Custard Cream Fudge

Vanilla clotted cream fudge filled with chunks of custard creams. You’ll be reaching for piece after piece of this scrummy fudge!

Originally posted in May 2014, recipe and photographs updated August 2019. 

As mentioned above, today on the blog I have a recipe update to share. It’s seriously delicious, requires five ingredients and will be gone in a flash!

I previously shared this recipe five years ago and as I was making this fudge again last weekend and I thought I’d update the recipe and photos from the original blog post.

Several months ago I made this Bourbon Biscuit Fudge and that reminded me of this recipe I created when I’d just started food blogging – it’s such a long time ago now! I always find it nice to go back, update and remake older recipes because often as a food blogger you’re having so much fun creating new content that you tend to overlook older, much-loved bakes that are deserving of a makeover.

My custard cream fudge has proved popular with readers making and enjoying it, also on one occasion my auntie took some of this along to a charity bake sale and it sold out almost immediately!

Not to sound bigheaded, but I think that tells you how good this fudge recipe is!

My sister, Becky, modelling this yummy custard cream fudge. The best sweetshop vanilla fudge with chunks of crunchy biscuits throughout!

I use a brilliant clotted cream fudge recipe from Rodda’s and add chopped custard creams. For anyone overseas or who might not know what custard creams are, they’re basically two plain biscuits sandwiched together with a vanilla custard-flavoured buttercream filling.

Trust me, once you’ve tasted a custard cream there’s no doubt about it you’ll be hooked on them! Along with bourbon cream biscuits, digestives, gingernuts and jammy dodgers, custard creams too are one of us Britons favourite biscuits for dunking into tea.

The crunch from the vanilla flavoured biscuits contrasts wonderfully with the rich decadent clotted cream fudge. The reason I love this fudge recipe is because it tastes almost exactly like handmade fudge from a traditional sweetshop, but better because it’ll be made in your own kitchen!

For a change try a piece of this Custard Cream Fudge with your next cup of coffee or tea!

(Makes approx. 40 pieces)

Ingredients:

275g caster sugar

1 x 227g tub Cornish clotted cream

100g golden syrup

1/2 teaspoon vanilla extract (optional)

200g custard creams, chopped

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
    Place all the ingredients (except the custard creams) in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  2. Turn the heat up and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a sugar thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  3. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte. Now fold in 3/4 of the chopped biscuits. Spread the fudge into the tin you prepared and lined earlier and decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Place the fudge in the fridge for at least 4 hours or overnight until set. Once set, cut the fudge into pieces – this recipe makes approx. 40 pieces of fudge.
  5. Fudge will keep in an airtight container at room temperature or in the fridge for up to 3 days.

Recipe Notes:

  • Though the recipe only requires five ingredients, the vanilla extract is optional. I love the flavour it adds, but it can be omitted.
  • This recipe makes roughly 40 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

For a chocolate version of this fudge try my Bourbon Biscuit Fudge next!

Enjoy!

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Ganache Frosted Fudge Brownies

Bake yourself these chocolate fudge brownies frosted with dark chocolate ganache ready for when a chocolate craving hits. These brownies have a delectable truffle-like texture and are dangerously good served with a scoop or two of vanilla ice cream. 

I’ve taken my go-to Chocolate Fudge Brownies to the next level of deliciousness by covering them in silky smooth chocolate ganache and topping with M&M chocolates (FYI I actually didn’t realise until now that the last two recipes I’ve shared have both contained M&M’s!). Decorate and dress up your batch of brownies as you wish, you can leave them plain or beautify them as much as you want.

As the title describes these brownies are scrumptiously fudgy in texture just like a rich chocolate truffle, so if you’re more into cakey brownies then this recipe might not be what you’re looking for, but that said this brownie recipe has converted even the most chocolate dessert loathing person I know!

I’m a lover of all types of brownies, both cakey and fudge, but these fudge brownies have the edge for me.

This recipe is little more lengthy than other brownie recipes but it’s definitely well worth the wait. I say this because once baked, the brownies will need to be left to set for at least 6 hours, I usually make mine in advance and leave them overnight, then the ganache will need to be left to set at room temperature for an additional couple of hours on top of that.

