Fudge Ripple Monster Bars. Chewy oats, an overload of M&M’s and a decadent fudgy centre makes this a traybake to remember.
Craig and myself made these fudge ripple monster bars from Sally’s Baking Addiction‘s first cookbook; Sally is a total blog inspiration to me and always posts the most sinful of recipes! For that reason alone you should definitely check her out, especially if you have a penchant for peanut butter. I was always a hater of peanut butter until about two years ago, and now i’m drawn to it in everything! From satay chicken, milkshakes and my beloved peanut butter pie.
Little American baking lesson for you all now! I originally thought the inclusion of ‘monster’ in the title of this bake was a random addition on Sally’s part, due to the crazy look of the bars! But, in writing this post and actually giving it a google I’ve found that monster cookies are an American classic. Huge face-sized oatmeal cookies, packed full of peanut butter flavour and stuffed with M&M’s AND chocolate chips. It seems they are pretty popular with children….are we surprised?
These bars are a tweak on the original, with Sally turning the chocolate chips into a gooey fudgey centre; which in my eyes makes them all the better! The oats give a great texture to the bars and also help to combat the sweetness of the ripple centre, peanut butter and M&M’s.
The components aren’t tricky to make at all, and the dough can be pressed into the baking tin by hand. Its actually a pretty good bake for children to help out with, provided you deal with the fudge ripple centre that is! That needs to be heated on the hob until all the ingredients are combined and you have a lovely smooth filling!
The top layer is quite literally moulded by hand, by flattening pieces of the dough and laying them on top to cover the filling. Its a bit like crazy paving, and is perfect for those of us who find perfect decoration a little on the tricky side!
The bars can be kept for up to a week, but I can guarantee you they won’t last that long!!
Firstly, preheat the oven to Gas Mark 4/180C/350F and line a 9x9 baking tin with baking paper and set aside.
To make the bars whisk the flour, oats and baking soda together in a large bowl and set aside.
Next using a mixer beat the butter, brown sugar and caster sugar together on a medium speed until creamy. Add the peanut butter, egg and vanilla one after the other, mixing after each addition. Then add the dry ingredients with the mixer running on a low speed until combined. Don't overmix!
Press two-thirds of the dough evenly into the prepared baking tin, then stir the M&M's into the remaining sough and set aside while you make the filling.
For the fudge ripple filling combined the condensed milk, butter and chocolate chips in a small saucepan over a low heat. Stir until all the chocolate chips are melted and the mixture is smooth. The remove from the heat and stir in the vanilla. Finally, pour this over the bottom layer of dough.
For the top layer of dough, mould the remaining dough into flat pieces and layer on top of the fudge filling. This doesn't have to be perfect, as it just adds to the charm of the bake!
Bake in the oven for 25 minutes or until the top is lightly browned. Allow to cool completely in the tin, and then lift out and cut into bars.
A Millionaires Shortbread is one of those classic treats that’s a definite crowd-pleaser. So when I saw the recipe for an easy peasy no-bake marbled millionaires slice in Everything Sweet, I knew I had to give it a try.
The multi-coloured chocolate top makes it really stand out, but honestly the main draw for me was the biscuit base. This isn’t any old biscuit base oh no. Its a Biscoff biscuit base. Only my favourite tea-dunking biscuit ever! The recipe calls for 300g, and the biscuits come in packs of 250g. The keen of you will realise this means there’s a whole 200g of surplus biscuits to play with! I assure you that all of mine went to a good home… 😉
The beauty of no-bake treats is really the simplicity of them! Aside from time setting inside the fridge this really can be whipped up so quickly. The biscuit base is as simple as crushing the biscuits in either a bag or food processor and mixing it with melted butter. Once its been pressed firmly and as evenly as you can into your cake tin its ready to go in the fridge and you’re free to munch on leftover biscuits!
The caramel filling is a one-pan job, and takes about 10 minutes total to come together. The thicker it is when you’re cooking it on the hob too, the quicker it will be to set in the fridge.
Finally, the chocolate layer involves melting the chocolate and marbling it any way you like! You can really go to town on the decoration and even include some nuts, fudge pieces or sprinkles if you like!
The crumbly biscuit base, smooth and gooey caramel filling topped off with the solid crack of chocolate makes this such a decadent treat, you just have to try it! I implore you. So, on with the recipe!
100g white chocolate (I used Menier White Chocolat)
pink oil-based food colouring (I used Dr.Oetker Gel colouring, but use sparingly as it can cause the chocolate to seize)
Firstly, lightly grease a 20cm square baking tin and line with baking paper.
In a food processor, or using a rolling pin and bag, crush the biscuits. Pour into a bowl with the melted butter and mix to combine. Spoon into the baking tin and press down with the back of a spoon to flatten. Cover and put in the fridge to chill for 30 minutes.
To make the filling, combine the condensed milk, brown sugar, golden syrup and butter in a saucepan. Stir constantly over a low heat until the mixture has thickened, about 10 minutes. Pour over the chilled base, spreading evenly and put back in the fridge to chill completely. This should take about an hour.
Finally, melt both the milk and white chocolate. Smother the milk chocolate over the chilled filling and then randomly dollop half of the melted white chocolate over the top of the milk chocolate layer. Using a few drops of the pink food colouring, colour the remaining melted white chocolate and then dollop this on top of all the chocolate layers. Finally using a small palette knife lightly swirl the colours together to create your desired marbled effect.
Cover again and chill in the fridge until the chocolate has completely set. Then cut into slices and enjoy!