Originally posted 28/04/2015
These squares are my favourite things to make when I fancy some homemade treats but can’t be bothered to switch on the oven and create lots of washing up, or when I want something yummy that’s not as heavy as cake.
They really couldn’t be easier to whip up and the salty crunchiness of the peanut butter goes amazingly well with the sweet honey and chocolate chips.
Although I wouldn’t call these creations ‘healthy’, they’re certainly a bit less sinful than a doorstop of frosted cake or a big gooey chocolate cookie. Having said that, they’re so ridiculously moreish that I find myself unable to stop at just one and could happily devour an entire batch in one sitting – and that definitely doesn’t constitute a guilt-free snack!
These squares are dairy-free (if you use ‘proper’ dark chocolate with a high cocoa content that doesn’t contain milk – check the label), and can be made vegan by using vegan-friendly chocolate and substituting the honey for maple syrup.
INGREDIENTS – makes approx. 15 squares
- 300g/10.5 oz oats
- 240g/8.5 oz crunchy peanut butter
- 120g/4 oz honey
- 60g/2 oz dark chocolate chips
- Pinch of salt
- Line a rectangular cake tin with baking parchment or clingfilm.
- Place the peanut butter and honey in a saucepan and stir on a low heat until smooth and melted together.
- Pour in the oats, chocolate chips and salt and mix with a wooden spoon until all the oats are covered.
- Pour the mixture into the prepared tin and press down with the wooden spoon to form an even layer.
- Place in the fridge to set for a minimum of 1 hour before slicing into squares with a sharp knife.
Originally posted 19/12/2014
I’ve not been great at keeping my blog updated over the last few months due to being busy with uni but now we’re officially into the festive season it’d be wrong not to post some recipes! Being a loan-less student in London means money is pretty tight so I’ve been doing Christmas on a budget this year by creating as many homemade edible/crafty gifts as time and ability allows. This snowy white rocky road is a twist on the traditional kind and so ridiculously easy and cheap to make. The ruby red glace cherries look beautifully festive and the spicy ginger of the biscuits contrasts wonderfully with the creamy white chocolate.
You could also add nuts (e.g. pistachios or walnuts) or experiment with other goodies like dried cranberries for an equally authentic yuletide taste.
INGREDIENTS – makes approx. 15-18 squares
- 500g/1 lb 1oz white chocolate
- 150g/5.5 oz ginger nut biscuits
- 200g/7 oz glace cherry halves (1 standard tub)
- 2 handfuls mini white marshmallows
- Line a standard rectangular cake tin with baking parchment.
- Melt the chocolate in a heatproof bowl in blasts of 30 seconds in the microwave (no longer or it’ll seize!) or over a pan of hot water.
- Roughly break the ginger nuts up by hand into pieces no bigger than a 50p piece and add to the chocolate then stir in the glace cherries and marshmallows until thoroughly coated.
- Pour the mixture into the cake tin then allow to set in the fridge for a minimum of 2 hours before cutting into squares with a sharp knife.
Categories: Chocolate, Festive, No-Bake
Tags: 2014, cherries, christmas, festive, gift, ginger biscuits, homemade, marshmallows, no bake, rocky road, white chocolate