Mocha Rice Krispie Treats

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Snap, crackle, pop! Who would have thought that fun childhood cereal could yield to such an addictive, chewy treat.

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I’d never made rice krispie treats up until a month or so ago when I made my Mini Egg Rice Krispie Treats  which I coated with a whole lot of glitter. I have a nice little collection of edible glitter and I’m always thinking of things I can sprinkle it on, those bars were perfect for that.

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I’m already onto my second batch. These mocha inspired treats are embedded with chocolate flavoured coffee beans and chocolate chips both of which snap under your teeth when you eat these easy no bake treats. I love the snap of chocolate when you break it, there’s nothing quite like it. I hope I’m not the only one who enjoys the sound, tell me I’m not alone.

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Anyway back to these treats. Remember this decadent Kahlua Drenched Espresso Cake?  I couldn’t forget it, I love my coffee and this bundt was a coffee lovers dream. So good I tell you!

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Well I had a lot of left over Kahlua spiked chocolate ganache and I wasn’t about to let that thick , velvety, aromatic sauce get wasted so I did what needed to be done and drizzled it all over these bars. Best choice ever! It hardens slightly and clings to your krispie treats.

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You won’t be able to leave these cake box alone. I promise you, I couldn’t.

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Do what need’s to be done ladies or gentlemen, stash the majority of then in a cake tin and beg your partner to take these into the office, they’ll be a great little treat to fight of the Monday blues or shove them into your kid’s backpack and insist he gives them to his or her teacher as a little gift.

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Don’t give them all away though, reserve a few for a those rare, precious moments where you have a little me time. Eat them as they are, dunk them in your coffee or even better if you’ve any ganache left, heat it up and drizzle even more over these bars. I totally didn’t do that while photographing them.

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I still can’t get over how easy they are to make, I love them. They’ll be variations to come your way I’m sure! I’ve already got plans of infusing one of my favourite spices in these bars.

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I choose to use all white marshmallows for these and also added a little coffee extract to boost the mocha flavour. These are lightly flavoured as the ganache that’s drizzled on top has a lot of flavour so I didn’t want both components of these bars attacking each other. By keeping the bars simple you let the chocolate drizzle be the first thing you taste them you’ve got the coffee and chocolate in the bars to finish.

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I found it easy to cut the bars first then drizzle the sauce over, it looks prettier and neater. Also you get to drizzle some more ganache on a couple before you pop them into your mouth, again I didn’t do this just giving you some idea’s of how you might want to eat them.

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These are such a fun and easy no-bake treat you can whip up a batch in minutes. Be sure to grease you pan thoroughly and line it too, you don’t want these sticking to pan that wound be no fun, you want to drizzle ganache on top remember!

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Pools of warm coffee scented sauce oozes off these crispy, chewy treats. They are irresistible, self-restraint will be needed here. You can turn these into dessert, break them into little pieces and mix through some ice cream and you’ve guessed it drizzle some more of that Kahlua spiked chocolate ganachge all over the top. It’s all about the sauce, it’s not only good smothered all down cake it’s great smothered over other things too!

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I think it’s safe to say these bars will be a hit with your friends and co-workers, if they ever make that far.

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Yields 24 Rice Krispie Treats

Ingredients

  • 180 grams (6 ounces) Rice krispies
  • 140 grams (5 ounces) Chocolate flavoured coffee beans
  • 100 grams (3 1/3 ounces) Dark chocolate chips
  • 45 grams (3 tablespoons) Unsalted butter
  • 300 grams (10 1/2 ounces) White mini marshmallows
  • 1 teaspoon Coffee extract
  • Kahlua spiked chocolate ganache

Method

  1. Get a 9 x 13 inch baking tin and spray with cake release spray. Line with parchment paper and set aside.
  2. In a large bowl mix together the rice krispies, chocolate flavoured coffee beans and chocolate chips , give everything a stir and set aside.
  3. In a large saucepan over a low heat,  melt the butter then add the mini marshmallows and coffee extract. Keep on stirring until melted and fully incorporated.
  4. Pour into your bowl and stir everything together. Put a pair of plastic gloves on and scrape everything into your baking tin. Flatten down with your hands until every crevice has been filled and the top is smooth.
  5. Slice into bars when solid. When sliced you can then drizzle over the Kahlua spiked chocolate ganache.

Notes

* You can find the recipe from the Kahlua Spiked Chocolate Ganache here

* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sundays Link Party #58

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Welcome to week #58 of Sweet & Savoury Sundays!
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Happy Easter everyone! I hope that you all are having a nice Easter weekend. It’s a long bank holiday here in the UK which means a 4 day weekend! My parents have been to visit and we’ve had a nice time together.
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We nearly had 100 entries last week, just one shy of the big 100! Keep on linking up everyone and do spread the word of our party. I really do love connecting with all and visiting your blogs so keep stopping by.
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favorites this week, make sure to stop by Cooking For the Seven Drawfs to view her favorites as well!
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Baking In Pyjamas Favourites:
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link party 57 favourite 1
Lemon Ginger Bundt Cakes by Spoonful of Flavour
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 link party 57 favourite 2
Maple Cinnamon Cream Cheese Crescent Rolls by Crumbs and Chaos
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Peanut Butter Stuffed Chocolate Peanut Butter Cupcakes by Celebrating Sweets
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Most Viewed:
link party 57 favourtie
Healthy Orange Smoothie by All She Cooks
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cookin For The Seven Drawfs and see if your recipe, DIY, craft, etc was featured there! :)

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Coconut Scented Mini Layer Cake

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This is the first recipe that I’ve baked with coconut in. This isn’t the last.

