Bake : National Chocolate Week

I’m a complete and utterly self-confessed chocaholic! This week is National Chocolate Week 2012 and it excites me. Although don’t you just wish there was free chocolate sent to everyone just because of it? Me too.

Anyhow, I thought I’d share with you some of the yummies I’ve been enjoying lately, what I’ve been drooling at and dreaming of, and a recipe for one of the delicious treats I have been snacking on.

First of all, what I’ve been enjoying:


rice krispie brownies

Rice Crispy Brownies…. so delish, seriously, and the recipe for you to make them is further on in this post!


Cadbury’s new Dairy Milk bars: Toffee Popcorn and Golden Biscuit Crunch. I preferred the Golden Biscuit Crunch one, it was so delish. I’m kind of addicted and am ignoring those cravings right now! They are currently on 2 for £3 in Sainsburys right now, which is where I picked them up from.

Cadbury’s Mint Bubbly Bar: Basically the Bubbly bar (similar-ish to an Aero) but with a layer of creamy mint, yum!

Things I am lusting after:


squirrels stash chocolate

Hotel Chocolat’s ‘Squirrels Stash‘ which are pralines filled with crunchy nuts, yum!

montezuma shake and shiver

Montezuma’s Monkey Bar in ‘Shake and Shiver’, a dark chocolate bar with added cocoa nibs and mint.

And for my face, Raw Gaia’s Raw Chocolate face pack. Now I love Lush’s cupcake face mask, and this also sounds as delish… not sure if I could stop myself from attempting to taste it though!

A recipe

Now as mentioned before I said I had a recipe for you, for the Rice Krispie Brownies! The recipe is by Nigella Lawson:

  • 7 tablespoons unsalted butter
  • 5 tablespoons golden syrup (such as Lyle
  • 6 ounces good-quality milk chocolate, chopped (or 3/4 cup chips)
  • 2 ounces good-quality bittersweet chocolate, chopped (or 1/4 cup chips)
  • 5 1/2 cups Rice Krispies
  • 3/4 cup milk chocolate morsels or chips (or use half dark and half white chocolate chips)
  • 1 x 8-inch square cake pan or 1 rectangular aluminum foil pan approximately 13 x 9 x 2 inches

Line your cake pan with aluminum foil or get out one of your trusty foil pans. Put butter, golden syrup, and chopped chocolates (not the morsels) in a heavy-based and fairly wide saucepan and melt over a low heat. Stir to mix the glossy goo, take it off the heat, then quickly pour and stir in the Rice Krispies. Still off the heat, quickly stir in the chocolate morsels, and spoon and scrape the mixture into your pan of choice. I find it easier, once the gunk is in the tin, to smooth the top with hands covered in a pair of disposable vinyl gloves. Put in the refrigerator to set for about 4 hours before cutting.

Make ahead: The brownies can be made up to 2 days ahead. Wrap pan tightly with plastic wrap and store in a cool place. In warm or humid weather, store in the refrigerator. Cut into squares before serving. Keeps for 3-4 days.

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