Rice Krispie Lollies
Makes 1 tray
83g caramel or toffees
63g butter, cubed
75g rice krispies
100g candy melts
Smarties to decorate
1. Line a baking tin with parchment paper.
2. Place the carmel & butter in a large saucepan & cook over a gentle heat until it all dissolves.
3. Add the marshmallows & continue cooking until the mixture has melted & combined. Remove from the heat.
4. Add the rice krispies & stir in thoroughly. Place in the lined tin, pressing down with the spatula & ensure the mixture is level.
5. Place in fridge/ freezer to set (approx.. 30mins). Once set, cut in rectangles & apply a lollipop stick.
6. Place candy melts over a pot of simmering water.
7. Dip the rice krispie lollie into the candy melt & stick on smarties for decorations.
130g milk chocolate
2 egg whites
40g caster sugar
1. Put the cream into a bowl and whisk until the consistency of yoghurt
2. Take a pot, add some water and place on a medium heat. Place a glass bowl on top of the pot and add the chocolate. Be sure that the bottom of the bowl does not touch the water in the pot. When the chocolate has melted remove the bowl from the hob and allow to cool.
3. Take a clean bowl and add in 2 egg whites. Whisk the egg whites until you can old over your head and nothing falls out. Add in 40g of caster sugar and mix for another 20 seconds.. Set aside.
4. In another bowl, whisk the cream to the consistency of yoghurt. Set aside.
5. To assemble the dish, gradually add the egg white mixture to the chocolate and gently mix. When all of the chocolate and egg whites are mixed add in the cream. Again, mix gently until all are combined.
6. Cover the mixture with cling film and place in the fridge for 3 hours to set.
Makes 1 tray
200g dark chocolate
170g unsalted butter cut into cubes
200g caster sugar
3 medium eggs
110g plain flour
1. Break up the chocolate into small pieces and place in a metal or glass bowl. Add in the cubes of butter. Place the bowl over a pot of simmering water and allow both butter and chocolate to melt. Do not allow the simmering water touch the bottom of the bowl. When the mixture is melted, remove the dish and set aside for 12 minutes.
2. In another bowl put in the 3 eggs and the sugar. Use a hand mixer to cream thte eggs and sugar together. Mix for 3-5 minutes until the mixture is pale and well mixed. Add in the Nutella paste and continue to mix.
3. Add in the butter/chocolate mix and mix until all is silky smooth.
4. Next, sieve in the flour to the mixture. Now fold the four into the chocolate mixture using a spatula. This will allow air into the mixture ensuring a light texture for the brownies.
5. Pre-heat your oven to 180 degrees C.
6. Take a baking tray (8inchX8inch is what I use) and line it with parchment paper. Now pour in the brownie mixture and flatter as much as possible.
7. Place the tray in the oven for 30 minutes. After 30 minutes, turn off the oven, open the door slightly and leave for another 10 minutes. After the 10 minutes, remove the tray and place the brownie on a baking tray. Cut it into the pieces and then place on a tray. Dust the pieces with icing sugar and enjoy.