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Countdown to Christmas Sweet Treats

Mars Bar Fudge Recipe

Welcome to day 4 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Mars bar fudge.
The thing we love about this fudge is biting into chunks of Mars bar – so yummy!

Mars bar fudge header

Mars Bar Fudge Ingredients

  • 4 Mars Bars
  • 400g Milk Chocolate
  • 397g Condensed Milk

Method

  1. Line a shallow tin with baking parchment.
  2. Roughly chop the Mars bars and set aside.
  3. Place the chocolate in a microwavable bowl and melt in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  4. Add the condensed milk to the chocolate and mix well until combined.
  5. Add the Mars bar pieces and mix gently.
  6. Pour into the prepared baking tin and spread out the mixture.
  7. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  8. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
  9. Store in an airtight container or package into cellophane bags and give as gifts.
Mars bar fudge with a cup of coffee in a mug that says Merry Christmas on the front

Tomorrow’s recipe is for White Chocolate Christmas Tree Bark

Peanut Butter Bark Recipe

Welcome to day 3 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making peanut butter bark and I have to say, it is delicious!

Peanut butter bark

Peanut Butter Bark Ingredients

  • 400g White Chocolate
  • 360g Smooth peanut butter
  • 200g Milk chocolate

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
    Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  3. Add the peanut butter to the melted white chocolate and mix well.
  4. Pour into the prepared tin and spread until even.
  5. Put the milk chocolate in a large microwave-safe bowl and microwave for 1 minute. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
    If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Drizzle the melted chocolate over the peanut butter layer and use a wooden skewer to swirl the milk chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow’s recipe is for Mars bar fudge

Nutella Fudge Recipe

Welcome to day 2 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Nutella Fudge and I don’t think it’s going to last very long in our house! Nutella is a favourite of us all, except Ant, so we may actually end up fighting over it!

Nutella fudge

Nutella Fudge Ingredients

  • 400g Milk chocolate (broken into pieces)
  • 300g Nutella or other hazelnut chocolate spread
  • 397g Can condensed Milk
  1. Line a shallow tin with baking parchment.
  2. Place the chocolate in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Add the Nutella and condensed milk to the chocolate and mix well until combined.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
  7. Store in an airtight container or package into cellophane bags and give as gifts.
Nutella fudge

Fudge can last about 2 weeks when stored in an airtight container. If you store the container in the fridge it can increase the shelf life for an extra week.

Tomorrow’s recipe is for peanut butter bark.

Salted Caramel Bark Recipe

Salted caramel is one of my favourite flavours. I’m kicking off our sweet treats countdown to Christmas with this recipe for salted caramel bark that I first saw on The Tasty Kitchen.
The ingredients are American cups so I thought I’d share the ingredients we used here in the UK and if you want the American version, you can click the link above 🙂

Salted Caramel Bark Ingredients

  • 300g Milk Chocolate
  • 300g Dark Chocolate
  • 300g Caramels – we used Asda’s chocolate eclairs
  • 2 tbsp Water
  • Coarse Sea Salt

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the caramels in a microwave-safe bowl and add the water.
  3. Microwave on high for 2 minutes. Remove the bowl and stir the caramels.
  4. Microwave on high for 30 seconds then stir again. Repeat until all the caramels have melted.
  5. Put all the chocolate in a large microwave-safe bowl and microwave for 2 minutes. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
    If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Spread the chocolate over the baking paper then drop blobs of caramel randomly onto the chocolate.
  7. Using a BBQ skewer or cocktail stick, swirl the caramel to make nice patterns.
  8. Sprinkle the sea salt over the top and refrigerate the mixture until solid.
  9. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Salted caramel bark in a red candy cane shaped snack tray next to a red patterned paper Christmas tree

Tomorrow’s recipe is for Nutella Fudge

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