No-Churn Snickers Peanut Butter Ice Cream

August 2, 2025August 1, 2025 What Jessica Baked NextLeave a comment

Say hello to the BEST no-churn peanut butter ice cream recipe! No ice cream machine is required to prepare this dreamy dessert. Peanut butter flavour ice cream, with salted caramel swirls, peanuts and chopped Snickers chocolate bars combine to make one amazing summer ice cream!

It’s no secret that I like my no-churn, no ice cream machine recipes! I couldn’t let summer ’25 pass without posting a no-churn ice cream. It’s now a blog tradition in recent years!

Summer 2024, I made this No-Churn Cookie Dough Ice Cream.

This new ice cream recipe is inspired by my trip to Florida at the start of this year. If you’ve been to Walt Disney World, in Magic Kingdom they sell the ‘All American Sundae’. This is scooped chocolate and vanilla ice cream, topped with melted peanut butter and chocolate fudge sauce, and finished with whipped cream and peanut butter chips – it’s incredibly good.

Totally worth visiting WDW alone just for that AMAZING sundae.

The photo above is the ice cream base pictured before freezing. I added additional ingredients: swirls of salted caramel because we had a pot of leftover salted caramel waiting to be used, otherwise it was highly likely I would consume it straight from the jar with a spoon!

This ice cream recipe is adaptable. If you don’t have salted caramel, you can leave it out, switch it for chocolate sauce instead, or even swirl through additional peanut butter to ramp up the peanut flavour even more.

Also, Reese’s Peanut Butter Cups are a fantastic substitute for Snickers. Or you could add crushed Oreo cookies instead or brownie chunks.

The ice cream reminds me of my favourite Snickers ice cream bar. Enjoy scooped into bowls or ice cream cones.

If you’re an avid Snickers fan, then this ice cream recipe and my No-Bake Snickers Cheesecake should be the next recipes you make!

No-Churn Snickers Peanut Butter Ice Cream

Servings 8

Author What Jessica Baked Next

Ingredients

500 ml double cream chilled
250 g smooth peanut butter
397 g can sweetened condensed milk
240 g Snickers Chocolate Bars chopped into small sized pieces

Add-Ins

salted caramel sauce
peanuts
Snickers Chocolate Bars additional for topping - optional

Instructions

In a large mixing bowl, whisk the cream until soft peaks form.
In another mixing bowl, whisk the peanut butter and can of condensed milk until smooth and combined.
Add the peanut butter mix to the bowl of whipped cream, and whisk until completely incorporated. Finally, fold through the chopped Snickers.
Spread half the ice cream mixture out into a suitable container, then if desired, swirl some caramel/chocolate sauce/peanut butter through the ice cream. At this point I scattered over some peanuts too. Now cover with the other half of the ice cream mixture, repeating with the swirling of the sauce, if doing so.
I also topped my ice cream with additional chopped Snickers - this is optional. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, allow the ice cream to sit at room temperature for about 10 minutes before scooping into ice cream cones or bowls. The ice cream will store in the freezer for up to one month.

No-Bake Snickers Cheesecake

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Baking

Lemon Bars

July 20, 2025July 19, 2025 What Jessica Baked Next1 Comment

Luscious lemon bars. Buttery shortbread topped with a divine zesty lemon layer. The bars are baked and chilled, then dusted with icing sugar before serving. A classic recipe sure to wow.

These Lemon Bars are summer in a bite.

An easy recipe that’s quick to whip up and these scrumptious bars taste like pure sunshine.

As I write up this blog post, after weeks of intense heat, it’s currently rainy and damp outside. As food bloggers will know, it’s not the easiest weather to photograph in!

I love myself a chocolate dessert. Best of all, my favourite dessert is anything with choux pastry (profiteroles or a Paris-Brest have my heart), but lemon desserts come a close second. I was in my element when I visited Paris in June, being completely spoiled by all the amazing desserts on offer…

We have lots of favourite lemon recipes on the blog. Lemon recipes include this Homemade Lemon Curd, my Passionfruit Lemon Tart and these divine Raspberry Swirl Lemon Cheesecake Bars. Not to forget our family favourite Spaghetti with Courgettes, Chilli, Garlic and Lemon, which is definitely the BEST pasta recipe you’ll ever eat!

