Category: No-Bake

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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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

What Jessica Baked Next3 Comments

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

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

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

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

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

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

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

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

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

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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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Chocolate · Gluten-Free · No-Bake

Chocolate Hazelnut Clusters (2 Ingredients)

What Jessica Baked Next2 Comments

Easy 2 ingredient chocolate nut clusters! Melted chocolate is mixed with roasted hazelnuts, making a simple and delicious sweet, nutty treat.

I’ve always loved chocolate bars filled with hazelnuts, Ferrero Rocher and any dessert that contains nuts. I dream about his No-Bake Ferrero Rocher Cheesecake daily! So I’ve taken a favourite chocolate bar of mine and created an easy sweet treat!

These Chocolate Hazelnut Clusters will make a wonderful gift to give to family and friends for birthdays, Christmas and other special occasions.

The recipe needs just two ingredients: chocolate and hazelnuts. I use a pack of already roasted hazelnuts – but if you need to roast yours, just pop them on a baking tray and bake at 200°C / 180°C Fan / 400°F / Gas Mark 6 for around 5-8 minutes, until lightly toasted.

Swap the hazelnuts for another nut, such as almonds, peanuts, pecans or walnuts.

You can customise this recipe by swapping around the chocolate you use. I went for milk chocolate, but dark chocolate is great to use too, or you could use a combination of the two. Also, you could even add a handful of dried fruit such as cranberries or raisins to the mix.

This is the easiest recipe I’ve ever posted on my blog. Christmas is a hectic time for many, but you can still cut some corners and create something amazing like these nutty chocolate clusters!

I made 10 medium-sized clusters, but you can make them smaller/any size you want – even bitesize clusters are great!

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Chocolate Hazelnut Clusters (2 Ingredients)

Easy 2 ingredient chocolate nut clusters! Melted chocolate is mixed with roasted hazelnuts, making a simple and delicious sweet, nutty treat.
Prep Time 10 minutes
Chilling Time 20 minutes
Servings 10
Author What Jessica Baked Next

Ingredients

  • 200 g dark or milk chocolate
  • 200 g whole roasted hazelnuts
  • Sea salt to taste

Instructions

  • Melt your chocolate in a heatproof bowl, over a pan of barely simmering water, or in the microwave in 20-second bursts until completely smooth and melted.
  • Take your roasted hazelnuts, toss those into a large mixing bowl. Now pour over the melted chocolate, stir to fully coat the hazelnuts in the melted chocolate.
  • Line a large baking tray with baking paper or a silicone baking mat. Using two spoons, take spoonfuls (as big or small as you like) of the mixture and place on the baking tray. Drizzle over leftover chocolate from the bowl on top of each cluster. Sprinkle with a little sea salt, if desired.
  • Place the clusters in the fridge for 20 minutes to set the chocolate. The clusters can be stored at room temperature or in the fridge for up to 2 weeks.

Want more edible gift ideas? 

How about these divine Chocolate Truffles

Spanish Roasted Almonds (Almendras Fritas)

Christmas Crunch Snack Mix

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Chocolate · Cookies · Ice Cream · No-Bake

No-Churn Cookie Dough Ice Cream

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Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips. 

I’m back with another absolutely amazing no-churn ice cream recipe. A few months ago, I served you my Pistachio Ice Cream (3 Ingredient, No-Churn Recipe) – this recipe has been popular since posting. What’s not to love about an easy recipe that only needs 3 ingredients and one of them is pistachio paste?!

So because that ice cream recipe is still being thoroughly enjoyed, I thought it wouldn’t hurt to share maybe just one more ice cream recipe before the summer is over!

This new ice cream recipe I’ve made is cookie dough.

Cookie dough ice cream is a favourite flavour of mine, I always love a tub of cookie dough ice cream to eat straight from the tub. The tub, however, never seems big enough for the price tag. But, we can make double the amount for the same price from the supermarket. Can it get any better?

There’s a famous brand that makes great cookie dough ice cream, but this homemade recipe certainly rivals it and for me, tastes even better…

To start the recipe, we’re heat treating the flour. This makes sure the flour is free from any bacteria (a risk if it’s eaten raw). Heat treating flour is easy to do, either spread it out on a baking tray and bake for 5-7 minutes, or microwave the flour until it reaches a temperature of 75°C. This the same temperature we check our food is cooked to before serving in professional kitchens, so we’re applying that same approach with the flour for our cookie dough.

