Category: Chocolate

Baking · Chocolate · Cookies

Brown Butter Chocolate Chip Cookies

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Bakery-style chocolate chip cookies with the addition of nutty brown butter. Don’t forget a sprinkle of sea salt for the ultimate amazing cookie experience! An easy cookie recipe with no mixer required.

We’re kickstarting 2026 and a new year of baking on WJBN blog with a fabulous cookie recipe I recently baked.

Say hello to my latest cookie obsession.

Brown Butter Chocolate Chip Cookies.

Adding brown butter to your next batch of cookie dough is the ultimate flavour upgrade. A classic chocolate chip cookie is pretty good, but adding brown butter elevates a regular chocolate chip cookie to something outstanding.

My winning cookie recipe is made with browned butter and huge chunks of chocolate. The cookies taste great served fresh from the oven and even a couple of days after first baking.

The edges are crisp, slightly crunchy and the inside of the cookie is gorgeously soft. The chocolate mixed with an added sprinkle of flaky sea salt is a divine combination.

Top Tips For The BEST Cookies:

  • Use salted butter and brown the butter. Browned butter adds a delicate caramel undertone to the cookie dough. Take your time when browning butter. Brown butter is a game changer and I highly recommend it!
  • Use a mixture of chocolate chips and chocolate chunks in your cookie dough. I love the ease of adding a bag of chocolate chips to my cookie dough, but chopping up chocolate makes sure you get those huge chunks of melted chocolate in your cookies! I use supermarket own brand chocolate, you can use expensive chocolate but I don’t think it’s necessary.
  • Add cornflour (cornstarch) to your cookie dough. This creates a softer baked cookie and your baked cookie will be slightly thicker, and not spread as much.
  • Add a generous amount of vanilla extract to your cookie dough. Vanilla and chocolate = delicious flavour combo!
  • Always chill your cookie dough. This not only prevents spreading, but it lets the flavours develop further, leading to a tastier finished product!

I’ve baked a lot of cookie recipes for my blog, but this recipe is by far the best one yet.

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Brown Butter Chocolate Chip Cookies

Bakery-style chocolate chip cookies with the addition of nutty brown butter. Don't forget a sprinkle of sea salt for the ultimate amazing cookie experience! An easy cookie recipe with no mixer required.
Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 34 minutes
Servings 18
Author What Jessica Baked Next

Ingredients

  • 170 g butter (salted or unsalted) cut into small chunks
  • 280 g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 and 1/2 teaspoons cornflour
  • 150 g dark or light brown sugar
  • 100 g caster or granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 300 g chocolate I use 1 x 200g bar of milk chocolate and 1 x 100g bar of dark chocolate, both chopped into medium sized chunks
  • dark chocolate chips I added a couple of handfuls and used the remaining to decorate the cookies

Instructions

  • Start by browning the butter. In a small pan, place the chopped butter. Gently melt on a medium heat. Stirring constantly, the butter will begin to foam and sizzle slightly around the edges. In approx 5-8 minutes from when you started, the butter will start to turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. The butter in the pan will smell intensely buttery and nutty.
  • Now remove the pan from the heat and carefully transfer the brown butter to a mixing bowl and set aside to cool for 5 minutes.
  • In another mixing bowl, add the flour, bicarbonate of soda and the cornflour. Whisk together to combine fully.
  • In the bowl with the melted butter, add both types of sugar, and whisk until incorporated. Now add the whole egg and egg yolk, along with the vanilla extract. Whisking again until combined.
  • Now fold through the dry ingredients until a soft dough begins to form. Finally, stir through the chopped chocolate. Cover the bowl containing the cookie dough and chill in the fridge for at least 2 hours or up to 3 days. I usually chill mine overnight. After overnight chilling, I leave my cookie dough at room temperature for 15 minutes before rolling.
  • When ready to bake, divide the cookie dough and roll into 60g portions. Preheat oven to 170°C / 150°C Fan / 325°/ Gas Mark 3. Line a couple of baking trays with parchment paper and place the cookies about 3-inches apart.
  • Bake the cookies for 12-14 minutes until crisp and lightly golden around the edges, but still soft in the centre. Place any additional chocolate chips/chunks on the tops of cookies if desired. I also like to sprinkle the tops with some flaky sea salt.
  • Cool the cookies on the baking trays for 10 minutes, before enjoying. The cookies will keep stored at room temperature in an airtight container for up to 3 days.

