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No Bake Recipes

Salted Caramel Cornflake Clusters

Posted on March 24, 2017 in No Bake Recipes

These no-bake salted caramel clusters have a perfect balance between sweet and salty and look pretty impressive too. 

I love caramel, in any form. And these salted caramel clusters are delicious. They are soft and chewy with a little crunch. The added drizzle of dark chocolate on the top help balance the sweetness from the caramel. 

Word of warning these little golden goodies are extremely sweet so may be for people like me who have an extremely sweet tooth! 

Salted Caramel Cornflake Clusters
Serves 10
These Cornflake Clusters ooze with the sweet goodness of salted caramel and are topped off with dark chocolate drizzle and Galaxy golden eggs.
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
282 calories
40 g
52 g
13 g
2 g
8 g
72 g
376 g
24 g
0 g
5 g
Nutrition Facts
Serving Size
72g
Servings
10
Amount Per Serving
Calories 282
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg
17%
Sodium 376mg
16%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
3%
Sugars 24g
Protein 2g
Vitamin A
13%
Vitamin C
60%
Calcium
63%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 90g butter
  2. 2 1/2 tbsp golden syrup
  3. 180g granulated sugar
  4. 120g double cream
  5. 1 tsp salt
  6. 180g cornflakes
  7. 40g dark chocolate
  8. bag of golden galaxy eggs
Instructions
  1. To make the salted caramel heat the sugar in a medium saucepan over a medium heat continually stirring. The sugar will form into clumps, do not worry continue to stir and the sugar will eventually turn to an amber colour. Then add the butter and stir until melted. Slowly add the cream and boil for a minute. Remove from the heat and add the salt. Set aside for a few minutes to cool. Then add the golden syrup and stir in the cornflakes. Dollop the salted caramel cornflakes into paper cases. Melt the dark chocolate and drizzle over the cornflake clusters. Add a few golden Galaxy eggs on top. Put in the fridge for 30mins until set.
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calories
282
fat
13g
protein
2g
carbs
40g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

Cookie Dough Truffles

Posted on February 13, 2017 in No Bake Recipes

Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking.

I LOVE chocolate chip cookie dough.  It’s honestly the best thing ever. No shame that I eat it by the spoonful when I’m making cookies. So, I adapted my favourite cookie dough recipe for these truffles. 

These are easy enough to make. The starting point is not a whole lot different than whipping up a batch of chocolate chip cookie dough. Minus the eggs, and a few other changes to the proportion of ingredients, but it’s as easy as making cookie dough.

Just scoop it into small balls, freeze, then dip into melted chocolate and you’re done. Frozen cookie dough balls make for much easier dunking than non-frozen, which are basically impossible to work with! Also, remove only a few from the freezer at a time when you’re dunking them because they warm up pretty quick.

Basically, toss the cookie dough ball into a bowl of melted chocolate, one at a time, roll them around with a fork, scoop them out and tap off the excess. the chocolate dipping can be done with a fork. 

I used both dark and milk chocolate for dipping and drizzle.

Chocolate Cookie Dough Truffles
Serves 15
These bite-sized truffles make a wonderful gift or favour or even just to snack on! A chocolate chip cookie dough ball covered in milk chocolate and finished with a dark chocolate drizzle and red sugar heart.
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Prep Time
1 hr
Total Time
1 hr 30 min
Prep Time
1 hr
Total Time
1 hr 30 min
220 calories
28 g
18 g
11 g
3 g
7 g
48 g
88 g
15 g
0 g
3 g
Nutrition Facts
Serving Size
48g
Servings
15
Amount Per Serving
Calories 220
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 18mg
6%
Sodium 88mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
5%
Sugars 15g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 113g Unsalted butter at room temperature
  2. 45g Granulated sugar
  3. 90g Light brown sugar
  4. 2 tbsp Milk
  5. 2 tsp Vanilla extract
  6. 220g All purpose flour
  7. 1/2 tsp Salt
  8. 90g Mini chocolate chips
  9. 113g dark or milk chocolate
Instructions
  1. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Put in refrigerator for 15 minutes then stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
  2. Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
  3. Melt chocolate for coating the cookie dough.
  4. Remove a handful of balls from the freezer at a time and dip in chocolate. Tap off any excess coating and place back on wax paper to set. Refrigerate in an airtight container for up to a week.
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calories
220
fat
11g
protein
3g
carbs
28g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Mars Bar Rice Krispie Cups

Posted on January 17, 2017 in No Bake Recipes

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Chewy, chocolatey, caramely and crispy all in one bite- Do I even need to go on? A simple way to make chocolate treats – definitely NOT an every day indulgence!

Don’t skip by this, thinking that it’s only for children. Of course, children love it, but so does every grown-up I’ve ever given them too. This is a recipe that I’ve been making for years! Obviously this is a treat, both tasty, a little bit naughty and is highly addictive. 

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So what is it about Mars Bar Rice Krispie Cup’s that makes them sooooo dam good?

Firstly you don’t need many ingredients, they are super fast to make- perfect for when you have other important things to do!

