This recipe combines two of my favourite ingredients, peanut butter and white chocolate chips, yum!
It's a really simple recipe for cookies and the addition of peanut butter works really well, if you prefer milk chocolate you can swap these for the white chocolate chips. This recipe makes about 12-15 cookies and is so quick and simple to put together. When they’re baked they will keep for up to a week in an air tight container.
This is a great recipe for any occasion, kid's parties, girls night in, or even as a sweet treat at the end of a dinner party served up with ice cream! It is so simple and easy to throw together and it can easily be made nut free, by adding in more biscuits or 100g of malteasers for some crunch.
I have tried and tested a lot of rocky road recipes over the years, and I think my version is perfection! The nuts add a lovely crunch, against the smooth chocolate and fluffy marshmallows. Hope you enjoy!
Marshmallows have always been one of my favourite sweets, and bring back lovely memories of when I was younger, toasting them over the BBQ during the summer holidays.
This recipe is really simple and quick to put together, and once you’ve tried it, you won’t be going back to store bought marshmallows! Homemade marshmallows are a really lovely sweet to serve at a party and also make a lovely gift, packaged up with some brown paper and ribbon.
You can have lots of fun with different toppings, I used dark chocolate, crushed pistachios and coconut flakes, but you could use white chocolate, sprinkles and anything else you fancy!
Boutique Bake Top Tip: If you have marshmallows left over from your batch, they're really delicious chopped up and stirred through one of our Boutique Bake brownie mixes!
At this temperature the sugar has reached ‘soft-ball stage’, if you do not have a sugar thermometer, here is how to check:
Using a spoon carefully take a small drop of sugar syrup and drop into a cup of cold water. The syrup should form a soft, sticky ball that can be flattened when removed from the water. Now you know its ready!
This the Boutique Bake version of Millionaire Shortbread/Caramel Slices, which has a gorgeous hazelnut biscuit base. The flavour of nuts, caramel and chocolate is an absolute classic and seriously delicious! This recipe involves 3 different layers so isn't the quickest to whip up, but it is definitely worth the effort, I promise!
The topping involves both milk and white chocolate melted, to make a lovely swirly pattern, so this is a serious show stopper!
If you would like to make this nut free, that is absolutely fine, the details are included below.
For the Biscuit Base:
Chocolate and nuts are one of those amazing combinations when it comes to baking. I love using pistachios in particular, as they have such a gorgeous green colour that lifts any dessert and most importantly they taste delicious too. This recipe combines the two flavours in a lovely little cupcake.
I have topped these cupcakes with a gorgeous pistachio cream cheese frosting, which works really well against the rich chocolate cupcake. It’s not too heavy and has a lovely tangy yet sweet taste.
For the cupcakes:
For the icing: