - my patties did not set at all! So became a gooey mess! Next up I tried to make candy cane truffles to take to a Christmas party, again using condensed milk...and again they didn't set - why do you hate me condensed milk?! 

The third baking fail in the space of 2 weeks came from a chocolate pecan pie we tried to make for thanksgiving and we had a pastry fail...so when I decided I wanted to bake something for a friend from church who was having some health problems I asked her teenage sons what her favourite dessert was (she has an American husband so I was expecting something red velvet, or s'mores, or peanut butter like) and immediately they responded with pecan pie!!! You can imagine me groaning on the inside!

I can bake most things with zero problems, but pecan pie? Out of all the things she could want!

Fortunately I found this amazing recipe for pecan pie bars, where all you had to do was rub some flour, sugar and butter together to whip up your pastry and then press it down into your square tin - easy peasy! This was a pecan pie I could handle!

Think making caramel is hard? think again! You whip up this salted caramel straight in the microwave - easy peasy take 2! 

Chop up some pecans, pour the caramel on top, bake and drizzle with copious amounts of chocolate! 

What can go wrong? Nothing!!! Thank goodness, so finally I had a baking win! which is awesome because with Christmas right around the corner I'm about to go into baking overdrive and I have no more time for failures!

So if you love pecans, chocolate and salted caramel and want a tasty no fail treat then these are your guys!

Salted Caramel & Chocolate Pecan Pie Bars:
Makes 16 small or 9 large
Adapted from Averie Cooks

for the crust:
1/2 cup unsalted butter, at room temperature
1 cup plain flour
1/4 cup icing sugar
1 tbsp cornstarch
pinch of salt

for the filling:
8 ozs roasted pecan halves
1 cup dark chocolate chunks (approx 140g)
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/3 cup double cream
1 tbsp vanilla extract
1/2 tsp salt

for the drizzle:
50g dark chocolate
1/2 tsp vegetable oil

Preheat oven to 180 degrees C.  Line an 8x8 inch baking pan with tin foil, grease with a small amount of butter and don't skip this step otherwise it will not be easy to get your bars out.

In a large bowl, combine the butter, flour, sugar cornstarch and salt.  Rub the butter into the dry ingredients with your fingers.  The mixture will go sandy, continue rubbing in until everything starts to come together.

Break pastry into clumps and pat them down into the prepared baking tin, using a spatula or I used my hands.

Chop pecans in half, and sprinkle over the pastry base.

Chop chocolate into small chunks and sprinkle over the pecans.

In a large microwavable safe bowl, combine the butter, sugar, double cream, vanilla and salt.  Heat on high power for 1 minute.

Remove bowl from microwave and whisk until mixture is smooth.

Return bowl to microwave for another minute on high power.

Remove bowl from microwave and whisk again.  Whisk in the vanilla and salt.

Slowly, and evenly pour the caramel mixture over the pecans and chocolate ensuring most of the filling is covered.

Bake for 28-30 minutes.  When your bars are ready the caramel will be vigorously bubbling away around the edges of the pan and the middle of the pan will be bubbling to a lesser extent.

Allow bars to cool in the pan for 3 hours, or overnight (ensuring you cover pan with clingfilm and put in an airtight container - not in the fridge).

Once cooled, add chocolate and vegetable oil to a small microwaveable bowl and heat in 30 second bursts.  The chocolate should all be melted by about 1 minute 30.  Pour into a piping bag and drizzle diagonally in both directions.

They will then be ready to slice and serve.

Eat and enjoy!

Saturday, 22 November 2014

Peanut Butter & Chocolate Chunk Cookie Sticks

Sometimes when it's cold and grey and rainy...you need baked goods! whether it is the weekend or not yet! but come on...Friday's count as the weekend right?

and sometimes only cookies will do!

but when you turn to your Pinterest list of cookie goodness, you discover that most of these recipes call for chilling your dough, for an hour...sometimes three...or sometimes OVERNIGHT!

Now, I know...chilling your dough has its merits and stops your cookies from spreading and makes them look more attractive but when that cookie craving creeps in who can stand to wait overnight to fulfil it?

Not me! 

Enter the cookie stick!

No chilling time, no rolling out into little balls...

maximum output of deliciousness with the minimum input...

Sounds good?

Sounds amazing...and the taste is even better!

Throw some chocolate chunks in, creamy peanut butter, and reese's pieces and your laughing!

A delicious winter warming treat, that only takes less than 15 minutes of prep time - you can't beat that!

