Amazing Cakes #6: Gluten Free Chocolate Chip Brownies

There are a couple of Brownie recipes in The Great British Bake Off Amazing Cakes which I’ve been really keen to try out. I have my own favourite regular Brownie recipe but I must admit I’ve never made a gluten free brownie before. The Amazing Cakes book has a whole chapter dedicated to Free From Cakes and one of the Gluten Free recipes is for some Chocolate Berry Brownies. I like fruit inside cakes but I didn’t want to use up my raspberries I usually have on my cereal at breakfast time. Instead, as I wanted a chocolatey hit, I put in the equivalent amount of milk chocolate chips.

The brownies are made gluten free by using ground almonds in place of the flour and baking powder. The original recipe also shows the Brownies topped with some flaked almonds. I didn’t have any left as they’d all gone in the Florentines I’d made!

The chocolate chips were part of a lovely, belated birthday present from my friend Amy. I have tried the Guittard plain chocolate chips before but never the milk ones. I used about two thirds of the packet. Hopefully there will be some left to make choc chip cookies with another time.

To make the brownies I had to melt dark chocolate and butter first. When this was melted, I added in some light brown muscovado sugar as well as some vanilla extract.

After that, I stirred in beaten eggs, followed by cocoa powder and ground almonds. Finally the chocolate chips were folded in.

I baked the brownies at 180oC in a 22cm square loose bottomed pan for 30 minutes or so.

The brownies came out with a slightly different look to them on the top but they honestly tasted fudgy and squidgy inside, just how I enjoy eating a brownie. I needed to wait until the brownies had cooled down before I could cut them up into squares. The chocolate chips gave it an extra edge of deliciousness and I was really impressed with them. No one could tell they were gluten free.

I definitely will be baking these brownies again and again as they were so simple to bake without having to buy special gluten free flour and baking powder in. I saved two brownies for Mr S and my daughter while the rest went off to work to share around with my workmates.

Happy Baking!

Love Sam xx

Amazing Cakes #2: White Chocolate Blondies


Hot on the heels of baking my successful Lemon Drizzle Traybake,  I wanted to try something slightly different to take along for my work mates to enjoy as an alternative to the lemon drizzle.  I’ve lost my baking confidence recently and have found recipes I’ve baked time and time again going wrong.  I have always managed to bake brownies, though and I thought that I would be fine with the second recipe I wanted to try from The Big Book Of Amazing Cakes.
I wanted to have a go at the White Chocolate and Hazelnut Blondies as I love blondies.  So moreish! But I didn’t have any hazelnuts so had to think of some substitutions.  I had also seen a recipe with Jammie Dodgers put in the blondies so I thought I’d add those in instead.

The Big Book Of Amazing Cakes is the latest book spin off from the last Great British Bake Off series. It came out in October 2019.

To make the Blondies,  I weighed out plain flour, some ground almonds (as I didn’t have any ground hazelnuts), some sea salt flakes and baking powder. I mixed them together in a large mixing bowl.  In another bowl I melted some butter in the microwave. To this, I added a mixture of caster sugar and dark brown muscovado sugar. 

When this was mixed in, I added beaten eggs, along with some vanilla extract and then folded this all into the flour mix.

At this stage I was also meant to add in some chopped hazelnuts which I didn’t have.  I just put in the white chocolate chips which the recipe suggested.  At this stage I didn’t read the recipe properly and noticed it asked for 2 tbsp of agave syrup or runny honey.  This was meant to be brushed onto the still warm but cooked blondies.  Instead I put two tablespoonfuls of honey in the mixture before cooking.


Finally, I used mini Jammy Dodgers to poke into the top of my blondies.  Each of these mini packs contains four mini Dodgers and I
used four of the packs to use sixteen biscuits in the blondies.  I was expecting them to sit nicely on top of them.  I couldn’t wait to taste the blondies.

