Oven Baked S’mores (10 Minute Recipe)

October 23, 2025October 22, 2025 What Jessica Baked Next1 Comment

Easy oven baked S’mores. A classic American sweet with deliciously gooey marshmallow and melted chocolate. A super quick and easy treat made with 3 ingredients and ready in 10 minutes!

S’mores is a popular American dessert. Typically, a s’more, consists of graham crackers, marshmallows and chocolate, is made by toasting marshmallows on a campfire.

I wanted to show you this effortlessly easy way to make homemade s’mores in 10 minutes. Perfect for a cosy night in, sitting on the sofa watching one of your favourite films or boxset.

I love the crisp digestive biscuit, with the gooey, oozy marshmallow and chocolate sandwiched in the centre. I made a couple of these for my taste testers, and they adored them. The flavours all work so well with each other, making a fantastic treat, that can be made by anyone regardless of cooking skill level.

Another thing I really like about this recipe is how it can easily be customised. Try swapping milk chocolate for dark or white chocolate, or you can even use a hazelnut/pistachio-filled chocolate, or a Reese’s peanut butter cup.

Bonfire Night is around the corner on 5th November, so these baked s’mores will make a great dessert to enjoy that evening whilst watching fireworks!

The marshmallows lightly toast and go squidgy in the oven during baking

I have a sweet tooth, but with a lot of the recipes I share, I usually make a big batch of that food. With this recipe, you can make just what you need for that serving. If you fancy just one for yourself, then you can make just a single s’more. If you have a guest coming over, then you just double the recipe!

For each s’more, you’ll need two biscuits (digestives are my go-to, but rich tea will also work), a square of chocolate (around 4 small squares conjoined) and 2-3 regular marshmallows.

Place each biscuit on a lined baking tray, on one biscuit, pop the chocolate and on the other biscuit, place the marshmallows on top. Bake for 3-4 minutes, or until the chocolate is melted, and the marshmallows are lightly toasted. Allow to cool for a few minutes and then sandwich together before devouring!

Homemade S’mores are incredibly delicious! I’m not going to lie, they’re very messy, and you’ll end up with chocolate almost everywhere. But I think that’s the fun of it and they taste amazing!

Oven Baked S'mores (10 Minute Recipe)

Easy oven baked S'mores. A classic American sweet with deliciously gooey marshmallow and melted chocolate. A super quick and easy treat made with 3 ingredients and ready in 10 minutes!

Prep Time 5

Cook Time 5

Servings 1

Author What Jessica Baked Next

Ingredients

2 digestive biscuits
1 block of 4 squares of milk chocolate still joined together
2-3 regular sized marshmallows

Instructions

Preheat oven to 200°C / 180°C Fan / 400°C / Gas Mark 6. Line a baking tray with parchment paper.
Place the digestive biscuits on the baking tray - the smooth side down. Top one biscuit with the chocolate and top the second biscuit with the marshmallows.
Bake in the oven for 3-4 minutes, until the chocolate is melted and the marshmallows are lightly toasted. Remove from the oven and allow to cool for a couple of minutes, before carefully sandwiching the two biscuits together to make the s'more. Check the temperature is not too hot before eating.

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Candy and Sweets · Chocolate · Ice Cream · No-Bake

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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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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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 · Candy and Sweets · Chocolate · Cookies

Smarties Cookies (Easy, No-Chill Dough)

July 17, 2024August 4, 2024 What Jessica Baked NextLeave a comment

Fun Smarties Cookies recipe. Soft and chewy cookies filled with double chocolate chips and lots of colourful Smarties!

These fun Smarties Cookies are both easy and quick to make. With the school summer holidays approaching, this is a great bake to do with kids to take out on a picnic, or for an activity to keep the kids occupied.

I made these cookies as a celebration bake for my upcoming birthday later in the month. A plate of homemade cookies is my idea of the perfect birthday gift. I’ll take cookies in any shape or form.

The cookie dough doesn’t require any chilling time in the fridge, something a lot of my previous cookie recipes do require. I love that you can have cookies on your table ready to devour in under one hour!

If you don’t want to bake all the cookies straight away, then there is an option to freeze the rolled cookie dough. The cookie dough can be kept in the freezer for a few months, when ready to bake, just bake for a couple more minutes than the recipe states (if baked from frozen).

Once you’ve prepared the cookie dough, roll it into balls – these cookies are midi-sized, so if your appetite is larger, then help yourself to two!