Once the flour is heated, leave it to cool completely. Once it’s cool, you can start preparing the cookie dough. Adding chocolate chips or chunks of chocolate. I went for a combination of milk and white chocolate chips in mine. Flatten your cookie dough on a piece of parchment paper and freeze while you make the ice cream base.

While the cookie dough is in the freezer firming up, now we make the vanilla ice cream base. Whip the cream and vanilla extract until stiff peaks form, then add in the can of sweetened condensed milk, and mix until combined. Now take the cookie dough from the freezer, and slice into 1/2-inch sized cubes. Reserve about 12-14 pieces of the cookie dough, roll these into balls and set aside to top the ice cream later on.

Fold the chunks of cookie dough through the ice cream, followed by the chocolate chips (also leave some of these to decorate later on). Pour the ice cream in your serving dish, top with the remaining cookie dough balls and chocolate chips. Cover and freeze!

Serve your Cookie Dough Ice Cream in bowls, waffle cones, or straight from the dish!

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No-Churn Cookie Dough Ice Cream

Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips. 
Prep Time 45 minutes
Freezing Time 8 hours
Servings 8

Ingredients

Cookie Dough

  • 65 g plain flour
  • 55 g butter (salted or unsalted) softened
  • 70 g light brown sugar
  • pinch of salt omit if using salted butter
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon double cream use from the double cream in the recipe
  • 45 g chocolate chips mini or regular both work

Vanilla Ice Cream

  • 500 ml double cream chilled
  • 1 teaspoon vanilla extract
  • 397g can sweetened condensed milk
  • 45 g chocolate chips reserve some for decoration

Instructions

  • To make the cookie dough: Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75°C. If not, microwave for a further 10 seconds at a time until it’s at the correct temperature. Alternatively, you can bake the flour at 180°C / 160°C Fan / 350°F / Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.
  • Once the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.
  • To make the ice cream base: Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1/2-inch sized chunks - reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips.
  • Transfer the ice cream mixture to a serving dish of your choice - we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.
  • When ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve.
    The ice cream will keep in the freezer for up to one month.

Recipe from Live Well Bake Often

We all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!

No-Churn Oreo Ice Cream

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

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Ice Cream · No-Bake

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

What Jessica Baked Next8 Comments

A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.

Ever since sharing my White Chocolate Ice Cream (Easy Three-Ingredient Recipe), this recipe has been a hit on my blog. I’ve been dreaming of creating a pistachio version for a long time.

Just three ingredients are needed. All you need is double cream (also known as heavy cream), a can of sweetened condensed milk, and some pistachio paste.

Feel free to stir in some chopped pistachios or even some small pieces of chocolate.

Using the no-churn method, it’s simply made by whisking up the cream, and combining with the tin of condensed milk, and pistachio paste. Then the ice cream goes straight in to the freezer, where it’s left to freeze!

The ice cream will not freeze solid, it’ll be gorgeously smooth and easy to scoop straight from the freezer.

Pistachio is my go-to ice cream flavour. It’s not commonly found in ice cream shops in the UK, but is very popular abroad. Whenever I go on holiday, I love treating myself to a scoop of my favourite flavour!

Last year, the ice cream shop I love going to in Spain was selling an incredible ice cream flavour I’d never heard of before. It’s called ‘Green Forest’. Consisting of a plain ice cream base with swirls of berries and pistachio paste in each scoop. Heavenly!

This pistachio ice cream is soft, creamy and packed with amazing pistachio flavour. It’s extremely decadent, but you’ll be craving another scoop as soon as you’ve tried your first taste!

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Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.
Prep Time 6 hours 10 minutes
Servings 8
Author What Jessica Baked Next

Ingredients

  • 500 ml double cream chilled
  • 300 g pistachio paste
  • 397 g can sweetened condensed milk

Instructions

  • In a large mixing bowl, whisk the cream until soft peaks form.
  • In a smaller bowl, whisk the pistachio paste with the can of sweetened condensed milk until combined. Add the pistachio mix to the bowl of whipped cream, and whisk until completely incorporated.
  • Spread the ice cream mixture out into a suitable container. Scatter over some chopped pistachios, if desired. 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, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

Pistachio Tiramisu (No-Bake, Eggless Recipe)

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

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Dips and Sides · Gluten-Free · No-Bake · Vegan

Guacamole

What Jessica Baked Next3 Comments

Homemade guacamole recipe. This Mexican dip is an essential side served with a plate of nachos, alongside a burrito, tacos, quesadillas, or a bowl of homemade chilli con or sin carne. 

Mexican food is up there on my list of favourite cuisines. The use of fresh ingredients, wholesome food are exactly two reasons why I love this kind of food as much as I do.