But my excitement was shortlived.  I didn’t have the 22cm square tin as needed.  Mine is an 20cm square one and not loose bottomed.  The blondies were meant to be baked at 180oC for 25-30 minutes.  I had them in for the recommended time but the blondies were still looking raw and wet in the middle.  I also didn’t like how the edges had puffed up around, leaving the middle flat as a pancake.  


I put the blondies back in the oven for another ten minutes but they seemed to be even more runny and slimy than before.  I admitted defeat and took them out of the oven.  The recipe said to leave the blondies in the tin for 10 minutes to cool down.  This I did but they began to collapse. I was so frustrated as this doesn’t normally happen to me with brownies or blondies.  The temporary baking confidence I got from making the lemon drizzle traybake had taken a nose dive again!

Baking disaster: you can make out the slimy and uncooked batter despite my oven being at the correct temperature and the brownies being in the oven for ten minutes longer than the recipe stipulated.
This was the best piece out of the whole batch: one of the corners! The rest looked like road kill!


I would love to know where I went wrong with this recipe. Was it because I didn’t use hazelnuts or that I added the honey to the mixture before baking? I must admit I did not like the taste of the blondies and I was disappointed with how they came out.  I asked Mr S what he thought of them and he said he thought the ones around the edge looked ok but he tasted one. He said it tasted very sweet and jammy!

I will test this recipe again at some stage but I’ll try with hazelnuts and leave the Jammy Dodgers out instead!

Happy Baking!
Love Sam xx

Amazing Cakes #1: Lemon Drizzle Traybake


Recipe Challenge #1: Lemon Drizzle Traybake
Lemon Drizzle Traybake is a classic recipe and one I’ve made lots over the years.  Recently I have made Mary Berry’s version and this always goes down well.  I was keen to see how this version from The Big Book Of Amazing Cakes measured up to Mary’s version.  At first glance of the recipe I actually wondered if it was Mary’s recipe seeing as she used to judge on GBBO.  But any other recipes apart from the ones submitted by the baking contestants, Paul Hollywood and Prue Leith are created by Juliet Sear, Becca Watson and Mitzie Wilson.

To try and get my baking mojo and confidence back I thought it would be good to start with something simple that I couldn’t muck up.  Going back to basics and going through everything carefully would help me get it right. 



I first got all the ingredients out to hand.  I didn’t have whole milk, only semi skimmed so I had to use that instead.
All the ingredients were weighed out and put in my big mixing bowl ready to mix together using the all in one method. I also chose to use Stork instead of butter as the butter I had was in the fridge and not soft enough.

I was pleased this lemon drizzle recipe uses three large lemons. I grated the zest of three lemons into the sponge itself, reserving the juice for later.

I don’t tend to line my cake tins unless I am making a fruit cake. I do grease them though.  I want to know, does it make a difference to the taste and texture of the cake? It doesn’t stop it sticking to the pan for me.  The pan I use is a Mary Berry traybake one which I bought from Lakeland a couple of months back. I love it as it has the indentations on the side which can help you mark out the portion sizes.  This recipe is meant to be cut into 24 squares but I only did 16 squares!

Although the recipe stated to bake the cake at 150oC (in a fan oven) for 35-40 minutes, I felt that my cake was cooked after 25 minutes and was beginning to pull away from the sides of the tin. Our oven was definitely on at 150 degrees so whether it was down to the Stork or the tin itself. It was the smell of it cooking made me think was it burning and should I check it? Good job I did!

While the traybake was cooling, I made the drizzle which is a simple lemon juice and sugar syrup to pour over the cake.  I had to fish out several lemon pips though! I poked the traybake with holes from a cocktail stick so as the syrup was poured onto it, some would pour through the holes. To finish, I also sprinkled on some granulated sugar.


I felt happy with my latest attempt at a lemon drizzle traybake. A great start to the challenge and made me feel more confident.  I put 12 of the 16 slices into a box to take into work to leave for my work mates to enjoy.  My daughter ate one of the slices for pudding and said it was delicious. I would love to indulge but at the moment even looking at a cake makes me put on a stone!

