Chocolate Swirl Mousse Bars

Although you don’t really need a reason to celebrate Chocolate, it’s always fun to have little occasions to look forward to. Well, if I’m being honest, I never remember these “days” but this time I did, yay! These bars are the product of my memory lol (and my labour). I made these to celebrate ‘World Chocolate Day’ but who am I kidding? Everyday is chocolate day in my kitchen 😛 The only difference being, this time I digressed to a more indulging side. These are so easy to make and I mean like a lazy person easy- with the best results! The best kind of treats, ya?

In all honesty, these photos do not do half the justice to how sinful these bars taste. I mean, you might wanna change into your sweatpants for these but oh, how they are worth it! 😀 It’s all about the balance really. I’m all for living a healthy lifestyle and how much ever I love baking, surprisingly enough I’m the last one to actually reach out for desserts but in my mantra, occasional indulgence is in fact healthy- healthy for the mind and the soul. You see, till the time it makes you happy. So get your baking hats on and indulge like a boss! B)

Mousse bars.jpg

Mousse bars 2.jpg

Chocolate mousse bars

Makes: 9 bars

Ingredients

For the crust

  • 150 gms oreos
  • 50 gms unsalted butter

For the chocolate mousse

  • 200 gms good quality semi sweet chocolate
  • 1 1/2 tsp coffee powder
  • 1/4 tsp red chilli powder
  • 220 ml whipping cream
  • 1/2 tsp vanilla extract

For the white chocolate swirl

  • 100 gms good quality white chocolate
  • 2-3 tbsp milk
  • zest of 1 lemon
  • 3-4 shortbread biscuits, crushed

 

Method

For the crust

  • Line an 8″ square baking tin with baking paper.
  • Blitz oreos and butter together in a food processor until slightly sticky and crumbly. Pour into the prepared baking tin and press down using your fingers to flatten the top. Refrigerate till use.

For the chocolate mousse

  • Place the chocolate, coffee powder and chilli powder in a heatproof bowl and melt over a double boiler until smooth. Let it cool.
  • Whip the whipping cream and vanilla extract on high speed until soft peaks form. Gently fold in the cooled chocolate to incorporate well. Do not mix rigorously or you will deflate the mousse.
  • Pour the mousse over the chilled crust and evenly spread using a spatula. Cover with cling film and refrigerate for min. 2-3 hours.

For the white chocolate swirl

  • Melt the white chocolate and milk in a microwave in intervals until completely melted and smooth.
  • Add in the lemon zest and the crushed shortbread biscuits and mix well.
  • Pour the white chocolate mixture over the mousse and swirl using a toothpick. Add more crushed shortbread biscuits on top if you wish and gently press down to stick. Refrigerate for another 10-15 mins before slicing into pieces. Best served chilled.

 

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1 Bowl Vegan Walnut Brownies

I’m back home-which means no more sweaty days or feeling like I live in a furnace. One of the best things about coming home (apart from the fact that it’s home!) is the weather here in Kathmandu. If you have ever visited Kathmandu, you would know what I’m talking about. Hands down the most beautiful weather! In fact, it’s pouring as I write this. Oh how I love the sound of rain! ❤ Isn’t it the most satisfying thing EVER?! Okay, certainly we aren’t here to talk about the weather. I mean we could but these brownies deserve a lot more attention.

