Fluffernuffer Blondies (one pot)

I know it's Fluffernutter not Fluffernuffer, but see I heard wrong the first time I ever had anyone say Fluffernutter to me and I have never gotten it right since.

If you know me, I talk funny. And I don't think I talk funny just because I have an American accent in a foreign country kinda way. I mean I say words wrong and I make up words without even thinking about it. It's just that sometimes my brain is on fast forward and my mouth doesn't always keep up with changes in wordage.

These blondies are a very good example of my thought process. First I wanted to make banana brownies. Then I thought that bananas would be good with peanut butter. Then I was like you know what's good with peanut butter? Marshmallows!! Then I was like ooooooo fluffernuffers! Then the bananas were completely dropped from the ingredient list.

It's a mess living in my head!

If you are know asking yourself what the heck is a fluffernutter? I will tell you it's a sandwich. Specifically a sandwich with peanut butter and marshmallow fluff. According to what I have read it has to be on white bread as well. I myself have never had a fluffernutter sandwich, but I love the combo of peanut butter and marshmallows.

So, I made peanut butter and marshmallow blondies and called them Fluffnuffer Blondies! One last thing the best thing about these blondies is that they can be made in one pot! I am always 100% in favor of less dishes.

Fluffernuffer Blondies

100g unsalted butter
225g white chocolate, broken up
175g light muscovado sugar
1 medium egg, beaten
200g crunchy peanut butter
2 tsp vanilla extract
225g plain flour
1 tsp baking powder
1/4 tsp salt
80-100g mini marshmallows

Heat the oven to 180C and line the sides of an 8 in/20cm square cake pan.
Melt the butter and white chocolate together in a medium/large saucepan over a very low heat. When the butter has melted remove from the heat and stir until the chocolate has completely melted. Beat in the sugar, egg, peanut butter, and vanilla until combined. Sift the flour, baking powder, and salt over the mixture and fold in until just combined. Gently pour/spoon the batter into the prepared pan. Then scatter the mini marshmallows all over the top until completely covered.
Bake for 30-35 minutes. Since you can't see the top of the blondies, due to all the marshmallows, you won't be able to tell if they are golden brown. If you are unsure give them an extra few minutes it won't hurt. Also if the marshmallows start to brown too quickly just place a loose sheet of aluminium foil on top.
Leave to cool completely before cutting into squares and then eat them!

notes: Read more about Fluffernutters here! Recipe is loosely based on one from Rachel Allen's Cake book. 

Rice Krispie Easter Egg Nests

Most children will make or have made cereal nests using shredded wheat or cornflakes mixed with chocolate and topped with chocolate eggs for Easter. So, make something different this time! 

Rice Krispie Easter Egg Nests!

Last month I made them into hearts for Valentine's Day and now I have made them into little nests to hold chocolate eggs and bunnies! You know I don't really like the big hollow chocolate eggs, I much prefer the mini eggs because they are solid! No one wants a hollow egg, trust me!

Any excuse to make Rice Krispie treats and I am on it! Holiday's are the best excuse to make treats and Rice Krispie treats are super versatile and easy to make! They can be made into any shape you want using cookie cutters or moulds so really the possibilities are endless!

Children might have fun helping with these, but do be careful because melted marshmallows is literally hot sugar and hot sugar can burn so please be on guard. It might be easier for them to just add the eggs and bunnies! 

Rice Krispie Easter Egg Nests

55g butter

280g marshmallows

180g puffy rice cereal 

chocolate easter eggs 

mini chocolate bunnies

Melt the butter in a large nonstick pot over a low to medium heat. Add the marshmallows and stir until melted. Take off the heat and add the cereal. Stir to coat. Fill each muffin cup in a muffin tin with a small handful of the mixture press down gently in the middle to make an indentation. Will make 12-24 nests. Leave to rest for about 5-10 minutes before placing the chocolate eggs and bunnies  in the indentions leave to rest for another 10 minutes or so. 

