Which of these mouth-watering treats tickle your fancy?
If you’re looking for a way to spruce up your chocolate bars, look no further! We’ve found six mouth-watering ways to turn the chocolate lying around in your cupboards into absolutely delicious cakes for the whole family.
Take a look at these easy recipes from RecipesPlus and see if you’re not inspired to get a little creative with your baking.
Snickers and Oreo Cheesecake
Looking for an indulgent cheesecake that is creamy and chocolatey at the same time? We’ve found it. Try this beautiful recipe – you’ll have the whole family asking for more …
Ingredients (serves 16)
- 32 Oreo biscuits (approx. 325g)
- 75g butter
- 22 Fun Size Snickers (mini) bars (approx. 470g)
- 900g cream cheese
- 150g brown sugar
- 150g caster sugar
- 200ml whipping cream
- 1tsp vanilla extract
- 6 eggs
- 25g cornflour
- 100g dark chocolate
Preheat the oven 200°C/175°C fan/gas 6.
For the crust: chop the Oreos in a food processor. Melt the butter and mix together with the biscuit crumbs, and grease a 26 cm springform pan. Press the crumbs firmly into the bottom and sides of the tin to form a lip around the edge (about 1 cm deep). Bake for 5 minutes and remove from the oven.
For the cake filling: reduce the oven temperature to 150°C/125°C fan/gas 2. Roughly chop 12 of the Snickers bars. With a whisk, mix together the cream cheese, both types of sugar, 100g cream and vanilla extract until creamy. Add the eggs one at a time, then add the cornflour. Fold in the chopped Snickers.
Pour the cream cheese mixture over the cookie crumb base in the form. Place in the oven and bake for about 1 hour and 15 mins. Turn off the oven, open the door and allow the cake to cool for about 1 hour. Remove the cake from the oven and let cool on a wire rack in the form.
To make the sauce for topping the cake: coarsely chop the dark chocolate. Heat 100g of cream on the stove, add the chocolate and melt, then allow to cool. Roughly chop the remaining Snickers. Pour the sauce over the cake so that it runs over the sides. Decorate with the chopped Snickers. Chill in the refrigerator for approx. 1 hour.
It’s not just a great stocking filler, Toberlone can be used to make these delightful cupcakes.
Ingredients (serves 12)
- 450g plain flour
- 3 tbsp cocoa powder
- 1 tbsp baking powder
- 90g brown sugar
- 2 large eggs
- 125g unsalted butter, melted and cooled slightly
- 125ml milk
- 200g Toberlone, roughly chopped
Preheat oven to 160°C/140°C fan/gas 2 1/2. Line a 12-hole cupcake tin with paper cases. Sift flour, cocoa powder and baking powder into a bowl and combine well. Stir in sugar.
In a jug, lightly whisk eggs. Mix in butter and milk. Add to dry ingredients and add most of the Toblerone. Fold in gently until just combined (mixture will be lumpy because of the chocolate chunks).
Spoon batter into cases, filling each to about three-quarters full. Bake for 10 mins. Remove from oven and scatter with remaining Toblerone. Bake for 10 mins, or until a skewer comes out clean. Allow to cool in tin for 5 mins, then turn on to a wire rack. Serve warm or cold.
Coco Pops Sundaes
This is a great spin on the tried-and-tested cocopop cakes recipe. Try this for a really delicious way to jazz up the staple cereal!
Ingredients (serves 4)
- 150g dark chocolate, finely chopped
- 200g whipped cream
- 20g butter
- 40g Coco Pops/Chocolate Krispies
- 40g caster sugar
- 3 tbsp milk
- 15g crème fraiche
Instructions Firstly, gently heat 50 g of cream. Then add 100 g of chopped chocolate and butter and stir until you have created a smooth mixture. Beat the remaining cream until stiff, and gently fold into the lukewarm chocolate mixture.
Layer the chocolate mixture and puffed rice alternately in glasses. Cover the glasses and refrigerate for 2 hours.
Caramelize the sugar in a saucepan, then add the milk, crème fraîche and add 50 g chocolate. Stir over a low heat till you have a creamy sauce. Leave the sauce to cool, stirring occasionally. Just before serving, pour the caramel sauce over the chocolate sundaes.
Mars Bar Cheesecake
Nougat, caramel and, of course, chocolate! This amazing cake will go down a treat, and you can also add Rolos to change things up.
- 310g chocolate chip biscuits
- 75g butter, melted
- 2 tbsp brown sugar
- 20g butter, extra
- 375ml cream
- ½ tsp gelatin
- 60ml water
- 500g cream cheese, chopped, softened
- 110g caster sugar
- 2 mars bars, chopped finely
- 100g milk chocolate, chopped finely
- 60g cream, extra
Instructions Put biscuits in a food processor until fine and transfer to a medium bowl; stir in butter. Press mixture evenly over base and side of 20cm spring form pan, Refrigerate while preparing filling.
Combine brown sugar, extra butter and 2 tablespoons of the cream in a small saucepan. Stir over medium heat, until sugar dissolves; simmer for 6 minutes.
Sprinkle gelatin over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until dissolved.
Beat cream cheese and caster sugar in a medium bowl with electric mixture until smooth. Beat remaining cream in a small bowl until soft peaks form.
Stir slightly warm gelatin mixture into cream cheese mixture with the Mars Bars; fold in the whipped cream.
Pour 2/3 of the cream cheese mixture onto the biscuit base in pan. Drizzle over 2/3 of the butterscotch sauce. Swirl the mixture to distribute the butterscotch sauce. Repeat the process with remaining cream cheese mixture and butterscotch sauce.
Refrigerate for 3 hours or until set.
Meanwhile, combine chocolate and extra cream in a small saucepan; stir over low heat until smooth. Serve the cheesecake drizzled with milk chocolate sauce.
If you need to whip something up quickly with minimal mess, the Snickers Traybake is the one for you. It’s simple, but still packing a huge chocolatey punch!
- 300g chocolate biscuits, crushed with a rolling pin
- 75g butter, melted
- 397g can sweetened condensed milk
- 8 x 48g Snickers bars, cut into 5mm slices
- 50g chocolate drops
Preheat the oven to 170°C/150°C fan/gas 3. Grease a 24cm square springform tin. Mix the biscuit crumbs and butter together and press into the base of the tin to form a flat surface. Pour in the condensed milk, then sprinkle over the Snickers and chocolate drops. Bake for 20 mins.
Allow to cool in the tin. Remove the springform edge and cut into 36 bars (6 x 2.5cm).
Malt Mud Cakes
- 200g butter, chopped
- 180g white chocolate, chopped
- 65g caster sugar
- 180ml milk
- 100g plain flour
- 2 large egg, lightly beaten
- 165g Maltesers
- For the ganache – 60m double cream
Preheat oven to 160°C/140°C fan/gas 2 1/2. Line a 12-hole cupcake tin with paper cases.
Place butter, chocolate, sugar and milk in a medium saucepan over low heat. Cook and stir for 3-4 mins or until melted and combined. Cool for 15 mins. Stir in flour and eggs until combined.
Spoon into cases. Bake for 25-30 mins or until a skewer inserted at centres comes out clean. Cool for 10 mins in tin. Transfer to a wire rack to cool completely.
For the ganache, combine chocolate and cream in a small saucepan over low heat. Cook and stir for 3-4 mins or until melted and smooth. Transfer to a small heatproof bowl. Chill, stirring occasionally, for 20 mins or until mixture thickens.
Spread cooled cakes with ganache. Top with Maltesers.
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