You don’t even need to turn on the oven and they are so easy that you could virtually make them with your eyes closed. 

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The chocolate layer on top wants to be thick, hence the 300g in the recipe. Use proper butter not margarine or sunflower spread or anything else. When buying your chocolate use your favourite confectionary chocolate. To keep this recipe super quick use a user-friendly chocolate melting pot to melt the chocolate before pouring it over your mini Mars rice krispie cups. 

Mars Bar Rice Krispie Cups
Serves 10
Chewy, chocolatey, carmely and crispy all in one bite. Simple way to make chocolate treats.
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Cook Time
20 min
Total Time
30 min
Cook Time
20 min
Total Time
30 min
321 calories
32 g
27 g
20 g
4 g
12 g
59 g
82 g
20 g
0 g
6 g
Nutrition Facts
Serving Size
59g
Servings
10
Amount Per Serving
Calories 321
Calories from Fat 180
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 27mg
9%
Sodium 82mg
3%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Sugars 20g
Protein 4g
Vitamin A
16%
Vitamin C
8%
Calcium
7%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g rice krispies
  2. 4 Mars bars
  3. 90g butter
  4. 300g milk chocolate
  5. 100g dark chocolate
Instructions
  1. Grease a cupcake pan with butter.
  2. Place the Mars Bars and butter into a bowl and melt for a few minutes until there are no remaining lumps.
  3. Add the rice krispies and mix for 15 seconds or until completely combined.
  4. Press the mixture into the prepared tin and place into the fridge.
  5. Place the milk chocolate into the melting pot.
  6. Melt on 50 degrees for 2-3 minutes.
  7. Pour the melted chocolate over the rice krispie cups and place back into the fridge to set.
  8. Meanwhile place the dark chocolate into the melting pot.
  9. Melt on 50 degrees for 2-3 minutes. Remove the cups from the fridge and drizzle the dark chocolate over the top of the cups. lace back into the fridge to set.
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calories
321
fat
20g
protein
4g
carbs
32g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Lotus Biscoff Rocky Road

Posted on November 15, 2016 in No Bake Recipes

thumb_pa240435_1024After several weeks of somewhat lacking in posting – I knew I had to bring something special today. 

Amazingly moreish Rocky Road made with biscoff caramelised biscuit spread, white chocolate, marshmallows and lotus biscuits.

The sugary love of rich, creamy Biscoff Spread and crunchy, chewy, oh-so-moreish Rocky Road, this no-bake rocky road may quite possibly blow your mind. 

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And just in case you thought these addictive little treats couldn’t get any better, I’ve gone and extra melted Biscoff goodness on top!. 

For a recipe that tastes so decidedly decadent, these bars come together very quickly – and there’s no baking involved which makes them a perfect treat.

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Lets talk Bisscoff. If you have not come across this delicious flavoured biscuit and spread yet then quite frankly your missing out! 

It’s a dangerous thing to have lying around in the cupboard, especially when you begin to add it onto toast, biscuits…just about anything, so I advise you to use it fast within this yummy (and incredibly sweet) Rocky Road recipe.

 

Lotus Biscoff Rocky Road
Serves 16
Amazingly moreish Rocky Road made with biscoff caramelised biscuit spread, white chocolate, marshmallows and lotus biscuits.
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
292 calories
37 g
11 g
15 g
3 g
10 g
63 g
120 g
26 g
0 g
4 g
Nutrition Facts
Serving Size
63g
Servings
16
Amount Per Serving
Calories 292
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg
4%
Sodium 120mg
5%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
4%
Sugars 26g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g White Chocolate, chopped
  2. 125g Biscoff Spread
  3. 50g Unsalted Butter
  4. 200g Mini Marshmallows
  5. 200g Lotus Biscuits, chopped
  6. 100g Biscoff Spread
  7. 40g Lotus Biscuits
Instructions
  1. Line a 9x9 square tin with baking paper and set to the side.
  2. In a bowl, add in the butter. Melt the chocolate over a double boiler until melted. Then add this to the butter.
  3. In a separate bowl, melt the Biscoff spread over a double boiler until runny and beat into the melted white chocolate and butter. Mix until smooth.
  4. Once its melted and combined, add in the mini marshmallows and chopped biscuits. Mix together until evenly distributed. Pour into the tin and spread until the mixture is even and smooth on top. Melt the remaining Bischoff spread in the microwave. Pour over the rocky road and top off with the remaining Lotus Biscuits. Refrigerate for a further hour until set. Remove form the fridge and cut into squares.
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calories
292
fat
15g
protein
3g
carbs
37g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Party ring Rice Krispie treats

Posted on August 26, 2015 in No Bake Recipes

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This is my favourite Rice Krispie treat recipe. It’s a perfect balance of marshmallow to rice krispies!! Simple, buttery perfection. To top it off I added a smooth layer of white chocolate topping with my favourite childhood biscuit, Party Rings! 

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It’s really all about the marshmallows. Melt em, mix em with the rice krispies and then add more marshmallows! Couldn’t be more simple! 

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Then press them into a greased pan, press evenly down, but not to hard and pop to the side to cool.  You can then you can get creative. 