Happy Baking!
Love Sam xx

Malteser Mint Button Crispie Slices

We’re now on week eight, I think since the “lockdown” started.  I have still been able to bake but where there have been shortages I have managed to adapt or turn things around using what I have.  I have been baking regularly for friends in my small village as well as neighbours. On a few occasions Mr S and I have set up a stall outside my gateway so that they can come and get a few treats while socially distancing.  People have been kind and have only taken the right amount for their own household.  I was worried that there might be a few passers by helping themselves to the lot but so far I haven’t had that pleasure.  I think I won’t be able to do this again as there are more people out on the road and will take advantage of my good nature.

I’ve found that crispie slices have really come into their own during the pandemic as flour can still be a struggle to get.  My local supermarket is back selling plain flour but I had to order some self raising on Amazon a couple of weeks ago.  It was a German brand and it came with baking powder to add to sponge cakes, etc.  It was very expensive and I can’t believe I bought it but I am using it sparingly.  Crispie slices not having flour or eggs are great as I am always running out of eggs!

Anyone who knows me well will know I love anything mint flavoured. When I was doing my weekly shop I spotted some Malteser Mint Buttons.  Maltesers are another of my favourites and I can hoover them up like that Hungry Hippo game. I just had to get a bag of these and put them into some baking.  To go with it I found some mint flavoured dark chocolate bars and the idea for the Mint Malteser Buttons Crispies came about.  I originally was going to put them on the top of chocolate layer on the slice but I needed something to lace through the actual crispies as well/MINT MALTESER BUTTON CRISPIE SLICES

Makes 16 squares* or smaller if preferred.

Ingredients:
75g butter
150g sugar (I used granulated as I cant find caster sugar at the moment)
1 tbsp golden syrup
400g can condensed milk
75g Rice Krispies or Coco Pops
50g porridge oats
100g bar dark chocolate with mint (not fondant centred, has to have flavour or bits in it)
One pouch sized bag of Mint Malteser Buttons

For the topping:
200g dark mint chocolate (as before)

Please note: this is very rich and I assure you it is hugely calorific.  You can always cut the slices into smaller pieces.  Or if you don’t like mint, you could make a plain chocolate version.

You will also need a square cake tin with a loose bottom.  I used an 8″ (20cm) square one.  I line the base and sides of the tin with cling film before putting the mixture in so that it doesn’t stick to the sides. This makes it easier to get out of the tin after it is set.

How to make the crispie slices:

  • Weigh out your butter, sugar, golden syrup and condensed milk into a thick based pan.  Heat this gently until the sugar has dissolved and the butter has melted. 
  • Meanwhile, melt the 100g mint chocolate in your preferred way.  Break it up into chunks and either melt it in a glass bowl over a pan of simmering water or do it in the microwave.  I prefer to do this in the microwave.  I put the chocolate on high for one minute, take it out, give it a stir and return it to the microwave for a further 10 seconds. Repeat again.  Usually after 1 minute, 20 seconds is fine and it naturally melts the rest of the chocolate from the heat of the bowl. Add the chocolate to the condensed milk mixture.
  • Weigh out your cereal.  I used a mixture of Rice Krispies and porridge oats but you can use any cereal you want so long as it adds up to 125g.  Cheerios would work. Put all the cereal into a large mixing bowl and then pour in the chocolate mixture.  Mix it so it is well coated.
  • Mix in the Malteser Mint Buttons ensuring they are evenly spread.
  • Put the mixture into your prepared tin. Use the back of a spoon or a potato masher to level it out.
  • Melt the remaining 200g of mint chocolate in the same way as before.  Pour this melted chocolate on top of the crispie layer.
  • Put in the fridge to set. 
  • When set, cut the crispie into the number of slices you want.


  • If you have a go at these slices, please let me know how you get on with them. 

