Tag: dessert

Posted on » by Michael » Theme:

Caramel Chocolate Marshmallow Cookie Bars

https://www.sugarsaltmagic.com/caramel-chocolate-marshmallow-cookie-bars/

I’m all about candy. Any type really. Fudge, marshmallows, chewy lollies, jubes – I love them all but marshmallows have always been one of my favourites. I’ve been known to sit with a bag of marshmallows, a skewer and a lit candle and toast my own marshmallows in front of the TV. True story. In fact, I haven’t done it in a while and I’ve just reminded myself to do it again.

Anyway, of course I couldn’t stop at just making Caramallows because, well, I have a hard time reining my ideas in. It felt to me like they would just be perfect with a bit of crunchy cookie and covered in chocolate. Am I right?


Anyway, Caramel Chocolate Marshmallow Cookie Bars (try and say that three times fast – I dare ya. Haha) are way easier than the name suggests. I love a simple recipe as much as the next person.
The cookie base is a no bake cookie – my favourite kind.
The marshmallows are store-bought, of the giant campfire variety.
The caramel is all homemade and chewy and perfect
Then that chocolate is just, well, melted chocolate.

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Plus, anything with marshmallows is so much fun – Raspberry Coconut Marshmallow Slice, Chocolate Marshmallow Brownies and my Giant Homemade Wagon Wheel Slice to name a few. These are fun to put together and fun to eat too.


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Caramel tips
Make caramel from scratch doesn’t need to be scary. Read these really important steps to avoid to risk of crystallising your caramel. Crystallisation = Bad.

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Do not use a non-stick saucepan – the caramel will crystallise, breaking a little bit of your heart at the same time
Use a stainless steel saucepan that is super clean – If there is any minor trace of grease, the caramel will crystallise, breaking a little bit of your heart at the same time. To be really sure run a cut lemon around the inside to remove any traces of grease and rinse.
Make sure the sugar dissolves fully before bringing it to a boil – if it doesn’t the caramel will crystallise, breaking a little bit of your …. you know the story
While you’re melting the sugar, use a wet pastry brush now and then to dissolve any sugar crystals on the side. If you don’t, the caramel will see those little crystals as a foreign body and crystallise.
Once the sugar comes to a boil leave it alone, don’t touch it until it’s golden brown and you’re ready to add the butter and cream and – tadaaa – caramel.
Click here to pin this recipe for later!


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Happy, not baking ?

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Caramel Chocolate Marshmallow Cookie Bars
Caramel Chocolate Marshmallow Cookie Bars – it may be a long name but these no bake cookie bars, filled with marshmallow, chewy caramel and covered in chocolate deserve it.
Course Dessert, Snack, Sweets

Prep Time 10 minutes



Cook Time 20 minutes
Setting time 2 hours
Total Time 30 minutes

Servings 16 pieces

Author Marie

Ingredients
The base
250 g (8.8oz) digestive biscuits or similar (I use Arnotts granita)
100 g (3.5oz) unsalted butter, melted
280 g (9.8oz) vanilla marshmallows (notes)
For the caramel
300 g (1 1/2 cups / 10.5oz) white sugar
1/3 cup water
113 g (1/2 cup / 1 stick) unsalted butter
1/2 cup thickened or heavy cream
Topping
300 g (10.5oz) milk chocolate
Instructions
For the base
Grease and line a 6cm deep, 22cm square brownie tin with baking paper.
Blitz the biscuits to crumbs in a food processor. Add the melted butter and mix well. Press the mixture into the base of the prepared tin.
To make the caramel
Using a heavy based saucepan over very low heat, dissolve the sugar into the water while gently stirring. Make sure not to splash sugar up the sides of the pan. If you do, just use a clean pastry brush with a little water to dissolve it.
Once the sugar has dissolved completely, stop stirring, remove the spoon, turn the heat up to medium-low and bring the mixture to a slow boil. Let it boil for roughly 10-15 minutes until the syrup turns a deep amber colour.
Add the butter and stir until melted.
Now add the cream and stir well.
Bring the caramel back to a boil for around 6-7 minutes, stirring every so often until the mixture thickens and is a dark golden brown colour.
Drizzle a little of the caramel over the biscuit base, then place the marshmallows over the top, pressing them quite close together.
Pour the remaining caramel over the top allowing it to drizzle down into the gaps. Place in the fridge for at least 1/2 an hour before proceeding.
For the topping
Melt the chocolate in 30 second increments, stirring well between each burst until it is just melted.
Pour the melted chocolate over the top and spread out evenly. Place in the fridge until set.
Recipe Notes
I use giant campfire marshmallows cut in half but you can use smaller sized marshmallows and not cut them.

Caramel Chocolate Marshmallow Cookie Bars

Caramel Chocolate Marshmallow Cookie Bars – it may be a long name but these no bake cookie bars, filled with marshmallow, chewy caramel and covered in chocolate deserve it.Course Dessert, Snack, Sweets Prep Time 10 minutes Cook Time 20 minutes Setting time 2 hours Total Time 30 minutes Servings16 pieces Author Marie 

Ingredients

The base

  • 250 g (8.8oz) digestive biscuits or similar (I use Arnotts granita)
  • 100 g (3.5oz) unsalted butter, melted
  • 280 g (9.8oz) vanilla marshmallows (notes)

For the caramel

  • 300 g (1 1/2 cups / 10.5oz) white sugar
  • 1/3 cup water
  • 113 g (1/2 cup / 1 stick) unsalted butter
  • 1/2 cup thickened or heavy cream

Topping

  • 300 g (10.5oz) milk chocolate

Instructions

For the base

  1. Grease and line a 6cm deep, 22cm square brownie tin with baking paper.
  2. Blitz the biscuits to crumbs in a food processor. Add the melted butter and mix well. Press the mixture into the base of the prepared tin.

