Chocolate Marshmallow Mateys Crispy Treats

Crispy cereal treats made using Chocolate Flavour Marshmallow Mateys. This is sponsored content. 

Chocolate crispy treats have been one of my favourite recipes to make since I was little and had first stepped into the kitchen. My mum would always allow my sister and I to make crispy treats as they’re easy and fun to make. These chocolaty treats are great to make with kids because the ingredients don’t cost too much and don’t require any need to switch on an oven. The latter of which is always convenient in summertime when it’s too hot and all you want to prepare is no-bake recipes.

I recently received a few Malt-O-Meal cereals to taste test and create a recipe with. Included were Marshmallow Mateys, Chocolate Marshmallow Mateys and Waffle Crisp. I’ve tasted all three cereals I was sent and they were all really wonderful in their own way. The Marshmallow Mateys and Chocolate Marshmallow Mateys consist of cereal puffs and have rainbow coloured marshmallows added. The Waffle Crisp cereal tasted exactly like crunchy mini waffles soaked in maple syrup.

Chocolate Flavour Marshmallow Mateys 

When considering different recipes and ideas, I decided that I wanted the cereal to be the star of the show. Using the chocolate cereal to make crispy treats sprung straight to my mind. This is a great recipe to do with the kids before heading back to school and is a good idea for picnics or lunch boxes.

This recipe is so simple, so here goes:

Once you have the cereal in a large mixing bowl, melt the chocolate over a bain-marie (double boiler) or in the microwave in 20-second intervals. Be careful and make sure you keep a watchful eye on the chocolate until it has melted. I don’t tend to add any butter, golden syrup or marshmallows to my crispy treat mixture as I don’t really think you need to add them. I prefer my crispy treats to be crunchy and chocolaty and taste purely of chocolate. I’ve never had any problem with them being too hard by not adding any of the additional ingredients I mentioned above.

Once the chocolate is melted, add that to the cereal and stir until all the cereal is fully coated. Evenly distribute the chocolaty cereal mixture into 12 paper cupcake cases/liners – I picked pretty polka dot cases, anything patterned looks really nice when you’re presenting these crispy treats. You’ll find using the cupcake cases/liners makes removing the cakes far more easier too.

Before the chocolate sets, finish by decorating each cake with as many Marshmallow Mateys as you like. Set them in the fridge and then devour them!

(Makes 12)

Ingredients:

200g dark or milk chocolate (or a combination of both)

150g Chocolate Flavour Marshmallow Mateys cereal, separated from the marshmallows

Marshmallow Mateys, for decoration

Method:

  1. Line a 12-hole cupcake/muffin tin with 12 paper cases/liners. Break the chocolate into pieces and melt gently over a pan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water) or melt in the microwave in 20-second intervals, stirring until the chocolate is melted and smooth.
  2. Mix the melted chocolate with the cereal until the cereal is completely coated in the chocolate.
  3. Divide the mixture between the paper cases and decorate with the marshmallows. Chill in the fridge for an hour until set. Crispy treats will store in an airtight container in the fridge for up to 3 days, however they’re best eaten fresh.

Recipe adapted from Easter Chocolate Nest Cakes

Enjoy!

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Easy Chocolate Fudge

Homemade chocolate fudge made without a sugar thermometer or a double boiler in sight! It’s rich, silky smooth and a decadent treat perfect for the holidays and Christmas presents!

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The Christmas baking starts now and we all know that Christmas = fudge season. Fudge or any kind of homemade chocolate confectionery is definitely something I would love to receive during the festive season as a present. This fudge would make a brilliant gift wrapped up in cellophane bags and tied with cute ribbon, but it would also be fantastic to make and serve on a platter at parties. Guests can help themselves or even take a few pieces home and share if they want to!

I’ve been working on this fudge recipe for sometime trying to get it perfected ready to share with you. The first time I made this fudge it was divine, however the following time I made it, I used half dark chocolate and half milk chocolate and the flavour was spot on. I also changed the originial recipe by adding some icing sugar to the mix, as the previous time I had made it the texture was silky smooth, but wouldn’t cut into perfect, neat pieces like I wanted it to.

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This isn’t actually how traditional fudge is made as you won’t need any specialist equipment like a sugar thermometer and you don’t need to test for soft or hard ball stage. Not all food needs to be overly complicated to prepare and this recipe proves how easy fudge can be to make. In a large non-stick saucepan, gently heat chopped chocolate, a can of sweetened condensed milk and a little bit of butter until it’s melted and smooth, then stir through sifted icing sugar.