    Here they are all bagged up in packets of two for my neighbours to help themselves to.  I also tried to include them in #TwitterBakeAlong which I keep forgetting to join in with.  But silly me, I missed the deadline this week completely forgetting it was Bank Holiday Monday and I usually do my baking for a Sunday morning. Never mind!

    Happy Baking
    Love Sam xx

    Chocolate Paradise Slice

    This has got to be one of the best bakes….EVER! I can’t get enough of these. I remember my mum baking some when I was about 6 or 7 when I had a birthday tea party. The recipe came from an old Ladybird cookbook. I still have it somewhere. There’s nothing quite like the combination of melted plain chocolate, dessicated coconut and glace cherries! So retro. I since found out that there is another version of Paradise Slice where the coconut and cherries or other dried fruit are baked on a shortcrust pastry base, not a chocolate one. To me chocolate is paradise but I will try out the pastry version another time.

    Yesterday was a quiet chilled out Sunday at home. Mr S had gone shopping with his sister who was visiting at the weekend and I was at home with the dogs. We had troughed our way through the cheesecake I had made at my class and I had cherries, chocolate and dessicated coconut. What’s not to like?

    First, I lined my traybake tin with some foil and poured melted dark chocolate into the base. This went into the fridge to set for about half an hour.

    Meanwhile, I washed and halved a tub of glace cherries. I do hate all the sticky syrup they come in but needs must. Ive found that even after you chop them, there’s more syrup inside and you end up having to rewash them! The cherries were put on to the top of the set chocolate and then ready for the mixture to top it.

    The topping for the paradise slice is made by whisking eggs and caster sugar together until light and fluffy. When this is ready, you then fold in the dessicated coconut and put it on top of the cherries and chocolate. The whole concoction is baked in the oven until turning lightly golden for about 20-25 minutes.

    I left the Paradise Slice to cool down on the work top for half an hour or so but the tin was still very hot. I gave it another 10 minutes by which time it was ready for me to cut it up. You can’t leave it until the chocolate goes hard or it’s impossible to cut up. Once it was cut up, I then turned each piece out upside down (so the chocolate was on top) and put them onto plates in the fridge so that the chocolate would harden. Half an hour later and hey presto, they were ready!

    Did I forget that I was doing Weightwatchers and eat one? Yes, I blinking well did! I enjoyed every mouthful of it until I decided to work out the SmartPoints for it! It was a whopping 23 Smartpoints and I was so shocked! My sister in law took one home with her this morning. I was so tempted to have one only an hour ago with a cuppa but had an apple instead.

    Happy Baking!

    Love Sam xx

    Apricot and Almond Flapjacks.

    Finally getting back to normality, if there is such a thing. Over the weekend I really fancied baking some flapjacks as I have loads of porridge oats in the cupboard. They are meant to be for breakfast though, Sam! But who can resist a chewy flapjack? I can’t, and unfortunately they’re a mega downfall for me. At the moment I’m battling with my hormones all over the place and I just wanted to relax while doing some therapeutic baking.

    I’m testing out recipes from Mary Berry’s new book Quick Cooking this month. Although the book has some delicious savoury recipes, I always look out for the baking ones at the back. Most of the recipes looked easy enough for an experienced baker like me to cope with. As I was in the mood for flapjack, the recipe for Figgy Oat Squares caught my eye. I’m not really a great fig lover and even though I was given a jar or figs last year in a Christmas present hamper, they have stayed unopened in the cupboard. Figs and sunflower seeds might be someone else’s idea of a taste sensation, but not really mine.

    Instead of figs I chose to add 50g of chopped, dried apricots to the flapjack mixture. In place of sunflower seeds, I substituted flaked almonds. I don’t mind dried apricots cut up in pieces.

    Making the flapjack itself was easy enough to do. I melted butter, brown sugar and maple syrup in a saucepan. The recipe asked for golden syrup but when I got to that part of the recipe, I noticed there was only a tablespoonful left in the tin. That got scraped out and the rest had to be maple syrup.