The brownies are best stored in the fridge and because I baked mine on a really hot day, I found that my ganache took a little longer to set because of the heat and the brownies were very soft (just something to take into account). They’re far easier to slice up into pieces when they’ve been chilled for a while in the fridge, plus once they’ve been in the fridge they go all dense and even yummier in my opinion!

This is the perfect treat yourself brownie – it has tonnes of chocolate flavour and the ganache layer just makes these even more special!

We love these brownies as they are even without the luxurious ganache topping, however I feel the ganache makes these into a restaurant-worthy dessert. My sister and I took the M&M’s off a couple of squares of these brownies and microwaved them for about 20-30 seconds and the brownies went all gooey and reminded us of a molten lava chocolate pudding.

These brownies are an all-round favourite and this recipe will not let you down. Grab your apron and ingredients and get ready to bake up a storm and some of the most sinful brownies you’ll ever taste!

(Makes approx. 16-24 small pieces)

Ingredients:

Chocolate Fudge Brownies:

200g butter (salted or unsalted), cut into small cubes

200g dark chocolate, coarsely chopped

3 large free-range eggs

2 large free-range egg yolks

270g caster sugar

115g plain flour

35g cocoa powder

Chocolate Ganache:

200g dark chocolate, cut into 2cm pieces

200ml double cream

1 tablespoon golden syrup

1 tablespoon butter (salted or unsalted)

Method:

  1. To make the brownies: Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
  2. 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.
  3. Meanwhile whisk the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
  4. 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.
  5. Now add the chocolate mixture and stir until combined, 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. 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.
  6. 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.
  7. To make the ganache: Place the chopped chocolate in a medium mixing bowl. Heat the cream and golden syrup in a small saucepan until bubbles just begin to appear on the surface and just before it starts to come up to the boil. Pour the hot cream over the chocolate and stir with a spatula or wooden spoon until mostly melted. Now add the butter and continue to stir until smooth. Directly place a piece of clingfilm on the top of the ganache and leave it at room temperature for about two hours until spreadable.
  8. Every spread the ganache on top of the now cooled brownie and further decorate as you desire – I decorated mine with M&M chocolates, at this point I highly recommend chilling the brownies for a bit before slicing.
  9. When ready to serve, slice the brownies into 16-24 squares – because of the ganache layer you might want to cut the pieces a little smaller as these brownies are very rich. Brownies will store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Recipe Notes:

  • My oven is fan assisted and even though the recipe states to bake the brownies at 140°C Fan, I’ve always baked mine at 160°C Fan instead to ensure they’re not too undercooked.
  • Serve the brownies as they are or with ice cream, pouring or whipped cream and fruit. I like to serve my brownies with fruit, because it cuts through the richness of the brownie.
  • Usually I would say this brownie (without the ganache) serves about 16, however with the ganache layer they’re even more decadent so I reckon you could slice the brownies into 24 smaller pieces.

Enjoy!

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M&M Cookies

Colourful, fun and delicious cookies. It’s hard to resist these perfectly crisp and chewy vanilla flavoured cookies filled with crunchy chocolate M&M’s. 

I was kindly sent some products from SelfPackaging to present my bakes in. I wasn’t contracted to write a blog post and all views and opinions are my own.

There’s no sweeter way to welcome Monday and the start of a new week than serving you a plate of homemade M&M cookies! This latest cookie creation of mine is based on my Chocolate Chip Cookies, but this time I’ve swapped the chocolate chips for lots of chocolate M&M’s, which contrast perfectly with this deliciously soft and chewy cookie.

This is what your cookie dough should look like and hopefully you won’t be tempted to eat it all before baking!

There hasn’t ever been a time that I haven’t loved M&M’s (I especially like the bags with crispy, chocolate and peanut M&M’s), they’re definitely my favourite candy/sweet of all time. When I visited New York City a few years ago, I came home with a 1kg bag of chocolate M&M’s – I actually packed my suitcase full of American confectionery to enjoy when I arrived back in the UK. The downside was, because I bought so much during my trip, that my friend and I actually had to rush and buy an extra suitcase just so we were able to bring the goodies home before our plane left!

