Caramel Crispy Bars

No word of a lie, these chocolate coated caramel crispy cakes are as addictive as a banned narcotic. I’ve made four batches in the past few weeks and before I could blink they’d all been hoovered up! You will make plenty of friends if you bring these to the cake sale – that’s if your new friends are quick enough to grab one before it’s too late. They only lasted a couple of minutes at yesterday’s charity bake sale… whole tray, gone in no time.

This is really my take on those Rice Krispie squares, which are sweet and gooey and for me: reminiscent of the treats a friend’s mum used to make with melted Mars Bars when I was young. It’s by no means guilt-free munching, but these bars are arguably healthier than those featuring melted Mars Bars and still just as delicious. I’ve combined syrup, sugar, Lotus Biscoff biscuit spread with vanilla for a wonderfully more-ish result that keeps you reaching for another.

I would definitely recommend a dark chocolate coating, any sweeter chocolate would push the needle on the sugar scale to overload, and besides the dark top contrasts so nicely with the lighter crispy base. This is most definitely another recipe to keep close to hand for those baking emergencies I was talking about last week.

Caramel Crispy Bars

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes about 16

120g caster sugar

170g golden syrup

100g Lotus Biscoff biscuit spread

1 tsp vanilla extract

100g Rice Krispies

75g dairy-free dark chocolate

20g dairy-free margarine

  1. Melt together the sugar and syrup until the sugar has dissolved. Stir in the Lotus spread to make a thick smooth mixture.
  2. Stir in the Rice Krispies and ensure they are well covered with the gooey syrupy mix
  3. Press into a lined baking pan [a small brownie pan is ideal] and place in the fridge to firm up
  4. Melt together the chocolate and margarine. Pour over the caramel crispy cake and spread out. I like to make a pattern with a fork to make it look pretty!
  5. Leave to set and then slice into squares or rectangles.

 

Rocky Road Bars

Do you ever have baked goods emergencies? Sudden needs/requests for a sweet treat when time is pressing? They happen to me all the time! Is it just me??

Take one of these scenarios: there’s a last minute email that it’s a class-mates birthday and ‘can you just provide a safe alternative’; you decide to go on a picnic and the snack section of the larder is totally bare but you know that energy will be required to last the day; or it’s bedtime and they suddenly remember it’s cake day the next day. Well other mums I come across laugh about last minute trips to the corner shop or petrol station for something to fit the brief. That’s not really an option for us, unless I wanted to send in a bag of sweets, so, on goes the oven and the baking begins. Normally just when I’m feeling more like settling down with a nice chilled glass of wine šŸ˜‰

The perfect option is a non-baked treat, one that can be whipped up with store cupboard ingredients, left to set in the fridge and then cut into squares. So coming up in the next week are a couple of absolutely blinding no- bake recipes. These generally seem to be some of the most popular things I make, so I’m guessing they’re pretty yummy. I’d advise to keep these recipes close to hand, for the last minute emergencies, and you can rock up with some wow goodies which are much finer that the petrol station offerings, the friendly option will certainly be the most popular!

First up is rocky road, certainly a childhood favourite for many, which never fails to please. My version has Rice Krispies as well as crushed up Bourbon biscuits for added crunch, mini marshmallows (use veggie or conventional whichever are your preference) for soft squidgy pillows and honeycomb pieces for little luxurious sweet nuggets to contrast with the rich dark chocolate. Ā These are little bites of pure indulgence – nothing healthy here I’m afraid, just little sweet delights!

Rocky Road BarsĀ 

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 20 or so

300g dairy-free dark chocolate, roughly chopped

120g dairy-free margarine

50g golden syrup

200g chocolate biscuits, roughly crushed (I used Tesco Bourbon biscuits that are dairy, egg and nut-free)

50g Rice Krispies

50g mini vegetarian marshmallows (or use normal if you’re not vegetarian/vegan)

50g honeycomb pieces

  1. Line a rectangular Ā brownie tin with non-stick parchment
  2. Melt together the chocolate, margarine and syrup, either in a microwave or over a bain marie
  3. Stir in the crushed biscuits, Rice Krispies, honeycomb and marshmallows.
  4. Evenly spread into the tin and press down.
  5. [Optional] scatter over some sprinkles for an extra dose of fun
  6. Leave to set in the fridge.
  7. Dust with icing sugar and cut into bars.