    After all the melted ingredients were ready, I stirred in some porridge oats, the dried apricots and the flaked almonds.

    The mixture then was put into a square tin (probably 20cm) and baked in the oven for 25 minutes.

    The flapjack was much more chewy than my regular recipe and although had got very dark around the outer edges, the inner pieces looked much better. I think flapjack, although can look plain and homely, is so moreish and comforting to eat.

    Mary Berry’s flapjack recipe is definitely one I will keep in my baking repertoire. Though I’ll be passing on the figs, Thankyou very much!

    Happy Baking!

    Love Sam xx

    Berry Crumble Bars

    As I type I’m struggling to think of what to write tonight. I’ve only been at work for the afternoon but I didn’t get home until 7.30pm. The traffic was absolutely awful. Now I’m sat on the sofa, with a cup of tea and my iPad balanced on my lap. I don’t think it’ll be long before I’m in bed tonight.

    This morning I had a few jobs to catch up with at home. I also had to sort out some notes from a teaching course I was on recently. This week I have been covering some shifts in a day nursery and have to be at work early. I love it but it is exhausting work looking after under fives and I’m always hungry. At 4pm when I have my ten minute coffee or tea break I always have the munchies. With that in my mind, I thought I needed something filling that contained fruit, sugar and carbs!

    Looking through all three of my Eat Well For Less books I found a recipe for Berry Crumble Bars in the most recent copy. Using frozen berries is a much cheaper way of baking with fruit and also they don’t go as soggy when cooking. I remembered having some berry fruits in the freezer but I couldn’t remember what. When I looked, I found half a bag of frozen raspberries and another half bag of mixed summer fruits. There was also a whole bag of frozen blackberries but I only needed 500g for the whole recipe.

    The Summer Fruits bag contained a mixture of raspberries, blackberries, black currants and redcurrants. I’m glad there weren’t any strawberries in the bag. Not that I don’t like them, far from it but they are very watery when frozen. The original recipe suggested using all frozen blueberries or even adapting the recipe to put apple in the filling.

    To make the filling I weighed out rolled oats, brown sugar, plain flour and some cinnamon into a large mixing bowl.

    Next, I needed to add some oil in order to bind the oat mixture together. The recipe was meant to use a mixture of coconut oil and rapeseed oil but I just used rapeseed. The rapeseed was a cold pressed type which is locally made.

    After I poured in the rapeseed oil, I used a spatula to combine it all so it resembled a crumble like mixture. It didn’t seem to be as sticky as a flapjack or regular crumble meeting.

    I greased my 30 x 23 cm traybake tin with some Cake Release and then put half of the crumble mixture into the bottom of the tin. I used the back of a spoon to press the crumble down so that it was evenly spread.

    Now it was time for the fruit layer. I tipped the berries on top of the crumble layer and spread them out evenly so there were no gaps.

    Finally I put the remaining crumble on top of the fruit. I could have done with a couple more tablespoonfuls extra just to cover up one of the corners and that was even with scraping the mixing bowl clean.

    The crumble bars were meant to be a lot softer than a typical cereal or flapjack type bar. They were baked in the oven (an electric fan oven) for 40 minutes at 160oC and needed a few minutes longer than the recipe suggested.

    When the bars had come out of the oven, I put the traybake tin on top of a wire rack and left them to cool. This was for about an hour while I was finishing off a few jobs. Then I got ready for work and had my early lunch. By this time the bars were ready to be cut up and taken out of the tin. They cut up fine which was much easier than expected.

    I was so glad I took a bar with me to work this afternoon. By the time it was my break I was in desperate need of a drink and a sugar hit! The tart berries contrasted really well with the oats and the sweetness. The rest of the bars went in a plastic box and in the freezer so I can get one out for the odd tea break as and when needed.

    Happy baking.