Anyway, my love of M&M’s led me to create this cookie recipe and this just might be my favourite cookie I’ve baked for my blog. I prefer my cookies to be softly baked, if you like your cookies the same way as I do then make sure to bake them until they’ve just started turning golden around the edges, but if you want your cookies crispier then just leave the cookies a few minutes longer in the oven.

With the arrival of summer, I highly recommend you serve two of these cookies sandwiched together with a scoop of vanilla ice cream – we made cookie sandwiches using these and they were amazingly yummy and I know for certain I’ll be making these all summer long.

Four delicious cookies all wrapped up and ready to be gifted

I love making lots of tasty treats, but most the time baking for my blog leaves me with a lot of leftovers, more than the four people living in the house can eat. Because of this I often give a lot of my bakes away, sometimes to family, friends or neighbours.

I always struggle to find a container or a way I can transport my bakes to the recipient/s in an appetising way. Thankfully, SelfPackaging, a company based in Barcelona, got in contact and sent me some of their creative and eco-friendly packaging boxes and gift boxes to store and share my bakes in.

I’ve been sent many lovely products to showcase my bakes, I received boxes for cookies and macarons, a cupcake stand and large cake boxes.

I filled my beautiful pink and lilac cookie and macaron boxes with these M&M cookies. The boxes can be tied with pink bakers twine and decorated with pretty pink and white heart pendant tags and tags personalised for example with your own blog/business logo. It was a really nice surprise to receive my personalised tags with my blog logo, which was drawn by my good friend, Alice.

(Makes 15-20)

Ingredients:

150g butter (salted or unsalted), softened

80g light brown sugar

80g caster sugar

1 large free-range egg, at room temperature

2 teaspoons vanilla extract

225g plain flour

1/2 teaspoon bicarbonate of soda

Pinch of salt (add a 1/4 teaspoon if using unsalted butter)

250g (2 x 125g packets) chocolate M&M’s, plus extra for decoration

Method:

  1. Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Cream the butter, brown sugar and caster sugar together until pale and creamy.
  2. Add the egg and the vanilla extract and beat until completely incorporated.
  3. Sift the flour, salt and bicarbonate of soda together over the top of the mixture and gently fold in until a few specks of flour remains.
  4. Now add the chocolate chips and fold them through until evenly distributed throughout the cookie dough.
  5. Cover and chill the dough for at least 15 minutes – for this batch of cookies I chilled my dough for one hour.
  6. Divide the cookie dough into 15-20 equally sized pieces – each piece should roughly weigh 50g and then roll the cookie dough into balls between your palms. Evenly spread on two to three large baking trays lined with parchment paper or silicone baking mats (leave a gap between each cookie to allow for spreading).
  7. Bake the cookies for 10-15 minutes until they’ve turned a light golden colour – watch the cookies closely as all ovens are different and you don’t want these to over bake. When the cookies come out the oven they will appear under baked, however, as they cool they will firm up as they cool.
  8. Allow the cookies to cool on the baking trays for a few minutes. As the cookies cool you can press a few extra M&M’s on the tops if desired, then gently transport the cookies to a wire rack to finish cooling completely. The cookies will store in an airtight container for up to one week, but I find they’re best eaten on the day of baking or the day after.

Here are my favourite bakery-style M&M cookies, I hope you have fun baking these.

Bake these biscuit and cookie recipes next!

Jammy Dodgers

jammy dodgers

Triple Chocolate Cookies

triple chocolate cookies

White Chocolate Cookies

bacofoil white chocolate chip cookies

Gingernut Biscuits

gingernut biscuits

Enjoy!

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Bourbon Biscuit Fudge

Bourbon cream biscuits are a traditional British biscuit and make a yummy addition mixed into chocolate fudge. 

I have so many favourite biscuits and my sweet tooth is definitely a downfall of mine. Once I’ve opened a pack of biscuits, I find it extremely hard to stop eating them – I’m sure you have the same problem too?

I made and shared this Vanilla Clotted Cream Fudge last November and haven’t made any more fudge since then. As that was a vanilla fudge, I thought I would go for something completely different and carry on the chocolate theme with my last two consecutive recipes all involving chocolate.

So here it is, my third chocolate recipe in a row. Say hello to this gloriously chocolatey Bourbon Biscuit Fudge.