Also, these Magdalenas (Spanish Lemon Muffins) are something I count down to whenever I visit Spain!

It’s not summer without a lemon bake featured on my blog. I love the refreshing flavour that lemon adds to both savoury and sweet dishes.

The bars are simply amazing, they take minimal time to make and will most certainly wow anyone who’s lucky enough to try them!

We LOVED the buttery shortbread layer, which was cooked perfectly and the lemon curd topping was tart and packed with zingy lemon flavour!

My bars came out super bright, an almost rich orange in colour – this is because I used rich yolky eggs. If you’re in the UK, I recommend St Ewe’s Rich Yolk Eggs. Not sponsored, but I really like this brand.

The beauty of this recipe is that it’s not just exclusive to spring/summer, it’s a recipe you can make all year round.

Enjoy!

Lemon Bars

Luscious lemon bars. Buttery shortbread topped with a divine zesty lemon layer. The bars are baked and chilled, then dusted with icing sugar before serving. A classic recipe sure to wow.

Prep Time 15

Cook Time 40

Chilling Time 3

Total Time 3 55

Servings 16

Author What Jessica Baked Next

Ingredients

Shortbread Layer

110 g butter (salted or unsalted) softened
60 g icing sugar sifted
115 g plain flour
30 g cornflour

Lemon Curd Layer

3 eggs at room temperature
200 g caster or granulated sugar
20 g plain flour
1 tablespoon lemon zest remember to do this before juicing the lemons
125 ml lemon juice

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with oil and line with parchment paper with overhang (so it can be lifted out once cooked).
Make the shortbread base by combining the softened butter and sugar until light and fluffy. Now add the flour and cornflour, just mix until a crumbly dough forms. Tip the shortbread dough in the tin and evenly press out until lightly compact.
Bake the base for 20 minutes or until lightly golden. While the shortbread is baking, prepare the lemon curd topping.
In a large mixing bowl, combine all the ingredients listed for the lemon curd filling. Whisk together until fully incorporated.
Once the shortbread layer is baked, pour the lemon curd filling directly on top and bake for 20 minutes.
Remove the lemon bars from the oven, allow to cool at room temperature for around a hour. Chill in the fridge for at least 3 hours or up to overnight until set.
When ready to serve, slice up into 16 equally sized bars, dust lightly with icing sugar right before serving - this will sweat and melt away so dust right before eating.
The lemon bars will keep for up to a week stored in the fridge.

More lemon-inspired recipes to try next!

Passionfruit Lemon Tart

Lemon Posset

Lemon Sweet Rolls

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Italian Cuisine · Light Lunches · Main Meals · Pasta Recipes · Vegetarian Recipes

Pesto Pasta Salad (Marks & Spencer Copycat Recipe)

June 27, 2025June 27, 2025 What Jessica Baked NextLeave a comment

Copycat recipe of Marks & Spencer pasta salad with spinach, pesto and pine nuts. Picnic season has arrived and this is the perfect, easy pasta salad to enjoy this summer.

I’m back with a scrumptious, easy-to-make and filling pasta recipe. I’ve already expressed my sincere love for Marks & Spencer food, with this recent recipe for Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe).

I enjoy recreating some of my favourite foodie finds at home, so up next is a homemade take on a pasta salad I enjoy from Marks & Spencer. I absolutely love anything with pesto, homemade pesto is unbeatable. It’s easy to make, and, once mastered, tastes like pesto made in Italy.

We had an abundance of fresh basil in our garden and decided this would be a good use for homemade pesto!

If I remember correctly, this pasta salad was previously made with orzo pasta, but has since been made with farfelle. I love farfelle – meaning butterfly in Italian.

With the summer season here, we’re enjoying lots of fresh, healthy homemade meals. It’s not summer without endless Greek salads either! If you’re a lover of Greek salads, then this Greek Pasta Salad is another brilliant choice.