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I was very happy when this recipe was chosen for April’s bake for The Cake Slice Bakers. I’ve always wanted to bake a layered coconut cake and cover it with coconut. I got my wish and it came out better than expected.

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One of my goals this year is to become better at making layer cakes and icing them. Usually they end up wonky and not perfectly iced. I see gorgeous layer cakes gracing various foods blogs and always have visions of mine turning out just as beautiful. Truth is they don’t. I always panic when stacking and icing because things always seem to go wrong.

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I’ve learnt to breath and take my time. Do things properly and not to get into a panic. I made a 3 layered latte inspired cake to take to my boyfriends birthday meal celebration and it came out better than I could have expected. The recipe willbe up soon. This coconut cake has turned just as I hoped and pictured in my mind it would do.

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It’s not wonky, I managed to ice it neatly and with the shredded coconut adorning every inch of it, its like one big giant snowball! I love it, it’s beautiful. I’ll definitely have to make one nearer Christmas.

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I changed the name of the cake as it’s not overly coconutty. It’s a beautifully flavoured cake, laced with vanilla and coconut and has that sweet, tropical coconut flavour shining through nicely. The shredded coconut adds a nice chew and heightens the coconut presence nicely so I wouldn’t leave it off the cake if I were you.

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I wanted to use coconut extract in the cake to give it an extra little boost but for the life of me could not track any down. Does anyone know where I can get some from? Leave me a comment telling all about your favourite coconut extract or flavourings even. What do you use to give your coconut treats a boost? Coconut Scented Mini Layer Cake 8

I did impart a little more coconut flavour into the cake than the recipe stated. Instead of the milk in the cake and buttercream I used coconut cream instead. It comes in a carton and is think and non-pourable but just heat it up very briefly in a pan and it will be just like milk. It gives the crumb a nice, smooth subtle hint of coconut and perfumes the icing with a subtle scent.

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The book that this cake and the other ones that The Cake Slice Bakers have been baking from is Great Cakes – Carole Walter. I personally love the book and have had great success from the recipes that have been chosen each month. Next month, things will change a little and I’m so excited. Stay tuned to learn more. Coconut Scented Mini Layer Cake 10

Like the previous cakes that have been chosen, Kahlua Drenched Espresso Cake, Lemon Velvet Squares and Blood Orange Pound Cake. I loved this chosen cake. It’s absolutely gorgeous.

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A light, airy, creamy cake with a gentle hint of coconut is sandwiched together with the creamiest of buttercreams again with a lightning touch of dreamy coconut and then covered with soft, pearl shaded shreds of coconut. There’s nothing not to like about the cake. Even my partner who doesn’t like coconut smiled in delight as he tried a bit.

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I love the method used for incorporating coconut into the crumb. You get some shredded coconut, the same that your going to cover the cake in will do just fine and soak it in scalded milk or in this cake I used coconut cream, I used a little more than the recipe suggests just to give the coconut more moisture. Leave it to steep for 30 minutes then blitz it in the food processor until it’s finely chopped. This get’s incorporated into the cake batter alternatively with the flour.

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It really is a straight forward, easy cake to make. The creaming method is used for blending the butter and sugar together. I used vanilla sugar as I wanted the floral notes that vanilla imparts. Boosting flavour at every given opportunity is crucial in my baking. I want everything to have as much flavour as possible. Whilst your mixture is creaming you can sift together cake flour and baking powder adding a dash of salt to this bowl.

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Add the eggs next one at a time, giving one minute between each egg addition. Now for your vanilla extract, mix in well. Now it’s simply down to alternatively mixing in the flour mixture along with the coconut creamy mixture. Start and end with the dry mixing until just combined. Don’t over mix the batter, it’s the key to keeping a light and delicate crumb on your cake.

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Instead of making a two layered 9 inch cake, I choose to bake mine in three, 6 inch cake tins resulting in a tall mini cake. I love mini cakes, they look so petite and dainty. Perfect for Spring with daintiness fills the air.

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The buttercream on the cake is a cooked buttercream. It starts of by making a white sauce by mixing together flour with coconut milk until you’ve got no lumps then put it over a gentle heat and cook it until the mixture starts to boil and thicken. Keep on stirring the whole time to avoid lumps. Once your mixture has reached boiling stage, remove from the heat and continue to stir to ensure a smooth mixture. Leave to cool slightly. You don’t want it to hot as it will melt the butter but leave it until it’s too cold and it will be hard to mix into your buttercream. Tepid is the temperature your after.