Alternatives: Add peanut butter, cookie butter spread, or cookies to your Rice Krispie Treats or make them into hearts! Or make Chocolate Easter Egg Nests! 

notes: Inspired from Super-Quick Muffin Tin Meals by Melanie LaDue. I have entered these into this month's Treat Petite hosted by The Baking Explorer and Cakeyboi!

Rice Krispie Heart Treats {Easy Valentine's Day Treats}

Valentine’s Day doesn’t have to be all about the showy lovey dovey stuff, it can be about the simple things that make you or the person that you are with happy! 

Rice Krispie Treats make me happy. They might not be something new or flashy, but they are made out of a crispy rice cereal, melted marshmallows, butter and everything good in this world. They have been made for years - since like 1939 or something? That’s a long time. 

The other reason these are great is because they can be shaped and manipulated into pretty much anything you want! I use my heart shaped donut pan and my heart cookie cutter to make these into hearts for Valentine’s Day! 

Then decorated them with red candy melts, I also used the candy melts to make heart candies from a random heart tray I had acquired from who knows where? It worked well though! If you rather not use candy melts, melted chocolate and/or sprinkles of varying colors and shapes would work well too! 

Rice Krispie Treats: 

50g unsalted butter

280g marshmallows

180g crispy rice cereal 

1/2 tsp of vanilla extract (optional) 

1 bag of red candy melts (optional) 

Butter heart shaped donut tin or line a tray bake tin with grease proof paper (make sure the paper over hangs the tin). 

Melt the butter in a large pan over a low heat. Add the marshmallows and continue to stir until completely melted. Add the vanilla extract if using. Then add half the cereal and stir to coat before adding the rest and mixing until completely mixed. Wear latex gloves or butter your hands a little so you can handle the mixture. Beware it will be hot/warm and hot sugar can burn. Shape to fit your donut and press down and/or in your baking tin do the same using the over hang of greaseproof paper to press down and even out the cereal/marshmallow mixture. Leave to set for at least 30 minutes to an hour, then gently release from donut tin or cut into hearts with a heart cookie cutter! Melt the candy melts according to the instructions on the package and drizzle over them how ever you’d like! Then eat them!! 

It is in my opinion that Valentine’s Day is the best day to indulge in things you love to eat and/or to make the things your loved one(s) like to eat too! If Rice Krispie Treats aren’t your thing here are a few other Valentine’s Day Treats you could try: 

Cherry Heart Pies via The Botanical Kitchen

Mini Chocolate Valentine’s Cakes via Tin and Thyme 

Chocolate Valentines Cookies {Dairy Free} via The Hedge Combers 

Raspberry-Rose & Pink Peppercorn Love Bites via Food to Glow 

A few of my past Valentine's Treats: 

Oreo Truffles

Oreo Pops

Cinnamon Roll Hearts (one of my most popular Pinterest pins ever!)

Baked Doughnuts (heart shaped) 

and another Rice Krispie recipe Peanut Butter Rice Krispie Treats (also heart shaped)

note: all images are used with the blogger(s) permission 

Five on Friday: Five Baking Pans & Tools that I Haven’t Used

Since I started taking baking a bit more seriously I have inquired an over abundance of baking pans, tins, and tools. Some get used all the time like the 8 inch round and square tins and the brownie pan and even my first bundt tin has seen many bakes! There are ones that have only been used once or twice like the 10-inch square pan and heart doughnut pan. Then there are the ones that have never ever ever been used at all!

I haven’t done a Five on Friday in a while and I kind of wanted to get back into it. Here is a list of five baking pans and tools that I haven’t used … yet.

Twinkie Pan or Canoe Pan:

Somewhere in America

Back a while ago now Hostess announced that they were going bankrupt and some people were freaking out that they wouldn't have their Twinkies and Ding Dongs! In the midst of all the news media I was desperate to get my hands on a Twinkie pan or the generic name canoe pan; for no other reason but to capitalize on the news. My sister managed to get a hold of one for me and she bought one for her. She used it and I posted about it here, but I have never used mine. I made a pretty big deal about getting a hold of one, I suppose I should get creative and make my own Twinkies!