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You can pretty much use any type of chocolate, dark, milk or white. Once melted you can spread evenly across the cooled rice krispies and top with a favourite biscuit or even some sprinkles. 

Party Ring Rice Krispie Treats
Serves 24
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Prep Time
10 min
Cook Time
1 hr
Total Time
30 min
Prep Time
10 min
Cook Time
1 hr
Total Time
30 min
297 calories
56 g
9 g
7 g
3 g
4 g
73 g
43 g
29 g
0 g
2 g
Nutrition Facts
Serving Size
73g
Servings
24
Amount Per Serving
Calories 297
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 9mg
3%
Sodium 43mg
2%
Total Carbohydrates 56g
19%
Dietary Fiber 0g
2%
Sugars 29g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g Rice Krispie Cereal
  2. 4 tbsp butter
  3. 800g mini marshmallows
  4. 400g White Chocolate
  5. Packet of mini Party Rings
Instructions
  1. Weigh out your rice krispies into a bowl and set aside.
  2. Put the butter into a saucepan and melt on a low heat. Once butter has melted add 400g of marshmallows and stir until all is melted and combined.
  3. Pour the marshmallow mixture into the bowl combining the rice krispies and then add the remaining 100g of non melted marshmallows. Stir with a spoon until all rice krispies are covered in marshmallow mixture. Tip the rice krispie mixture into a tin linked with foil and lightly greased. Gently spread the mixture until level.
  4. Melt the white chocolate over a pan of boiling water. Then pour over the top of the rice krispie treats and level with a spatular. Place the party rings on top of the white chocolate and set aside to cool at room temperature. This may take an hour or so.
  5. Once set remove from the pan and cut into 24 squares.
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calories
297
fat
7g
protein
3g
carbs
56g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

Butterscotch Rice Krispie Bars

Posted on April 22, 2015 in No Bake Recipes/ Traybakes

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Chewy rice krispie slice with butterscotch fudge, crushed honeycomb, sea salt and dipped in chocolate. 

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I stumbled across these beauties on the talented Amelia’s Instagram. Amelia’s bakes are amazing and not only look so tasty, she decorates most of her bakes and cakes in the most beautiful edible flowers. Who would of thought that there were so many pretty flowers you can eat!

Anyway back to these incredible slices of yumminess. If your a fan of buttery rice krispie treats you will be blow away with these. Not only are the rice krispie slices made up of honey, butter and golden syrup yet they are then topped off with a rich butterscotch fudge and if thats not enough they are then sprinkled with homemade honeycomb and dipped in melted chocolate! 

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Butterscotch Rice Krispie Bars
Serves 12
Butterscotch Rice Krispie Bars
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
375 calories
61 g
39 g
14 g
3 g
9 g
111 g
297 g
47 g
1 g
5 g
Nutrition Facts
Serving Size
111g
Servings
12
Amount Per Serving
Calories 375
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 297mg
12%
Total Carbohydrates 61g
20%
Dietary Fiber 0g
0%
Sugars 47g
Protein 3g
Vitamin A
21%
Vitamin C
10%
Calcium
7%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For rice krispie layer
  2. 100g caster sugar
  3. 70g honey
  4. 70g golden syrup
  5. 140g butter
  6. 2 ½ tbsp. milk
  7. ½ tsp. salt
  8. 150g rice krispies
  9. For the honeycomb
  10. 100g caster sugar
  11. 1 ½ tbsp. runny honey
  12. 2 tbsp. water
  13. ½ tbsp golden syrup
  14. ½ tsp bicarbonate of soda
  15. For the butterscotch fudge
  16. 175ml evaporated milk
  17. 150g light-brown sugar
  18. 45g butter
  19. ¼ teaspoon salt
  20. 50g icing sugar
  21. 1 teaspoon pure vanilla extract
  22. 100g milk or dark chocolate melted
Instructions
  1. Grease and line a small traybake tin with baking paper, set aside. Place the rice krispies in a large bowl and set aside.
  2. In a medium sized saucepan, stir together the sugar, honey, golden syrup, butter, milk and salt over a medium-high heat and bring to a boil.
  3. Once boiling, boil for 4 minutes, stirring occasionally to prevent burning, then remove from the heat and pour over the rice bubbles immediately. Quickly fold into the rice krispies and spoon into the prepared tin. Press down firmly with wet or lightly oiled hands and place in the fridge to set.
  4. For the honeycomb, grease and line a baking tray with greaseproof paper.
  5. Place the sugar, honey, water and golden syrup into a pan and boil until it is a dark amber caramel colour.
  6. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.
  7. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  8. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  9. Spread mixture on top of the rice bubbles and sprinkle with an even layer of the crushed honeycomb and a sprinkle of flakey sea salt.
  10. Once set, cut into squares and dip the bottom of each square in melted chocolate, then leave in the fridge to let the chocolate set.
Adapted from Melies Kitchen
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calories
375
fat
14g
protein
3g
carbs
61g
more
Adapted from Melies Kitchen
Forever Baking . . . http://www.foreverbaking.co.uk/
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