After baking the cookies, we added a scoop of creamy vanilla ice cream, and sandwiched that between another cookie. Top tip: when sandwiching the cookies together with ice cream, be really gentle, otherwise the cookie will break apart.

The cookie ice cream sandwich makes the ultimate summer dessert!

We recommend eating the baked cookies within 2–3 days, but they’re irresistibly good when eaten fresh from the oven with a little sprinkle of sea salt.

The Smarties can be switched for chocolate M&M’s, which will work equally well.

All that’s left to say, is enjoy!

Smarties Cookies

No-chill cookie dough filled with double chocolate chips and lots of colourful Smarties!

Prep Time 20

Cook Time 12

Total Time 32

Servings 15

Author What Jessica Baked Next

Ingredients

115 g butter (salted or unsalted) softened
90 g dark or light brown sugar
50 g granulated or caster sugar
2 teaspoons vanilla extract
1 egg
210 g plain flour
1/2 teaspoon bicarbonate of soda
75 g dark or milk chocolate chips
75 g white chocolate chips
200 g Smarties plus extra for decoration

Instructions

Preheat oven to 180°C / 160°C Fan / 325°F / Gas Mark 4. Line two large baking trays with baking paper and set aside.
To make the cookie dough, cream the softened butter with both types of sugar until creamy. Now add the egg and vanilla extract, and mix to combine.
Now add the flour, the bicarbonate of soda and a generous pinch of salt (only add salt if using unsalted butter). Mix to combine. Finally, fold through the chocolate chips and Smarties until fully mixed.
Take 1 and 1/2 tablespoon measures of the cookie dough, and roll into balls. Place the cookie dough balls on the baking trays, spacing them apart to allow for spreading.
Bake the cookies for 11-12 minutes, or until just lightly golden around the edges. Press a few extra chocolate chips and Smarties on top of the cookies while they're still warm. Allow to cool slightly before serving.
The cookies will keep in an airtight container for up to 3 days. They're best enjoyed fresh from the oven.

Recipe from Sweetest Menu

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Baking · Brownies · Candy and Sweets · Chocolate

Chocolate Brownie Heart

April 19, 2024July 25, 2024 What Jessica Baked NextLeave a comment

Heart-shaped dark chocolate brownie. Treat yourself and your loved ones to this decadent and fudgy brownie heart. With chocolate ganache topping and all the sprinkles of your choice!

It’s Friday, that means the weekend is nearly here! Let’s jump straight into the weekend with a scrumptious brownie recipe that will get you drooling!

A little while back my sister came up with the idea for this brownie. She wanted to bake brownies, but suggested we bake the brownie batter in a heart-shaped cake tin we had.

She also had some Valentine’s-themed M&M’s that she’d brought back from a trip to Florida earlier in the year. We wanted to bake with M&M Cupid’s Blend, but we didn’t get round to doing so when it was the lead up to Valentine’s Day.

This recipe is perfect for Galentine’s/Valentine’s Day, an anniversary, or any occasion that’s worth celebrating!

We used our go-to Chocolate Fudge Brownies; this recipe never fails to impress. It’s absolute brownie perfection for those of you who adore extremely fudgy brownies. I’m not a fan of cakey brownies; I want them squidgy and super fudgy. This recipe shares the same texture as a chocolate fondant when warmed up in the microwave, but when served at room temperature it’s also resembles a chocolate torte/fudge bar.

We went for a classic brownie flavour, but this recipe can be adapted in so many ways. Swirl some Biscoff, Nutella, peanut butter, or even pistachio paste through the top of the batter. Add chocolate chips or chunks, or even some nuts, such as walnuts.

Swap the ganache topping for chocolate buttercream. I might try some white chocolate buttercream next time, or you can even simply drizzle over some melted chocolate for an easy and quicker decoration.

Bake this recipe, and you’ll be one bite away from chocolate brownie heaven.

Chocolate Brownie Heart

Heart-shaped dark chocolate brownie. Treat yourself and your loved ones to this decadent and fudgy brownie heart. With chocolate ganache topping and all the sprinkles of your choice! Bake this recipe and you'll be one bite away from chocolate brownie heaven...