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The base of buttercream starts of by creaming together butter and sugar as you would do a cake. When smooth and fluffy, it’s time to add the cooked flour mixture a tablespoon at a time, leaving the space of 30 seconds between each spoonful. When it’s all be added, keep on mixing until light in colour, it’s should be nearly white and until it’s smooth. Add the vanilla and mix briefly. This buttercream is a dream to spread onto cake. It’s so light and soft. I love it. Coconut Scented Mini Layer Cake 18

It tastes absolutely delicious, creamy, decadent and delicate with a heavenly coconut aroma. It’s a match made in baking heaven for the cake.

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If your after a lightly flavoured coconut cake then this is the one for you. It’s perfect for a Spring afternoon gathering, it oozes freshness, is dreamy in every sense. With the arrival of Spring we are all craving lightness and fresh tones. Bake this and you won’t be disappointed, it’ll add a new flavour to your Spring kitchen other than the much adored lemon perhaps.

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Yields – 3 layered, 6 inch round cake.

Ingredients

{cake}

  • 250 ml (1 cup) Coconut Cream
  • 30 grams (1/2 cup) Unsweetened shredded coconut
  • 195 grams (2 1/3 cups) Cake flour
  • 2 teaspoons Baking powder
  • Pinch of Maldon sea salt
  • 150 grams (1 1/3 sticks) Unsalted butter, at room temperature
  • 350 grams (1 1/3 cup) Vanilla sugar
  • 3  Large eggs
  • 1 teaspoon Pure vanilla extract

{buttercream}

  • 3 tablespoons Plain flour
  • 250 ml (1 cup) Coconut cream
  • 225 grams (2 sticks) Unsalted butter, at room temperature
  • 200 grams (1 cup) Caster sugar
  • 1 1/2 teaspoons Pure vanilla extract
  • 70 grams (2 1/4 cups) Unsweetened shredded coconut

Method

  1. In a small saucepan scald your coconut milk (use a candy thermometer and heat until it reaches 82C) remove from the heat and pour it into a medium size bowl. Add the coconut and leave to steep form 30 minutes.
  2. Meanwhile butter the bottom and sides of three, 6 inch cake tins and line the bottom with parchment paper. Butter these too. Set aside. Pre-heat the oven to 175C,350F.
  3. Sift together the cake flour with the baking powder into a large bowl and add the salt. Set aside.
  4. Cut the butter into cubes and place it in a bowl of a food processor fitted with a paddle attachment and set to medium speed soften it for 2 minutes. Add the sugar a spoonful at a time, making sure it’s mixed in before adding the next spoonful. Once all the sugar has been added keep on mixing until you have a smooth, fluffy and creamy mixture. Scrape down the side of the bowl with a spatula.
  5. Add the eggs one at a time, mixing well after each addition then add the vanilla extract and mix for a further 20 seconds.  Scrape down your bowl again.
  6. Turn your mixer down to low and starting with the dry ingredients add 1/3 to your batter and mix until just combined. Add 1/2 the coconut cream mixture and mix until again just combined. Keep on doing this until everything has been full incorporated. Do not over mix.
  7. Scrape the batter into your prepared tins , smooth the top and bake for 25-35 minutes or until a cake tester inserted into the centre of the cake comes out clean. Leave in the tin on a wire rack for 15 minutes before transferring to the wire rack to cool completely.

{making the buttercream}

  1. Mix together the flour with coconut milk in a small saucepan until you’ve got no lumps then put it over a gentle heat and cook it until the mixture starts to boil and thicken.
  2. Keep on stirring the whole time to avoid lumps. Once your mixture has reached boiling stage, remove from the heat and continue to stir to ensure a smooth mixture. Leave to cool slightly. You don’t want it to hot as it will melt the butter but leave it until its too cold and it will be hard to mix into your buttercream. Tepid is the temperature your after.
  3.  Creaming together butter and sugar as you would do a cake. When smooth and fluffy, it’s time to add the cooked flour mixure a tablespoon at a time, leaving the space of 30 seconds between each spoonful. When it’s all be added, keep on mixing until light in colour, it’s should be nearly white and until it’s smooth. Add the vanilla and mix briefly.

{assembling the cake}

  1. Place one layer bottom side down on a cake board set on a cake turn table. Tuck in pieces of parchment paper under the cake to keep the board clean. Place some of the buttercream on top and spread out, leaving a 1/2 inch boarder around the edge of the cake.
  2. Carefully place the second layer top side down on top and do the same as before. No put the final layer on, top side up and spread a layer of buttercream on top.
  3. Crumb coat the cake and leave in the fridge for 30 minutes.
  4. Now ice the entire cake until smooth and gently press the shredded coconut on. Serve.

Notes

* This recipe is adapted from Great Cakes – Carole Walter.

* You can bake the cake layers the day before them ice and assemble the cake the next day.

* If you can’t get a hold of coconut cream then use coconut milk instead.

* The cake will last for up to 3 days stored in a cake keeper with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

 

Check out what the other Cake Slice Bakers have thought of April’s Bake!