Mini Egg Rocky Road for Easter

I'm back with another Easter-themed recipe. I'm just a little obsessed with producing recipes and crafts for seasonal celebrations and Easter is no different. You will have already seen my Tie Dye Pretzel Bark, which is full of white chocolate. Today's recipe is full-on dark chocolate goodness filled to the brim with biscuit, marshmallow and Mini Eggs. Mini Eggs are pretty much my favourite thing about Easter. I rate them above Creme Eggs as they are just so moorish, you can't just eat one or two.

With this in mind, I decided to take on an old favourite but mix it up with Mini Eggs. Oh, and the results were divine. Get your hands on some Mini Eggs and let's get baking...

Ingredients
200g Dark Chocolate
2-3 tbsp Golden Syrup (I only had Honey so used this instead)
135g Butter or Margarine
100g Mini Marshmallows (or large ones chopped up)
100g Digestive Biscuits
100g Mini Eggs
Icing Sugar to dust

- First things first, measure out your ingredients and line a small to medium-sized baking tray. Put your biscuits and Mini Eggs in a freezer bag and smash them up with a rolling pin. Put these to one side.

- Melt the butter, golden syrup and chocolate in a pan on a low heat stirring constantly to ensure there are no lumps. When it's melted take it off the heat.

- Add your marshmallows, biscuits and Mini Eggs to the pan and mix well until its all covered by chocolate. Pour this into your lined baking tray making sure to spread it out and reach all corners.

- Put it in the fridge for around two hours and then dust with icing sugar, cut into pieces and enjoy.

This went down an absolute treat at work (official taste testers for Gingerbread Smiles - they just don't know it) and it was all gone by the end of the day. I've never been so happy with a creation of my own, it smells amazing and is so tasty. This is definitely one for you to make as soon as you can.

What do you think? Is this one you'll try?

Stuffed Blondie Bars with Oreos and M&Ms

Recently my friends and I had a cocktail and cake night. As I was being super lazy with my cocktail, I made snowballs with a bottle of Advocaat I bought at Christmas, I decided I'd make some effort with the cake part of the night and try to make something. After browsing Pinterest for something simple I thought even I could make, I came across this recipe by Averie Cooks. It's basically a blondie mix with a load of Oreos and M&Ms.

This turned out to be a real hit with the girls and almost all of it was gone when home time rolled around in the early hours of the morning. The mix of soft blondie and Oreos with a topping of M&Ms is perfect. Just what you need for a night in eating junk and drinking cocktails.

If you'd like to make these stuffed blondie bars, follow the recipe below...

Ingredients

1/2 cup of butter

1 cup of light brown sugar

1 cup of plain flour

1 tablespoon of vanilla extract

One packet of Oreos (broken up into pieces)

1/2 cup of crispy M&Ms

- Before you begin with the ingredients, line an 8 by 8-inch baking tin with foil and grease and preheat your oven to 180C.
- When you are set and all your ingredients are prepared it's time to start mixing it all together. Add your egg, brown sugar and vanilla together whilst melting your butter in the microwave. Give it a minute to cool before adding it to your mixture to prevent scrambled egg!
- When that's all mixed together until smooth, add your flour and stir until just combined, don't over do it.
- Next, add your broken Oreos and stir. Pour your mixture into your baking tin, smoothing it out to ensure it's even. Place your M&Ms spread out on top, gently pressing on each one to sit them in the mixture.
- Place in the oven and cook for around 20 minutes, or until a toothpick comes out clean. The top should be set and the edges slightly firm. Leave it to cool for 30 minutes before slicing and tucking in.

Will you attempting these crazy sugar-filled bars of joy?

Dark Chocolate Sea Salt Almond Bark

I've recently been creating and writing quite a few sweet treat recipe posts but as I'm doing them and then posting them at different times they're all out of sync in my head! This is actually the second 'bark' recipe I've created but the first one you'll be seeing. The next one is a special one for Easter! This is the more demure of the two - you'll see - but it is nothing short of tasty.

I think I stumbled across this idea on Pinterest but then decided to go at it alone with no recipe, just me, some dark chocolate, almonds, a microwave and some salt! As it's chocolate-covered nut day I thought it was the perfect day to post. Here's what I created...

If you'd like to make this delicious specimen of life you'll need:

600g dark chocolate (depending on the size of your baking tray)
100g almonds
Salt
A baking tray
A large jug
A microwave
A palette knife

First, you are going to want to layout your almonds on the baking tray. If you fancy it, smash a few to create some smaller pieces amongst your whole almonds. Once you've set this up break all your chocolate up into a microwavable jug. Set your microwave up to heat on around 20% power for 6 minutes. Start your chocolate in the microwave, every 20-30 seconds get it out and mix.

On the first minute or two it may not be melting but continue to get it our and stir to distribute the heat evenly. Heating like this will ensure the chocolate remains tempered. When the chocolate is at a nice pouring temperature, this may take longer than 6 minutes but play it by eye, start to pour over your almonds on your baking tray.

When you've poured this all on your tray start to spread it out using your palette knife making sure to keep your almonds spread out evenly. When you've completely filled the tray, sprinkle it with salt and pop it in your fridge to cool. When it is all set you're ready to pop it out and break it up into pieces to share with your friends and family. Or just keep for yourself, that's cool too.

The salt and the dark chocolate work well together being sweet, decadent but also salty and the almonds add a crunch to the bark. Do be careful not to salt your bark too much as you don't want it to be overpowering.

So what do you think? Will you be attempting this?

Keep tuned for more sweet treat recipes, especially my snazzy Easter bark!

Scrub a dub dub - Lush Bubbleroon Review

I'm not really a bath person. I'd much prefer a quick shower then get out and get ready. Sitting in a pool of hot water wasn't really my thing or so I thought. Enter Lush's Candy Mountain bubble bar that we got in a Christmas gift box. I hadn't used any of Lush's bath products but I thought it was time to give it a go. I got the bath water temperature just right so I wasn't coming out like a lobster and the bubble bar made it smell gorgeous. It was lovely. So here starts my liking of baths and my adventures into new exciting bath products!

I went into Lush last week to check out the new Valentine's products they've just launched. To be honest I wasn't overwhelmed by any of them so I ventured around the rest of the shop. I managed to come out with a bubble bar, a bath bomb, a massage bar and this bubbleroon.

According to the Lush website this little bubbleroon, based on the shape of a macaroon, is a bubble bar. So to release the bubbles you have to crumble this under the tap as your bath is running. There were three different types of bubbleroons in the Lush store but I picked up the Yuzu and Cocoa one. This smells sweet and quite strongly of coconut which makes makes you feel like you are in a bounty.

I only used half the bubbleroon as I'd seen people suggesting that half was sufficient but unfortunately I forgot to add it whilst the bath was running. I added it afterwards and swashed my hands around in the water to get the bubbles that you can see in the bath. It was a  lovely bath but the bubbles soon faded although the smell lingered.

At only £3.25 for what can be two lovely soaks in the bath I think these little bubbleroons are worth it. The other two scents are The Green Bubbleroon and Rose Jam.

Have you tried these before? What other Lush bath products do you love?