Peanut Butter Fudge

Ingredients: 
300g Chocolate Chips
1 Can of Condensed Milk
1 Bag of Reeces Mini Peanut Butter Cups


To Make:
Line a 28x18cms baking tray with the Reeces mini peanut butter cups. Next step is to pour the condensed milk and the chocolate chips into a microwavable bowl and microwave for periods of 30 seconds stirring in between until completely smooth.

Pour the ingredients into the baking tray on top of the Reeces cups spreading evenly. For the finishing touches cut some of the Reeces pieces and sprinkle on top. Leave for an hour sitting at room temperate then place into the fridge to set. To serve cut into squares.

Enjoy!

Custard Squares

Ingredients: 

8oz Caster Sugar

6oz Butter

3oz  Evaporated Milk

1pk Custard Powder

8oz Shortcake Biscuits

2 Bars of white chocolate for the topping 

To Make:

In a saucepan melt together the caster sugar and butter, once melted add the evaporated milk and boil for a few minutes. Crush the shortcake biscuits finely and add to the boiled ingredients with the pack of custard powder.

Once fully combined pour onto a baking tray and leave to cool. Melt the two bars of white chocolate and pour on top, leave to cool at room temperature for an hour then place in the fridge until fully set. Cut into squares to serve.

Enjoy!

Syrup Krispie Cakes

Ingredients:
4oz Butter
4oz Toffee
4oz Marshmallows
Rice Krispies to bind 

To Make:

In a mixing bowl add together the butter, toffee and marshmallows. Place in the microwave a heat for periods of 30 seconds until fully melted. Once completely melted, gradually add in the rice krispies till that you get the right consistency. Using a ice cream scoop, scoop the ingredients into their individual cases. 

Enjoy!

Two Toned Vanilla Cupcakes

Ingredients: 
220g Softened Butter
220g Caster Sugar
4 Eggs
2 tsp Vanilla Extract

220g Self Raising Flour
3-4 tbsp Whole Milk

Vanilla Cream Frosting:
500g Caster Sugar
200g Butter
1 tsp Vanilla Extract
2 x Dr Oetkar Gel Food Colour

To Make:
Preheat your oven to 180°C. In a large mixing bowl cream together the butter and sugar until the mixture is pale and fluffy. To the ingredients add the eggs and the vanilla extract and beat well until smooth. 

Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the frosting, beat together the butter and sugar. Once smooth add the vanilla extract and whipping cream until the correct consistency for piping. Half the vanilla cream frosting into two bowls and add a few drops of the gel food colouring of your choice. To pipe, place one of the frosting into one half of the piping bag and the other frosting into the opposite side and pipe on top of each cupcake.

Enjoy!