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 12

Author What Jessica Baked Next

Ingredients

Brownie Batter:

200 g butter (salted or unsalted)
200 g dark chocolate
270 g caster or granulated sugar
3 medium or large eggs
2 medium or large egg yolks
115 g plain flour
35 g cocoa powder

Chocolate Ganache:

100 g dark chocolate
100 ml double cream

Decoration:

Chocolate or sprinkles of your choice

Instructions

Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm heart-shaped tin with parchment paper on the base, and up the sides. Set the tin aside for later.
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.
In large mixing bowl, mix together the flour and sugar, sift 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, try not to over mix otherwise this may result in your baked brownie being tough. Transfer the brownie batter to the prepared tin and smooth the surface. 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 - the brownie should still have a slight wobble in the centre.
Leave the brownie to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results.
Decorate further if desired by making a chocolate ganache topping. Chop the chocolate up into small pieces, and add to a small mixing bowl. Place the cream in a small saucepan on medium heat. Once the cream just starts to bubble, take off the heat and pour over the chocolate. Leave for a minute, then stir until you have a smooth, glossy mixture. Directly cover the top of the ganache with a piece of cling film, leave to set at room temperature for 1-2 hours.
To decorate, I filled a piping bag fitted with a nozzle with the cooled, thickened ganache. Piping around the edge with the ganache. I then decorated further with chocolate/sprinkles. The brownie will keep stored at room temperature for up to one week, if you can resist it!

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Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Malteser Slice

February 28, 2024February 27, 2024 What Jessica Baked Next8 Comments

Easy no-bake Malteser Slice! A decadent treat consisting of a soft, fudge-like biscuit layer with whole Malteser chocolates folded through, then decorated with milk and white chocolate, and even more Maltesers/Malteser Bunnies! One small square of this is not enough.

Inspired by my Crunchie Slice, I’ve put a spin on the original and swapped the Cadbury Crunchie bars for Maltesers.

These bars consist of crushed biscuits mixed with condensed milk and melted butter, and then they have whole Maltesers folded through. Once you slice it up, you have chunks of crunchy Malteser balls in each bite!

This slice hosts a whole load of different textures, a deliciously soft and slightly fudge-like biscuit layer, crunchy Maltesers, and a smooth and creamy chocolate topping.

I popped some more whole Maltesers on top of my chocolate layer before the chocolate had set, along with a pack of White Malteser Bunnies, because it’s nearly Easter and I’m loving all the Easter chocolate right now!

Like the Crunchie version of this recipe I shared last year, to make this Malteser Slice, you’ll start by blitzing some digestive biscuits until they’re a fine crumb texture. After that, you’ll mix in melted butter and a tin of condensed milk. Once fully combined, you’ll fold through an entire sharing bag of Malteser’s.

I love Malteser’s, and since sharing this Malteser Brownies recipe, I’ve been wanting to share another Malteser-inspired bake, with hopefully many more to come in my future recipes!

The slice is quick and easy to whip up, uses minimal ingredients, and is a whole lotta fun to make! I cut the slice up into bigger squares purely for my photography, but I recommend cutting the slice up into small squares as it’s very rich.

I couldn’t stop myself reaching for piece, after piece of this amazing Malteser Slice…

Now, all that needs deciding is what flavour slice will I make next?

Malteser Slice

Prep Time 20

Chilling Time 1

Servings 16

Author What Jessica Baked Next

Ingredients

350 g digestive or malted milk biscuits finely crushed
100 g butter (salted or unsalted) melted
397 g tin sweetened condensed milk
175 g sharing pack Maltesers left whole
200 g dark or milk chocolate
1 tablespoon butter (salted or unsalted) this is 15g
50 g white chocolate this is optional
Maltesers and Malteser Bunnies for decoration

Instructions

In a large mixing bowl, combine the biscuit crumbs, with the melted butter and condensed milk. Stir until throughly combined. Now fold through the 175g pack of whole Maltesers.
Transfer this mixture to a lined 20cm square cake tin (or other suitably sized tin) and press down until compact and smooth on top.
Melt the chocolate and butter over a bain-marie, or in the microwave until smooth. Pour and spread the melted chocolate over the top of the biscuit layer. Now melt the white chocolate if you want to two types of chocolate for your topping. Pour spoonfuls of the melted white chocolate on top of melted chocolate already on top of the biscuit layer.
Using as toothpick, swirl the two chocolates together, creating a swirl effect. Top with extra whole Maltesers, and Malteser Bunnies/Reindeer's if desired.
When ready to serve, slice up into 16 squares or smaller pieces if desired. The slice will keep in the fridge for up to a week.