The hardest part, as with most no-bake recipes is the time waiting for the end result to be revealed. This fudge needs at least a few hours in the fridge to set – it will still be a little squidgy, so I would definitely recommend leaving it overnight to ensure it’s really nicely set and will cut easily, but of course, that’s only if you can resist trying a piece beforehand!

(Makes 36 pieces)

Ingredients:

400g (14 ounces) dark or milk chocolate, broken or chopped into small pieces – you can use a mix of the two

397g (14 ounce) can sweetened condensed milk

25g (2 tablespoons) butter

100g (2/3 cup) icing/confectioners’ sugar

Method:

  1. Line a 20cm / 8-inch square tin with parchment paper or cling film. Set aside.
  2. Place the chocolate, condensed milk and butter in a large non-stick saucepan. Melt the ingredients gently on a low heat – take your time with this otherwise the chocolate will burn and go grainy. Stir occasionally until the mixture is smooth and all the chocolate is melted completely.
  3. Take off the heat and sift in the icing sugar and mix until thoroughly combined. The fudge will start to get really thick at this point and will begin setting.
  4. Evenly spread the fudge mixture out into the lined tin. Smooth over the top with the back of a spoon or a spatula. Leave fudge in the fridge for at 3-4 hours until set or overnight for the best results.
  5. Once the fudge is set, remove it from the tin. Using a large sharp knife, carefully cut the fudge into 36 pieces or more if you want you make smaller pieces of fudge. Fudge will keep stored in an airtight container in the fridge for up to 3 weeks. It’s a great recipe to make ahead of time ready for Christmas or any other special occasion! See the recipe notes below for tips on freezing.

Recipe Notes:

  • Use real chocolate not chocolate chips. Chocolate chips have stabilisers added so they hold their shape and don’t melt completely, therefore if you use chocolate chips your fudge will not be as smooth as it should be.
  • For this fudge you can use dark/milk chocolate or a mix of both. I used chocolate flavoured with orange oil, however you can use any flavoured chocolate you’d like.
  • Be patient. Melt the chocolate, condensed milk and butter in a large saucepan over a low heat. If it’s too hot, you may risk splitting the mixture and the chocolate will go grainy. Unfortunately once you’ve overcooked chocolate there’s is no way of getting it back.
  • I tend to use unsalted butter is most of my baking, however as this fudge is quite sweet, I would recommend using salted butter instead of unsalted butter.
  • This fudge can be frozen for up to 3 months. Just make sure you wrap it up well and store in an airtight container. Don’t forget to pop a label on it so you know how long it has been in the freezer for! When you’re ready to thaw it, take the fudge out of the freezer and leave it to defrost in the fridge overnight.

Enjoy!

jess

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How To Make Perfect Popcorn

How to make perfect homemade popcorn on the stove top. 

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Love popcorn? I’ve never met anyone who doesn’t get excited by popcorn. For me there really is nothing better than a cosy night in watching a movie or catching up on my favourite box set with a big bowl of popcorn in my hand!

This popcorn recipe is inspired by a trip to Disneyland Paris with my sister. If you’ve ever been to Disneyland you will know how much confectionery and food there is on offer. There are popcorn stalls literally everywhere and as you walk around each corner you are met with the most amazing smell of fresh popcorn. Words cannot describe the tantalising aroma!

When we visited back in February, as you can imagine it was absolutely freezing. I remember always wanting to buy some hot, fresh popcorn to warm up with, but as much as I love popcorn I didn’t want to pay the extortionate price. I’ve been planning to make my own popcorn since that trip and now I know how easy it is to make, I’m never going back to buying ready popped or microwave popcorn again!

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This popcorn recipe brought back some good memories for my mum. Whenever they had to go home after a day at the family beach hut my mum and her brother were allowed one treat each from the kiosk at the pier, the choice of two treats was either candy floss or popcorn. My mum’s brother would pick candy floss, but mum would always pick popcorn. My mum told me this popcorn reminded her of her favourite seaside treat when she was little.

For the rest of the taste testers, this popcorn reminded us of cinema-style sweet popcorn. It’s pretty amazing, so much so I would’ve devoured the entire bowl alone. I didn’t really want to share it, but next time I will definitely be doubling the recipe to make more! 🙂

homemade-popcorn

Now I have this easy popcorn recipe I know this will be a fantastic, inexpensive treat to make on a Friday evening or during the weekend. Ditch the microwave popcorn for this homemade version, you won’t be disappointed.