Speaking of which, you guys probably know how much I love baking brownies. I mean who wouldn’t? There’s literally nothing a batch of good old brownies cannot fix. That said, I’m also very finicky about my brownie. One of the things I cannot stand is people serving you dry cakes which taste like soap in the name of brownies! I mean, what even is that?! That’s like the opposite of brownies. Has anybody else ever witnessed that? If you have and if you despise it as much as I do, welcome to the club! Ever since I have started baking brownies at home, I never eat them outside- unless of course for research purposes 😛 Trust me, brownies are definitely one of the easiest things to bake. If you aren’t vegan or dairy free, I have the best brownie recipe for you guys. You’re welcome! And if you are, well, you’re in luck because I also have an amazing vegan brownie recipe for you! Win-win, eh? 😀

Vegan brownies1

I have said this in almost every post, but I’m gonna say it again- using good quality ingredients is the key to baking good desserts. They make so much of a difference in the taste as well as the texture- and I say this with experience. The same goes for brownies. It is absolutely essential to use a good quality dark chocolate since chocolate is the star ingredient here. They have a direct proportional relationship. The better your chocolate, the better your brownies taste. As simple as that. Okay, I think I have stressed enough on that, haha. I know vegan brownies don’t have the best reputation, and I don’t blame you for thinking the same. I wasn’t a fan of them myself- until I absolutely had to make them for dietary reasons. Being a brownie lover, I assure you this is the real deal. You’re never gonna know the difference and they taste just as decadent and soul satisfying- with so much lesser calories. Woohoo!

Vegan fudge brownies

Vegan brownie with ice cream

Recipe adaptation: Jamie Oliver Magazine

 

Makes: 9 brownies

Ingredients

  • 150 gms good quality vegan dark chocolate
  • 150 gms plain flour
  • 1/2 tsp sea salt
  • 3 heaped tsp unsweetened cocoa powder
  • 150 gms castor sugar or coconut sugar
  • 1 tsp vanilla extract
  • 5 tbsp flavourless oil
  • 220 ml unsweetened almond mik or plant based milk
  • 30 gms vegan dark chocolate chunks
  • 30 gms vegan white chocolate chunks *
  • 30 gms roasted walnuts

 

Method

  • Line an 8″ square baking tray with baking paper. Keep aside. Preheat oven to 180 C.
  • Melt the 150 gms of dark chocolate over a double boiler until smooth. Keep it aside to cool.
  • In another medium bowl, sift the flour, salt and cocoa powder together. Add the sugar and whisk well.
  • Pour in all the wet ingredients- vanilla extract, oil, almond milk and the cooled melted chocolate and mix well to combine properly.
  • Fold in the dark and white chocolate chunks along with the walnuts. Pour into the prepared baking tray and bake for 18-20 mins or until a skewer inserted comes out clean with a few moist crumbs. Cool completely before slicing into pieces. Serve warm with salted caramel ice cream.

 

Note:

*- If you can’t find vegan white chocolate around you, feel free to completely omit that. If you aren’t vegan, regular white chocolate works.

 

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White Chocolate, Coconut & Passion Fruit Blondies

Woah, it’s been a long time. Gosh, there’s so much happening. I know I’ve made you wait a long long time for this one. Sorry about that. I finally feel free. Not in a “Oh, I have all the time in the world” kinda free. I’ve finally graduated (at least let’s hope I do, this year. My exams were horrible.) from a course I didn’t enjoy doing. I loved these 3 years, however unbelievable that sounds coming from me, I just never enjoyed what I was doing academically. It’s a drag when you’re not into it. Hence, the liberation. I’m quite excited about what’s to come next. I’m going to a culinary school next year, so yayy for that. For those of you who have been following me on Instagram, you would already know that. For those of you who aren’t, why aren’t you?! Haha, I’m kidding.

First things first, I’m so sorry Nicholas! I’ve been a bit caught up with exams and probably the deadline has already passed but I just want to thank you for nominating me for the bloggers award. It means a lot to a 20 year old amateur baker coming from you.  If you guys haven’t already checked out his blog, you must do so! Click here.