This pasta salad is ready in less than half an hour. It’s a delicious recipe, bringing flavours of the Mediterranean to your kitchen. It’s fab for taking to summer picnics, barbecues, or for packed lunches. Feel free to add some chopped cherry tomatoes or even sun-dried tomatoes to the mix.

With lots of textures and tonnes of flavour, this is a summer pasta salad you just have to make!

Pesto Pasta Salad (Marks & Spencer Copycat Recipe)

Copycat recipe of Marks & Spencer pasta salad with spinach, pesto and pine nuts. Picnic season has arrived and this is the perfect, easy pasta salad to enjoy this summer.

Prep Time 15

Cook Time 12

Total Time 27

Servings 10

Author What Jessica Baked Next

Ingredients

Pesto

60 g fresh basil leaves roughly two big handfuls
1 clove of garlic peeled and left whole
50 g pine nuts lightly toasted in a dry pan
55 g Parmesan or Grana Padano finely grated
5-6 tablespoons extra virgin olive oil add more if needed to adjust consistency
salt and black pepper to taste

Pasta

500 g farfelle pasta
roughly two large handfuls of baby spinach roughly chopped/torn into smaller pieces - removing any tough stalks

Serving

extra grated Parmesan/Grana Padano, pine nuts and basil leaves if desired

Instructions

Start by preparing the pesto. Dry toast the pine nuts in a small pan until lightly coloured. In a food processor, pulse together the basil, garlic, toasted pine nuts and Parmesan/Grana Padano until they are minced.
With the processor on slow speed, add the oil (a tablespoon at a time) in a slow stream. Now season to taste with salt and black pepper. Process for another minute until all the ingredients are combined.
Cook the pasta according to the packet instructions - mine took 12 minutes. Once cooked, drain and rinse with cold water. Drain again. Tip the cooked pasta into a large mixing bowl and stir through the pesto. You might need to add another tablespoon or two of olive oil at this point just to get the correct consistency.
Now add the chopped spinach, check the seasoning and season with any extra salt and black pepper if needed.
I like to stir through a couple of tablespoons of extra toasted pine nuts and some more coarsely grated Parmesan/Grana Padano cheese - this is optional. Cover the bowl and chill the pasta salad for at least 4 hours before serving - I leave mine overnight.
The pasta salad will keep stored in the fridge for up to 5 days.

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Candy and Sweets · Chocolate · No-Bake

Malteser Rocky Road

June 3, 2025May 29, 2025 What Jessica Baked Next3 Comments

Classic Rocky Road with the delicious addition of crunchy Malteser chocolate malt balls.

Creamy. decadent chocolate squares filled with crunchy digestive biscuits, chewy mini marshmallows and crunchy malt balls.

Rocky Road is a no-bake slice hailing from Australia. It’s made by melting chocolate, golden syrup and butter, then mixing this chocolatey mixture with various other ingredients, before setting in the fridge. Then once set, it’s sliced up and dusted lightly with icing sugar.

This treat is a summer go-to recipe. When temperatures start rising, and I want to limit time spent in the kitchen, then it’s great. It takes under 30 minutes to prepare, requires minimal ingredients, is low effort, and easy to make.

The ingredients you need for homemade Rocky Road depend on personal preference. I start with a combination of dark and milk chocolate.

Then my preference for butter is salted. I love salted chocolate, and for me the salt balances out all the sweetness in the recipe. For a traditional Rocky Road, I used digestives, but even a chocolate digestive, Rich Tea or Malted Milk biscuit all make fabulous substitutes.

For a twist on classic Rocky Road, we’ve added a bag of Maltesers. Any bake or recipe with Maltesers is a winner for me!

If you like Rocky Road and Maltesers, then you’ve come to the right place.

This is my first Rocky Road recipe, with many more creations to come in the future!

Malteser Rocky Road

Classic Rocky Road with the delicious addition of crunchy Malteser chocolate malt balls.