Ingredients:

3 tablespoons vegetable oil

75g (1/3 cup) popcorn kernels

45g (3 tablespoons) caster or granulated sugar

Salt, to taste

Method:

  1. Set a large stock pot over a medium to medium-high heat (you’ll need to use a large pot for this recipe). Add the oil to the pot along with 3 kernels of the popcorn. Cover with a lid and wait until the 3 kernels of popcorn have popped. At this point the oil will be at the correct temperature and this will be your cue to add the remaining kernels to the pot.
  2. While you wait for those first 3 kernels to pop, mix together the remaining kernels with the sugar in a small bowl. Once the first 3 kernels have popped add this mixture to the pot. Using a wooden spoon or spatula, immediately stir scraping the sugar from the bottom of the pan so it doesn’t burn. Cover the pot.
  3. Use tea towels/dish cloths or the pot holders to shake the pot every 10-15 seconds. Start shaking the pot as soon as you have added the kernels to the pan, don’t wait until they start popping. This ensures that the oil and sugar is evenly distributed over the kernels.
  4. Continue shaking the pot until the kernels have stopped popping. Remove the lid and season sparingly with salt.
  5. Serve the popcorn warm or at room temperature. This is best eaten on the day you’ve made it.

Recipe inspired by Tracey’s Culinary Adventures

kettle-corn

popcorn-recipe

What’s your favourite popcorn flavour?

Enjoy!

jess

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Cookies and Cream Oreo Fudge

Classic clotted cream fudge studded with crunchy chocolate Oreo cookies. Just 5 ingredients and incredibly simple + easy to make! You are going to love this cookies and cream fudge! 

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I don’t think I’ve ever met anyone who doesn’t love fudge. I mean what’s not to like about creamy smooth sweet bites of pure deliciousness?

What I really like most about fudge, besides the fact it is delicious and seriously addictive, is how versatile each fudge recipe can be. I’ve already shared my Custard Cream Fudge (the best creation!). That recipe always goes down a treat with my blog readers, and when I made it for a charity bake everybody went CRAZY for it, and it sold out in less than 2 minutes!

After I realised the popularity of that fudge recipe, I decided to make a new version. I made this Oreo fudge to take over to my best friend’s house last weekend and yet again, like the previous times I’ve made it, this fudge went down a storm with everyone who tried a piece!

I’ve taken that previous fudge recipe and swapped the custard creams, which if you’re wondering are the British equivalent of golden Oreos for regular chocolate Oreo cookies. The fudge is just as tiring to make as I remember, I’m not gonna lie the recipe requires quite a bit of muscle to make! But after an extreme arm workout you can reward yourself with square after square of the yummy fudge! 😉

 oreo fudge

One of the best homemade treats and beautifully modelled by my sis! 

This fudge requires just a handful of ingredients. It’s inspired by Cornish clotted cream fudge which always reminds me of family holidays in beautiful Cornwall. But I’ve added a twist, the fudge is speckled with crushed Oreos which are one of my favourite cookies!

The greatest thing about this simple recipe is that it’ll only take 30 minutes from start to finish to make and it doesn’t even require a candy thermometer! Making fudge can be an intimidating process, heating the fudge to the correct temperature, making sure it reaches “soft ball” stage. What is best about my recipe, is all you need to do with boil all the ingredients (minus the Oreos) for just 3 minutes then take straight off the heat and continuously beat the fudge until it turns nice and thick – that and waiting for the fudge to set are the two hardest parts of the recipe! Then finally finish by folding through the cookies. Leave it to set and then slice up!

The fudge would make fab gifts wrapped up or put into decorative jars. It is the best kind of sweet chocolate treat, perfect for any occasion! Enjoy!

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(Makes about 32-40 squares)

Ingredients –

1 x 227g (8 oz) tub clotted cream

275g (9¾ oz) caster sugar

100g (3.5 oz) golden syrup

1/2 teaspoon vanilla extract

8-10 Oreos, crushed

Method –

  1. Line an 8″ x 8″ square tin with parchment paper and set aside.
  2. Place the clotted cream, sugar, golden syrup and vanilla in a medium saucepan. Heat gently and stir until all the sugar has dissolved.
  3. Turn the heat up, and the bring the mixture up to the boil. Allow to boil for 3 minutes. Then take straight off the heat.
  4. Using a wooden spoon, continuously beat the fudge for 10 minutes until it is really thick and matte.
  5. Finally fold half the crushed Oreos through the fudge. Spread out into the lined tin, and then decorate the top with the fudge with the remaining Oreos – make sure you press them in slightly. Place in the refrigerator for at least 4 hours or overnight. Once set, cut into cubes.

