Sunday, 21 June 2015

Dark Chocolate Salted Caramel Oreo Pie

Hi everyone. Sorry for the long absence. It's just been crazy busy lately with lots going on. I will be posting less for the next few months until things settle down but will still continue to co-host AlphaBakes with Caroline. I do appreciate the loyalty from my regular readers and still enjoy reading all your posts when I can. 

I've been wanting to make this for a while so I'm really pleased that I got the chance recently and I can tell you that it was well worth the wait. It's a very rich, decadent dessert and you only need a small slice. It has an oreo biscuit base, covered with homemade caramel and topped with rich, dark chocolate ganache and a generous sprinkling of sea salt. It's a no bake recipe but it does take some time as each layer has to set before you put the next layer on. I used Hans Sloane Ecuador 70% chocolate beads and it worked beautifully in this recipe as it gave the pie the rich, dark chocolate taste which paired well with the sea salt flakes and caramel. If you use a sweeter chocolate then the pie will be too sweet and you won't get the lovely contrast.

I'm sending this to AlphaBakes hosted by Caroline from Caroline Makes. The letter this  month is O for Oreo cookies.

Cook Blog Share hosted by Lucy from Supergolden Bakes.

Recipe of the Week hosted by Emily from A Mummy Too.

Tasty Tuesdays hosted by Vicki from Honest Mum.

 only 5 ingredients required - brown sugar, double cream, chocolate beads or chocolate chips, butter and oreo cookies 

 oreo cookie base 

 making the caramel 

 caramel is almot ready!

 look at that lovely caramel 

 the smudge is from the cling film before the caramel set 

 luckily it's covered in a thick layer of chocolate ganache 

 served with fresh raspberries and raspberry ripple ice cream 

Makes 1 large 10 inch pie

For the base
2 packs of 154g Oreo cookies
100g butter

For the caramel
260g light brown sugar
225g butter
120 mlsdouble cream

For the chocolate ganache
250ml double cream
340g Hans Sloane Ecuador 70% chocolate beads

To serve
Sea salt flakes
Fresh raspberries
Raspberry ripple ice cream

  • Start by making the oreo base - place the oreo cookies in a food processor and blitz until it resembles fine breadcrumbs.
  • Add the butter and pulse briefly.
  • Spread the oreo base on the pie tin and smooth out the top making sure that the base goes up the side of the dish as shown.
  • Place in the freezer for 10-15 minutes to set.
  • In the meantime, make the caramel by placing the butter and brown sugar in a medium sized pan.
  • Heat gently over a medium heat until bubbles start to form. 
  • Remove from the heat and leave for 1 minute.
  • Gently whisk in the double cream and continue whisking until the caramel is smooth.
  • Set aside to cool for at least 15-20 minutes.
  • Take the oreo base out of the freezer and pour the caramel layer on top.
  • Return to the freezer for 20-30minutes to set.
  • Make the chocolate ganache by gently heating the cream until it just bubbles.
  • Remove from the heat and stir in the chocolate beads.
  • Continue stirring until the mixture is smooth.
  • Remove the oreo pie from the freezer and pour the chocolate ganache on top.
  • Refrigerate until set.
  • Before serving, add a generous sprinkle of sea salt on top of the pie.
  • Slice and serve with fresh raspberries and a scoop of ice cream. 

Disclaimer: I was sent some Hans Sloane drinking chocolate beads for review purposes to create a recipe. A positive review was not required and all opinions expressed are my own. This is not a sponsored post.

Sunday, 7 June 2015

3 nut butter chocolate cookies with marshmallow

The cookie monster is back! This is an absolutely delicious cookie which incorporates all of my favourite flavours. The base is a chocolate and 3 nut butter cookie with the addition of peanut butter chips and hidden marshmallows inside. I felt like baking cookies one evening and had a look in the pantry to see what was available and this is what I came up with. I overbaked my cookies a little but luckily the marshmallow was still ooey and gooey as you can see! It has a dark chocolate base paired with saltiness from the nut butter and peanut butter chips and sweetness of the marshmallows.

I'm sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary as I used up the end of a jar of 3 nut butter and opened packs of mini marshmallows and peanut butter chips.

 adding the lovely nut butters

 adding peanut butter chips 

 place a small scoop of cookie dough on a baking tray and flatten it. Top with mini marshmallows. 

 Cover with another flat disc of cookie dough and press together 

 melted marshmallow inside!

Makes approximately 20 cookies of the size shown

113g butter
50g brown sugar
50g caster sugar
125g three nut butter (use any nut butter as an alternative)
1 egg
1/2 teaspoon bicarbonate of soda
125g plain flour
50g cocoa powder
100g peanut butter chips (you can also use white chocolate chips or plain chocolate chips)
approximately 100 mini marshmallows (I used about 4-5 per cookie) 

  • Preheat the oven to 180C.
  • Line 2 baking trays with greaseproof paper.
  • Cream the butter and sugars until light and fluffy.
  • Add in the nut butter and egg.
  • Stir in the flour, cocoa powder and bicarbonate of soda.
  • Finally add the peanut butter chips.
  • Place a small scoop of cookie dough on the lined baking tray and flatten with your palm to form a disc. Repeat with the rest of the cookie dough.
  • Place 4-5 mini marshmallows on top of each flattened cookie dough. Cover with another piece of cookie dough and press to seal the edges.
  • The cookies look quite large so allow enough space for spreading between each cookie before baking.
  • Bake for approximately 10 minutes.
  • The cookies will still be soft when you take them out of the oven but will harden as they cool on the sheet.