Prep Time 15

Chilling Time 3

Servings 16

Author What Jessica Baked Next

Ingredients

150 g butter (salted or unsalted)
4 tablespoons golden syrup
200 g dark chocolate roughly chopped
200 g milk chocolate roughly chopped
150 g digestive biscuits this is 10 biscuits
100 g mini marshmallows if using regular sized marshmallows just chop into smaller pieces
1 x 158 g bag Maltesers left whole

Instructions

Line a 20cm square cake tin with parchment paper and set aside.
Place the butter and the golden syrup in a medium sized saucepan and melt on a low heat. Once melted, take off the heat and add all the chopped dark and milk chocolate bars. Stir until the chocolate has fully melted.
In a large mixing bowl, break the digestive biscuits into small chunks and then add your mini marshmallows and bag of Maltesers to the bowl. Stir gently to combine. Now add the melted chocolate mixture and stir together until all the ingredients are well coated.
Tip the mixture in the tin and press down until lightly compact. Allow to set in the fridge for at least 3 hours or overnight.
When ready to serve, remove the rocky road from the tin and slice up into 16 squares. Dust lightly with icing sugar before serving. You can cut the rocky road as big or small as you like. The rocky road will keep stored in an airtight container in the fridge or at room temperature for up to one week.

More Malteser recipes to try next!

Malteser Brownies

Malteser Slice

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Baking · Buttercream and Frosting · Cupcakes

99 Flake Cupcakes

May 18, 2025May 18, 2025 What Jessica Baked Next2 Comments

Retro 99 Flake Cupcakes! Everyone’s favourite ice cream styled in cupcake form.

If there’s one particular food that reminds me of the British summer, then that’s a 99 Flake ice cream. If you’re a Brit, then you probably get excited during the spring/summer hearing the sound of an ice cream van arriving down your road.

My order from an ice cream van is always a whippy/soft serve ice cream with a Cadbury Flake and sprinkles. So I’ve created a new cupcake recipe based on my go-to ice cream van order!

The cupcakes consist of a vanilla cake batter. Once baked until golden, they’re topped with a homemade vanilla buttercream – the buttercream itself tastes like whippy ice cream, whilst looking like it too.

I then decorated with a drizzle of strawberry sauce and added some colourful sprinkles. The best part comes last, topping each cupcake with a Cadbury Flake.

You can take out the centre of each cupcake and fill it with jam or even Nutella for a little twist on the standard recipe.

The perfect bake for taking a trip down memory lane. Delicious and they look exactly like they’ve come from an ice cream van! Your family and friends will love these.

99 Flake Cupcakes

Retro 99 Flake Cupcakes! Everyone's favourite ice cream styled in cupcake form.

Prep Time 25

Cook Time 25

Total Time 50

Servings 12

Author What Jessica Baked Next

Ingredients

Vanilla Cupcake Batter

175 g butter or margarine softened - use the margarine straight from the fridge
175 g caster or granulated sugar
3 eggs at room temperature
1 teaspoon vanilla extract
175 g self-raising flour
2-3 tablespoons milk enough to loosen the batter slightly

Vanilla Buttercream

200 g butter (salted or unsalted) softened
350-400 g icing sugar
2 teaspoons vanilla extract
2-3 tablespoons double cream optional - this lightens the buttercream

Decoration

Caramel/chocolate/raspberry/strawberry sauce
Sprinkles
Cadbury Chocolate Flake bars

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 cupcake cases and set aside.
To make the cupcakes, beat the softened butter with the sugar until fluffy and smooth. Add the eggs one by one along with the vanilla and mix until incorporated.
Now fold through the flour and mix until no lumps of flour remain. Add enough milk to loosen the mixture slightly - approx. 2-3 tablespoons of milk will do.
Evenly divide the cupcake batter between the cupcake cases. Bake the cupcakes for 20-25 minutes or until a cake tester comes out clean without any uncooked batter remaining. Leave the baked cupcakes to cool in the tin for a 5-10 minutes, then carefully remove the cupcakes from the tin and transport to a wire rack and allow the cupcakes to cool completely to room temperature.
Once the cupcakes are fully cooled make the buttercream. Cream the softened butter for a minute or two to soften. Add the icing sugar and the vanilla extract and beat gently together until the butter and sugar has combined. Now continuing creaming for another 2-3 minutes until the buttercream is a light pale colour. Now add the double cream or milk and beat until combined fully.
Fit a large disposable piping bag with an open star tip nozzle. Fill the piping bag with the buttercream, pipe even swirls on the top of each cupcake, decorate with a drizzle of strawberry sauce and finish with some sprinkles. Finally, place a flake on top of each cupcake.
The cupcakes will keep stored in an airtight container for up to 3 days.