Strawberry Creams

One thing Little S dreams of but has never been able to indulge in is a box of chocolates. A pretty box filled with an array of beautiful chocolates with delicious fillings… well, who wouldn’t want such a thing? So I’m on a mission to make one for her birthday as a little surprise (Shhhh!)

We have a great fondness for Choices caramels, but they’re all one flavour which isn’t quite the same as the surprise and choice you get from a selection. I want to recreate the thrill of looking at the mini chocolate menu and choosing your favourite!

So these strawberry creams are the first in a series of filled chocolates and one of my very favourites. In my opinion the flavours of dark chocolate and berrry flavoured fondant are a match made in heaven. They’re also as simple as can be – as long as you have a chocolate mould and some patience you too can make shop worthy chocolates.

The fondant filling is simple: icing sugar (I used Sugar and Crumbs flavoured icing sugar as it’s totally safe and adds an extra oomph of flavour) mixed with a fresh strawberry purĆ©e, what could be easier!

Strawberry Creams

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, gluten-free, vegetarian and vegan)

1 tbsp fresh strawberry puree (or maybe a little more)

1 cup icing sugar

100g dairy-free dark chocolate

  1. Melt the chocolate following the instructions here. It needs to be tempered to get a lovely shiny finish.
  2. Coat the moulds with the about 3/4s of the chocolate. Leave to set.
  3. Meanwhile make the strawberry fondant filling. It needs to be like very thick icing, so start with 1 tbsp of puree and add more if necessary.
  4. Pour the fondant into the set chocolate moulds.
  5. Cover with the remaining chocolate and leave to set.
  6. Try not to eat too many at once šŸ˜‰

 

Dairy-free MilkyWay Chocolate Bars

Chocolate – it’s ubiquitous isn’t it? Everywhere you go there are tempting, brightly packaged chocolate treats enticing you to buy them… at the check out in most shops. Chocolate really must be the sweet treat of choice for most of the population…. and, I’m certainly a big fan.

The desirability of chocolate seems to start very young, even tiny tots are regularly seen clutching some child targeted chocolate bar, perhaps with the rest smeared over their face. Those chocolate wrappers are so bright and tempting.

Not only that, but any ‘family trail’ will have a chocolate treat at the end, most school prizes seem to be bars of chocolate, any seasonal date in the calendar has its own dedicated chocolate (easter, Christmas etc). So it’s everywhere. So it’s bit of a disappointment that you can’t enjoy the same sweetly seductive chocolate bars as your friends. It’s certainly a good way to feel different from your peers. I know it’s something Little s is feeling keenly at the moment, she often wonders what it would be like to pop into any old shop and scoop up an exciting and delicious chocolate bar. She sees people eating whatever bar it is and comments on how nice it looks.

Dairy-free chocolate bars are certainly improving and becoming more ‘fun’ looking, but often those vegan equivalents of well known brands ‘may contain milk’ – not helpful if you avoid ‘may contains’. I know the ‘may contain’ label is Ā a contentious issue (thanks again to that no-longer twitter follower who decided to rant at me about how may contains means nothing and I what did I know!) but we have always been advised to avoid may contains due to the risk they may pose. So once you’ve removed many of the exciting options you’re left with a meagre selection of fairly serious-looking bars which are only available in specialist shops – not quite like the chocolate display in the corner shop!

