Tag: Traybake

Maple, Pecan & Chocolate Bars

Maple, Pecan & Chocolate Bars

maple, pecan and chocolate barsmaple, pecan and chocolate bars

These maple, pecan and chocolate bars are the product of my constant note taking when eating any kind of baked treat. The notes section on my phone is overflowing with light-bulb ideas in the middle of the night, childhood favourites to recreate and ingredients I’ve deciphered mid-chew. Some could say baking obsessed, I prefer passionate…!

The chocolate bars are inspired by an unassuming treat sitting by the tills in Abokado – similar to Itsu they serve up sushi, salads, hot noodles and a handful of baked treats. I picked up their Maple & Pecan bar on a whim, not expecting much more than a quick treat for pudding. But I LOVED it! It had a gorgeously moist biscuit base which was bursting with flavour and a really thick layer of dark chocolate on top that provided a delicious snap. I just knew that I needed to recreate it and whilst I haven’t created an exact replica, I love how the chocolate bars have turned out!

maple, pecan and chocolate bars

My chocolate bars have quite a flapjacky taste and texture, but with the added crunch of chopped pecans and crushed digestives. I’ve also substituted some of the golden syrup out for maple syrup, which goes perfectly with the chopped pecans. Although the inspiration for these bars was more biscuity than flapjacky, I actually really like the additional texture that the oats provide. Is there anything better than the buttery smell of flapjacks baking either??

maple, pecan and chocolate bars

One thing I didn’t change at all was the thick layer of dark chocolate on the bars. I really think dark chocolate is a must here, as it balances out the sweetness of the flapjack base. I would also always advise buying the best quality chocolate you can when it is simply being melted onto a bake. It really does make the world of difference! For reference, I always use Green & Blacks cooking chocolate.

The chocolate bars are super simple to make and are almost a one bowl job! I did leave mine overnight in the fridge to set, but its not essential. So long as the chocolate is hard you will be able to cut them into neat little rectangles. Just be careful they’re not all gone the same day, as they’re so moreish!!

Maple, Pecan & Chocolate Bars

Yield: 12

Maple, Pecan & Chocolate Bars

Ingredients

    Base
  • 90g plain digestives (about 6)
  • 75g pecans
  • 60g soft brown sugar
  • 250g rolled oats
  • 200g unsalted butter
  • 115g golden syrup
  • 50g maple syrup
  • 1tsp vanilla extract
    Topping
  • 200g dark chocolate

Instructions

  • Firstly, preheat the oven to 150C and grease and line a 23cm square baking tin, then set aside.
  • Crush the digestives into small pieces and chop the pecans roughly and then add them both to a large bowl. Then add the sugar and rolled oats and set aside until needed.
  • In a large pan, stir the butter, golden syrup, maple syrup and vanilla over a low heat until blended together. Then take off the heat and pour into the dry mixture, mixing well. Pour the mixture into the prepared baking tin and bake for 30 minutes or until the surface is lightly browned. Then place onto a wire rack to cool completely.
  • To make the topping, melt the chocolate over a bain-marie ensuring that the base of the bow doesn't touch the water. Then pour onto the cooled base and spread evenly with a palette knife.
  • Leave to set for 2 hours and then cut into rectangles.
  • http://bakingwithaimee.com/2017/11/07/maple-pecan-chocolate-bars/

    Easter Rocky Road

    Easter Rocky Road

    easter rocky road 1

    I love chocolate, but seasonal chocolate is my absolute favourite. Why eat a bar of chocolate when you could eat a chocolate shaped bunny? Or a cute speckled egg? And easter egg chocolate genuinely does taste better than normal chocolate right? So adding Easter chocolate to rocky road was a natural step for me.

    Rocky Road is one of those super versatile, quick to make and loved by all recipes. You can’t really go wrong and you can add pretty much anything you like. For me, crushed digestives and mini marshmallows create the best base and then you can go wild. I added mini eggs, mini creme eggs and mini Malteaser bunnies because apparently I like everything miniaturised…!

    easter rocky roadeaster rocky road

    In some ways I feel a little silly calling rocky road a recipe, when its so simple. You’ll need maximum 20minutes in the kitchen and then the fridge pretty much does all the work. My main recipe tip, is that slow and steady definitely wins the race when melting the chocolate, golden syrup and butter. The different boiling points can mean you end up with a split oily mess, and thats a serious waste of chocolate!