Nordic Ware Cookie Cups Pan

Lakelands

This was an impulse buy. I just saw it and I wanted it. So, I bought it and I have yet to decide what to make in it. Thinking mini fruit pizzas... or something to do with peanut butter and chocolate? 

Marshmallow Cutter

Lakelands

I bought this only last year as I have been meaning to make marshmallows for like ever! I even bought some natural flavorings to make flavored marshmallows and still haven’t gotten around to making them! 

Pie Dish

TK Max

I love the movie Waitress where the main character creates and names pies according to her mood. It’s very inspiring to make pies! However I haven’t even started brainstorming pie ideas yet alone make one! I have a pie tin, but it is not very deep and so I bought this one a while back, as it’s nice and deep, but I haven’t actually got around to using it. I should re-watch it and get inspired again!

Individual Square Pan

Amazon

I bought this as an idea I had for individual cakes. I don’t want to revel too much as it’s still on my to make list. It was purchased 2 ½ years ago! It’s probably about time I get my self-motivated to make my brilliant idea!

notes: I bought all these products, for more information see my contact/policy page. 

Gooey Clusters (Homemade Goo Goo Clusters)

Raise your hand if you like chocolate, caramel, marshmallow fluff, and salted peanuts! If you enjoy all of those ingredients separately be prepared to love them all together! (you can put your hand down now) 

These Gooey Clusters are a simple and easy treat to throw together to impress friends, family, and a load of internet people you don’t know!

I need to say the sentence above in your best announcer’s voice. That’s how I hear it being said out loud!

See, it totally sells them when you’re saying it in an announcer sort of way. An announcer voice can get people to do anything. Including making sweet chocolate treats! 

Or you just write a blog and get people to put their hands up and talk in announcer voices and to make cake! 

Back to the Gooey Clusters! These babies don’t require any fancy gimmicks to get someone to make them. They sell themselves! The only words you need to make these are:  chocolate, caramel, marshmallow fluff, and salted peanuts  … plus you need to know how I did make them! The recipe is as follows….

Gooey Clusters

150g Dark Chocolate

12 tsp salted peanuts

12 tsp caramel sauce

12 tsp marshmallow fluff

Melt the chocolate in a heatproof bowl over a simmering pot of water, make sure the bowl doesn't touch the water.

Once it’s melted place 12 teaspoons of the melted chocolate in the bottom of 12 fairy cake cases lined in a muffin/cupcake tin. Then add a teaspoon of peanuts, caramel sauce, and marshmallow fluff to each case before topping again with a tsp of dark chocolate. Leave to set in the fridge for 2-4 hours. If they aren't all gobbled up right away store in the fridge. Also the caramel sauce and marshmallow might leak out of holes, but that’s okay!

notes: Gooey Clusters are inspired by a popular candy (chocolate) bar called a Goo Goo Cluster, that is very popular in parts of southern America: the base is a marshmallow-y nougat base topped with a layer of caramel and peanuts and completely covered in chocolate. The recipe/idea was inspired by The Chew Food. Life. Fun. 

Re-Living the Magic of the Marshmallow Puff

Pinterest is my second favorite social media site. It has given my blog more views then any other site.

Magic Marshmallow Puffs were my first viral pin on Pinterest! It had 4 re-pins!

No joke - after that it spread like wild fire, becoming my most viewed post for months.

That was 2 years ago.

Recently I have been looking back at older posts to see how far I've come and the magic marshmallow puffs just stood out and I realized they had a lot of potential to be more! 

I remember the first time I found Jus-Rol's Croissants, I was so excited that I bought like 4 of them, it was just something I had missed from home. 

It was difficult to decide there is so many different things that could be added besides the classic cinnamon and sugar combo! 

