Chocolate Marshmallow Mateys Crispy Treats

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

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

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

Chocolate Flavour Marshmallow Mateys 

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

This recipe is so simple, so here goes:

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

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

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

(Makes 12)

Ingredients:

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

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

Marshmallow Mateys, for decoration

Method:

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

Recipe adapted from Easter Chocolate Nest Cakes

Enjoy!

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Easy Chocolate Fudge

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

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

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

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

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

(Makes 36 pieces)

Ingredients:

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

397g (14 ounce) can sweetened condensed milk

25g (2 tablespoons) butter

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

Method:

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

Recipe Notes:

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

Enjoy!

jess

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White Chocolate Cheesecake with Raspberry Coulis

Fluffy no-bake white chocolate cheesecake. A rich dessert that’s delicious served with tangy raspberry coulis. 

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You will all know by now how much of fan I am of my no-bake treats on this blog. I always enjoy testing and creating different kinds of no-bake desserts, especially no-bake cheesecake recipes.

Now it’s officially spring it’s time to share some fresh fruity desserts and recipes.

I’m kicking off the season with this white chocolate cheesecake. Consisting of layers of buttery digestive biscuit base and creamy smooth white chocolate cheesecake. Each slice is served with a drizzle of homemade raspberry coulis which contrasts beautifully with the cheesecake.

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We served this cheesecake for guests we had over the Easter weekend for a dinner party. It was requested I make a dessert for our cheesecake loving friends and this recipe certainly impressed.

Each slice cuts perfectly and holds its shape even without gelatine. You can serve the cheesecake with an assortment of mixed berries but I think the raspberry coulis and fresh raspberries really compliment the white chocolate.

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Ingredients:

Biscuit Base:

300g or 20 digestive biscuits

140g unsalted butter

White Chocolate Cheesecake:

500g full-fat cream cheese, softened (I leave mine out at room temperature for about half an hour to soften)

300g white chocolate

300ml double cream

45g (3 tablespoons) icing sugar

1 teaspoon vanilla extract

Raspberry Coulis:

200g-250g (2 cups) fresh or frozen raspberries

1-2 tablespoons icing sugar

1 tablespoon lemon juice or water

Method:

  1. To make the biscuit base: Break the digestives up into smaller pieces. Place in a ziplock bag and crush with a rolling pin or place the in a food processor and process until they’re fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling.
  2. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in 20-second intervals. Leave to cool slightly.
  3. Beat together the softened cream cheese and the melted white chocolate until smooth.
  4. In a separate bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
  5. Spread the cheesecake filling onto the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least 6-8 hours or preferably overnight.
  6. To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
  7. Serve the cheesecake with white chocolate shavings, the chilled raspberry coulis and some fresh raspberries. Cheesecake will store in the fridge in an airtight container for up to 3 days.

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Enjoy!

jess

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Cadbury Creme Egg Ice Cream

Deliciously smooth creme egg ice cream made without an ice cream machine! 

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If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉

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Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!

Ingredients:

480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g milk or dark chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped

Method:

  1. Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
  2. Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
  3. Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.

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Original photo from April 2014

ice cream 2014

Enjoy! Happy Easter!

jess

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Easter Chocolate Nest Cakes

Easter is all about getting creative in the kitchen and having fun! These yummy no-bake Easter Chocolate Nest Cakes are made with just 3 ingredients and are the perfect treat for Easter! Use your leftover (if any!) Easter chocolate to make these treats! 

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I’m sharing my first Easter recipe with you today!

Growing up I always used to make these nest cakes over Easter time and they would also be made for parties. Over the last few years I’ve been teaching my little cousins how to make them.

This recipe is brilliant for any age – kids and adults alike will enjoy making these! The best part is the nest cakes can be made in less than 10 minutes and only need about half an hour to set in the fridge before you can devour them!

This recipe couldn’t be any easier to make, all you’ll need to do is melt chocolate and then add the cereal and coat in the melted chocolate. This simple recipe only requires two ingredients or three if you’re going to decorate the cakes with mini eggs like I did.

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Try your hardest not to eat the mixture before popping it into the cupcake cases. When I was little I would always grab a spoon from the kitchen drawer and help myself to numerous spoonful’s of the yummy, chocolaty mix.

To decorate I kept it simple and placed a few Cadbury mini eggs on the top of each nest cake. Mini eggs are my absolute favourite Easter chocolate. When I have a bag of these around, I cannot resist eating them!

You can decorate these nest cakes in anyway you like, I’ll leave that up to you! 😉

(Makes 10-12)

Ingredients:

100g (3.5 ounces) milk or dark chocolate (or a mix of the two – we prefer using just milk chocolate)

75g (3 cups) rice krispies (cornflakes or shredded wheat can be used too)

Cadbury mini eggs, for decoration

Method:

  1. Line a 12-hole cupcake/muffin tin with 10-12 paper cases. 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. Toss the melted chocolate with the rice krispies until the cereal is completely coated in the chocolate.
  3. Divide the mixture between the paper cases and press 2-3 mini eggs into the centre of each nest. Chill in the fridge for an hour until set.

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I made these nest cakes again and swapped the regular milk/dark chocolate for Terry’s chocolate orange. My sister, Becky, gave me this idea and they’re perfect for Christmas!

chocolate-orange-nest-cakes

Enjoy!

jess

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No-Bake Energy Bites

A simple recipe for no-bake energy bites. Made using healthy, energy boosting ingredients. You won’t feel guilty eating these! 

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Today I’m sharing one of my go-to healthy snack recipes. These no-bake energy bites are a breeze to make and you wouldn’t even guess they’re healthy, because they taste just like dessert!

