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Before food blogging, the only malty thing I knew was Horlicks and I’d never tried that before. I was a regular eater of malteasers but never knew they were malt based. As for s’mores, well I’d never heard of them. By starting my blog and reading a whole ton of others I’ve discovered so much, it’s mind-boggling! Some days I feel overwhelmed by all the delicious recipes I want to try and haven’t a clue where to begin.
On those days when I want something easy to make that doesn’t take much time or doesn’t involve much work I like to turn to no bake treats. Also when it’s far too hot to crank on the oven, I turn to no bake treats like I’m sure you all do. When it’s too hot to breathe properly there is no way I’m going to stand by the oven and bake, no cake is worth getting your sweat on for in those conditions.
We are having a heat-wave here in the UK and seeing as I was in no mood for getting more hot and bothered than I already was and still wanting a nice sweet bite to nibble on I set upon these krispie treats. I’d been planning on making these for a while and this weather was the perfect time to do so.
Malt meets s’mores in this krispie treat. We’ve got two kinds of malt in these moreish treats. A big dose of malt powder plus two bags of Malteasers. I folded through half the amount of malteasers in the base them pressed the rest on top. That’s not where the chocolate in these bars ends, oh no I added more! More in the form of chocolate digestive biscuits and cocoa pops.
Who doesn’t love cocoa pops, I know I do. Instead of using all rice kripies I cut this amount down to half then added half cocoa pops. I love how it gives these bars another layer of cocoa flavour and it looks pretty with the white of rice krispies.
So as you know with s’ mores you’ve got three elements, biscuits, chocolate and marshmallow. These important factors are incorporated by adding some crushed dark chocolate digestive biscuits, I love these biscuits and could easily eat more than one. These become nice and powdery with big shards of biscuits embedded within the crispness of the treat.
The chocolate is the malteasers, don’t be afraid to add lots of these crunchy balls, the more the merrier. As for the marshmallow, well obviously marshmallows help make up the glue that hold’s these bars together, so you got your marshmallow there but I also melted some down and spread them across the top. Not a pretty, clean or easy task but I managed to spread them across before everything seized back up again.
You can really taste the malt in these, so much so I’m now addicted to its flavour and I’m craving a malt shake or something to that effect. There’s no stopping me now that I’ve discovered malt, I’m going to bake with it as much as possible! Same with s’mores, I love all the elements and how you can play around with them all to make something already so yummy, into something even yummyier. Thanks blogging world!
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Yields – 9-12 Squares (amount will depend on how big or small you slice them)
- 35 grams (1 1/2 cups) Rice krispies
- 35 grams (1 1/2 cups) Cocoa pops
- 224 grams (2 cups) Malteasers
- 6 Dark chocolate digestive biscuits, crushed
- 280 grams (10 ounce) Mini marshmallows (50 grams (1 cup) set aside)
- 55 grams (1/4 cup) Unsalted butter
- 115 grams (3/4 cup) Horlicks
- Get a 8 x 8 inch baking tin, spray with non stick cake release spray and line with parchment paper with the paper overhanging the edges, set aside.
- In a large bowl combine the rice krispies, cocoa pops, half the malteasers and the crushed digestive biscuits.
- In a medium size saucepan add all but 50 grams (1 cup) mini marshmallows and the butter and over a low heat melt together whilst stirring. Add the malt powder, stirring to combine then pour over the other ingredients.
- Move quick here and stir everything together until it sticks then immediately add to your prepared baking tin. Put some plastic gloves on and push everything into the tray to distribute evenly.
- Melt the remaining marshmallows in your saucepan set over a low heat then pour all over your treats. Spread with an offset spatula for even application then press in the remaining malteasers. Chill in the fridge for 2 hours or until set before you slice.
* Recipe adapted from The Baker Chick
* .Keep in a cool, dry, place away from direct sunlight.
* Will last for up to 5 days stored in a cake tin with a tight-fitting lid.
* This is the fourth recipe I’ve created now as part of s’mores month on the blog, check out the other s’more themed recipes;
- Triple Chocolate S’more Fudge
- Round the Campfire: S’more Ice Cream
- Pumpkin Chiffon S’more Layer Cake