Armed with my trusty chocolate bar moulds I’ve experimented with a few bars and had some successes I’m rather proud of. I’m looking at you, gorgeous shiny KitKatsĀ but certainly there have been many experiments which I haven’t got quite right. Lately I’ve been experimenting with soft nougat and was intending to make a homemade Double Decker bar but my moulds are far too shallow for the double layer. So I ditched the crispy bottom layer (shame really because it tasted pretty nice) and ended up with a homemade MilkyWay. In the UK a MilkyWay is a soft nougat enrobed in chocolate, without the addition of caramel that the US version has. When I was growing up MilkyWays were particularly targeted towards children, so just the right kind of chocolate for me to recreate for the girls šŸ™‚

The nougat isn’t hard to make but you will require a sugar thermometer for accurate temperature reading, and a silicone chocolate mould will certainly help to give the proper bar effect. My nougat is maybe a little softer than commercial nougat but keeping them in the fridge or even the freezer irons out that problem. It’s another recipe where I’ve used ‘aquafaba’ to good effect – something the world seems to have heard of now.

Dairy-free MilkyWay Bars

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

 

Makes 8-10

80ml/1/3 cup water

2/3 cup/80g liquid glucose

175g/1 cup caster sugar

50ml/just under 3 tbsp aquafaba

pinch of cream of tartar

40g dairy-free chocolate melted (optional)

for the coating:

100g dairy-free chocolate melted and tempered

  1. Line a baking tray (approx 30×20 cm) with foil and oil
  2. Place the sugar, water and glucose in a pan and bring to a boil. Simmer until it reaches 116 degrees Centigrade or 240 degrees Fahrenheit
  3. Meanwhile, whisk together the aquafaba and the cream of tartar until you have peaks and lots of volume like a meringue mix.
  4. Also, melt the chocolate
  5. Once the sugar mixture has reached the correct temperature, slowly incorporate into the meringue mix. I poured it into my running KitchenAid using the paddle attachment. Stir in the melted chocolate if using.
  6. Pour into the greased baking tray and place in the fridge to set.
  7. Then melt and temper the chocolate (instructions here)
  8. Using three quarters of the chocolate, coat the moulds with the chocolate and leave to set
  9. Cut the nougat into batons – this is tricky and I’d recommend a quick freeze beforehand to make it easier – and place inside the chocolate coated moulds.
  10. Cover with the remaining chocolate and leave to set.
  11. Ideally keep in the fridge (or freezer of you are after a frozen treat) until ready to eat.

 

Dairy-free Pain au Chocolat – New Improved Recipe

 

One of the true joys of a French holiday are morning trips to the boulangerie to buy fresh crusty baguettes, croissants and pain au chocolat for breakfast. Every morning, little S would come and buy the fresh bread and pastries first thing and then look enviously at our pain au chocolat on the breakfast table. So I made a promise to make a batch on return.

Since last summer’s wonderful holiday in Corsica, I’ve got in the habit of regularly making friendly pain au chocolat for the girls. It’s been a mixed blessing, they’ve got rather used to freshly made viennoiserie for breakfast, so I end up making them often which takes time, but my croissant dough skiIlls have improved dramatically.

This new improved recipe has been gradually tweaked over the last year and I think we’ve finally got a jolly authentic, flaky and ‘buttery’ dough. The lamination has proved the tricky part of the recipe. Besides being the most time consuming aspect, I suffered for months with the layers simply disappearing which is really demoralising when you’ve spent hours putting them there in the first place! After some in-depth research it seems the crucial detail for lamination is that the fat content of the ‘butter replacement’ has to be around 82%. It’s that precise. In the UK our dairy-free margarines are predominantly water-based with fat coming way down the list of ingredients. If you use such a margarine the water just makes steam and you get a bready dough rather than buttery flaky layers. Makes total sense doesn’t it.

After much experimentation I’ve found that it works best to combine a mixture of dairy-free margarine such as Pure with a baking spread such as Stork (in the foil wrapper) and a touch of flour. This combination makes a great fat-rich butter substitute which also provides the right ‘buttery’ flavour.