Once rolled, the energy bites will keep in the fridge for up to 1 week. I love having a batch of these ready for snacking on during the day. If you have a sweet tooth just like me, these bites make a fantastic treat and will satisfy any sweet craving you may have!

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The best part about this recipe, besides the fact it’s no-bake, is how short and simple the ingredient list is. You’ll need: old-fashioned oats, coconut, linseed (flaxseed), peanut butter, honey and chocolate chips. That’s it!

I love the peanut butter and chocolate flavour in these bites. Because these bites are no-bake, feel free to play around with the ingredients and add-ins. I like the idea of adding a pinch of cinnamon to the mix. You could also swap the chocolate chips for raisins or nuts, if you prefer.

So if you’re looking for sweet treat that is a little better for you, give these energy bites a try. I promise you, they taste exactly like “healthy” truffles! 😉

(Makes 20)

Ingredients:

100g (1 cup) old-fashioned oats (dry)

50g (2/3 cup) desiccated coconut (or flakes), toasted and cooled

75g (1/2 cup) ground golden linseed (flaxseed)

125g (1/2 cup) smooth peanut butter

115g (1/3 cup) honey or agave syrup

90g (6 tablespoons) chocolate chips (minis or regular)

Method:

  1. In a large mixing bowl, combine the oats, toasted coconut and ground linseed. Add the peanut butter and honey and using a spatula, mix until the mixture starts to come together.
  2. Finally, fold through the chocolate chips. Cover the bowl and place it in the fridge for at least 30 minutes.
  3. Once chilled, roll the mixture into 20 equally sized bites. Store in an airtight container and keep in the fridge for up to 1 week.

Recipe inspiration from Cooking Classy

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Enjoy!

jess

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Biscoff Clotted Cream Fudge

Dreamy clotted cream fudge speckled with crushed Biscoff. This recipe requires just 5 ingredients and couldn’t be any easier to make – customise with your favourite biscuits or confectionery. Homemade fudge would make a delicious edible gift for your family and friends for Christmas or any other celebration! 

biscoff

I love making fudge at Christmas and I really enjoy sharing my fudge recipes on the blog – this Custard Cream Fudge and this Oreo Fudge are just a couple of my favourites I have made so far. This time I’ve swapped the custard creams and Oreos for something a little more festive, and that is spiced biscuits – also known as Biscoff or Speculoos.

On my last fudge recipe one of my readers and fellow food blogger Paola suggested I tried making clotted cream fudge with Speculoos biscuits. Ever since then I’ve been planning to create a spiced biscuit fudge to post on the blog, and I guessed Christmas would be the perfect time to share it.

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I’m not even kidding when I tell you how easy this fudge is to prepare. Simply place all the ingredients (apart from the crushed biscuits) in a large saucepan and stir to combine. Now heat gently and bring up to a rapid boil – at this point you need to be extremely careful not the burn yourself as the mixture bubbles. So if children are making this it is advisable to have an adult on hand to help out.

Once the fudge is boiling, leave it be for 3-5 minutes. In this time the fudge will develop a light golden colour – this is the signal to take the fudge off the heat and start beating until matte, and is also the part where the arm workout begins! 😉

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After beating well, the fudge will thicken in texture, at this point you will fold in approx. 2/3 of the crushed biscuits into the fudge. I leave some remaining biscuit crumbs to decorate the top as a last finishing touch.

This fudge is very rich, so I find this recipe makes just the right amount to satisfy my sweet tooth! And the negative? There’s only one. It’s way too addictive. I guarantee you once you’ve had one square you won’t be able to stop munching on this incredible fudge!

A quick note: I get a lot of questions from readers asking me what clotted cream is, and what they could use instead of it. Clotted cream (also known as Devon cream) is a thick cream made by indirectly heating milk using steam or a water bath. Once cooked it is left to cool completely. During cooling time the cream content rises to the surface and forms clots. If you can’t find clotted cream where you live, the nearest substitute is double/heavy cream, but you can also make your own clotted cream using this great recipe.

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Sweet, crunchy and the perfect little treat! My Biscoff Clotted Cream Fudge is a must try recipe for anyone addicted to Biscoff and fudge! 

(Makes approx. 40 squares)

Ingredients:

1 x 227g (8 oz) tub clotted cream

275g (9¾ oz) caster sugar (superfine)

100g (3.5 oz) golden syrup

1/2 teaspoon vanilla extract

10 Biscoff or Speculoos biscuits, crushed – add more or less to your own taste 

Method:

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

The fudge will keep in an airtight container in the refrigerator over at room temperature for 2 weeks. Homemade fudge never hangs around long in our house! I think it would be a lovely idea to package this fudge up in cellophane bags with cute ribbons. Add a handwritten message and give your friends and family a sweet surprise this Christmas!

Recipe inspired by Rodda’s

Recipe Notes:

  • Check the fudge has reached the correct temperature by using a candy thermometer – it should reach 116°C / 240°F when ready. If you don’t own a thermometer, drop a small amount of the boiled fudge mixture into a glass of cold water. If a soft balls forms, then the fudge is ready to take off of the heat.
  • Choosing the correct sized tin is important. I find an 8 x 8 inch tin is ideal for this fudge recipe. If your tin is too small, the fudge will not be as thick as it should be and won’t set well.
  • Leave the fudge to set for at least 4 hours, preferably overnight for best results.
  • If you’re not a fan of Biscoff, you can easily leave them out of the recipe, or even swap for another of your favourite biscuits/cookies or confectionery.

I love the chunks of biscuit in this fudge! 

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Enjoy!

jess

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