Caramel biscuit, chocolate and peanut butter no bake tray bake!

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Oooh I love a good tray bake, especially when it’s a minimal fuss, no bake, tray bake. The amalgamation of caramel, chocolate and peanut is a heavenly flavour sensation, and not to mention a reliable crowd pleaser.

This recipe makes quite a large batch (these were for church), so by all means halve the quantities if you want,  or alternatively freeze any leftovers (if you can resist the urge to hide in a dark corner and demolish them).

I whizzed up two 250g packs of Lotus Biscoff biscuits in a blender with 2 tablespoons of icing sugar, before adding in dollops of crunchy peanut butter. When the mixture starts to clump together you’ve added enough. Press these sticky crumbs into a shallow tray (I think mine was probably about 12″ by 8″). Now melt 300g milk chocolate in a bain-marie, adding in a cup of Smooth Lotus Biscoff spread. Stir until it melts and pour over the biscuit base. Now melt a couple of additional tablespoons of the biscuit spread and drizzle over the chocolate topping. Use a skewer to unleash your artistic talents and make swirly patterns on top. Leave to set in the fridge for a few hours before slicing into fingers or squares. Delicious!

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If you prefer a more uniform pattern on the top pipe little blobs of the melted biscuit spread onto the chocolate in straight rows and then drag a skewer through the centre of each blob in the row to create perfect little hearts. Here’s a pic from another test bake I made a while ago to demonstrate the technique.

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Frugal February week 4

Where has this month gone? I can’t believe it has flown by so fast and we’re in our last week of Frugal February. This week is going to be slightly different, as the hubby and I are going away for a couple of nights by ourselves, the first time since before our daughter was born. In fact it’s going to be the first time in her (almost) four years of life that we’ve ever left her overnight with anyone! Some friends of ours from church very kindly bought us a couple of nights away as a Christmas present. We’re so blessed! We’re all very excited, as are my parents who are driving five and a half hours to babysit for us! Anyhow, I only need to plan two meals this week as a result:

Monday: Throw it all in veggie mac & cheese. Using up veggies left in the fridge, a simple homemade cheese sauce and crispy breadcrumb topping.
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Tuesday: Roasted veg and salmon tray bake. Using half a side of salmon we have in the freezer and veggies already in the fridge.
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Wednesday & Thursday we’re away.

Friday: Kubbah hammute. I made extra and froze them last time I made them, so mum is going to make the soup and poach them for when we arrive home.

You might notice I haven’t put any prices on, the reason being I haven’t actually had to buy anything, so actually in one sense this is an extra frugal week, although no doubt hubby and I will enjoy a couple of meals out while we’re away.

What will you be eating this week?

Decadent chocolate caramel brownies

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This week I had half a can of delicious condensed caramel sitting in the fridge after making mini banoffee pies last weekend. I wanted some inspiration for using up the remaining and came across this delicious recipe from Carnation. It was a huge hit with our Life Group on Wednesday night, so much so I decided to make a double batch for Church and our monthly Contact the Elderly tea party tomorrow. I doubt we’ll have leftovers. They are truly divine and super easy to make.  If you’re doubling the batch you’ll need a bigger pan and of course you’ll need to lengthen the cooking time. Mine took about 55 minutes at 180oC.

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