Here is a list of my ideas: 

• a teaspoon of homemade butterscotch and marshmallow
• 1 Cadbury Mini Cream Egg and marshmallow 
• 1 Rolo or Munchie and marshmallow 
• a teaspoon of jam/marmalade and marshmallow 
• a teaspoon of Nutella or Lotus Spread and marshmallow 
• a square of chocolate, a golden graham, and marshmallow (S’more puff)
• a teaspoon of pie filling and marshmallow
• a teaspoon each of peanut butter and jam and marshmallow (PB&J sandwich puff)

I went with the Cadbury Mini Cream Egg and the homemade butterscotch and it did not disappoint. 

Magic Marshmallow Puffs (re-visited)

1 pkg of Jus Rol Croissants (6 croissants)

6 marshmallows 

3 Cadbury Mini Creme Eggs

3 tsp of homemade butterscotch

Lightly grease 6 cups of a muffin pan and preheat the oven to 190C/350F. 

Unroll the triangles, place a marshmallow and other filling (in this case a Mini Cream Egg and a teaspoon of butterscotch) in the middle of the triangle and fold the points up.
Place them seam side up in the prepared muffin pan. 

Bake for 10-12 minutes.

You could add a frosting if you'd like. I don't think these ones needed it, as they were sweet enough! They are really like magic as they are effortless and delicious!

Jus-Rol sells all sorts of different pre-made pastry that takes the stress out of being creative with flavors and experimenting!

notes: In association with Jus-Rol. See my contact/policy page for further information. In the USA these croissants are the same as Pillsbury's Crescent Rolls. Are you on Pinterest? Follow me and I’ll follow you back! 

Twinkies made with love by Janet

A while back I decided I wanted a Twinkie pan.

They don’t exist in the UK as far as I am aware.

They aren't that abundant in the US either from what I understand.

Anyhow I decided that it was something I had to have and I had to have it right away. So, my sister Janet sent me one and bought one for herself!

I have yet to use mine.

I've had it for like 6 months or so? I've also had this recipe she used and her pictures for about that same amount of time.

Oops.

If you've been following my blog for a while, you may remember I would post what my sister Janet had baked recently. I called it “Weekend Baking with Janet” but I haven’t posted anything for her in a long time.

So, I gave her button an update and thought I better get some of her back-dated stuff posted! If you want to know a little more about my sister, check out the about me page or some of her old posts by clicking on the button on the side!

Here is how she made her Twinkies, it is an American recipe and uses cups. I also added a way to make them without the tin at the bottom. However neither of us have tried and tested the method. 

Twinkies cake

2 cups all-purpose flour

3 tsp baking powder

½  tsp salt

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 cup whole milk

½  tsp vanilla extract

Preheat your oven to 350F and spray your molds with nonstick spray.

Sift the flour, baking powder and salt into a bowl and set aside. Combine the butter and sugar and beat at a medium-high speed until pale and fluffy. Beat in the eggs one at a time, make sure each is completely combined before adding the next.

Reduce the speed and add flour mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla extract and mix until just combined. Over mixing will make the cakes chewy.

Fill the molds with batter and bake for 15 minutes, or until the cakes are a light golden color and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool.

cream filling

2 tsp hot water

½  tsp salt

2 cups marshmallow fluff

½  cup shortening

1/3 cup powdered sugar

¼  tsp vanilla

For the filling, mix the hot water and salt in a small bowl and stir until salt is dissolved. Let cool. Combine the marshmallow cream, shortening, powdered sugar and vanilla in a medium bowl and mix with an electric mixer on high speed until fluffy.

notes: If you don’t have a Twinkie or canoe pan, try folding a square sheet of aluminum foil in half lengthwise and then in half again to form a smaller square. Wrap the foil square around a 4-inch round spice container to form a canoe shape with the top left open. Remove the spice container and place the molds into a deep baking dish. The recipe was taken from this website. Twinkies were made by Janet, but I wrote the post! How I convert butter from cups to grams and so on…

How to use up Leftover Candy {Post Halloween Post}

This post is geared towards leftover Halloween candy, but could refer to any candy you have laying around!