I’ve been preparing homemade guacamole for years, the recipe I use is incredibly easy and quick to make. I hadn’t thought until now about sharing the recipe with you. But since the weather has been warming up, and summer is (hopefully) on the way, I thought now would be a great time to finally share it!

I believe everyone needs a good guacamole recipe in their repertoire.

As I mentioned near the top of this blog post, I love Mexican food.

A fun fact for you: Mexican Red Rice (Arroz Rojo) was the first recipe I ever shared! As much as I have quite the sweet tooth, I am truly a savoury person!

This simple and easy Guacamole recipe starts with some mis en place. You’ll need all your ingredients together ready. Start by chopping the add-in ingredients: finely diced onion (I always go for red onion), deseed and dice tomato, chop up some garlic and a green chilli (leave the seeds in if you like it spicy), along with some coriander, and a small pinch of ground cumin.

Mash the avocado with the lime juice until there’s just a few chunks left, then mix in the ingredients you chopped earlier. Finally, season well with salt and pepper, to taste.

I used homegrown coriander from my parents garden, we have an abundance of parsley in ours (hopefully to feature in lots more summer cooking), but for today’s recipe I needed some beautiful coriander to flavour the guacamole.

Guacamole is just thing I really cannot ever buy. The readymade guacamole is not fresh, this is one of the dips that just has to be made fresh and eaten on the day of making. The guacamole you get in those dip selections are lacking all the texture that’s traditional, and they often don’t have the best flavour.

This recipes like this one, homemade is most definitely the way to go! It’s my take on guacamole, everyone makes theirs differently, but we love it and hope you do too!

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Guacamole

Homemade guacamole recipe. This Mexican dip is an essential side served with a plate of nachos, alongside a burrito, tacos, quesadillas, or a bowl of homemade chilli con or sin carne. 
Prep Time 20 minutes
Servings 6
Author What Jessica Baked Next

Ingredients

  • 3 ripe avocados
  • juice from 1/2 a lime add more if you desire
  • 125 g tomato (deseeded and finely chopped) I use vine-ripened tomatoes for the best flavour
  • 1 small red onion finely diced
  • 1 garlic clove finely minced
  • 1 green chilli (deseeded and finely chopped)
  • small bunch of fresh coriander finely chopped
  • pinch of ground cumin optional
  • salt and black pepper to taste

Instructions

  • Start by prepping all your add-in ingredients. Deseed and chop the tomato, red onion, garlic clove, green chilli and coriander. Have these ready to mix in.
  • Halve and stone the avocados - leave one stone for storage later on. Scoop the flesh out from the skin and add to a medium-sized mixing bowl. Squeeze the lime juice in the bowl.
  • Smash slightly, leaving a few chunks of avocado. Add all the remaining ingredients to the bowl (the chopped tomato, red onion, garlic, green chilli, coriander, cumin, salt and pepper).
  • Stir to combine fully, then place the guacamole mixture in a serving bowl/dish of your choice. If not serving straight away, place the avocado stone you reserved earlier in the centre and cover tightly, before storing in the fridge.
  • The guacamole will keep for up to 2 days. It's best eaten on the day of making.

Want another dip recipe to try? Make our favourite Creamy Homemade Hummus next!

You haven’t eaten the BEST chilli until you’ve made my Chilli Con Carne

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

Malteser Slice

What Jessica Baked Next8 Comments

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

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

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

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

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

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

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

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

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

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

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Malteser Slice

Easy no-bake Malteser Slice! A decadent treat consisting of a soft, fudge-like biscuit layer with whole Malteser chocolates folded through, then decorated with milk and white chocolate, and even more Maltesers/Malteser bunnies! One small square of this is not enough.
Prep Time 20 minutes
Chilling Time 1 day
Servings 16
Author What Jessica Baked Next

Ingredients

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

Instructions

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

Crunchie Slice

If you love Maltesers, try these great recipes next!

Chocolate Malt Cupcakes

Malteser Brownies

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Candy and Sweets · Chocolate · Christmas · No-Bake

Christmas Crunch Snack Mix

What Jessica Baked NextLeave a comment

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

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

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

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

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

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

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

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

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

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

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Christmas Crunch Snack Mix

A scrumptious snack mix that's perfect for festive parties and snacking on while watching Christmas TV or films. It's a great recipe to make with kids, but adults will have just as much fun making this!
Prep Time 45 minutes
Servings 15
Author What Jessica Baked Next

Ingredients

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

Instructions

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

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