Peanut Butter & Chocolate Chunk Cookie Sticks:
Makes 9
Adapted from My Baking Addiction

1 1/2 cups plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup creamy smooth peanut butter
1/2 cup caster sugar
1/2 cup light brown soft sugar
1 tsp vanilla extract
1 large egg
3/4 cup Reese's Pieces
1 cup milk chocolate chunks 

Preheat oven to 180 degrees C. Line a brownie pan (11x7") with parchment paper. 

In a large bowl, combine the sieved flour, bicarbonate of soda and salt.

In the bowl of a stand mixer, combine the oil, peanut butter, both sugars, vanilla and egg. Mix on medium-high speed until thoroughly combined.  Add the flour mix in 3 parts, mixing on low speed until the flour is incorporated.

Chop the chocolate into chunks, and stir in with a spatula.  Add the Reese's Pieces and stir again.  Reserve back a handful of both to decorate the top.

Spread the cookie dough into the brownie pan, ensuring the surface is flat and level.  Sprinkle the handful of chocolate chunks and Reeese's Pieces across the top of the dough.

Bake in the preheated oven for 12-14 minutes, until the top looks golden brown, and the middle is still slightly gooey.

Remove from oven, and leave to cool in pan for 10 minutes.

Remove parchment from pan and cut the cookie vertically into cookie strips with a large sharp knife. Be careful because the cookie will still be quite soft and gooey, and you don't want any of the sticks to break in half.  Cool completely on wire rack.

Eat and enjoy!

Tuesday, 4 November 2014

Ferrero Rocher & Nutella Fudge Cream Pie

So I know I promised you a Nutella break for a while...but I just can't keep away from the stuff!

Also, I'm having a hard time shifting my baby weight - because did you know that baby weight doesn't fall off itself, and it also doesn't fall off when you eat brownies and cupcakes and huge slabs of dairy milk and toblerone nightly!

So my husband suggested we abstain from any chocolate or baked goods during the week, and that we can 'treat' ourselves on the weekend! Do you know that I can't recall the last time I even went for one single day without a chocolate fix??? So this was a really big deal! At the end of our first week, I felt like I had just run a 20k marathon - does that even exist? See I'm so busy eating the whole pan of brownies I don't even know what distance marathons are run in, but anyway it felt like a massive massive achievement!

So to reward myself for being so good for a whole 5 DAYS I made this beast of a pie! because I may or may not have been dreaming it up the whole week long!

...and what a way to break a diet! Nutella? check, Chocolate? check


 Oreo crust? check

 Ferrero Rocher's? check

 Double cream? check

 Oh and don't forget the Nutella drizzle!

You can't finish off a beast of a cream pie like this without copious amounts of warm drizzled Nutella!

It is super rich and pretty sweet because of the addition of the Nutella to the chocolate fudge filling - both of which are absolutely fine by me but if you're not into super sweet fillings (then why are you following my blog?!) then perhaps you'd want to increase your dark chocolate to Nutella ratio.  I do think the cream balances it all out nicely though and it would certainly make a great dessert at any dinner party, for a Nutella lover, or just to sit in front of the T.V with on a rainy weekday night ;)

Ferrero Rocher & Nutella Fudge Cream Pie:
Serves 14
From Cupcake Crazy Gem

  For the base:
18 Oreos, crushed
60g unsalted butter, melted

For the Nutella fudge filling:
397g condensed milk
100g milk chocolate
100g dark chocolate
 200g Nutella
1/2 tsp salt
2 tsp vanilla extract

9 Ferrero Rocher's, halved

For the topping:
250ml double cream, whipped
2 tbsp Nutella
3 Ferrero Rocher's, chopped

For the frosting:
1 tbsp cream cheese
3 tbsp icing sugar
3 heaped tbsp Nutella

4 Ferrero Rocher's, halved

Grease your pie dish with a thin layer of butter.

Crush the Oreos in a blender.  Meanwhile, melt the butter in a small bowl in the microwave.  Mix the butter in with the Oreo crumbs until the mixture is sticky and when you roll it in a ball it holds its shape.  Spread the biscuit layer into the bottom of the pie dish, pressing down with the back of a teaspoon.  I used my hands to press the remaining crumbs into the sides of the dish to ensure the crust was evenly distributed.  Refrigerate for 20 minutes whilst making the fudge filling.

In a medium saucepan, add the condensed milk, chopped dark chocolate, Nutella, salt and vanilla.  Stir over a medium-low heat until melted.  Get your Oreo crust out of the fridge and spread the fudge layer on top, save back a small amount - about half a cup.

Now the fun part: chop 9 Ferrero Rocher's in half.  Press them into the fudge layer - filling side down.  Spread the remaining fudge on top so most of the Ferrero's are hidden.