Recipe Notes:

  • Fudge is best served chilled.
  • It will keep in an airtight container in the refrigerator or at room temperature for up to 2 weeks.

 

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Enjoy the recipe everyone!

jess

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Other treats you make like to try!

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Flapjacks (British chewy oat squares)

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Classic Chocolate Chip Cookies (a must try recipe!)

fudge british

Custard Cream Fudge

Nutella Cupcakes

Rich chocolate fudge cupcakes topped with creamy Nutella buttercream frosting. You will be baking these gorgeous cupcakes over and over again!

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I first shared a Nutella cupcake recipe in the first few months after I started my blog. I remember I spent years baking cupcakes and experimenting with buttercream recipes. This frosting is pure heaven for any Nutella lover. It has an a gorgeous light Nutella flavour and it doesn’t distract or overpower chocolate flavour of the cupcakes, making this combo a heavenly match.

The recipe comes with a warning. You will probably devour it before you even get a chance to ice the cupcakes. I piped a beautiful swirl of frosting onto each cupcake, using my favourite open star nozzle – I love the fact the icing has the look and texture of whippy/soft serve ice cream!

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After swirling each cupcake with the heavenly buttercream I decorated each cupcake with chocolate sprinkles and Ferrero Rocher chocolates. I also decorated a few of the cupcakes which weren’t pictured with chopped toasted hazelnuts but feel free to decorate in any way that takes your fancy. I love decorating these with chocolate M&M’s or fresh raspberries.

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(Makes 12)

Ingredients:

Chocolate Fudge Cupcakes – 

1 cup (120g) plain flour (all-purpose)

1 cup + 2 tbsp (225g) granulated sugar

1/3 cup (35g) cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/2 cup (120g) unsalted butter, melted and still warm 

2 large free-range eggs, at room temperature 

1 tsp vanilla extract

1/2 cup (120ml) freshly brewed coffee or boiling water

Nutella Buttercream – 

1/2 cup + 2 tbsp (150g) unsalted butter, softened

3 cups (300g) icing (confectioners’) sugar, sifted

1 tsp vanilla extract

200g Nutella or other chocolate hazelnut spread

3-4 tbsp double cream or milk

Method:

  1. To make the cupcakes: Preheat oven to 180 degrees C. Line a cupcake tin with 10-12 paper liners and set aside. In a large mixing bowl whisk together the flour, cocoa powder, sugar, baking soda and salt until combined.
  2. Add the melted butter, eggs and vanilla and beat until incorporated.
  3. Add half the boiling water/coffee and continue to beat the mixture.
  4. Add the remaining water and continue to beat until smooth. Equally distribute the cupcake batter between the paper liners, filling 2/3 of the way up – I use an ice cream scoop to do this or you can use a pouring jug.
  5. Bake the cupcakes for 18-20 minutes or until a cake tester comes out completely clean when inserted into the centre of the cupcake. Leave to cool in the tin for 10 minutes, then carefully remove and place on a wire rack to finish cooling fully.
  6. To make the frosting: In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  7. Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  8. Now add the Nutella and cream and beat until combined.
  9. To decorate the cupcakes: Fit a disposable piping bag with your favourite piping nozzle. Fill the bag with the frosting. Pipe even swirls of the frosting on each cupcake.
  10. Finish with a choice of chocolate sprinkles, Ferrero Rocher chocolates or chopped toasted hazelnuts. Enjoy!

 

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Enjoy!

jess

No-Bake Reese’s Peanut Butter Cup Cheesecake

 Creamy peanut butter cheesecake with chopped Reese’s in every bite! Drizzled with dark chocolate and topped whipped cream and even more Reese’s! An indulgent dessert you will love! 

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HAPPY FRIDAY guys! Let’s celebrate the weekend with a big slice of this INSANELY scrumptious Reese’s Peanut Butter Cup Cheesecake. Sweet. Salty. Peanut butter-y. Chocolaty. Absolute cheesecake bliss. AND it’s completely no-bake too!

I absolutely adore the chocolate + peanut butter flavour combo! It’s something about the sweet ‘n’ salty mix – and a big packet of Reese’s is total heaven for me! I have to admit this is the first time I’ve ever eaten Reese’s (I know, I was definitely missing out!) they’re amazing and pretty damn addictive too!