    Love Sam xx

    Maraschino Cherry And Cream Cheese Brownies.

    I was planning on baking some muffins at the weekend but got on Twitter and saw that last week’s theme for #TwitterBakealong was to bake some brownies with fruit in. #TwitterBakealong is great fun. You bake something connected with that week’s theme then upload a photo to Twitter along with the hashtag. The photo has to have a handwritten sign to be included in the bakealong. Brownies are a huge favourite in our house and I love making them. Unfortunately though, they don’t do my waistline any good.

    Looking on Twitter I could see lots of incredible bakes with different added fruit inside. I’m not one who usually adds fruit to brownies. It’s usually extra chocolate, candies, Oreo cookies or nuts that end up in my brownie batter. I just didn’t know what to do that would stand out.

    Back in 2017, I bought a fabulous book which I’ve mentioned in previous blog posts. Flapper Pies And A Blue Prairie Sky by Karlynne Johnston, who is a Canadian blogger and food writer. I came across her book in the gift shop at Fort Edmonton and just had to have it. I’m getting the hang of working in cup sizes instead of grammes! I knew that the Flapper Pies book contained several traybake and brownie type recipes which would inspire me.

    Eventually I settled on adapting the Peanut Butter and Jam Cheesecake Brownies recipe. Instead of using raspberry jam, I used two thirds of a jar of washed, drained and dried maraschino cherries which I stirred into the cheesecake mixture. The brownie was a triple layer confection. Starting with a plain chocolate chip base, then a cheesecake layer and finally topped with more decadent brownie, this time swirled with peanut butter in the mixture. It sounded so naughty but nice.

    I had to giggle at the recipe introduction as Karlynne Johnston stated that “these brownies are now my husband’s favourite bar. I put them in the freezer so I could take a photo of them later and he snuck down for an entire week and ate them straight from the freezer, frozen as a midnight snack! You have to admire his dedication!” This did make me laugh as anything baking related that goes in the freezer, especially cookies or brownies usually vanishes and gets eaten frozen!

    On Sunday afternoon I started to get everything out to start baking. I must admit this wasn’t a cheap bake, but did use up ingredients I bought on impulse when shopping in Lakeland before Christmas. I saw jars of maraschino cherries which I usually associate with cocktails or ice cream sundaes on display as well as a bag of dark Guillard chocolate chips. I knew that I had to bake something exciting with them.

    First of all I melted some butter in a saucepan. When this had melted, I removed the saucepan from the heat and stirred in some caster sugar. After the caster sugar had dissolved, I stirred in some cocoa powder.

    The next step was to add three eggs one by one and stirred into the mixture.

    Then, I added in the dark chocolate chips.

    The plain flour then was stirred in but it needed to be folded in carefully so that it wasn’t over mixed. The brownies really needed to be fudgy, rather than cakey in texture.

    The brownie batter was ready apart for one thing. It needed to be split two ways: one third containing peanut butter and the other two thirds to stay plain.

    The plain chocolate brownie base was put into a greased square loose bottomed tin. I don’t think mine was the same dimensions as the one suggested in the original recipe but this was the nearest I had.

    The next step was to make the cheesecake filling. This was done by thoroughly washing and rinsing the sticky syrup off the Maraschino Cherries. There was loads to get off. I dried them on a piece of kitchen towel then started to chop the cherries into quarters. I had to re-rinse the cherries after they had been cut up as well, as they were still covered in syrup.

    In a large bowl I whisked together some full fat cream cheese, some sugar, an egg and some cornflour. This made the cheesecake mixture quite runny so I wondered whether I should have used an egg with it. I then folded in the cherries. This turned the mixture a delicate purple colour.

    The middle cheesecake layer was finally spooned on top of the chocolate brownie layer. Unfortunately whether it was because the cheesecake layer was runnier than expected or because there wasn’t enough of the far too stiff peanut butter layer, I found this incredibly difficult to spread. Also there didn’t seem to be enough mixture. It turned out that I ended up swirling the peanut butter layer into the cheesecake layer so that it was more of a marble effect.