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Candy and Sweets · Chocolate · Gluten-Free · No-Bake

Chocolate Peanut Butter Easter Eggs

April 18, 2025April 17, 2025 What Jessica Baked Next1 Comment

Homemade take on Reese’s Peanut Butter Easter Eggs. The wonderful flavour of salty peanut butter with dark chocolate combines in this fabulous homemade Easter treat.

I have just one more egg-cellent recipe to share with you in time for Easter this week!

I’ve been wanting to make these Easter egg candies for quite a while, each year goes by, and I get sidetracked with other recipes that take my fancy and forget. But not this year. I made these a couple of weeks ago and I’m delighted I did so, as these are absolutely divine!

Any American/Canadian readers of this blog, probably know that this recipe is very similar to Buckeyes – a candy consisting of peanut butter fudge balls dipped in melted chocolate.

I’m the greatest fan of peanut butter and chocolate. I always have a jar of peanut butter in my pantry – whether that’s for spreading on a crumpet, piece of toast, or drizzling over ice cream. So I get very excited when there’s a recipe I can combine peanut butter in.

These homemade Easter eggs are absolutely scrumptious and incredibly addictive. I found this recipe on Sally’s Baking Addiction – a baking blog I’ve adored for years.

The eggs are made by combining softened butter with creamy peanut butter, icing sugar and vanilla extract. This creates a crumbly cookie dough-like texture that’s rolled and moulded into egg-shapes. The peanut eggs are then chilled in the fridge, before dipping generously in melted chocolate and further decorated with spare melted chocolate, and personal favourites, sea salt and sprinkles!

Make and gift these to family and friends over the next few days. Once you taste the homemade Easter egg candies, you might decide to not give these away though, as they are pretty damn addictive and delicious…

No judgement whatsoever here, as I would do the same!

Have a wonderful weekend and great Easter. Enjoy all your Easter-inspired baking/cooking!

Chocolate Peanut Butter Easter Eggs

Prep Time 2

Total Time 1 30

Servings 20

Ingredients

85 g salted or unsalted butter softened
250 g creamy peanut butter
300 g icing sugar sifted
1/2 teaspoon vanilla extract
300 g dark and milk chocolate I use a mix of half dark chocolate and half milk chocolate
1 teaspoon vegetable oil
sea salt or sprinkles for decoration

Instructions

Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add the butter and cream until softened and lightened in colour - mix for around 2 minutes.
Add the peanut butter and mix again for 1 minute until combined. Now add the icing sugar and the vanilla and beat on a low speed for 2 more minutes until a crumbly mixture forms.
Measure out 30g portions of the peanut mixture and roll into a ball. Flatten each ball between your palms and use your fingers to narrow one end into an egg shape. The eggs should be roughly 3/4 inch thick. Place the eggs on the lined baking tray.
Chill the shaped peanut butter eggs in the fridge for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. I melted my chocolate and oil in a large measuring jug - this is great for dipping later on. Either melt the chocolate in the microwave in 20-second increments, or melt the chocolate in a heatproof bowl, set over a pan of gently simmering water (bain-marie).
Let the warm chocolate sit for 6-8 minutes before dipping. Take the peanut butter eggs from the fridge. Working one at a time, submerge each egg into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring jug to rid of the excess chocolate. Use a toothpick or a second fork to help slide the egg off of the fork and onto the baking sheet.
If you happen to have any leftover chocolate, drizzle it over the eggs. Also, if desired, lightly sprinkle each egg with flaky sea salt or sprinkles while the chocolate is still wet.
Place the eggs back in the fridge for 30 minutes until the chocolate is fully set. The peanut butter eggs will keep stored in the fridge for up to 2 weeks.