Surely a good flaky Pain au Chocolat is possibly the most perfect breakfast item ever šŸ™‚

Dairy-free Homemade Pain au Chocolat

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

makes 16

500g strong bread flour

90g caster sugar

10g instant yeast

10g salt

100ml dairy-free milk (I usedĀ Oatly)

250ml cold water

150g dairy-freeĀ margarine

150g baking fat

1 tbsp flour

160g dark dairy-free chocolate chopped into batons

a sprinkle of caster sugar

melted dairy-free margarineĀ for brushing

  1. Sift the flour into a mixing bowl and add the sugar, salt and yeast.
  2. Pour in the dairy-freeĀ milk and water and stir. Once come together, knead well to form a soft and springy dough (about 5-10 minutes).
  3. Cover and leave to rise for a couple of hours
  4. Meanwhile, put the dairy-free margarineĀ on to some cling film, sprinkle with the flour and then top with the baking fat (making a kind of sandwich affair) and loosely wrap. Roll out to a square shape, and place in the fridge or freezer to harden.
  5. Once the dough has risen, turn out onto a floured surface and knead until a smooth dough. Cut a cross on top of the dough ball and roll out the leaves (see photo below)
  6. Place the cooled ‘butter’ in the middle and fold the four flaps over the ‘butter’ making sure it is entirely encased with dough.
  7. Roll out and fold into thirds twice
  8. Place back in the fridge for thirty minutes or so, then roll out and fold back into thirds twice more. Repeat two or three times.
  9. Rest in the fridge for 30 minutes more.
  10. Roll out to form a large rectangle.Ā Cut into four long strips, halve each.
  11. Place a line of chocolate at one narrow end and roll over to cover. Add another chocolate baton and continue rolling up.
  12. Loosely cover with cling film and let rise on the baking tray for 30 minutes.
  13. Brush with the melted margarineĀ and sprinkle with caster sugar
  14. Bake atĀ 200 degrees centigrade for 20 minutesĀ 

 

Homemade Crunchie Bars – dairy-free

 

Thank Crunchie it’s (almost) Friday!

Whilst the range of dairy-free chocolate is getting better all the time, it pales in comparison to the ‘regular’ chocolate selection in any shop. So regular blog followers will know that every now and then I try to experiment with an everyday and iconic bar to enable the girls to get a taste of what their friends eat.

The most popular so far have been my dairy-free KitKats and Creme EggsĀ – I was pretty pleased with both of those (excuse the boast). This time I thought I’d experiment with Crunchie bars, yet anotherĀ ‘classic’Ā and a childhood favourite.

Homeycomb in itself is pretty easy to make, and it’s lots of fun watching the caramel turn into a bubbling volcano of sugary foam ( but do be extremely careful as honeycomb is burning hot).

It’s also very easy to make uneven shards of honeycomb but I wondered how to make it into even bars like real crunchies. The answer is to pour the honeycomb into oiled silicone chocolate bar moulds and once set you have the most perfect honeycomb bars. Not that it makes any difference to the taste butĀ as my goal is to recreate the original as best I can, it seems important.

I know original Crunchies are coated in milk chocolate but the dark chocolate contrasts really wellĀ with the ever-so-sweet honeycomb and actually makes a far better bar. Have fun dipping the honeycomb into the chocolate… messy but satisfying.

Dairy-free Homemade Crunchie Bars

(dairy-free, egg-free, nut-free, can be soya-free, can be gluten-free, vegetarian and vegan)

makes 12 bars

200g caster sugar

Ā 4 tbsp golden syrup

2 tsp bicarbonate of soda

150g chocolate, melted

  1. Oil the chocolate moulds, or a baking tray with sides.
  2. Gently melt together the sugar and syrup (in a high sided saucepan which has plenty of spare space) until the sugar has dissolved, then bring to a bubble and simmer until it turns lightly golden (this won’t take long).
  3. Remove from the heat and pour in the bicarbonate of soda, stir briefly to ensure the whole thing is foaming.
  4. Pour into the moulds or onto the baking tray. Leave to set.
  5. Un-mould or break into shards.
  6. Melt the chocolate and dip the bars/shards to totally cover.