Crunchie Slice

If you love Maltesers, try these great recipes next!

Chocolate Malt Cupcakes

Malteser Brownies

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Candy and Sweets · Chocolate · Christmas · No-Bake

Christmas Crunch Snack Mix

December 20, 2023December 20, 2023 What Jessica Baked NextLeave a comment

A scrumptious snack mix that’s perfect for festive parties and snacking on while watching Christmas TV or films. It’s a great recipe to make with kids, but adults will have just as much fun making this!

The countdown to Christmas is on! We’re only 5 sleeps away from the big day. It feels as though December has gone by in a flash!

We’re waving goodbye to 2023 soon. It’s been another fantastic year of blogging; I’ve shared some more tasty bakes, and I cannot wait to see what recipes feature on the blog next year. I want to take the opportunity to thank you for all your continued support in reading my blog and baking the recipes (new and old). WJBN means so much to me, and I get so much satisfaction from creating content.

This will be my last recipe of the year. I was inspired to make this snack mix after seeing this idea on the shelves in the supermarket. This homemade mix is fun to make, and in the end, you get a larger quantity overall to serve, and it can be tailored to your own budget and flavour preferences.

Not everything has to be made from scratch over Christmas. I’m all for cutting corners, less prep time, and easy and impressive recipes!

Serve this crunch mix at parties, or transfer to gift bags, tie with a ribbon, and give as an edible gift. This will take less than an hour to make from start to finish, and lasts in an airtight container for up to one week.

I’ve taken a bag of my favourite popcorn – you can make your own, but for ease I bought a bag.

I use sweet ‘n’ salty’ popcorn for my mix. I love the combination of sweetness and saltiness in each mouthful. Then I added a combination of our favourite chocolates and sweets. My recipe is just a guide; I used Oreos, chocolate-coated pretzels, festive-coloured M&M’s, and Galaxy Minstrels.

I made this mix, and it was served at a Christmas party. It got some good reviews, so I thought I would share it with you this Christmas!

This Christmas Crunch Snack Mix will become a Christmas tradition from now on in our house!

Christmas Crunch Snack Mix

A scrumptious snack mix that's perfect for festive parties and snacking on while watching Christmas TV or films. It's a great recipe to make with kids, but adults will have just as much fun making this!

Prep Time 45

Servings 15

Author What Jessica Baked Next

Ingredients

100 g popcorn (already popped not kernels) I went for sweet 'n' salty', but just regular sweet would work
100 g white chocolate melted
154 g pack Oreos broken into pieces
90 g chocolate-coated pretzels
50 g M&M's I picked the festive colours for my mix - you can use any colours
125 g Galaxy Minstrels

Instructions

Place the popcorn in a large mixing bowl. Pour over the melted white chocolate and stir to coat the popcorn in the chocolate.
Line a large baking tray/sheet with parchment paper/silicone baking mat, spread the popcorn out in an even layer. Chill in the fridge for at least 30 minutes, until the chocolate is set.
Once the chocolate is fully set, stir through the crushed Oreos, pretzels, M&M's, and the Galaxy Minstrels. Store the mix in an airtight container - it will last for up to a week.

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Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Halloween Chocolate Bark

October 14, 2023December 9, 2023 What Jessica Baked Next2 Comments

The easiest of recipes! This Halloween Chocolate Bark is a great treat to rustle up for trick-or-treaters, serve at a Halloween party, or to use up any leftover chocolate and sweets!

We’ve kicked off Halloween on the blog with my Ghost Cupcakes, now we move onto another devilishly delicious treat…

Pick your favourite chocolate for the base of your chocolate bark. I made this recipe with my sister, we went for Cadbury Dairy Milk, then swirled some melted white chocolate through the milk chocolate. We’ve topped our bark with Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and crushed Oreos. All our favourite chocolate and confectionery!

You could also top the bark with Halloween-inspired sprinkles, gummy sweets – we didn’t do this because all the sweets we found weren’t vegetarian. But toppings are totally individual, next time we even discussed adding some pretzels for extra crunchy texture.

This chocolate bark is perfect for making to give out to any trick-or-treaters and Halloween parties.

Kids will love getting involved in making this! It’s a super fun and easy treat to whip up, there’s absolutely no baking involved, and it takes only 30 minutes to set in the fridge. It can be topped differently depending on the season – I’m already thinking of a (dare I say it?) Christmas-inspired one!