If you love this recipe, then you’ll also enjoy these No-Bake Chocolate Peanut Butter Bars

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Baking · Biscuits and Cookies · Chocolate

Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe)

April 6, 2025April 16, 2025 What Jessica Baked Next2 Comments

The popular Marks & Spencers inspired shortbread filled with chocolate chunks and M&S Gigantic Milk Chocolate Buttons.

Marks & Spencer have the most delicious shortbread squares filled with chocolate chunks. When I’m out and about, but haven’t had time to bake my own shortbread, then M&S’s will be the only place I buy shortbread from!

I tried to make my shortbread recipe today as similar to the Chocolate Buttons Shortbread available to buy in the Marks & Spencer food hall.

But of course, this homemade version is far superior!

I’ve made this recipe as easy as possible. Blog readers LOVE an easy bake, so we’re baking the shortbread straight in a square cake tin and not worrying about rolling it out and cutting into different shapes.

Easy, no-fuss recipes are something I enjoy sharing on the WJBN blog.

My taste tasters all think this shortbread is better than the original. It’s freshly baked, a little thicker in texture, but shares all the same qualities in taste and crumbly texture as the M&S shortbread.

These delicious shortbread squares contain just five ingredients: butter, sugar, flour, semolina and chocolate. Semolina is an optional ingredient. If you don’t have it to hand, then don’t worry as the shortbread will be fantastic even without the semolina.

Lush, buttery and crumbly shortbread squares. This recipe makes 12 very large squares, but I would definitely recommend slicing into 16 smaller squares as it’s extremely rich, but nonetheless very, very tasty!

Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe)

The popular Marks & Spencers inspired shortbread filled with chocolate chunks and M&S Gigantic Milk Chocolate Buttons.

Prep Time 10

Cook Time 30

Total Time 40

Servings 12

Ingredients

200 g butter (salted or unsalted) softened
100 g caster or granulated sugar
300 g plain flour
50 g semolina optional
150 g Marks & Spencer Gigantic Milk Chocolate Buttons roughly chopped
50 g dark or milk chocolate roughly chopped

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside.
Start by preparing the shortbread dough - cream the softened butter and sugar until light and creamy.
Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together. Now fold through the chopped chocolate.
Transfer shortbread dough to a 20cm / 8-inch square cake tin and press down gently. Carefully score 12 squares from the dough, making sure not to cut all the way through. Bake for 25-30 minutes until slightly golden in colour. Leave the shortbread to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
Finally, sprinkle with a small amount of extra sugar before devouring! The shortbread will keep in an airtight container at room temperature for up to one week.

Just look at ALL those amazing chocolate chunks in this shortbread. I just can’t get enough of this recipe. Make sure you try a piece while it’s still slightly warm, fresh from the oven…

Try my Chocolate Shortbread next!

Show some love to someone special with these adorable Valentine’s Shortbread Hearts

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Baking · Brownies · Chocolate

Mini Egg Brownies

March 12, 2025March 11, 2025 What Jessica Baked Next3 Comments

Chocolate fudge brownies filled with white chocolate chunks and chopped Cadbury Mini Eggs.

Easter is getting closer, and we’re continuing with more Easter baking delights on the blog.

Mini Eggs are a firm favourite Easter chocolate in my household. I mentioned in the Mini Egg NYC Cookies blog post. I purchased a 1kg pack of Cadbury Mini Eggs, and only a week later, we went food shopping and another 1kg pack mysteriously ended up landing in our trolley…

I baked Terry’s Chocolate Orange Brownies over Christmastime, and as soon as we could, we were excited to put an Easter twist on the recipe.

Mini Egg Brownies are rich, fudgy and indulgent. They’re the perfect bake to enjoy during Easter and the spring.

I’m the biggest fan of fudgy brownies. In my opinion, this is the ONLY way a brownie should be. I’m not a fan of cakey brownies – if I wanted a chocolate cake then I would bake one! Fudgy brownies are the best brownies without a doubt.