    Once everything is melted and silky smooth all you need to do is chuck all your goodies in and give it all a good stir. Then pop it into a square tin and leave to set in the fridge for a few hours. Then you’ll have 12 glorious slices of chocolatey, biscuity rocky road goodness!

    easter rocky road

    Rocky road is a perfect bake (can we call it a bake?) for Easter weekend with all the little one’s in your life, especially with all that chocolate involved. Though who am I kidding? My mid-twenties self loved making it just as much as I imagine my three year old self would have!

    Let me know if you whip up a batch yourself, and what Easter treats you include!

    Easter Rocky Road

    Yield: 12 slices

    Easter Rocky Road

    Ingredients

    • 350g milk chocolate, chopped
    • 150g unsalted butter
    • 4tbsp golden syrup
    • 100g digestive biscuits (about 7), broken into small pieces
    • 100g mini marshmallows
    • 2 bags of mini creme eggs
    • 1 bag of mini eggs
    • 1 bag of mini Malteaser bunnies

    Instructions

  • Firstly, grease and line a square 9x9 baking tin and set aside.
  • Then melt the chocolate, butter and golden syrup in a saucepan over a very low heat, stirring every now and then.
  • Meanwhile place the biscuits, nearly all the mini marshmallows, half the mini creme eggs and nearly all of the mini eggs into a large pyrex bowl.
  • Pour the melted mixture into the bowl and mix everything together.
  • Pour the combined mixture into the prepared baking tin and scatter the remaining marshmallows, creme eggs, mini eggs and all of the malteaser bunnies over the mixture, pressing them in to ensure the chocolate helps them set.
  • Then place in the fridge for at least two hours to set.
  • Then slice into twelve and serve.
  • http://bakingwithaimee.com/2017/03/30/easter-rocky-road/

    Fudge Ripple Monster Bars

    Fudge Ripple Monster Bars

    fudge-ripple-monster-bars-baking-with-aimeefudge-ripple-monster-bars-baking-with-aimeefudge-ripple-monster-bars-baking-with-aimee

    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!!

     

    Fudge Ripple Monster Bars

    Yield: 16 bars

    Fudge Ripple Monster Bars

    Ingredients

      Monster Bars
    • 170g plain flour
    • 60g rolled oats
    • 1/2tsp bicarbonate of soda
    • 115g salted butter, room temperature
    • 100g light brown sugar
    • 50g caster sugar
    • 185g smooth peanut butter
    • 1 large egg
    • 1tsp vanilla extract
    • 150g M&M's
      Fudge Ripple Filling
    • 200g condensed milk
    • 1tbsp salted butter
    • 180g milk chocolate chips
    • 1tsp vanilla extract

    Instructions

  • 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.
  • Notes

    Adapted from Sally's Baking Addiction by Sally McKenney

    http://bakingwithaimee.com/2016/02/21/fudge-ripple-monster-bars/

    Disclaimer: Please note that some links are affiliate links and I will earn a commission if you purchase through those links. I only endorse products that I myself use and would recommend.

    No-Bake Marbled Millionaires Slice

    No-Bake Marbled Millionaires Slice

    No-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires SliceNo-Bake Marbled Millionaires Slice

    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!

    No-Bake Marbled Millionaires Slice

    Ingredients

      Base
    • 300g Biscoff biscuits
    • 120g unsalted butter, melted
      Filling
    • 397g tin of sweetened condensed milk
    • 80g soft brown sugar
    • 3tbsp golden syrup
    • 100g unsalted butter
      Top
    • 200g milk chocolate (I used Menier Milk Chocolat)
    • 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)

    Instructions

  • 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!
  • Notes

    http://bakingwithaimee.com/2016/01/10/no-bake-marbled-millionaires-slice/