Passionfruit white chocollate coconut blondies

Now coming to the exciting part. Or probably the only part one wants to read. Nobody likes a rambler. Anyhow, let’s talk a little about these gorgeous blondies. Now what are blondies? Blondies are basically like brownies sans the chocolate. Blondies are typically made with vanilla or butterscotch (hence the pale color). To put it simply, brownies are called brownies because of their brown color from chocolate and blondies because of their pale color. You get it? It’s funnily racist but all in good humour (let’s not get defensive here).  So if you aren’t into chocolate, but you love the texture of brownies (because who can resist THAT drooling), you can still enjoy them in the form of blondies. This one here is extraaaa indulgent and next level addictive! I made these for our office potluck and they were such a hit! My friend slyly sneaked three pieces for herself just so she could relish them in peace 😛 RIP diet.

Passionfruit white chocolate blondies.jpg

I’m not one for overly sweet desserts and I feel balance is the key to a good dessert. Lately I have been in a very tropical mood. Loads of coconut and pineapple happening. This one is a bit sophisticated version of the tropical flavours, if you will. While white chocolate and coconut hit your sweet spot, the pulp from passion fruit is just good enough to cut through all the sweetness, without being too tangy. You would wanna avoid over ripe passion fruit. These are super easy to put together and those golden swirls are to die for! Okay okay no more rambling. Go try for yourself. I guarantee you cannot stop at one!

Makes: 24 brownies

Ingredients

  • 200 gms white chocolate, chopped *
  • 200 gms unsalted or salted butter
  • 150 gms castor sugar or you can use coconut sugar (the blondies would be a bit dark)
  • 4 large eggs
  • 1 tsp vanilla essence
  • 175 gms flour
  • 40 gms shredded coconut (moist works best)
  • ½ cup passion fruit pulp (seeds removed)

Method

  • Grease a rectangle baking pan and line with parchment paper. Keep aside. Preheat oven to 180 C.
  • Melt 150 gms of white chocolate and butter over a double boiler. Stir to make sure that they are mixed well. You can also use a whisk. Let it cool.
  • In a large bowl, beat the sugar and eggs together until light and pale. Add the vanilla essence and mix well.
  • Pour in the melted chocolate and stir. Add in the flour, shredded coconut and the remaining 50 gms of white chocolate and use a spatula to combine everything properly.
  • Pour the batter into the prepared pan. Pour the passion fruit pulp on top and make swirls using a knife or a toothpick. Bake for 35-40 mins or until a skewer inserted comes out clean, with a few moist crumbs. Let it cool completely before cutting into squares.

Note:

*- You could alternatively use 150 gms of white chocolate and 50 gms of white chocolate chips.

Cranberry-Goji Berry Cacao Bars

I’ve recently been introduced to the world of dates. I mean I obviously knew about them and maybe even had them occasionally but definitely not so extensively. I don’t think I can imagine baking without dates now! It’s just one of those things you need to have in your shelf. They make for such a great alternative to refined sugar. If you’re looking at cutting down your sugar intake, or even if you’re not, you MUST give dates a try! Definitely one of my favourite natural sweeteners. I like to make a smooth paste and use it in cakes in place of sugar. You can check out my latest post Triple Chocolate Cake to see how quick and easy it is to make a date paste!

Cranberry Goji berry bars.jpg

Now that dates have got your much due attention, let’s shed some light on these beauties. These energy bars are packed with so much goodness and are perfect for all your sweet cravings! You don’t need to compromise on your health or your taste buds (for that matter) to satisfy cravings. A lot of my friends request me to make ‘non healthy’ desserts for them because apparently healthy wholesome desserts have no taste but that couldn’t be far from the truth. I don’t exactly blame them because the ‘so-called’ healthy desserts we get in the market are pretty bad and taste like soap to say the least. (This is only based on my experience.) Anyway, I’m sure there are some great places too. One of the reasons I digressed into healthier baking is to introduce the goodness of healthy baking to people.

goji-berry-bars

cranberry-cacao-bars

I love making energy bars for they are super simple to make and take literally few minutes to come together. No fancy machine, just your good old blender. One of the great things about this particular recipe is that it is very very versatile. The standard is: 1 part dates + 1 part nut + 1 part dried fruit. If you have got your standard, you can play around with any flavor of your choice. Here I have used almonds as my nut base, and a mix of dried cranberries & goji berries as my dried fruit base. But it’s totally up to you. You can use your preferred nut and dried fruit. Don’t worry, this recipe is very forgiving. 😀 I’ve also added a lot other things to add extra flavours. In a nutshell, these bars are super easy & quick to make, require only 3 base ingredients, are so versatile and of course SO yum!

