Malted S’more Krispie Treats

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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So there you have it, a quick, easy, delicious, no bake treat that’s ready to slice and serve within hours.

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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


  1. 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.
  2. In a large bowl combine the rice krispies, cocoa pops, half the malteasers and the crushed digestive biscuits.
  3. 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.
  4. 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.
  5. 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;






Sweet and Savoury Sunday #71

Welcome to week #71 of Sweet & Savoury Sundays!
Crikey has it been hot here in the UK and so humid too! Not much fun, especially when your in the kitchen. So I’ve come up with two yummy no bake treats that I’ll be sharing with you this week. Make sure your subscribed so you don’t miss them.
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Baking In Pyjamas Favourites:
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Lemon Butterfly Cupcakes by Country Cottage Musings
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Cherry Plum Jam by Tumbleweed Contessa
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Strawberry Country Cake by Picture Perfect Cooking
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Spicy Italian Sausage, Gruyere, Spinach and Shallots by Simply Suzannes
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Burnished Sugar Cake

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The majority of us that bake have a sweet tooth and love sweet things. Sugar is foundation of our sweet treats and most of the time we leave it alone and just add it to our recipe in its regular sugar form, but take it one step further and you’ve got yourself caramel.

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I heated sugar and a little water until it reached a deep, rich bronze shade removed it from the heat then added a little more water and viola, homemade caramel. Absolutely delicious! The depth of flavour is something quite special, give a try to see what I mean.

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You may think that making a cake with homemade caramel in is quite a task to carry out but it’s far from that. You can make this in a day or do what I usually do with layer cakes and bake the cake part on the one day, and finish it of the next day. It doesn’t take long to achieve these crowd pleasing cakes, you just need to plan everything out.

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I really love to make treats that have homemade caramel in, it’s so easy and it yields such delicious results, just check out some of these fantastic treats that I’ve made using my very own caramel;

To search for more simply check out my recipe index. Caramel is such a versatile ingredient to play around with and depending what you pair it with, it can yield such interesting and brilliant results. For this cake, caramel is used purely on its own.

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Using the caramel or burnt sugar on its own really allows you to enjoy and experience all its flavour at its absolute best. There is nothing else masking it, you get it’s rich, deep, sugary, butterscotch flavour all on its own. Burnt Sugar Cake 6

The caramel get’s folded into the cake batter and whipped into a simple icing. The cake is rather on the rich side so a small slice will suffice. It’s a simple layered cake with icing filling it and topping it. I’m glad I didn’t cover the entire cake as stated to do in the book this is from as it may have a been a tad overpowering. The balance of cake to icing is in perfect proportion here.

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This cake is the recipe I have chosen as part of the baking ground The Cake Slice Bakers. Each month we are given a choice of four recipes from the book Great Cakes – Carole Walters and this cake instantly caught my attention when reading through the choices. I couldn’t resist trying my hand at a new way of making caramel and let’s face it, who can turn down the prospect of caramel cake.

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This book hasn’t let me down once through all of my baking challenges through it. It’s full of scrumptious and varied cake recipes, the down side for some is that there aren’t many photo’s, just a small selection in the centre but that doesn’t bother me one bit. I like to impart my own stamp on my bakes and get creative so pictures are great to look at but I don’t use them as a guide as to how I want my cake to look. Go to the cake’s page Great Cakes – Carole Walter to see what other tasty bakes have come from this great book, no pun intended.

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This two layered cake is light, airy and full of burnished sugar goodness. It’s a simple layered cake with a simple icing but this cake is far from simple in terms of flavour, you’ll experience sugar in a whole new way. Burnt Sugar Cake 10

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Check out what the other Cake Slice Bakers made for the month of July.


Yields – One, 2 layered 8 inch round cake.



  • 270 grams (1 1/3 cup) Caster sugar
  • 60 ml (1/4 cup) Water
  • Juice of 1/2 lemon
  • 60 ml (1/4 cup) Hot water


  • 250 ml (1 cup) Sour cream
  • 125 ml (1/2 cup) caramel, warmed a little
  • 1/4 teaspoon Baking powder
  • 205 grams (2 1/2 cups) Cake flour
  • 2 teaspoons Baking powder
  • Big pinch of Maldon sea salt
  • 165 grams (1 1/2 sticks) Unsalted butter, at room temperature
  • 270 grams (1 1/3 cups) Caster sugar
  • 3 Large eggs
  • 1 teaspoon Pure vanilla extract

{burnished sugar icing}

  • 110 grams (1 stick) Unsalted butter, at room temperature
  • 360 grams (3 cups) Icing sugar, sifted
  • Pinch of Maldon sea salt
  • 3 tablespoons Warmed caramel syrup
  • 3 tablespoons Sour cream
  • 1 teaspoon Pure vanilla extract


  1. Firstly you need to make the caramel. Fill your sink with cold water and ice cubes. To do this add the sugar to a medium size saucepan, add the water and heat over a low heat simmer until the sugar has dissolved. Add the lemon juice and a candy thermometer and simmer until the temperature reaches 320-330C without stirring. Brush any sugar that forms on the side of the pan with a little brush dipped in water. Once it reaches this temperature remove from the heat and immerse into your sink. At once pour in the hot water, it will bubble up so be careful then place back over a low heat and stir until smooth and syrupy. Transfer to a heat proof bowl.
  2. Pre-heat the oven to 175C,350F and grease the bottom and sides of two, 9 inch round cake tins, set aside. In a jug combine 125 ml (1/2 cup) caramel and the sour cream whisk together to combine. Set aside also.
  3. In the bowl of electric mixer fitted with a paddle attachment soften the butter for 2 minutes then gradually add the sugar. Once all the sugar has been added keeping on creaming together with the mixer set to high until you have a smooth, creamy and fluffy mixture. Scrape down the sides of your bowl with a spatula. Meanwhile add the flour, baking powder and the salt to a medium bowl and whisk together, set aside.
  4. Add the eggs, one at a time mixing well after each addition then add the vanilla. Again scrape down your bowl with your spatula.
  5. Add 1/3 of the flour mixture mixing until it just disappears, then add 1/2 the sour cream/caramel mixture again mixing until just disappears. Keep on doing this until everything has been fully incorporated. Divide the batter between both cake tins and smooth over the tops. Bake for 30-40 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 20 minutes then transfer to the wire rack to cool completely.
  6. When cool, you can make the icing.
  7. To make the icing, in the bowl of an electric mixer fitted with a paddle attachment soften the butter for 2 minutes then add the icing sugar. Mix on medium speed until well blended then warm the caramel and add it to the icing. Keep on mixing add the sour cream and vanilla extract and continue to mix until smooth. If the icing is too runny to spread onto the cake, place in the fridge until thick enough to spread.
  8. When spreadable place one of cakes on a serving plate, bottom side up and spread half of the icing on top leaving a 1/2 inch border around the edge. Place the second cake layers on top, top side up and spread the rest of the icing on.


* Both recipes are from Great Cakes – Carole Walter

* Store in a cake tin with a tight-fitting lid for up to 3 days.

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

* Be careful when making the caramel, you don’t want any distractions as the sugar will be extremely hot.