“Girl scout cookies“, as these are known, conjures up images of poor kids selling cookies to raise money for whatever it is girl scouts do. These shortbread cookies have a caramel and toasted coconut topping and are drizzled in chocolate.
Did I say Snickers? I mean Snackers… similar to, but legally distinctive from a Snickers bar (sue me Mars). This ultimate replication chocolate bar as a shortbread base, layer of peanut-speckled marshmallow on top, caramel on top of that, then chocolate, peanut butter and more peanuts. It may sounds like a lot, but each layer is very thin, so the whole lot is no thicker than a regular chocolate bar.
Homemade poptarts are a great way to add fruit and another way to sneak Christmas spice in. These pop tarts are filled with apples, pecans and toffee sauce. You can vary the amount of wholegrain/plain flour (keep the total weight the same) and I prefer to use a mixture of apple varieties.
An easy to make apple and cranberry tart with caramel apple filling. Like a toffee apple, but in a tart… and with bourbon. I preferred this to the Apple and Cranberry Caramel Tarts I made a few years ago because it was lighter and there was more fruit and less caramel. I served it with vanilla custard but you could also serve it with ice cream.
Chocolate chip cookies with a toffee centre. Like a Rolo… only (in my case) without an actual Rolo inside. I used Werthers Original toffees instead which held together better in the oven – they were still relatively whole after baking.
I’m trying to theme baking around British/English desserts on the run up to St George’s day on 23rd April. This steamed sponge pudding is light and topped with apples and topped with apples and caramel sauce. I’ve actually been planning an upside-down cake of some sort for a while, and I only realized this ‘scratched the itch’ after I made it.
Served with vanilla custard and optional extra toffee sauce (recipe below). The full sized labels for both the cake and custard are also below.
Like the Stix Bars I made, these are similar to but legally distinctive from (sue me!) Cadbury’s Crunchie Bars. A cinder toffee (tire éponge – French: sponge toffee) bar covered in milk chocolate.
Has it already been 8 months since I last baked Sticky Toffee Pudding? Time to give it another bash. This version includes whiskey and pistachios, as well as dates and ginger. The recipe makes 12 cupcake sized puddings.
A raw coconut flavoured crust with banana cheesecake and toffee sauce. Eat enough of it and it even counts as one of your five-a-day.
Almond shortbread base with caramel, sliced almonds and chocolate. 10″x8″ of 0.5cm thick shortbread (I split over two pans as 8″ is the biggest I had).