Recipe from Sally’s Baking Addiction

More of my favourite recipes!

Chocolate Chip Muffins

Pistachio Tiramisu (No-Bake, Eggless Recipe)

Best Chocolate Cake

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Biscuits and Cookies · Chocolate · Christmas · No-Bake

Terry’s Chocolate Orange Rocky Road

What Jessica Baked Next1 Comment

Rocky road with a tasty Terry’s Chocolate Orange twist! The classic no-bake treat everybody loves.

In December, it’s usual that I’ll share at least one recipe that contains a Terry’s Chocolate Orange.

A couple of favourites include my Terry’s Chocolate Orange Brownies, these Terry’s Chocolate Orange NYC Cookies, and two fabulous cheesecakes: No-Bake White Chocolate Orange Cheesecake and Terry’s Chocolate Orange Cheesecake.

We made and shared an insanely good Malteser Rocky Road this year, and next, a festive spin on that rocky road recipe was in the pipeline…

My sister and I spent an evening making this rocky road creation. We both share the same love for baking and being in the kitchen. I love that baking/cooking brings everyone together, and it was lovely to let my sister take the reins with this recipe. We plan to make this again in a couple of weeks for the Christmas celebrations we have in the diary.

What I like about rocky road is just how simple it is to prepare. Around the holidays we all have limited time to spend in the kitchen, but being able to whip up an easy treat with minimal effort is exactly what we all need!

To prepare this simple no-bake recipe, in a saucepan melt together butter, golden syrup, dark chocolate and one whole Terry’s Chocolate Orange – yes, that’s a lot, but we’re packing in all the flavour here!

Once melted, leave the mixture to cool for about 5 minutes, then pour into the dry ingredients and mix well until everything is coated. Tip this mixture into a square baking tin and leave to chill in the fridge.

The next decoration is optional, but we like to melt white chocolate and spread that across the top of the rocky road. As it’s the time of year to indulge a little extra, we’ve topped our rocky road with a very generous 300g white chocolate layer. Then we decorated with sprinkles and the extra half of the TCO.

This is an extremely decadent and moreish sweet, that’s hard to stop eating. It’s a truly fun, cosy, little Christmas non-bake!

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Terry's Chocolate Orange Rocky Road

Rocky road with a tasty Terry's Chocolate Orange twist! The classic no-bake treat everybody loves.
Prep Time 15 minutes
Chilling Time 3 hours
Servings 16
Author What Jessica Baked Next

Ingredients

  • 150 g butter (salted or unsalted)
  • 4 tablespoons golden syrup
  • 250 g dark chocolate
  • 1 x 157 g Terry's Chocolate Orange
  • 150 g milk chocolate digestives
  • 200 g mini marshmallows
  • 1/2 Terry's Chocolate Orange reserving half for decoration later on

White Chocolate Topping/Decoration:

  • 300 g white chocolate
  • 1/2 Terry's Chocolate Orange
  • sprinkles

Instructions

  • Put the butter, golden syrup, dark chocolate and whole Terry's Chocolate Orange in a medium sized saucepan. Gently heat and continue stirring until all the chocolate has melted and you have a smooth mixture. Set aside to cool for 5 minutes.
  • In a large mixing bowl, break the digestive biscuits into small chunks and then add your mini marshmallows and 1/2 of the second Terry's Chocolate Orange (broken into small chunks) 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. Pop it in the fridge whilst you prepare the chocolate topping. Melt the white chocolate and then gently pour and spread out over the top of the rocky road. Decorate further with the remaining Terry's Chocolate Orange half and sprinkles of your choice.
  • 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. 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.

Recipe inspiration from Taming Twins

Even more great Terry’s Chocolate Orange Recipes! 

Terry’s Chocolate Orange Brownies

No-Bake White Chocolate Orange Cheesecake

Terry’s Chocolate Orange NYC Cookies

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Baking · Chocolate · Christmas · Cookies

Gingerbread White Chocolate Cookies (Marks & Spencer Copycat Recipe)

What Jessica Baked Next2 Comments

Copycat version of the viral M&S Gingerbread & White Chocolate Cookies. All the festive feels with these incredibly delicious homemade cookies!

It’s time! My first festive recipe of the 2025 Christmas season is here.

I’m so excited when it gets to this time of the year and I can share all the festive-inspired recipes.

