CHOCOLATE TOFFEE CRISPY CAKES RECIPE | DELICIOUS. MAGAZINE
Kids will love making these easy chocolate toffee crispy cakes. They’d be perfect if you’re catering for a kids birthday party, too.
Provided by delicious. magazine
Total Time 15 minutes
Prep Time 15 minutes
Yield Makes about 24
Number Of Ingredients 5
Steps:
- Put 24 paper or foil cake cases into fairy cake trays. If you don’t have these trays, just rest the cases on a large platter. Put the toffees, butter and marshmallows in a pan. Heat very gently, stirring occasionally with a wooden spoon, until everything has melted and the mixture is smooth – this will only take 3 minutes. Add the cocoa powder and mix together.
- Take the pan off the heat. Carefully mix in the cereal – it will be very hot. Using 2 spoons, spoon the mixture into the paper cases. Leave in a cool place for at least 1 hour to set. Keep in an airtight container in a cool place for up to 3 days.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
CARAMEL CENTRE DOUBLE CHOCOLATE COOKIES - DELICIOUS. MAGAZINE
Why bake regular cookies when you can make our double chocolate cookies with a gooey caramel centre? Quick to make, and gluten-free too! Next time: try our triple chocolate cookies with white choc chunks.
Provided by Amanda James
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield Makes 16 cookies
Number Of Ingredients 17
Steps:
- Melt the butter and dark chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring once or twice, until smooth. Remove from the heat and set aside to cool.
- Put both sugars, the eggs and vanilla in a mixing bowl and beat with an electric hand mixer for 5 minutes or until creamy, pale and airy (or use a balloon whisk for 5-10 minutes). Add the cooled chocolate/butter mixture and beat for 30 seconds more to combine.
- Sift the flour, cocoa, bicarb and baking powder into the batter and mix briefly to incorporate. Stir in the chocolate chips, then put the cookie dough in the fridge for 30 minutes to firm up.
- Heat the oven to 160°C fan/gas 4. Divide the mixture into 16 equal portions, rolling into balls. Push a toffee into the centre of each, then fold the dough around to enclose. Arrange on the trays, at least 5cm apart, flattening each ball slightly. Chill the trays of cookies in the fridge for 10-20 minutes (see Make Ahead).
- Bake the cookies for 13-15 minutes until just set. Sprinkle with salt flakes, then leave to cool for 15 minutes on the trays. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 322kcals, FatContent 16.3g (9.6g saturated), ProteinContent 3.4g , CarbohydrateContent 40.1g (25.4g sugars), FiberContent 0.8g
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