    You can just about make out the two layers when I cut into the brownies once they had cooled down enough. They baked in my electric fan oven for 35 minutes (which is slightly longer than other brownie recipes) at about 170oC. The texture came out perfectly and gooey just like a brownie should but I still wasn’t sure what it would taste like with cherries in it. My daughter hates glace cherries but she liked these. In fact my whole family loved them and I put the rest in a plastic box to take into work. Then I remembered that the brownies contained peanut butter and being that I work in schools and nurseries which are usually nut free environments for allergies, I put the box in the freezer.

    It will be interesting to see if my family do what Karlynne Johnston’s husband did with her brownies when she put them in the freezer. On my last count there were sixteen pieces in the batch, we ate four so that leaves twelve. I bet if I go to the freezer now, there won’t be any left. I will report back!

    Happy Baking!

    Love Sam xx

    Butterscotch, Peanut Butter and Marshmallow Bars

    When over in Canada staying with my brother and his family earlier on this year I noticed that there were these peanut butter and marshmallow bars for sale in a few of the coffee shops we visited. I must admit they were very large bars and looked double the size of a similar traybake type cake that you would see in the UK. I didn’t try any, which is unlike me as I have a terrible sweet tooth and get easily tempted by all the goodies on show.

    When I got back home to the UK I searched for a recipe so that I could try to bake these at home. As luck would have it, I found the recipe I was looking for in a Canadian baking book I had bought on my previous visit to Canada: Flapper Pies And A Blue Prairie Sky by Karlynne Johnston. Karlynne writes a blog called The Kitchen Magpie and she hails from the same part of Canada that I visited, which is Alberta. Karlynne’s recipe for Butterscotch and Chocolate Rainbow Marshmallow Dainties is a recipe based on the bars that she ate back in the 1970s. You can use either Butterscotch chips or chocolate chips to make these bars but Karlynne suggests using rainbow coloured mini marshmallows as they have “a slightly fruity taste that white marshmallows don’t have,” What’s more is that this recipe is a no-bake one, where the bars set in the pan in the fridge.

    I was pleased to be able to find some Chipits in a local Safeway (now there’s a name you don’t hear of in the UK anymore) including some butterscotch ones which were perfect for this recipe. But back home in the UK I couldn’t find any rainbow marshmallows in the supermarkets near me, only pink and white ones. They would have to do. I had all the other ingredients to hand.

    One cold and miserable Saturday morning I was meant to be tackling the humongous pile of ironing sat looking at me on the counter in the utility room. I ignored it and decided to make these instead. I got out my traybake tin, lined it carefully with cling film and found all the ingredients I needed. I raided the cupboard for hubby’s breakfast peanut butter, mentally planning to replace it next time I went shopping. I then remembered I also needed my American baking cups out. I’m sorry to have to say this but I really struggle with using cups for measuring out the ingredients as I’m convinced I’m not as accurate as I could be.

    After the traybake tin was prepared, I put peanut butter, butter and the butterscotch Chipits into a pan. I heated them gently on the hob until the mixture was melted and was smooth. I then added vanilla extract and cooled the mixture down. When cooled, I stirred in the marshmallows, some desiccated coconut and some Rice Krispies so that all the mixture was completely covered. Finally, the mixture was spooned into the tin and levelled out.

    I popped the traybake into the fridge to set. This took about three hours until it was ready to be cut into squares. The recipe made about 24 small squares which was more than adequate as they are very rich and indulgent. What I also didn’t realise was that the bars can easily be frozen which is useful to know. Always handy to have something to fall back on if you have people coming round that you can whip out of the freezer at the last minute. Only trouble is, they wouldn’t even get there in my house!

    A little treat for myself with a cup of tea that afternoon. I convieniently forgot I was meant to be on a diet!

    Happy Baking!

    Love Sam xx