We’re starting with a homemade version of the famous Marks and Spencer Gingerbread White Chocolate Cookies. Earlier in the year, I shared my Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe). This recipe has now become one of my most viewed (getting thousands of views each week). I’m receiving messages from readers who have baked them – which always puts a smile on my face!

I simply cannot go into my local Marks and Spencers Foodhall without being able to walk past these cookies. Once they were in the bakery section, I grabbed two packs within a week. They are absolutely addictive and amazing cookies.

A recreation of these stunning cookies was bound to happen…

I’ve made my cookie dough as similar to the M&S one. This cookie has black treacle added, pieces of chopped fudge and lots of white chocolate chunks. I also love adding even more chopped white chocolate to the tops of each cookie once baked.

We highly recommend using a block of white chocolate and chopping that up, as opposed to using white chocolate chips. It’s the best when you get a piece of cookie with a huge chunk of chocolate!

I would quite happily bake and eat these cookies all year round.

The warmth of the ginger is just lovely and pairs wonderfully well with creamy white chocolate. The secret is to underbake the cookies ever so slightly. This way they have an irresistibly fudgy centre.

I’ve loved baking Gingerbread Men, but these cookies are definitely my favourite if I had to pick one!

Get your favourite Christmas tunes on playing, head to the kitchen and be ready to bake the BEST christmassy cookies.

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Gingerbread White Chocolate Cookies

Copycat version of the viral M&S Gingerbread & White Chocolate Cookies. All the festive feels with these incredibly delicious homemade cookies!
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Servings 10
Author What Jessica Baked Next

Ingredients

  • 120 g butter (salted or unsalted)
  • 80 g caster or granulated sugar
  • 80 g dark or light brown sugar
  • 1 tablespoon black treacle optional
  • 1 egg
  • 1 teaspoon vanilla extract
  • 220 g plain flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 150 g white chocolate chopped into medium-sized chunks
  • 100 g fudge chopped into small chunks

Instructions

  • Start by melting the butter. Add the melted butter to a large mixing bowl, along with the caster and brown sugar. Whisk this together until combined. Now add the black treacle (if using), the egg and vanilla extract. Whisk again and mix until incorporated.
  • Now add the plain flour, ground ginger, bicarbonate of soda and the salt. Using a spatula, gently fold together the dry ingredients with the wet ingredients until mostly combined.
  • Fold through the chopped white chocolate and fudge. Mix again until combined - be careful not to over mix. Cover the cookie dough and chill for one hour.
  • Once ready to bake, preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Divide the cookie dough into 8-10 portions - each piece of cookie dough should weigh just over 80g.
    Line 2-3 large baking trays with baking paper. Spread the cookies out evenly, leaving enough space as they will spread during baking. Bake for 12 minutes, until just lightly browned, with a soft centre still visible.
  • When the cookies are baked, remove from the oven and leave to cool on the baking trays for 10 minutes, before transferring to a wire rack and leaving to cool completely. Press some additional chopped chocolate or chocolate chips on the top of each cookie, if desired.
    The cookies will keep stored at room temperature in an airtight container for up to 3 days.

Recipe from Lord Lucy

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Baking · Biscuits and Cookies · Candy and Sweets · Chocolate

Oven Baked S’mores (10 Minute Recipe)

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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!

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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 minutes
Cook Time 5 minutes
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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Chocolate · Cookies · Halloween

Mummy Cookie Dough Truffles

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Mummy Cookie Dough Truffles make a spook-tacular Halloween treat!

October has arrived, spooky season is here, and that means Halloween is very close now. I have a scarily good recipe ready for Halloween gatherings/parties, or just for celebrating Halloween.

I love creating/making Halloween recipes. For me, there’s nothing more fun than getting my food blogging props out and styling a Halloween-themed scene. I also have a few Halloween recipes already on my site and look forward to sharing at least one or two each year.

Some of my other Halloween bakes include Halloween Chocolate Bark, Ghost Cupcakes, and an autumn favourite: Pumpkin Cake with Cream Cheese Frosting.

This new truffle recipe is made using edible cookie dough. When making homemade cookies, I’m always tempted to eat raw cookie dough, but as cookie dough contains raw egg and flour, it’s not suitable to consume until baked. However, this cookie dough doesn’t have raw egg in it.