I have seen a lot of brownies and cupcake recipes that show you how to use up leftover candy. Both are great bases to do so!

Yet, my husband’s favorite thing I make is the easiest no bake thing in the world to make: Rocky Road! I mean really I make cakes and cookies and he asks for Rocky Road!

All Rocky Road is is melted down chocolate filled with various treats, like marshmallows, dried fruits, and nuts. Seriously it’s not difficult at all, but everyone loves it!

The girls did pretty well with Trick or Treating this year, plus the candy we didn't give out gave us a lot of “leftover” candy.

Even though I am a mom who enjoys the sweeter things in life, I am also a mean mom who allows only one piece of candy after lunch and/or dinner. Which also depends on their behavior.

Anyway it’s taking ages to get through their buckets, so I decided to help them along by stealing some of the chocolate bars to use in this Rocky Road.

Leftover Rocky Road

800g milk chocolate, melted

600g, give or take of leftover candy and other things in your cupboard

Such as: Maltesers, chocolate bars, Curly Wurlys, Oreos, cookies, marshmallows, cereal, dried fruit

Melt the chocolate in your preferred method. Let it cool slightly because if your leftover candy is mostly chocolate it will melt it right away and some of it you want to keep its shape.

Place all the leftover treats in a bowl and pour in the melted chocolate. Fold until everything is covered in chocolate.

Spoon/pour into a prepared tin, I used my silicone 9x9 square pan as it gives it a nice thickness and it’s super easy to get out, no greasing or lining!

Once it’s cool place in refrigerator. Once set take it out of fridge for a few minutes, before cutting. Enjoy! 

notes: Sainsbury’s milk chocolate bars were perfect for this as they come in 400g bars, this recipe can be adjusted to your taste! If you’re making it as a gift for someone you can adjust it to his or her favorite flavors! Try not to go out and buy stuff to make this, just use what you have in your cupboards! Also note that going to Sainsbury’s the day after Halloween will allow you to pick up candy at a very discounted price! Yum! 

Mud Pie {shout out to corn bread muffins}

The other night my good friend, Kristy, invited the family around for dinner. She spent several years in America and like me misses some classic dishes. She made us BBQ pulled pork with homemade baked beans and a broccoli and bacon salad. I of course provided the dessert and I brought along the corn bread muffins.

I always volunteer for the baking or desserts when having dinner at friends! I will continue to do us until they tell me no! Then I’ll probably just provide chips and dips, I’m an average cook you see and I wouldn't want any pressure. O_o

Savory recipes never get a lot of attention here on my blog, so if you really want the recipe for these corn bread muffins you need to check out Baked in America by the David’s from Outsider Tart. They are the best corn bread/muffins I have ever made. 

Mississippi Mud Pie has many variations so in some ways it’s a very easy pie to play with. I’ve seen them with or with out nuts, coffee or with out coffee. I choose a recipe without coffee and then decided to top it with marshmallows and pecans.

Chocolate shortcrust pastry:

200g plain flour

25g cocoa powder

50g icing sugar

150g unsalted butter, chopped and cold

3 egg yolks

1tsp vanilla

Sift the flour, cocoa, and sugar together and gently rub together until it looks like bread crumbs.

Add the egg yolks and vanilla into the center of the breadcrumbs and gently bring it together using you’re hands. Gently place it on a floured work surface and form into a ball. Touching it as little as possible, then wrap in clingfilm and chill for a minimum of 30 minutes.

Roll out the chilled pastry on the clingfilm it was chilling in to fit a greased, 10in (25cm) deep tart tin. * Gently roll it onto the rolling pin and roll out onto the tart tin. Press the pastry gently into the tin. Roll the rolling pin over the top to trim off any excess pastry. Remove the clingfilm then prick with a fork and chill in the fridge for about 15 mins.