 

Recipe adaptation: The kitchn

Makes: 10 bars

INGREDIENTS

  • 1 cup pitted dates*
  • 1 cup almonds
  • ½ cup dried cranberries
  • ½ cup dried goji berries
  • 1/2 cup shredded coconut
  • 2 tbsp cacao powder, non alkalized preferably
  • 1 tsp espresso powder
  • 1/2 tsp cinnamon powder
  • 2 tsp flax seeds

 

METHOD

  • Put pitted dates, almonds, dried cranberries and goji berries in a blender and blend well until they break down to pea sized pieces or less.
  • Add the rest of the ingredients and blend well until well combined and desired texture is reached.
  • Line a square/ rectangle tin with baking paper and fill with the blended mixture. Press down to form a smooth surface and the mixture is tightly packed. Refrigerate for at least an hour. Slice into pieces.

 

Note:

*– I like to soak mine in hot water for a minute before blending so as to soften them a bit.

  1. Store in an airtight container in the refrigerator for up to a week.

 

 

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5 Ingredients Homemade Bounty Bars

Okay I made these a while ago and I still don’t know why I have not managed to write this post yet. Writing is not my forte putting me in this block every now and then, mostly now. That’s kind of ironic considering I’ve been preparing for an IELTS exam for the past few days. I’m clearly not ready, am I? Hopefully, this is going to be my last and a successful attempt at finally getting this post up. Let’s get to the exciting part. Maybe that can help build the flow. So, bounty bars, yes.

homemade-bounty

Growing up, coconut has been one of my favourite flavours. I remember my mum putting together a coconut pudding with ice cream every time we had guests over. It was like her go to dessert. I don’t blame her for it was effortlessly delicious and totally customisable. So that’s the trick. You won’t ever know you’re being served the same dessert twice 😛 Coconuts are a staple for an Indian household. Like Bounty was for me, haha. It would be only unfair to not make them at home, especially when they are SO simple and easy to make. I haven’t gotten to the best part yet. You get to enjoy the goodness of bounty bars, without all the processed foods and preservatives! That sounds amazing? Hell yeah! 😀

They only require 5 simple ingredients, with no hassles or drama. Well, drama is optional. I have used the Wild Forest flavoured honey from Under The Mango Tree here and believe me, their honey is the best ever! I don’t usually feel very comfortable using honey in desserts because of a weird after taste. It’s just not smooth you know. The honey flavour sort of stands out a bit too strongly than you would want. Until, I discovered them. They have the most amazing honey flavours and totally organic. Plus, it’s just so smooth and blends perfectly with literally anything! These bars are a testament to that. You will never figure that it has honey in it. Just pure goodness. I mean come on, coconut bars coated with chocolate! What’s not to love? Disclaimer: you are NOT going to stop at one, I’m telling ya. They are totally addictive! Don’t trust me? Go ahead and try it for yourself. I’ll be waiting with “I told you so!” haha.

Coconut bars.jpg

Recipe adaptation: BBC Good Food

Makes: 9 bars

INGREDIENTS

  • 150 gms desiccated coconut
  • 200 ml coconut milk
  • 2 tbsp virgin coconut oil
  • 60 gms organic honey (I use the Wild Forest flavour from Under The Mango Tree)
  • 250 gms good quality organic dark chocolate (I use 65% vegan dark chocolate from Mason & Co.)

