marshmallows

Lotus Biscoff Rocky Road

Posted on November 15, 2016 in No Bake Recipes

After 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.

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.

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

2017-03-07 06:26:18

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

Nutrition Facts

Serving Size

63g

Servings

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

Sodium 120mg

Total Carbohydrates 37g

12%

Dietary Fiber 1g

Sugars 26g

Protein 3g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

300g White Chocolate, chopped
125g Biscoff Spread
50g Unsalted Butter
200g Mini Marshmallows
200g Lotus Biscuits, chopped
100g Biscoff Spread
40g Lotus Biscuits

Instructions

Line a 9x9 square tin with baking paper and set to the side.
In a bowl, add in the butter. Melt the chocolate over a double boiler until melted. Then add this to the butter.
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.
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.

Notes

Adapt Link- http://www.janespatisserie.com/2016/08/11/biscoff-rocky-road/

beta

calories

292

fat

15g

protein

carbs

37g

Forever Baking . . . http://www.foreverbaking.co.uk/

Party ring Rice Krispie treats

Posted on August 26, 2015 in No Bake Recipes

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!

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!

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.

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

2015-08-26 14:33:54

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

Nutrition Facts

Serving Size

73g

Servings

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

Sodium 43mg

Total Carbohydrates 56g

19%

Dietary Fiber 0g

Sugars 29g

Protein 3g

Vitamin A

Vitamin C

Calcium

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.

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Ingredients

500g Rice Krispie Cereal
4 tbsp butter
800g mini marshmallows
400g White Chocolate
Packet of mini Party Rings

Instructions

Weigh out your rice krispies into a bowl and set aside.
Put the butter into a saucepan and melt on a low heat. Once butter has melted add 600g of marshmallows and stir until all is melted and combined.
Pour the marshmallow mixture into the bowl combining the rice krispies and then add the remaining 200g 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.
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.
Once set remove from the pan and cut into 24 squares.

By Emma Richards

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calories

297

fat

protein

carbs

56g

Forever Baking . . . http://www.foreverbaking.co.uk/

Mini Egg Rocky Road

Posted on March 24, 2015 in No Bake Recipes

So its nearly that time of year again. Easter is slowly creeping up on us. So I’d though I’d share this easter inspired recipe which has been slightly adapted from one of Sainsbury’s home made by you recipes. I only made minor changes to the recipe by adding in one of my favourite childhood biscuits of all time. Pink wafers!!! This recipe though is one that you could add anything and everything that appeals to you. Nuts, cereal, pretty much any type of dried fruit. Its delicious, easy to make and more importantly you can use any leftover biscuits, sweets, fruit you have leftover in your cupboards.

Don’t worry if your not an experience cook, this recipe is SUPER easy, tasty and lots of fun. You could always get the kids involved too. These little rocky road treats could be made and wrapped up to for a lovely easter home made gift or of course like me you could just eat them all yourself!

I can’t get over how quick, easy and rewarding it is to make these colourful rocky road bites.

Mini Egg Rocky Road

2015-03-17 14:04:24

Serves 20

Colourful and decadent white chocolate rocky road bars filled with fruity marshmallows, crunchy digestive and wafer pink biscuits and mini chocolate eggs.

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Prep Time

5 min

Cook Time

3 hr

Prep Time

5 min

Cook Time

3 hr

Nutrition Facts

Serving Size

38g

Servings

Amount Per Serving

Calories 152

Calories from Fat 70

% Daily Value *

Total Fat 8g

12%

Saturated Fat 4g

22%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 32mg

11%

Sodium 62mg

Total Carbohydrates 18g

Dietary Fiber 0g

Sugars 15g

Protein 3g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

400 g white chocolate, broken into pieces
100 g plain digestives, broken into pieces
100 g pink wafer biscuits broken in half
100 g mini marshmallows
150 g mini eggs

Instructions

Line a square 18cm x 18cm cake tin with clingfilm.
Put the white chocolate in a heatproof bowl and place over a pan of simmering water. Stir until the chocolate is completely melted.
Remove the bowl from the heat and stir in the broken digestives, broken pink wafer biscuits, mini marshmallows and 100g of the mini eggs – keeping the rest to decorate.
Pour the chocolate mixture into the prepared tin and push down with the back of a spoon. Place the remaining mini eggs on top of the mixture.
Chill in the fridge for 3 hours. When set, cut into small squares.

Adapted from Slightly adapted from Home Made by You

beta

calories

152

fat

protein

carbs

18g

Adapted from Slightly adapted from Home Made by You

Forever Baking . . . http://www.foreverbaking.co.uk/

Snickers Blondies

Posted on November 20, 2014 in Traybakes

These fabulous blondie bars are simply to die for! Rich, gooey caramel, chocolate, marshmallows and peanuts fill every bite of this decadent, rich, tempting bar. If you are looking for a delicious new traybake-type recipe to try this holiday season this is sure to be on the top of your list.

Ingredients

125g soft unsalted butter

225g plain flour

¾ tsp baking powder

½ tsp bicarbonate of soda

175g smooth or chunky peanut butter

225g granulated sugar

225g light brown soft sugar

3 large eggs

¾ tsp vanilla extract

200g dark chocolate, chopped

50g mini marshmallows

200g salted peanuts

For the topping

100g granulated sugar

100ml double cream

25g unsalted butter

100g milk chocolate

Method

Preheat the oven to 180°C. Grease a 5cm-deep 20 x 30cm baking tin with butter, line the base with nonstick baking paper.
Mix the flour, baking powder, bicarbonate of soda and ½ teaspoon salt together in a bowl; set aside.

In the bowl of an electric mixer, cream the peanut butter, butter, granulated sugar and light brown soft sugar at a medium speed until smooth.

Beat in the eggs, one and a time, followed by the vanilla extract.

On a low speed, gradually add the flour mix, then the chocolate chips, marshmallows and most of the peanuts. Let the mixer start to fold these into the mixture.

Spread the mixture evenly into the prepared tin.

Bake for 40-45 minutes or until the brownie is golden and a toothpick inserted into the centre comes out clean. Leave to cool completely.

Loosen the brownie with a knife and turn it out of the tin.

For the topping, combine the sugar, ½ tsp salt and 100ml water in a medium pan.

Whisk it a bit to help dissolve the sugar, then bring to a simmer.

Once the bubbling syrup starts to take on a caramel colour, watch the pan closely. It will turn from a golden colour to a dark brown very quickly. You’re aiming for a deep amber colour – this may take a while but be sure not to take your eyes off the pan. The syrup can easily burn.

Remove the pan from the heat. Slowly and gradually pour in the cream, whisking the mixture to stop it from boiling over. Whisk in the butter until the caramel is creamy and smooth.