Pre-heat the oven to 180C. Line the pastry with a grease proof baking sheet and place baking beans on top or dried beans. Bake in the oven for 10-15 minutes then remove the paper and beans and bake for a further 10 minutes. The base should be dry. If it’s not give it a few more minutes.

Mud Pie

200g dark chocolate, broken up

175g butter, softened

350g dark muscovado sugar

4 large eggs

4 tbsp cocoa powder

400ml double cream

Bring the temperature of the oven down to 160C.

Melt the chocolate in you’re preferred method. If you are confident with it in the microwave or in a small sauce pan by all means do so. If not it’s safest to place a heat proof bowl over a simmering pot of water. Once melted set aside to cool.

Beat the butter and sugar together until lighter in color and fluffy. Gradually beat in one egg at a time, the slower the better to prevent curdling. Fold in sifted cocoa powder and cooled melted chocolate. Lastly stir in the double cream.

Pour into the cooked pastry and bake for about 45-50 minutes. ** or until set. Leave to cool completely before refrigerating.

to finish:

500ml whipped cream

3tsp vanilla sugar

choice of toppings: pecans and marshmallows, chocolate sprinkles etc…

About an hour before serving, whip up the cream with the vanilla sugar to soft peaks (I always end up over whipping now with my KitchenAid as I walk away…oops!) Pile on top however you want and decorate with you’re chosen toppings.

notes: Please let me know if you’d like to see more savory recipes, but until the people speak I will keep it sweet!

* I don’t have a deep tart tin nor do I have a 10in one, so I made it in a 9in and regular tart tin. If you have a loose bottom one use that because it’s really hard to get out of a regular old tart tin; although, if you’re traveling, then a non-loose bottom tin would be ideal. I did have leftover pastry and filling. Both are sitting in my fridge as I write this thinking I might make a few mini tarts later.

**Since my tin wasn’t as big it took exactly 45 minutes.

This pie is adapted from Tart it Up! By Eric Lanlard 

Banana & Peanut Butter Chip & Marshmallow Muffins {Cupcake Book Club}

This month's Cupcake Book Club book is/was Leftovers by Stella Newman. The story is about a woman who takes a quiz in a fashion magazine that tells her she is a leftover. But is it so bad to be a leftover? I mean you might have been yesterdays dinner, but today you can be transformed into something new with a few minor changes.

Our main character, Susie, has a thing for pasta. Pasta is easy to add to any leftover to make it a new dish. I had thought about posting my homemade mac and cheese, but I forgot to take pictures.

Then just this weekend I had 3 black, not brown, black bananas. Our main character never throws anything away including black bananas. I thought I'd take a note out of her book and make banana muffins. Using my tried and tested banana muffin recipe (below) and adding in a 1/2 cup of peanut butter chips and 1/2 cup mini marshmallows.

The Best Banana Muffins:

3-4 ripe bananas smashed
5 tbsp melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups flour

Preheat oven 350F/180C. Mix bananas and butter. Mix in sugar, egg and vanilla. Sprinkle in baking soda and salt and mix. Slowly add flour, blending after each addition. Place in muffin pan, lined or unlined. Bake 18-20 minutes. 
Add 1/2 cup of this or 1/2 cup of that. I added peanut butter chips and marshmallows this time! 

I enjoyed Leftovers and I would recommend it to any one who loves a good light novel. There is still time to read and make something to join in this month's book club if you were so inclined to do so!! 

notes: Cupcake Book Club hosted by Kelly from American Cupcake in London; Leftovers by Stella Newman

Fluffy Puff Puffs: Gourmet Marshmallows {review}

Fluffy Puff Puffs are an online company that makes gourmet marshmallows. 

They want to show the world that marshmallows are versatile and make a great sweet treat for any occasion.

