The simplest things in life are quite possibly the most decadent.
This, 10-min one-bowl chug and go recipe is at the top of my list for a delicious treat. I admit, I did go overboard with a lot of ingredients, but the crunch of biscuits paired with gooey marshmallows was a match made in heaven. Before we get into the ingredients, I must add that this recipe is merely a guide, you can switch up flavours that you prefer; change dark chocolate to white or make a christmassy version with orange zest and cranberries (It’s June and I’m already thinking Christmas!)
Whatever you do, don’t forget to tag me in your pictures @heena_mak on Instagram
- 340g Hershey’s Semi Sweet Chocolate Chips
- 2 Heaping Tbsp. Malt Powder (I used Horlicks)
- Sweetened Condensed Milk (To taste, I used 3/4 of the way through)
- 10-14 Chunky Crushed Digestive Biscuits
- 1 Tbsp. Butter
- 1 Tsp. Sea Salt
- 10-15 Crushed Maltesers
- Mini Marshmallows
- Crushed Walnuts
- Crushed Hazelnuts
I started by heating my Semi-Sweet Chocolate Chips with condensed milk and butter. I added some milk to loosen the mixture until it was a thick pourable consistency. Let it cool for 5 minutes. Chug all the remaining ingredients in the pan and give it a good mix.
Pour in a square pan lined with foil or plastic wrap. Let it cool for 4-5 hours.
Anyways, as you can tell, my sarcasm is brimming today, I shall try to be quiet and move on to the recipe. Which is:
Ingredients (makes 24-26)
1 Cup Softened Butter
2 Cups Castor Sugar (You can replace a cup for Brown or Muscovado Sugar if you enjoy the molasses texture and flavor, I didn’t have any on hand)
3 cups All-Purpose Flour
1 tsp. Baking Soda mixed with 2 tsp. water
1 tsp. salt
2 cups chocolate chips (I used the Hershey’s one)
Orange zests from 2 large oranges
3 tsp. cinnamon
- Preheat oven to 175 degrees C.
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the zest and cinnamon. Dissolve baking soda in water. Add to batter along with salt. Stir in flour and chocolate. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Some key learnings:
– The ten minutes and temperatures can be adjusted to your oven as the key is to attain brown bottom on the cookie not a tad bit darker.
– Feel free to substitute flavors with the chocolate chips to chili, macadamia or peanut butter or coffee!
After I was done with an afternoon of baking, I packed them in Mason Jars to give away as Eid Sweets. Not traditional, but wth!
Eid Mubarak, everyone!