Whip double cream in the bowl of an electric mixer on high for 3-4 minutes until peaks start to form.  Meanwhile melt 2 heaped tablespoons of Nutella in a small microwaveable bowl for 30-60 seconds.  Spread your whipped cream on top of the fudge filling.  Smooth it out.  Dip a knife into the bowl of melted Nutella and flick it across the top of the cream, repeat several times.  Chop up 3 Ferrero Rocher's and throw them on top of the cream.  

To make the Nutella frosting, beat the cream cheese with the icing sugar until creamy and then stir in the Nutella.  Put the frosting into a piping bag fitted with a star attachment.  Pipe 8 swirls evenly around the edge of the pie.  

Cut four Ferrero Rocher's in half.  Alternate each half between filling down and filling up and press them into the frosting.

Eat and enjoy!

Thursday, 23 October 2014

Halloween Peanut Butter Cup Pumpkin Rocky Road!

Rocky Road is one of my favourite things to make! It doesn't require you to turn on your mixer and wake a sleeping baby, or try and track down where the heck your whisk attachment has gone to (seriously whisk...where are you? my guess is lost in the move) and it can certainly be whipped up in one of the baby's shorter naps...and if you're lucky enough to live in a hot country it's good for those days when you can't bear to turn the oven on!  It is also SO versatile! It was one of the very first things I ever baked, using a recipe from one of those little random chocolate recipe books you get as a stocking filler! Go ahead and laugh at my embarrassing blog post back in 2009 where it made its debut. Since then I have jazzed it up using all of my favourite treats - Snickers and OreoReese's peanut butter, crazy amounts of coconut and festive peppermint ones plus seasonal mini egg easter ones too!

So I thought it was about time that my peanut butter rocky road got made over into a Halloween edition! because I found a bag of reese's peanut butter pumpkins in Tesco and I knew I had to use them in my kitchen! Sadly when I opened them up they didn't look like pumpkins at all! just an oval sized peanut butter cup! so I pimped them jack-o-lantern style with a little bit of orange coloured white chocolate, green sanding sugar and chocolate sprinkles and mini chocolate chips!

I'm not exactly an artist, but hopefully there's no denying now that those are pumpkins!

I even added in peanut butter m&m's too to truly amp up the peanut butter goodness involved! and with some chopped peanut butter cups making up the bulk of the add ins you just can't go wrong! Throw some marshmallows, chopped nice and chunky, and rice krispies into the mix and you've got one delicious Halloween treat!

Not a trick in sight!

Peanut Butter Cup Pumpkin Rocky Road:
Serves 9
Adapted from Cupcake Crazy Gem

400g milk chocolate
100g dark chocolate
2 tsp vegetable oil
35g rice krispies
150g marshmallows
75g peanut butter m&m's
240g peanut butter cups (approx. 16)

9 peanut butter pumpkins
60g white chocolate, I used milky bar
1/2 tsp orange food colouring
green sanding sugar
18 chocolate sprinkles
9 mini chocolate chips

Line an 8x8 dish with parchment paper.
Melt your milk and dark chocolate in a large bowl together over a pan of boiling water.  Once melted, remove from the heat and stir in the vegetable oil.  Leave to cool.

Chop your marshmallows in half, and your peanut butter cups into quarters.  Measure out your rice krispies and peanut butter m&m's.  Check that your chocolate is completely cool - you should leave it for at least 10 minutes (if it's still warm, when you add in your chocolates they will melt so the cooling process is important!)  Once it's cool, stir in all the mix ins.  Spread evenly into your baking pan.  I like to reserve back a bit of the chocolate in the bottom of the mixing bowl to use right at the end to smooth out the surface of the rocky road.

Melt your white chocolate in a small bowl in the microwave in 20 second bursts - watch it because white chocolate burns easily.  I used milky bar because the lower quality white chocolate melts far easier - don't go buying any fancy stuff for this.  Once melted stir in the orange food colouring.  Put into a piping bag and snip a tiny tip off the end.

Take 9 pumpkins, and pipe a thin edge all the way round with the orange chocolate.  Do zig zag lines in the middle of each pumpkin and at the end go back with your piping bag tip to help smooth out the chocolate until the pumpkin surface is completely covered.  Sprinkle green sanding sugar on the stem, and use 2 chocolate sprinkles for the eyes.  Place a mini chocolate chip for the nose.

Once all your pumpkins are complete, place them on top of the rocky road, pushing down slightly so they set into the chocolate.

Refrigerate for 2 hours until set, or overnight.

Eat and enjoy!


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