They offer a variety of flavors ranging from their best seller Key Lime & Ginger Pie Mallow, White or Dark Chocolate Peanut Butter Drizzle Mallows, Sugar & Spice, Salted Caramel, Love Current, Lemon or Lime Punch, Toasted Coconut, Cookies & Cream… the list goes on and the possibilities are endless! 

They are made without preservatives and are gluten free. Please check the official site for more information on what and how the mallows are made!

Recently Fluffy Puff Puffs sent me a selection of marshmallows to try out. Here are the flavors I received:

Sugar & Spice

A vanilla marshmallow covered in sugar and warming spices like cinnamon.

It had a nice balance of flavors and a nice crunch with the coating.

Raspberry & White Chocolate Drizzle

A raspberry flavored mallow w/a white chocolate drizzle

This was probably my favorite. It had a strong lovely raspberry flavor. 

Love Currant

A blackcurrant flavored mallow.

My least favorite, but only because I don't like blackcurrants. The flavor was good and my girls liked it! 

White Chocolate Peanut Butter Drizzle

A vanilla marshmallow with a white chocolate peanut butter drizzle.

I was a little disappointed with this one. I thought the mallow was going to be peanut butter, but the only peanut butter taste I got was in the drizzle. I am a huge peanut butter fan so, would have liked a stronger peanut butter taste, but that's just me! The vanilla mallow was good though!

Lime Punch

A lime flavored mallow

It tasted like lime and that's what counts! 

Lemon Punch

A lemon flavored mallow.

A great citrus flavor and very refreshing!

Key Lime & Ginger Pie

A key lime flavored mallow on top of a ginger biscuit crust.

This one was very good! I can see why it's a best seller! The lime flavor is mellow enough (not quite as strong as the Lime Punch) to compliment the ginger base nicely! 

Next time you’re throwing a party or in need of a special gift or if you’re just a marshmallow fan and want to try out some fun flavors check out the official Fluffy Puff Puffs site! (website no longer available 2017)

A big thank you to Louise for giving me the opportunity to try out these lovely gourmet marshmallows! 

I {heart} peanut butter!!

If you saw my last post you’ll know that I've acquired yet another book that mostly has to do with making sweet things. I had two things booked marked as I’m going to make these like right now. The first of the two were these Peanut Rice Krispies Squares.

It’s implied in the description part of the recipe that Jamie eats peanut butter out of the jar. I think every peanut butter lover does so. Since I consider myself a huge peanut butter lover I couldn't pass these up!

I also can’t believe I never thought of adding peanut butter before?  They are Peanutbuttery marshmallowey goodness in a bar!

If you love peanut butter as much as I do and have never tried this combination I suggest you do! 

Peanut butter Rice Krispies squares

75g butter

250g marshmallows

150g smooth or crunchy peanut butter

1 tsp vanilla bean paste or 1 ½ tsp vanilla extract

130g Rice Krispies

sprinkles (optional)

These are so easily molded into any shape just make sure you line the tin with parchment paper, it all depends on how think you want them!

In a saucepan once the butter has melted add 200g of the marshmallows and stir until completely melted. Take off the heat and mix in the peanut butter and vanilla until smooth. Add the Rice Krispies and the remaining 50g of marshmallows and mix until it’s all covered. Moving fast put in your lined tin and smooth the top with a spatula or as Jamie says with another sheet of baking parchment and use your hands to smooth it down. Leave to sit for 2 hours or more on warm days. Cut into squares. I used my Wilton’s heart cutter, but they don’t look that much like hearts, ah well whatever. Sprinkle with whatever you want! They keep up to 5 days in an airtight container.

Check out Jamie Laing's new book Candy Kittens for extra flavors and ideas!!

I'm not gonna lie the other reason I made these first is because I had everything in my cupboard already! Stay tuned for the second thing I will be making from this book. I am hoping to do so this weekend, but we’ll see depends on the weather! 

notes: My review of Candy Kittens;