Independence day is a chance to indulge in oversized American desserts, and anything Smores themed are a great example. These chocolate cupcakes have a marshmallow filling, marshmallow frosting and are topped with cracker crumbs and mini marshmallows.
Nanaimo bars are a Canadian bar from the city of Nanaimo. They have a biscuit and walnut base, custard in the middle and chocolate on top. They’re a good ‘make-ahead’ dessert for Canada Day on July 1st and a change from the predictable maple syrup and pancakes.
These peanut butter bars have crushed Oreos on top. They were good, but next time I’d use the recipe below (doubled from my attempt) and spread another layer of batter on top to sandwich the Oreos inside.
All the festive taste of gingerbread, but without the gingerbread. These cheesecakes have a gingersnap crust and the usual blend (cinnamon, nutmeg, cloves) of gingerbread spices.
Crumbly, buttery biscuits drizzled with white chocolate and topped with chopped candy canes. The peppermint from the candy canes is an unusual twist but pairs well with the white chocolate. These make great Christmas presents!
Americans would know these as S’mores bars, but only a handful of people know what a S’more is in the UK. These are chocolate, marshmallows and biscuits (ingredients for a S’more), but in a tray bake form. You can slice them as big or small as you want, but they’re fairly sweet, so smaller is better. I reduced the sugar in this from the original recipe’s 250g caster sugar and replaced it with brown sugar, which has a more rich, caramel flavour. As with all biscuit-based crusts/bases, you can vary the type of biscuits you use to totally change the flavour. Try it with Oreos or Gingersnaps.
A crumbly shortbread with a layer of marzipan on top. This was the first time I’ve used Dr. Oetker’s Ready Rolled Marzipan, which I bought to try out. It made decorating slightly quicker than just buying a block of Marzipan, but it’s designed for covering a cake really.
S’mores are usually a layer of marshmallows and a layer of chocolate sandwiched between two graham crackers (digestives). These are all the best bits of a S’more, but in a truffle. I made two batches, half with gingersnaps and the other half with gluten free digestives. They were also a good excuse to use more of my halloween sprinkles (which I still have oodles of).
Biscotti are pretty hard to screw up and infinitely adaptable. I’ve tried gingerbread biscotti, chocolate biscotti and Christmas biscotti. This time I used up a pack of hazelnuts and the last of my NAKD orange raisins and threw some rainbow sprinkles in too because… I love rainbow sprinkles.