To make the edible cookie dough, you need to heat treat flour. Heat treating flour makes cookie dough safe to eat by killing off any harmful bacteria. Follow my easy instructions listed in the recipe below, and you’ll be well on your way to perfectly safe edible cookie dough, ready to eat in no time!

I saw the idea of these truffles and couldn’t resist making some of my own. I love just how effective the simple and easy decoration is. The cookie dough is coated in melted white chocolate, then excess melted chocolate is drizzled over the truffles to make ‘bandages’, and finally a a couple of edible eyes are placed on each truffle.

I’m based in the UK and used a pack of edible eyes from the brand Cake Décor. Easily found in any major supermarket or baking/craft shop.

With the October school holidays approaching too, these will be a great project idea for parents or grandparents to do to keep the kids busy.

Cute or scary – you decide!

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Mummy Cookie Dough Truffles

Mummy Cookie Dough Truffles make a spook-tacular Halloween treat!
Cook Time 1 hour 30 minutes
Author What Jessica Baked Next

Ingredients

Edible Cookie Dough

  • 100 g butter (salted or unsalted) softened
  • 50 g dark or light brown sugar
  • 30 g caster sugar
  • 175 g plain flour
  • 2 tablespoons milk
  • 100 g dark, milk or white chocolate chips

White Chocolate Coating/Decoration

  • 300 g white chocolate
  • 30 edible eyes I use the brand Cake Décor

Instructions

  • Start by heat treating the plain flour. Preheat the oven to 160°C (also use the same temperature for fan-assisted ovens) / 320°F / Gas Mark 2. Line a large baking tray with parchment paper. Spread the plain flour out over the tray in an even layer. Bake the flour for 5-10 minutes - I baked my flour for 7 minutes. Allow the flour to cool completely before continuing with the recipe. The flour should take about 30 minutes to cool. 
  • Now take a medium-sized mixing bowl, cream the butter and both types of sugar together until light and fluffy - this should take about a minute or two. Add the flour to the mix along with the milk and mix until a dough forms. Finally, fold through the chocolate chips.
  • Take roughly 30g portions of the cookie dough, roll into even balls and place on a lined baking tray. Pop the cookie dough balls in the freezer for 15 minutes.
  • Melt the white chocolate in either the microwave in a bowl/jug or in a bowl set over a pan of simmering water (bain-marie). Take each cookie dough ball and carefully, using a fork, roll around in the white chocolate until fully coated. Allow any excess chocolate to drip back into the bowl.
  • Pop the truffles back in the freezer for 5 minutes, then drizzle the remaining white chocolate over the top of each truffle to create 'bandages'. Finish by placing two edible eyes on top of each truffle. Allow the truffles to finish setting in either the fridge or freezer before serving.
  • The truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.

If cookie dough isn’t your thing, then why not try these 3 Ingredient Oreo Truffles

Another autumn favourite is this incredibly good Apple Cinnamon Cake

Pumpkin Cake with Cream Cheese Frosting

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Baking · Buttercream and Frosting · Cakes · Chocolate

Best Chocolate Cake

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The BEST Chocolate Fudge Layer Cake. This is the one and only chocolate fudge cake recipe you need. Decorate this stunning cake as you desire and get ready to receive many compliments! 

When it comes to chocolate cake, this recipe I have for you today is simply the best. Yes, that’s a bold statement, but once you’ve had a slice, then you’ll be raving about just how fabulous it is.

Ina Garten (aka The Barefoot Contessa) is the author of this recipe. It’s quite frankly the absolute queen of chocolate cakes on the internet. I’m a great fan of Ina, and the summer before I started my professional cookery course at culinary school, I watched episode after episode of her programmes that were on Food Network. I love her simple, timeless approach to cookery.

A cookbook of Ina’s I own has a recipe for Beatty’s Chocolate Cake. This is the recipe I’m using today, but I’ve used a different buttercream to decorate mine. The cocoa buttercream is divine, with just the right amount of richness and creaminess. It’s a standard American-style buttercream and tastes great paired with the fudgy chocolate cake.

I’ve shared chocolate cakes and cupcakes on my blog, but never a classic layered chocolate fudge cake with buttercream.

There are a few ingredients that make this chocolate cake superior to many other recipes. The delectable, fudgy and moist texture is thanks to the use of oil instead of butter in the cake batter. Also, the addition of buttermilk and hot coffee keeps this cake from being anything but dry.