 

METHOD

  • Line a square tray with cling film wrap. Keep aside.
  • In a large saucepan, mix together the coconut, coconut milk, coconut oil and honey and place it over low heat. Let the mixture cook for about 3-6 mins, stirring occasionally to prevent sticking. Keep an eye on it so as to prevent the coconut from burning. Remove from heat and fill the lined tray with the mixture. Evenly spread out the mixture and press down to make it compact. Cover with cling film and freeze for 2-3 hours or overnight. (I usually like to make them in the evening and freeze overnight)
  • Cut them into slices and put them back in the freezer until you melt the chocolate for coating. Melt the chocolate over a double boiler. Spread a generous layer of chocolate on the bottom of the bars and let them cool until the chocolate hardens. This should take only 2 mins as the bars are freezing cold. Place the bounty bars on a wire rack and pour the remaining chocolate over the bars to coat properly. Even out with a palette knife, if required. Freeze for another hour or until use. There you go!

 

Note:

  • You can store them for up to a week in an airtight container in the refrigerator or the freezer. i would recommend making a large batch as they are hell addictive! 😀

 

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Brown Butter Espresso Brownies

I’m not gonna do a lot of talking here. I mean I could, but it would be very very unfair to keep you waiting to try this recipe. Disclaimer: It’s not for the faint hearted! They are dark and espresso brownies in the truest sense. I hate it when I’m served a coffee dessert which is just over the top loaded with sugar, with literally no hint of coffee in it. I mean, why?! That’s just not doing enough justice to the flavour. I guess I’m getting  a bit too touchy here, lol. Anyhow, I can safely say, I have found my one true love <3. Summing up this roller coaster of a  year with my favourite things. Something tells me I’m gonna be making these very regularly. After all, brownies never hurt anyone right?

I’m very picky when it comes to food, particularly desserts. Well, I guess that’s a given for every baker. You can’t bear to have your shit done wrong. It’s very rare that I find desserts mind blowing. Mainly because balancing the textures & flavours with the right amount of sweetness can be tricky. This applies to me as well. Yes, there are desserts which are yum and good, but then there are desserts which are YUM!  This one falls in the latter category, at least for me. I absolutely love how the brown butter adds such subtle hints of caramel flavour to the brownies. Coffee & caramel are two of my favourite flavours. They taste even better when they are put together! So, you can just guess how amazingg these are gonna be. Okay, too much talking. Let’s do some baking. If you are a true coffee lover, just like myself, you’re gonna LOVE them! No, there’s no keeping hands to yourself here.

brown-butter-brownies

Brown butter espresso brownies.jpg

brown-butter-espresso-brownies-2

Recipe adaptation: Sprouted Kitchen

 

MAKES: 4 brownies

INGREDIENTS

  • 75 gms salted butter
  • 120 gms coconut sugar
  • 45 gms cacao powder, non alkalised preferably
  • 1/2 tbsp water, room temperature
  • 1 tsp vanilla extract
  • 1 small egg + 1 egg yolk
  • 40 gms multigrain flour
  • 2 tsp espresso powder* (I used Bynemara Estate from Blue Tokai)
  • handful of dark chocolate chips
  • toasted hazelnuts or any nuts of your choice to garnish, chopped (optional)

 

METHOD

  • Grease a small cupcake pan, or a small square tin with butter and dust generously with flour. Keep aside. Preheat oven to 170 C.
  • In a medium saucepan, melt butter on low heat, swirling occasionally until it starts to brown and smell nutty. It should take about 4 minutes. Keep an eye on it or else it might burn quickly.
  • Remove from heat and immediately add in the coconut sugar, cacao powder, water and vanilla extract. Mix properly until well combined. Let it cool for 5 minutes.
  • Add the eggs one at a time, starting with the whole egg and whisking well after each addition. Stir in the flour and grounded espresso powder, and mix well until no lumps remain, if any.
  • Pour the brownie mixture into the prepared tin. They do not rise much so you can fill almost to the top. Press few chocolate chips into the centre to give it an extra gooey and molten texture. Bake for 12-15 mins or until the edges are just done.
  • Sprinkle some toasted hazelnuts or any toasted nuts of your choice when just out of the oven. Let it cool in the baking tin for 10 minutes before de-moulding. Serve warm with a big scoop of ice cream of your choice. You can also drizzle some hot chocolate or caramel sauce for extra goodness!