I think this might be the easiest and quickest recipe I’ve posted on my blog to date. This magical chocolate fudge recipe simply requires a tin of condensed milk, (dark and milk) chocolate bars and a pack of bourbon biscuits – it’s hard to believe how little ingredients produce something so scrumptious.

Bourbons were a childhood favourite biscuit of mine along with custard creams and Jammy Dodgers, so I was very excited to taste this new fudge creation.

As yummy as this chocolate fudge is left plain, I couldn’t resist adding some chopped bourbon cream biscuits into the fudge and pressed a few on top of the fudge before allowing it to set. While I chose to add bourbon biscuits to my fudge, you can absolutely add any other biscuits, chocolate or sweets you like.

The fudge is deliciously creamy and smooth and you’ll find yourself in exactly the same situation I was when I made this, I couldn’t stop at just one square of this fudge. I wish I had more willpower when it comes to sweet treats! However, because this fudge is so incredibly sweet, one or two squares will be more than enough to satisfy your sugar cravings.

I could definitely see myself having a shop dedicated to selling all my fudge creations. I have lots of (probably too many) fudge recipe ideas based on this recipe up my sleeve, so keep an eye throughout the upcoming year for more!

(Makes 36 pieces)

Ingredients:

397g can sweetened condensed milk

400g chocolate – I used a mix of 200g of dark chocolate and 200g milk chocolate, broken into pieces

200g pack bourbon cream biscuits, chopped

Method:

  1. Line a 20cm / 8-inch square baking tin with parchment paper, making sure you leave enough paper up the sides to ensure you can release the fudge easily once it’s set.
  2. Place the condensed milk and chocolate in a medium sized saucepan. Heat gently, stirring constantly until the chocolate has completely melted. Take off the heat and fold in 3/4 of the chopped biscuits.
  3. Spread the fudge into the baking tin. Decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Cover the fudge and leave it to set in the fridge for at least 3-4 hours or overnight for the best results.
  5. Slice the fudge into approx. 36 squares – it might make more depending on how big or small you decide to cut your fudge. Fudge will keep in an airtight container at room temperature for up to 3 days.

Recipe Notes:

  • Use the best quality chocolate you can afford.
  • Make sure to heat the fudge mixture really gently, heating it too quickly will overheat the chocolate and it might seize.
  • This recipe makes roughly 36 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

Enjoy!

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Chocolate Traybake

Easy and simple chocolate traybake is a great cake for parties and all kinds of celebrations. Moist chocolate sponge cake is topped with a dark chocolate ganache icing and can be decorated with your favourite chocolate and sprinkles. 

Last month I shared my Ultimate Chocolate Cupcakes and I’m back this time with a super easy and delicious chocolate traybake.

I just love chocolate cake and will always find one way or another to fulfil my chocolate fix!

This is an amazing cake recipe you want to have in your back pocket ready for celebrations. It’s the kind of cake that’ll go down a storm at birthday parties and a get-together with family and friends.

I guarantee you that this traybake will disappear instantly upon slicing!

I have lots of chocolate cakes and cupcakes on my blog already, but there’s certainly room for more. I baked and shared this Chocolate Fudge Cake all the way back in 2015 and that cake is completely different to this traybake as it’s super dense and fudge-like. Whereas this traybake has a light and airy texture.

It’s up to you on how you decorate your traybake and because it’s nearly Easter I chose to decorate mine with mini eggs, colourful sugar-coated chocolates and mini milk and white chocolate chips. It’s colourful and fun and this cake really does taste as impressive as it looks!

I’m excited to bake this traybake again as there is so many ways to decorate it and it can be adapted for any occasion!

(Serves 15-20)

Ingredients:

Chocolate Cake: 

75g cocoa powder

3/4 teaspoon bicarbonate of soda

200ml boiling water

4 large free-range eggs, at room temperature

370g light brown sugar

180ml vegetable oil

200g self-raising flour, sifted

Chocolate Ganache: 

150g dark chocolate, broken into pieces – approx. 50% cocoa solids

2 tablespoons golden syrup

2 tablespoons double cream

Method:

