HURRAH! It's nearly Easter weekend, so let's count our chickens and celebrate the four day weekend with a bumper load of treats.
To us, there really is no better way of enjoying a long weekend than by devouring slab after slab of chocolate. So, as an Easter treat, I thought I'd share a super cute recipe that any kids (overgrown or actual) will simply adore.
This BBC Good Food recipe for Chocolate Krispie Chicks is utterly adorable and, quite frankly, it would be tempting to not eat it. But we will, because...well...you know how greedy we are.
Of course, if you really want to indulge, why not have a go at making the Cadbury's Creme Egg Brownies I posted last week? Just look at them....what are you waiting for? Goo on! (Sorry)
I'm also going to treat you to my latest addition to the Brownie family, a Peanut Butter Pretzel Brownie. Oh YES.
Wow, chocolate overload. But hey, it is Easter after all...
So, hop to it and get baking! Next week, I'll give you some healthy recipes. Promise.
Sam x
Chocolate Krispie Chick
Ingredients
For the egg:
175g milk chocolate , broken into pieces, plus extra for decorating
50g Rice Krispies cereal
To decorate:
2 x 50g bags chocolate mini eggs
2 white chocolate buttons
50g golden marzipan
25g white chocolate , broken into pieces, plus extra for decorating, melted and cooled a little
Equipment:
Method:
1) Break the chocolate and melt in 30 second blasts in the microwave. Stir until smooth, then stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, pressing into a thick, even layer. Repeat with the other mould and leave in a cool place to set, then place the moulds in the fridge for 5 mins.
2) Slowly unmould the eggs, then fill one half with a few mini eggs, before fixing the halves together with melted chocolate. Leave in a cool place to set.
3) Now start decorating your chick! To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
4) For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.
175g milk chocolate , broken into pieces, plus extra for decorating
50g Rice Krispies cereal
To decorate:
2 x 50g bags chocolate mini eggs
2 white chocolate buttons
50g golden marzipan
25g white chocolate , broken into pieces, plus extra for decorating, melted and cooled a little
Equipment:
2 chocolate egg moulds, piping bag, rolling pin, flat pastry brush or small paintbrush
Method:
1) Break the chocolate and melt in 30 second blasts in the microwave. Stir until smooth, then stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, pressing into a thick, even layer. Repeat with the other mould and leave in a cool place to set, then place the moulds in the fridge for 5 mins.
2) Slowly unmould the eggs, then fill one half with a few mini eggs, before fixing the halves together with melted chocolate. Leave in a cool place to set.
3) Now start decorating your chick! To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
4) For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.
Peanut Butter and Pretzel Brownies
For the brownie:
165g butter
200g dark chocolate, finely chopped
3 free-range eggs
2 free-range egg yolks
2 tsp vanilla extract
165g soft light brown sugar
2 tbsp plain flour
2 tbsp plain flour
1 tbsp cocoa
Pinch salt
2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the chocolate. Leave to stand for a few minutes, then stir together until melted and gooey.
3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy.
4) Now add the sugar in two additions, whisking between each, but be sure to pour it around the side of the egg mix so as not to knock out the air. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
5) Add the flour, cocoa powder, salt and stir until fully combined, then pour the mixture into the prepared tin. Bake on the middle shelf of the oven for 25–30 minutes.
6) Once the brownies are cooked (I leave mine slightly gooey, but until a toothpick comes out clean), leave to cool and then start making your frosting.
For the topping:
120g butter
250g smooth peanut butter
190g icing sugar
One pack Cadbury's Pretzels
Method:
1) To make the brownies, preheat the oven to 180C, then grease a 20cm/8in square baking tin with butter and line with baking paper.2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the chocolate. Leave to stand for a few minutes, then stir together until melted and gooey.
3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy.
4) Now add the sugar in two additions, whisking between each, but be sure to pour it around the side of the egg mix so as not to knock out the air. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
5) Add the flour, cocoa powder, salt and stir until fully combined, then pour the mixture into the prepared tin. Bake on the middle shelf of the oven for 25–30 minutes.
6) Once the brownies are cooked (I leave mine slightly gooey, but until a toothpick comes out clean), leave to cool and then start making your frosting.
7) To make the frosting, beat the butter and peanut butter with an electric whisk until completely smooth and no more chunks of butter can be seen. Slowly stir in the icing sugar until you have a nice, thick frosting, then beat until fluffy.
8) Spread across the cooled brownies, then top with the Cadbury's Pretzels. YUM!