 

Notes:

*- I used 3 tsp of espresso powder because I like mine bursting with coffee. The flavour enhances upon baking so don’t get carried away if you cannot taste the coffee so much in the raw mixture.

  1. You can double or triple the recipe for larger batches.
  2. They stay well up to 3 days at room temperature stored in a container. Just microwave a little before serving. I haven’t tried freezing them but I guess they should stay alright if frozen in an airtight container.

 

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Choco-Cranberry Brownie Cupcakes (Holiday Edition)

I have come to a realisation of just how much I love brownies. Not just the regular brownies, but the gluten free ones. They are the real deal. They are so fudgey and gooey, oh god! Since, it’s almost Christmas, it would be only appropriate to make these Chocolate Cranberry Brownies, topped with glossy peppermint ganache. Coming to why they are cupcake shaped, I recently bought these fluted mini cake moulds that I couldn’t wait to try. Well, I turned my brownies into brownie cupcakes. Anyhow, they are as good as it gets. They are rich, dense, fudgey and gooey. The best part you ask? They are gluten free, sweetened with coconut sugar and use coconut oil to make them all gooey. You can now enjoy all the goodness, without the guilt. Win win! 😀

I have used organic vegan dark chocolate and non alkalised cacao powder from Mason & Co. and I cannot describe just how amazing their chocolate tastes! If you have never tried their chocolate, please go do so now. I’m not somebody who binges, but I stuffed my face with the last piece of brownie late last night because I just couldn’t not do it. That’s how good they are. I guess it’s definitely to do with the ganache. I love all things peppermint. Growing up, my sister and I absolutely loved After 8. They were thin chocolate coated peppermint squares. No wonder we loved them! Make sure to use peppermint extract here and not spearmint or you will end up with toothpaste flavoured ganache. Nobody wants that now, do we?

With Christmas just 3 days away, these gluten free brownies make for the perfect little treats for your holiday table. They are super quick, easy and so simple to make. Moreover, brownies are the ultimate comfort desserts for a small, warm gathering. You get to jazz this one up into little cupcakes. You can now indulge into all the goodness without worrying about your waistline increasing. So, give these a try and let me know what you think. Happy holidays! ❤

cranberry-brownie

cranberry-brownie-2-copy

Recipe adaptation: Cook Republic

Makes: 4 brownie cupcakes 

INGREDIENTS

For the chocolate cranberry brownies

  • 100 gms good quality dark chocolate (min. 60%), chopped
  • 1/2 tbsp espresso powder
  • 2 eggs
  • 40 gms coconut sugar
  • 1/2 tsp vanilla extract
  • 30 gms coconut oil
  • 1 tbsp cacao powder
  • 30 gms almond meal
  • pinch salt
  • crushed nuts, optional

For the peppermint ganache

  • 75 gms good quality dark chocolate
  • 60 gms full fat coconut cream
  • 1/2 tsp peppermint extract

METHOD

For the brownies

  • Grease a cupcake pan with butter and dust with flour. Keep aside. Preheat oven to 180 C.
  • In a small saucepan, mix together the chopped chocolate & coffee and place it over a bowl of simmering water and melt the chocolate until completely melted and smooth. Remove from the heat and cool.
  • In a large bowl, beat eggs, sugar and vanilla extract until light and fluffy. Add in the coconut oil and mix well. Stir in the cacao powder, almond meal, salt and cooled chocolate and mix until combined.
  • Pour the brownie batter into the prepared cupcake pan and bake for 30 mins or until a skewer inserted comes out clean. It’s okay if few crumbs stick to the skewer. Do not over bake them. They are best enjoyed when gooey. Let it cool before de-moulding.