  1. To make the cake: In a small bowl whisk together the cocoa powder, bicarbonate of soda and boiling water. Mix until combined and then set aside to cool for 20 minutes.
  2. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 23cm x 30cm baking tin that’s at least 4cm deep with baking parchment.
  3. In a large mixing bowl, whisk together eggs, sugar and oil until thoroughly combined. Add the chocolate mixture to this and whisk again until incorporated. Finally, add flour and whisk until mixed fully.
  4. Pour the cake batter into the cake tin. Bake for 30-40 minutes (my cake took 30 minutes exactly) or until a cake tester when inserted into the centre of the cake comes out clean. Once the cake is baked, leave it to cool in the cake tin completely.
  5. To make the ganache: Place the dark chocolate, golden syrup and double cream in a heatproof bowl set over a pan of gently simmering water. Continue to stir until you have a glossy ganache.
  6. Spread the ganache on top of the cake – it will be a thin layer and as the cake is very rich this amount is just right. Decorate the cake with chocolate and or sprinkles. Leave the cake to set at room temperature for a couple of hours before slicing into squares. The traybake will keep in an airtight container at room temperature for up to 3 days.

Recipe from Annie Bell’s Baking Bible

More incredible chocolate recipes to bake next!

Chocolate Fudge Brownies

Triple Chocolate Cookies

Chocolate Hazelnut Cake (Torta alla Gianduia)

Enjoy!

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Vanilla Clotted Cream Fudge

Cornish clotted cream fudge that tastes like fudge from a sweet shop. This fudge has a divine caramelised flavour and an irresistibly creamy texture. 

I wanted to share this fudge recipe in time for the start of the festive season. I make fudge mostly over Christmastime and this clotted cream fudge is a recipe I’m repeatedly asked to make every Christmas.

It’s a delicious and thoughtful gift for family and friends – who wouldn’t love to receive an edible gift as a Christmas present?

This fudge recipe I’m sharing with you today is inspired by my love of Cornish fudge. Cornwall is an idyllic area in the South West of the UK, if you’ve ever visited Cornwall then you’ll know just how amazing the scenery is and how equally special the food is too. If you have sweet tooth then you’ll enjoy all that Cornwall has to offer in terms of cream teas, ice cream and endless fudge flavours to choose from!

It’s been far too long since I last shared a fudge recipe and I knew I had to do something about that. I made this chocolate fudge a while back and since then I’ve had suggestions to share a vanilla version.

You won’t need to use a sugar thermometer to make this fudge, just stir all the ingredients together in a saucepan, bring it up to the boil, then continue to boil the mixture for another 3-5 minutes. Stir it every now and then to make sure the mixture doesn’t burn on the bottom of the pan and pick up too much colour. Once the fudge has turned a light golden colour, this is now your cue to remove the pan from the heat. After the pan is off the heat, you’ll now need to beat the fudge mixture until it becomes matte and is thick (this can take anything from 5-10 minutes to achieve the correct consistency).

I’m not going to lie as this last step does need a fair bit of elbow grease, but it will be worth all the hard work, trust me on that!

I made this fudge again last week ready for Christmas gifts, I like to get organised with my Christmas preparation as I’m usually working up to and during the festive season. This fudge will last in an airtight container in the fridge for up to 2 weeks and it can also be frozen for up to 3 months, I have now got a batch of fudge in the freezer, well maybe half a batch!

(Makes approx. 40 pieces)

Ingredients:

275g caster sugar

100g golden syrup

1 x 227g tub of clotted cream

1/2 teaspoon vanilla extract

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
    Place all the ingredients in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  2. Turn the heat up and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a sugar thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  3. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte. Spread the fudge into the tin you prepared and lined earlier and then leave it for 30 minutes at room temperature.
  4. Place the fudge in the fridge for at least 4 hours or overnight until set. Once set, cut the fudge into pieces – this recipe makes approx. 40 pieces of fudge.
  5. The fudge will keep in an airtight container in the fridge for 2 weeks or you can freeze it for up to 3 months if you want to prepare this fudge ahead of time.

Recipe Notes:

  • Be careful as the fudge mixture can bubble quite ferociously and easily cause a painful burn if it comes in contact with skin.
  • I package my fudge pieces in clear gift bags which you can get from many online retailers and then tie a festive ribbon around the top or you could also use a small gift box lined with tissue paper to present your fudge.

Recipe from Rodda’s

Enjoy!

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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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