Thursday, 19 September 2013

Mars Bar Krispie Squares

Mars Bar Squares are definitely one of my faves and they are SO easy to make it's ridiculous -- They're basically a Rice Krispie Bun, but instead of using plain chocolate you use Mars Bars and instead of putting them in individual bun cases, you let them cool in a tray and then cut them into squares. They're ideal for bringing on picnics, for kids parties or even for having out on the table when guests are over. BEWARE - they're ridiculously tasty, once you take your first bite you might not be able to stop!!! 

I use the Avoca recipe for my squares which I adapt slightly by using white chocolate drizzled on top instead of a later of milk and by adding a few other extra touches.


200g Butter
200g Rice Krispies
1 tbsp Golden Syrup
8 Lg Mars Bars
100g White Chocolate (for top)


1) Prepare your baking tray by lining it with greaseproof paper.
2) Melt the butter in a large saucepan over a low heat.
3) When fully melted, add in the golden syrup.
4) When combined, add in the broken Mars Bars and begin to whisk gently to combine (this may take a while so be patient) 

5) When the majority of the lumps have dissolved, turn off the heat.
6) Pour half the Rice Krispies into a separate large bowl, pour half the chocolate mixture over them and stir until all Krispies are covered.

7) Empty the combined mixture into your lined baking tray and to the same with the remaining half of the Krispies and mixture. 
8) Flatten the mixture in the tin and refrigerate for at least half an hour. 
9) When cooled, you can melt the white chocolate (I find the easiest way to do this in the microwave - stop and stir after every 30 seconds) 
10) Using a spoon drizzle the white chocolate over the Krispies in a zig zag motion.

11) Refridgerate again for a further 30 mins and then slice it into whatever shapes and sizes you wish.

I doubled the mixture so the measurements above will make half the amount pictured :)

Monday, 16 September 2013

Raspberry & Fresh Cream Light Sponge

Sometimes there's nothing better than baking a fresh sponge cake to have in the afternoon with tea. This particular one is really light as it only uses three simple main ingredients; eggs, sugar and flour. This sponge is really quick and easy to make and could also be used as a cake for any special occasion :) 


6oz Self Raising Flour (sieved)
6oz Caster Sugar 
6 Large Eggs / 7 medium sized 
1 tsp Vanilla extract
1 tsp Baking Powder (sieved)


1) Preheat your oven to 190C/ 375F/ Gas Mark 5, and grease two 8 inch round baking tins with melted butter.
2) Cream the butter and eggs together using an electric mixer until the mixture has almost doubled in volume.
3) When the mixture is light and fluffy (be patient, this could take a while), add in the vanilla essence followed by half of the sieved flour and baking powder and continue to beat. - the mixture should be quite airy.
4) Turn off the beater, and, using a metal spoon, fold the the remaining flour. (this allows lots of tiny air pockets to form)
5) Divide the mixture evenly amongst your two baking tins and bake in the oven for 20-25 mins. (the cakes should be firm and golden brown when cooked)
6) Allow the cakes to cool on a wire rack and then prepare them for filling by slices any risen bumps in the centre off to make them flat.

For the filling, I used fresh cream, raspberry jam and a few fresh raspberries. You can use any fillings of your choice - buttercream instead of fresh cream, strawberry jam, Nutella, whatever you like really :) 

 I also dusted the top of my sponge with icing sugar but berries or chocolate can also be used as delicious toppings :)

I had a little helper during the week; my godson Josh whose favourite job was definitely licking the beaters :) 

Sunday, 15 September 2013

Orange Butter Cream Squares

My triplet brothers made their debs a few weeks ago, and, being typically Irish, Mam asked me to make a few bite-size treats as their three dates plus their families would be arriving up the house. I decided to go for bite-size Mars Bar Squares and Orange Butter Cream Squares. Both were extremely easy to make and they went down a treat :) 



225g Butter (softened)
225g Caster Sugar
225g Self Raising Flour (sieved)
4 Eggs
Zest of 2 Oranges


100g Icing Sugar
50g Butter (softened)
1 tbsp Orange Juice


I never used to weigh up all of the ingredients before starting to get to work which was a bad move. Whenever I bake now, I weigh up everything beforehand which I highly recommend you do :)

1) Preheat your oven to 180C/ 350F/ Gas Mark 4
2) Line an approx. 30 x 30 cm flat baking tray with greaseproof paper .
3) Using an electric beater, cream the butter and sugar together.
4) When light and creamy, add in the eggs one by one and continue to beat.
5) Add in the sieved flour bit by bit and beat until the mixture is light and fluffy.
6) Then add in the orange zest and mix through.
7) Pour the mixture into the flat tin and put it in the oven.
8) After 20 mins check the cake (it should be golden brown, but if not bake for further 5-10 mins)
9) Leave the cake to cool on a wire rack while you make the butter cream.

10) Cream the soft butter and icing sugar together using an electric mixer until its really light and fluffy - BE PATIENT, it could take a while!!
11) Add in the orange juice and continue to beat through.
12) Leave the butter cream to sit while you cut the cake into small squares.
13) Then using the star shaped piping nozzle, pipe a small amount of the butter cream onto each piece of cake.

When serving, I like to dust over he squares with icing sugar - It makes them look that little bit prettier and it covers up any little mistakes ;)