To make the caramel

  1. Using a heavy based saucepan over very low heat, dissolve the sugar into the water while gently stirring. Make sure not to splash sugar up the sides of the pan. If you do, just use a clean pastry brush with a little water to dissolve it.
  2. Once the sugar has dissolved completely, stop stirring, remove the spoon, turn the heat up to medium-low and bring the mixture to a slow boil. Let it boil for roughly 10-15 minutes until the syrup turns a deep amber colour.
  3. Add the butter and stir until melted.
  4. Now add the cream and stir well.
  5. Bring the caramel back to a boil for around 6-7 minutes, stirring every so often until the mixture thickens and is a dark golden brown colour.
  6. Drizzle a little of the caramel over the biscuit base, then place the marshmallows over the top, pressing them quite close together.
  7. Pour the remaining caramel over the top allowing it to drizzle down into the gaps. Place in the fridge for at least 1/2 an hour before proceeding.

For the topping

  1. Melt the chocolate in 30 second increments, stirring well between each burst until it is just melted.
  2. Pour the melted chocolate over the top and spread out evenly. Place in the fridge until set.

Recipe Notes

  1. I use giant campfire marshmallows cut in half but you can use smaller sized marshmallows and not cut them.
Posted on » by Michael » Theme:

Homemade Thin Mint-Inspired Cookies

Makes 2 dozen

For the cookies:

  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 teaspoons peppermint extract

For dipping:

  • 12 ounces dark chocolate, chopped (I used 1/2 Hershey’s special dark and half Ghirardelli 60% or 72%, I can’t remember now)
  • 1 to 2 teaspoons peppermint extract (or more/less depending on your taste) (I used 1.5 ts)
  1. Preheat oven to 350° F. Line two baking sheets with parchment paper or nonstick baking mats.
  2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
  3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy, about five minutes. Scrape down the sides of the bowl and add the peppermint extract, then mix to combine.
  4. In two additions, add the flour/cocoa mixture to the butter, scraping down the sides of the bowl as you go. Beat until just combined and still slightly crumbly. Gather the dough into a ball, flatten slightly, and wrap in plastic wrap. Chill for 30 minutes.
  5. After the dough has chilled, roll out on a well-floured surface to 1/4-inch thick. Cut dough using a small round cutter (if you want to go true Thin Mint, go for one with fluted edges). Gather scraps and reroll, adding more flour if necessary. You should get about two dozen small cookies. (Not only did I multiply the recipe by 6x or 8X but I rolled it closer to 1/8, which was too thin and made way too many cookies)
  6. Transfer cookies to prepared baking sheets and bake 20 minutes. Allow to cool completely on pans. They will seem very crumbly when you pull them out of the oven, but will firm up as they cool.
  7. After cookies have cooled, melt chocolate in a double boiler until smooth. Stir in peppermint extract, to taste.
  8. Using a fork, dip cookies in chocolate, coating both sides and allowing excess to drip off. Place on a wire baking rack to dry. Store in an airtight container for up to one week.
Posted on » by Dino » Theme:

Soba-Cha Pudding (Roasted-Buckwheat Custard)

These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese roasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, toasted flavor that pairs beautifully with the lightly sweet dairy in the custards.

Recipe courtesy of Serious Eats.

Yield: Serves 4
Active time: 30 minutes
Total time: 5 hours 30 minutes

Ingredients

  • 12 ounces heavy cream (1 ½ cups; 355ml), plus more as needed
  • 1 ½ ounces soba-cha, or roasted-buckwheat tea (¼cup; 45g), plus more for garnish (see note)
  • Pinch kosher salt
  • 6 large egg yolks (about 4 ounces; 115g)
  • 3 ounces sugar (7 tablespoons; 85g)
  • Whipped cream, for garnish

Special Tools

  • 4 (4- or 6-ounce) ramekins
  • fine-mesh strainer
  • flexible rubber or silicone spatula
  • instant-read thermometer

Directions

  1. Preheat oven to 300°F (150°C). Bring a kettle of water to a boil. In a medium saucier or saucepan, combine cream with soba-cha and bring to a bare simmer over medium heat, stirring and scraping the bottom and sides frequently with a rubber or silicone spatula to prevent scorching. Remove from heat and let steep for 5 minutes.
  2. Fine-strain infused cream into a heatproof measuring cup, pressing down on soba-cha to extract as much liquid as possible. Discard soba-cha. Add enough fresh cream to infused cream to top it up to 1 1/2 cups total. Season with a scant pinch of salt.
  3. In a clean medium saucier or saucepan (you can also use the same one from step 1, as long as it has cooled sufficiently that it won’t cook the yolks), whisk egg yolks with sugar, then pour hot infused cream into egg yolk mixture while whisking constantly. Set over medium-low heat and cook, stirring and scraping bottom and sides of pot with a rubber or silicone spatula, until custard registers 140°F (60°C) on an instant-read thermometer. Remove from heat.
  4. Fine-strain custard, then divide into ramekins and set ramekins in a baking dish. Cover baking dish with aluminum foil, leaving a small opening in the foil, and transfer to oven. Pour prepared boiling water into baking dish, being careful not to splash it into ramekins, until water comes about 3/4 of the way up the ramekin sides. Seal foil and bake custards until just set, 30 to 45 minutes.
  5. Carefully remove baking dish from oven, making sure not to slosh water, and let custards cool in water bath for about 1 hour. Remove ramekins from water bath, cover with plastic, and refrigerate until fully chilled, at least 3 hours.
  6. Custards can be refrigerated for up to 5 days. To serve, top with whipped cream and garnish with a few stray roasted buckwheat seeds.