This chocolate bark tastes just so good, you may or may not want to open the door to any trick-or-treaters. I don’t blame you if you keep it all to yourself!

It’s like creating your own chocolate bar, you can add all your favourite chocolates and sweets – make a bark completely unique to you!

Halloween Chocolate Bark

The easiest of recipes! This Halloween Chocolate Bark is a great treat to rustle up for trick-or-treaters, serve at a Halloween party, or to use up any leftover chocolate and sweets!

Prep Time 15

Chilling Time 30

Total Time 45

Servings 12

Author What Jessica Baked Next

Ingredients

360 g dark or milk chocolate
100 g white chocolate
90 g bag Reese's Pieces
5 snack size Reese's Peanut Butter Cups each chopped into quarters
5 Oreos broken into a mixture of big and small pieces - you can add more

Instructions

Line a large baking tray/sheet with baking paper or a silicone baking mat.
Melt both types of chocolate, separately in either the microwave, or in a bowl atop a pan of simmering water (make sure it's not directly touching) - this is known as a bain-marie.
Spread the melted milk chocolate over the baking tray/sheet into an even layer, about 1/2-inch in thickness.
Top with the Reese's Pieces, chopped Reese's Peanut Butter Cups, and the crushed Oreos. Add any additional toppings you desire.
Place the chocolate bark in the fridge for 30 minutes, or until ready to serve. Cut into pieces as big or small as you like. The bark will keep in the fridge for up to a week.

Bake more Autumn/Halloween recipes!

Ghost Cupcakes

Pumpkin Cake with Cream Cheese Frosting

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Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Crunchie Slice

June 30, 2023July 6, 2023 What Jessica Baked Next8 Comments

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it’s topped with a layer of milk chocolate and more Crunchie.

Today’s new recipe is this delicious Crunchie Slice. It’s no-bake and takes little time to prepare – only about 30 minutes in total!

For years on the WJBN, as soon as the summer arrives, I’m more in favour of sharing no-bake, easy and minimal fuss recipes, so you won’t be spending hours in the kitchen.

I’m really excited to kick off the summer-themed recipes on the blog. This slice is super simple to make, and it’s fantastic packed up and taken along as part of a picnic, or for a chocolatey sweet treat to enjoy.

Rocky road, slice, tiffin – I love all these kinds of recipes and want to further experiment with different flavour combinations!

Homemade Crunchie Slice is crushed biscuits mixed with melted butter, a whole can of condensed milk, then a whole load of chopped Cadbury Crunchie bars are folded through. The mixture is then pressed into a lined baking tin, then it’s topped with melted milk chocolate (I love Dairy Milk for this), with more chopped/crushed Crunchie bars scattered over!

It’s one hundred percent a truly indulgent sweet treat…

This recipe is one you’ll need to make in advance and allow to set overnight. If you try slicing after a few hours in the fridge, it will be too soft, so overnight refrigerating is essential.

Once it’s set, slice up pieces as big or small as you want!

If you love Crunchie, try my No-Bake Crunchie Cheesecake next!

Crunchie Slice

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it's topped with a layer of milk chocolate and more Crunchie.

Prep Time 20

Chilling Time 1

Total Time 1 20

Servings 16

Author What Jessica Baked Next

Ingredients

300 g digestive biscuits finely crushed
100 g butter (salted or unsalted) melted
397 g tin sweetened condensed milk
6 Cadbury Crunchie chocolate bars chopped into medium-sized pieces
200 g dark or milk chocolate (I used Dairy Milk)
1 tablespoon butter (salted or unsalted) - this is 15g

Instructions

In a large mixing bowl, combine the biscuit crumbs, with the melted butter and condensed milk. Stir until throughly combined. Now fold through 6 chopped Cadbury Crunchie bars.
Transfer this mixture to a lined 20cm square cake tin (or other suitably sized tin) and press down until compact and smooth on top.
Melt the chocolate and butter over a bain-marie, or in the microwave until smooth. Pour and spread the melted chocolate over the top of the biscuit layer. Now top with the remaining two chopped Cadbury Crunchie bars. Cover and leave to set in the fridge overnight.
When ready to serve, slice up into 16 squares or smaller pieces if desired. The slice will keep in the fridge for up to a week - the honeycomb will start to ooze slightly once sliced, but it still tastes delicious nonetheless.