TCIF: Peanut Butter & Maple Crispy Cake

Mimi ON Apr 15, 2012 AT 7:30 am

Peanut Butter & Maple Crispy Cake

Peanut Butter & Maple Crispy Cake

By Sarah Adams

I love an easy recipe that tastes delicious and causes no stress or bother. Inspired by the children’s treat, these ones have been taken up a notch or two on the indulgent scale!

Ingredients: The Cake

120g dark chocolate
200g crunchy peanut butter
4 tablespoons maple syrup
75g rice crispies

Preparation:

Line a 7” x 4” pyrex dish or something equivalent with baking paper.

Melt the chocolate in the microwave and then let it cool for 5 minutes.

What you'll need

What you'll need

Now, add the peanut butter then the maple syrup and once all of this is combined, add the rice crispies.

Stir these in and turn the mixture out into your dish.

Flatten the top and set aside while you make the topping

Ingredients: The Topping

60g dark chocolate
40g white chocolate
50g sunflower or vegetable oil

Preparation:

Melt the two chocolates together and stir together.

Now add the oil and stir in.

Pour this over the crispies cake and put it in the fridge to set.

Melt a little extra white chocolate and drizzle over the top to decorate.

Combine all the ingredients

Combine all the ingredients

Once this has set you can turn the cake out and portion into little bite sized pieces.

Perfect for an after dinner treat or movie night in with the girls!

BAKING NEWS…

Sarah has just won TWO Great Taste 1* Gold Awards for her creations; The Hazelnut Praline Cake and Raspberry and Rose Cake! Congratulations!

Sarah has her own website and custom makes award winning cakes to suit every style, taste and dietary requirement; www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Chocolately Flapjacks

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