Wednesday, 8 February 2017

Peanut Butter Squares

I fancied a sweet treat and with a jar of peanut butter needing to be used, I drew up several ideas for sweet treats. Peanut butter cake, peanut butter blondies, peanut butter and jelly, peanut and banana sandwich; the list was endless. But, I decided that it was recipe that I bookmarked in Lorraine Pascale's Fast, Fresh and Easy for Peanut Butter Squares. It sounded so moreish, peanut butter and 
chocolate, with digestive biscuits and sugar. Nom, nom, nom. 
This dish is simple to make and I made sure it was even easier as I microwaved the chocolates in 30 second blasts, as I did with the butter. The rest, the food processor done for me. The taste is highly addictive, I couldn't stop at 2 or 3 squares, it didn't last a full 24 hours in my home. 

Here are my Peanut Butter Squares turned out:

  • Ingredients
  • 150g/5½oz butter
  • 200g/7oz dark chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both)
  • 250g/9oz digestive biscuits
  • 200g/7oz soft light brown sugar
  • 300g/10½oz crunchy peanut butter
  • 1 tsp vanilla extract

Saturday, 27 April 2013

White chocolate topped refridgerator cake

I love a good no bake chocolate dish, and this refrigerator cake is one which is perfect where you can make your own twist and adapt to your own liking. I think it is always best to follow the original recipe if you are making it to the first time, but when making the second or third time I definitely feel you can always try and do your own thing. Refrigerator cake is usually made with raisins, chocolate, digestive biscuits but I used pistachio nuts, dessicated coconut and sultanas to give my refrigerator cake a lovely nutty, yet tasty texture. I decided on making a white chocolate topping for my refrigerator cake as I have seen this on one of Jo Wheatley's A Passion for Baking, but I used only 200g white chocolate for my topping and not 500g as suggested in her book. The result, a not so good looking Refrigerator cake, but a delicious, crunchy tasty no bake, easy bar.
Here is how my refrigerator cake turned out:
White chocolate topped refrigerator cake
White chocolate refrigerator cake
I think next time I make this, I will stick to a chocolate topping as it looks far more prettier! x

Recipe for white topped refrigerator cake.
55g raisins
115g plain chocolate, broken into pieces
115g milk chocolate, broken into pieces
55g butter
2tbsp golden syrup
175g digestive biscuits
50g pistachio
50g dessicated coconut

200g white chocolate
25g butter

1) Put the chocolate, butter and syrup in a saucepan and heat gently, stirring until melted.
2) Stir in the digestive biscuits, pistachios, raisins and dessicated coconut. Turn into a greased and base-lined 18cm/7 inch square  tin and let cool. Cover and chill in the refrigerator for 1 hour.
3) To make the topping, place the white chocolate and butter into a small heatproof bowl and melt over a saucepan of gently simmering water. Stir and pour the chocolate mixture over the biscuit base. Chill in the refrigerator for 8 hours, or overnight. Cut into slices to serve.



Wednesday, 1 August 2012

Caramel and Triple millionaire's shortbread.

The love of chocolate, is one of life's best addictions and what better way of sharing my love of chocoloate than sharing two versions of my favourite chocolate traybake, caramel shortbread. Suprisinigly I only discovered this traybake in 2011 after my colleague made it, and it soon became my favourite chocolate bake. Here is one of my first attempts at making this bake.

Inspired by my visit to the stately home Coombes Abbey for afternoon tea, I purchased a baking book also entitled Afternoon Tea book by Antony Wild and Simona Hill, which included a slightly different take on caramel shortbread. The recipe in this book used all three types of chocolate (milk, dark white) instead of the dark chocolate usually advised by cookbooks.I slightly adapted the topping and decided not to swirl white chocolate across the shortbread but spread the chocolate in mini slabs.
Here is how my millionaire's shortbread turned out:

Recipe for heavenly caramel shortbread,  adapted from Chocolate (Love Food).

Makes 25
115g butter, plus extra for greasing
175g plain flour
55g caster sugar

Filling and topping
175g butter
115g caster sugar
400g canned condensed milk
100g plain chocolate (broken into pieces)
100g milk chocolate (broken into pieces)

1) Preheat the oven to 180 c. Line a square cake tin. Place the butter, flour and sugar in a bowl and press until the ingredients bind together. Press the mixture into the tin and smooth the top. Bake in a preheated oven for 20-25 minutes
2) Meanwhile, make the filling. PLace the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the sugar has melted. Bring to the boil and simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick. (The mixture can burn quickly so ensure you stir). Pour over the shortbread base and chill in the fridge until firm (this will take between 3-4 hours.
3) To make the topping, melt the chocolate and leave to cool, then spread over the caramel. Chill in the fridge until set.
4) Enjoy !

To make the milk, dark and white chocolate topping, melt 75 g of each chocolate in a separate bowl. Using a tablespoon spread the milk chocolate vertically on the caramel base, follow for dark and white chocolate. This should give it the patterned effect.

Enjoy x

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