If you want, you can add any Easter chocolate to the brownie batter. Add some broken-up pieces of Easter egg, go for chopped Malteser Bunnies. The choices of add-ins are endless.

Get as creative as you like!

The brownies are totally delicious and perfect for all occasions. Eat alongside a cup of coffee, tea or hot chocolate. Make yourself an amazing dessert with some ice cream or warm custard poured over.

These brownies are sure to be a hit this Easter!

Mini Egg Brownies

Chocolate fudge brownies filled with white chocolate chunks and chopped Cadbury Mini Eggs.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 16

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted)
200 g dark chocolate
270 g caster or granulated sugar
3 eggs
2 egg yolks
115 g plain flour
35 g cocoa powder
100 g white chocolate chopped in medium sized pieces
300 g Cadbury Mini Eggs add 200g to the brownie batter and leave 100g for the topping

Instructions

Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
Sift flour and the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined. Finally, fold through the chopped white chocolate and 200g of the Mini Eggs. Try not to over mix otherwise this may result in your baked brownies being tough.
Transfer the brownie batter to the prepared tin and smooth the surface. Scatter the remaining 100g of chopped Mini Eggs on top of the brownie. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.

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Baking · Chocolate · Cookies

Mini Egg NYC Cookies

February 24, 2025April 16, 2025 What Jessica Baked NextLeave a comment

Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate. Bake the cookies straight away, no chilling involved!

There are Easter eggs and Easter-inspired chocolate everywhere at the moment. Each time I go food shopping, I’m drawn to the Easter chocolate aisle and can’t help but find myself wandering down and picking up chocolate!

I did end up purchasing myself a 1kg bag of Cadbury Mini Eggs only the other day. I could easily eat my way through the entire bag watching TV, but of course, I wanted to combine them in a bake for the blog!

So I’m kickstarting the Easter bakes earlier this year, to ensure you have plenty of time to bake up some tasty treats in the lead up to Easter.

As I mentioned in my last blog post/recipe for these delish Chocolate Chip Muffins, I’m baking recipes inspired by food I ate on my recent trip to the US.

In Florida, at Disney Springs (favourite place ever!), I was lucky to try out Gideon’s Bakehouse. The cookies at Gideon’s are absolutely incredible and very similar to New York-style cookies, famously from Levain Bakery.

I visited NYC a decade ago and didn’t try Levain cookies, but I heard so many amazing compliments about Gideon’s in Florida, so I’m glad I got the experience of trying those. The Pistachio Toffee Chocolate Chip Cookie is absolutely dreamy!

So we’ve recreated the Levain Bakery/Gideon’s Bakehouse cookies at home.

Mini Egg NYC Cookies are BIG, thick cookies, filled with chocolate chips, chopped AND whole Cadbury Mini Eggs.

These cookies are divine and simply perfect for celebrating Easter. They’re fun, moreish and delightful enjoyed warm from the oven!

Mini Egg NYC Cookies

Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate.

Prep Time 20

Cook Time 14

Total Time 34

Servings 10

Author What Jessica Baked Next

Ingredients

115 g butter (salted or unsalted) softened
160 g dark or light brown sugar
40 g caster or granulated sugar
1 egg
2 teaspoons vanilla extract
315 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt only add a pinch if using salted butter
100 g dark, milk or white chocolate chips
200 g Cadbury Mini Eggs chopped
75 g Cadbury Mini Eggs left whole

Instructions

Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper and set aside for later.
In a large mixing bowl, cream the softened butter, brown sugar and granulated/caster sugar until light and fluffy. Now add the egg and the vanilla. Mix again until incorporated.
Now fold through the flour, baking powder, bicarbonate of soda and the salt until combined. Fold through the chocolate chips, the chopped and whole Mini Eggs. Mix until a crumbly cookie dough forms.
Take 110g portions of the cookie dough - it will be quite crumbly so just press together firmly to form a ball. Continue until all the cookie dough is used - the recipe should make around 9-10 cookies.
Space the balls of cookie dough out on the baking trays and bake for 12-14 minutes. The cookies will appear soft/slightly underbaked but this is how the cookies should be. Don't over bake otherwise the cookies will be too hard in texture.
Leave the cookies to cool on the baking trays for 15 minutes. Cookies are best eaten on the day of baking. They will keep stored in an airtight container for up to 3 days. The cookie dough can be frozen for up to 3 months, and cookie dough will also keep in the fridge for up to 3 days if you don't want to bake it straight away.