To tell you just how GOOD this cake is, I baked and decorated my cake in the morning and by the evening we only had a quarter of it left! It’s the kind of cake you just can’t help but go back for more of.

Once you bake the cake, get ready for all the compliments and glory you receive. I know myself first hand. For a short time, I baked numerous cakes for customers and quite a few of my orders were for this chocolate cake. I loved hearing my customers enjoying the cakes – it’s the best feeling when someone enjoys something you’ve put a lot of effort into.

I kept my decoration simple. I spread half the buttercream on one cake layer, and then I topped that with the other cake layer. Finally, I spread the remaining buttercream on the top – placing a little bit of it in a piping bag fitted with a star nip nozzle. I piped swirls of the buttercream around the edge of the cake, then further decorated my cake with white chocolate truffles, triple chocolate curls and some crunchy shimmered biscuit balls.

So I say it just one more time. Here you have the BEST American-Style Chocolate Fudge Cake. Have a great time baking this one!

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Best Chocolate Fudge Cake

The BEST Chocolate Fudge Layer Cake. This is the one and only chocolate fudge cake recipe you need. Decorate this stunning cake as you desire and get ready to receive many compliments! This cake can be made either as a 2 or 3 layer cake.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Chocolate Fudge Cake Batter

  • 210 g plain flour
  • 400 g caster or granulated sugar
  • 90 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 240 ml buttermilk
  • 120 ml vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 240 ml freshly brewed coffee I use 1 teaspoon of coffee granules with 240ml of boiling water - you can use just boiling water and leave the coffee out

Cocoa Buttercream

  • 225 g butter (salted or unsalted) I prefer using salted butter for my buttercream
  • 420 g icing sugar sifted
  • 2 teaspoons vanilla extract
  • 40 g cocoa powder sifted
  • 3-4 tablespoons double cream add more or less to just consistency of buttercream

Instructions

  • Preheat the oven to 180°C / 160°C / 350°F / Gas Mark 4. Line 2 x 20cm (8-inch) round cake tins with baking/parchment paper and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt until thoroughly combined.
  • In a medium-sized bowl or jug, whisk together the buttermilk, oil, eggs and vanilla extract.
  • Now add the wet ingredients along with the hot coffee and carefully whisk until just mixed and no lumps of flour remain.
  • Distribute the cake batter evenly between the two cake tins and bake for 35-40 minutes or until a cake tester comes out clean without any uncooked batter attached. Please Note: The original recipe instructs you to bake the cake for 35–40 minutes, mine took nearer to 60 minutes to fully cook through. All ovens are different, so you may need to check the cake at 40 minutes and keep baking until the cake tester comes out clean.
  • Once the cakes are baked all the way through, allow them to cool in the tins for 30 minutes, then remove from the cake tins and leave to cool on a wire rack completely.
  • To make the buttercream, start by creaming the butter, icing sugar and vanilla extract until light and fluffy. This should take about 5 minutes by hand or by using an electric mixer. Now add the cocoa powder and mix again until just combined. Finally, add the double cream and mix again until combined.
  • Take the first cake layer and place directly on your chosen serving dish/plate. I used a cake board and spread a tiny bit of buttercream on the base to secure the first cake layer. Take half the buttercream and spread it out evenly, then place the second cake layer on top and spread the remaining buttercream on top. I like to pipe a few swirls of the buttercream on top of my cake.  
  • Decorate the cake further with your favourite chocolates or sprinkles. The cake will keep stored, covered at room temperature for up to 3 days.

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

No-Churn Snickers Peanut Butter Ice Cream

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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!

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No-Churn Snickers Peanut Butter Ice Cream

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! 
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

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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!

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Malteser Rocky Road

Classic Rocky Road with the delicious addition of crunchy Malteser chocolate malt balls.
Prep Time 15 minutes
Chilling Time 3 hours
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

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!

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Chocolate Peanut Butter Easter Eggs

Prep Time 2 hours
Total Time 1 hour 30 minutes
Servings 20

Ingredients

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

Instructions

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

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

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Baking · Biscuits and Cookies · Chocolate

Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe)

What Jessica Baked Next10 Comments

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

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

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

But of course, this homemade version is far superior!

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

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

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

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

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

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Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe)

The popular Marks & Spencers inspired shortbread filled with chocolate chunks and M&S Gigantic Milk Chocolate Buttons. 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients

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

Instructions

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

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

Try my Chocolate Shortbread next!

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

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