For the peppermint ganache

  • Roughly chop the dark chocolate and place it in a small bowl.
  • In another saucepan, heat coconut cream until it begins to boil. Do not boil. Pour the heated cream over the chopped chocolate and let it stand for 2 minutes without stirring. Stir till the chocolate is completely melted. Add the peppermint extra and mix until you have a shiny ganache. Let it rest for 15-20 mins before piping.
  • Fill a piping bag with the ganache and pipe the brownie cupcakes. Serve warm with a cup of tea or coffee or a big scoop of vanilla ice cream. Happy eating!

 

 

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Christmas Crack (Holiday Edition)

Another one of the festive recipes, yay! How’s the festive baking going? You know you’re on the right track when your kitchen smells just irresistible, haha. It’s been a very hectic week, and I’m still trying to strike a balance amongst everything. Hopefully next week will be more sorted. Speaking of good news, I have another recipe for you guys. This one is SO easy to make that it can hardly be called a recipe. Presenting to you guys, my version of the Christmas Crack 😀 It’s got everything to love. Crackers, toffee, peanut butter and chocolate. Need I say more?

I like making mine with gingerbread crackers instead of saltine crackers and do they taste aaamazing?! Gingerbread crackers elevate these simple treats to such a more flavourful level, combining subtle tones of ginger with peanut butter and chocolatey goodness. And oh so Christmasssyy! If my mum gave me these as a kid, I would be the best kid ever 😛 Sometimes I feel like a 10 year old trapped in a 20 year old body, haha. So, the recipe is fairly simple, and I have tried keeping it as healthy as I could. Because, guilt free desserts are the best! I love this recipe because it’s maximum pleasure with minimum effort. They are super quick to make and definitely a treat for your tastebuds. I topped half with chopped almonds and half with dried cranberries, but you can top them with just about anything you like. Sprinkles, M&Ms, candies, mini marshmallows, nuts, chocolate chips, literally anything!  You need to give these a try right now and you will know exactly what I’m talking about. Happy baking! ❤

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Christmas crack aerial.jpg

Christmas crack 2.jpg

Recipe adaptation: Sally’s baking addiction

 

MAKES: About 12 crack slabs

INGREDIENTS 

  • 10 gingerbread crackers
  • 70 gms salted butter, softened
  • 55 gms coconut palm sugar
  • 3 heaped tbsp natural organic peanut butter
  • 60 gms chocolate chips
  • almonds to garnish, roughly chopped
  • dried cranberries to garnish (optional), or any other toppings of your choice

 

METHOD

  • Preheat oven to 200 C. Line a 20x20x5 cm baking tray with a baking paper.
  • Line the gingerbread crackers on the baking tray leaving a bit of space between each of them. Set aside.
  • In a medium saucepan, stir together butter and palm sugar. Put it on low heat, stirring lightly until the sugar has melted. Let the mixture boil for a minute or two without stirring. Keep an eye so that it doesn’t burn.
  • Pour the bubbling toffee sauce evenly over the lined crackers. Bake for 5 minutes.
  • While the crackers are in the oven, melt peanut butter over low heat or in a microwave. Once the crackers are done, spread the melted peanut butter evenly over the toffee. Cover with chocolate chips and bake for another minute so that the chocolate melts. Using a knife, gently even out the chocolate. Sprinkle the chopped almonds or any other topping of your choice. Refrigerate for 4 hours at least.
  • Remove the baking paper and break into pieces. Refrigerate until use.

 

Tip:

  • The flavour develops overnight, so they taste even better the next day. Store in an  airtight container and refrigerate.
  • You can adjust the amount of peanut butter as per your taste. This recipe is very forgiving.

 

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I would love to see all your beautiful creations. Tag me at #MyYummySpatula