That soft, gooey and slightly underbaked centre is what makes these cookies so special!

Easter Baking Inspiration!

Mini Egg Cookies

Mini Egg Cheesecake

Easter Bunny Shortbreads

If you’re in the mood for something savoury, try my Double Cheese Hot Cross Buns

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Baking · Chocolate · Muffins

Chocolate Chip Muffins

February 15, 2025February 14, 2025 What Jessica Baked NextLeave a comment

Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips.

It’s always great to focus on the classics. Bakes that are simple, but once mastered, recipes you’ll go back to frequently, and also recommend to your friends and family.

My first new recipe of 2025 is Chocolate Chip Muffins. These muffins are inspired by muffins I recently ate while on holiday in World Disney World Resort in Florida. Breakfast choices on my trip were nothing short of amazing. I ate platefuls of Mickey-Shaped Waffles, pancakes, savoury avocado breakfast bowls, and delicious pastries like cinnamon rolls, Danishes, and muffins.

It’s been a couple of weeks since I got back from Florida. To help with my Disney holiday blues, I’m baking lots of treats inspired by the food I ate in WDW.

First, these fantastic Chocolate Chip Muffins!

These muffins make a fabulous breakfast, brunch with some yoghurt and fresh berries, or for an afternoon pick me up when you’re in need of a little sweet treat.

Try heating one up in the microwave for about 30 seconds, then the muffins go back to the freshly baked texture. The chocolate is gorgeously gooey and totally delightful.

Simple, but absolutely perfect.

I use a combination of dark and milk chocolate chips, adapt the recipe by swapping around the dark/milk chocolate chips for some white chocolate, or adding in a touch of ground cinnamon/nutmeg to the muffin batter.

When you next feel like baking some chocolate chip muffins, try these with their bakery-style quality, you will not be disappointed.

Chocolate Chip Muffins

Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips.

Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings 12

Author What Jessica Baked Next

Ingredients

320 g plain flour
200 g caster or granulated
2 and 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt add just a pinch if using salted butter
200 g chocolate chips I use 1 x 100g dark chocolate chips and 1 x 100g milk chocolate chips
2 large eggs
65 g natural yoghurt or sour cream
2 teaspoons vanilla extract
2 tablespoons maple syrup
2 tablespoons vegetable oil
110 g butter (salted or unsalted) melted
255 ml buttermilk

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, salt and the chocolate chips.
In a separate bowl or large jug, whisk together the eggs, yoghurt/sour cream until completely smooth. Now mix in the vanilla, maple syrup, and oil, followed by the melted butter and then the buttermilk.
Transfer the wet ingredients to the bowl of dry ingredients and mix until just combined - try not to over mix the batter at this point.
Cover the bowl with clingfilm and leave at room temperature for one hour. If you don't have time, you can bake the muffins straight away.
After the one hour resting time, now preheat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line a muffin tin with 12 paper liners - I like using tulip muffin cases.
Gently run a spoon through the bowl of batter. You’ll notice the batter is very fluffy, so be careful not to disrupt this as you spoon out the batter. Just run the spoon through the bowl and pull out the batter. Don’t mix it around or bother it too much. Distribute the muffin batter between the muffin cases.
Top each muffin with extra chocolate chips, if you desire. I will never say no to more chocolate! Bake the muffins for 8 minutes. After 8 minutes baking, now turn the oven temperature down to 180°C / 160°C Fan / 350°F / Gas Mark 4. Continue baking the muffins for a further 10-15 minutes or until a cake tester when inserted in the centre a muffin comes out clean, without any uncooked batter attached.
Once baked, leave the muffins to cool for 10 minutes. The muffins are now ready to serve and enjoy!