I’ll always preferred no-bake cheesecakes over baked cheesecakes. Firstly, no-bake cheesecakes are 1000 x easier to make. Secondly, they’re far creamier. I have many trusty baked cheesecake recipes – but you’ve always got the risk the cheesecake will crack, it will not be cooked through or even be overcooked! But with no-bake cheesecake it’s incredibly simple and easy to make – that’s why I like them so much!

This divine cheesecake starts with a classic Oreo biscuit base. Take your Oreos crush them and mix with a little bit of butter = buttery cookies ‘n’ cream crust. Tip the mixture into a cheesecake tin and press down until firm, pop it in the fridge and chill. For the filling, take the softened cream cheese, sugar, vanilla and smooth peanut butter and whisk until all combined and smooth. Then gently fold in the whipped cream – this will make perfect airy cheesecake! Add the chopped Reese’s Miniatures (try not to eat them all…) and then mix.! I found this cheesecake mixture extremely tasty – I have to admit, I did sneak a few spoonfuls into my mouth…and ate a (just a few) Reese’s. It’s the cook’s privilege of course!

Spread the cheesecake filling on top of the prepared crust and smooth over with a spatula. And now the cheesecake is ready to chill. No fuss, this recipe really couldn’t be any simpler. But the hardest part is definitely waiting for the cheesecake to set. After it’s set I like to melt some dark chocolate and drizzle over the top. Then top whipped cream and even more Reese’s! It’s a pretty decadent dessert!

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You all know by now how much I love cheesecake? My recipe for No-Bake Ferrero Rocher Cheesecake is the most viewed recipe to date and you guys seem to love making it. Which makes me super happy! This Chocolate Honeycomb Cheesecake may also take your fancy – it’s sweet and so good. I’m also a big fan of cheesecake minis – my favourites are these Banoffee Pie Mini Cheesecakes.

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I like to use crushed Oreos or chocolate milk cookies for this cheesecake. But if you prefer you can use a chocolate digestive or graham cracker crust instead. Also, I like my cheesecakes with a lot biscuit base, if you’re not a big fan of the base you could easily half the crust ingredients. I also think peanut butter Oreos would work amazing in place of the regular Oreos.

Then all that’s left to do is devour the cheesecake – I dare you not to go back for that second slice…

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Ingredients – Makes 1 x 9-inch cheesecake (serves 10-12)

Oreo Crust –

2 1/2 cups of crushed Oreos – approx. 21 cookies 

75g (5 tbsp) of unsalted butter

Peanut Butter Reese’s Filling –

680g (24oz) of cream cheese, softened at room temp

80g (1/2 cup) of icing (confectioners’) sugar

1 tsp of pure vanilla extract

315g (1 1/4 cups) of smooth peanut butter

30 Reese’s chopped, divided in half

250ml (1 cup) of double (heavy cream), whipped to soft peaks or 8 ounces of cool whip 

To decorate –

Dark or milk chocolate (semi-sweet), melted for drizzling over the cheesecake

Reese’s peanut butter cups, chopped

Whipped cream

Method –

1. To make the crust: In a food processor or blender blitz the whole Oreos until fine. Tip into a bowl and add the melted butter. Stir to combine and then tip into a 23cm cheesecake tin. Press down into the bottom of the tin until firm. Place in the refrigerator and chill whilst you make the filling.

2. For the cheesecake filling: Place the softened cream cheese in a large mixing bowl. Cream slightly to soften a little. Then add the icing sugar, vanilla and peanut butter and whisk until smooth and combined. Fold in the whipped cream and then the chopped Reese’s. Pour the cheesecake filling on top of the cookie base and smooth over with a rubber spatula or the back of a spoon. Cover and chill in the fridge for at least 4 hours or overnight.

3. To serve: Remove the cheesecake from the tin. I like to drizzle the cheesecake with some extra melted chocolate, whipped cream and the remaining chopped Reese’s.

Recipe inspiration from Life Love & Sugar 

The texture of this cheesecake is creamy and it’s very similar to a mousse. I love that each slice has chunks of Reese’s speckled through – so you get an surprise explosion of even more peanut buttery deliciousness. Definitely one of the best cheesecakes I’ve ever made and eaten!

(Again, I didn’t get a slice photo because before I realised the cheesecake had been devoured…but I’ll definitely be making this again and again! It’s one of my favourite cheesecake recipes now!)

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