S’mores Cookie Bar Bites

It’s officially summer, which means barbecues, festivals and camping — whatever the weather!

For Americans, that means s’mores. These little pieces of magic combine three simple ingredients — biscuit, marshmallow and chocolate — and turn them into gooey, sticky, delectable treats that’ll have you coming back time and again for “some more” — hence the name!

These cookie bar bites are like an extra-gooey blondie and are adapted from a recipe on Sally’s Baking Addiction, one of my absolute favourite baking sites. They’re simple to make and guaranteed to get a reaction — take them to the next outdoor event you go to and see your friends’ faces light up as they discover the joy of s’mores!

S’mores Cookie Bar Bites

S’mores Cookie Bar Bites

Ingredients 

  • 115g salted butter, room temperature 
  • 150g light brown sugar 
  • 2 tsp vanilla extract 
  • 1 large egg 
  • 125g plain flour 
  • 100g digestive biscuit crumbs 
  • 12 tsp baking powder 
  • 200g dark chocolate chips 
  • 1223 jar marshmallow fluff (enough to make a layer in your tin) 

Instructions

  1. Preheat the oven to 175c (150 fan). 
  2. Line or grease a 20cm (8″) baking tin (preferably one with a loose base). 
  3. Cream the butter and brown sugar in a large bowl. 
  4. Combine the flour, biscuit crumbs and baking powder. 
  5. Add the vanilla extract and egg, then mix until smooth. 
  6. Add the dry mix to the wet a little at a time, mixing until combined before adding more. 
  7. Spread approximately half to two thirds of the dough over the base of the tin. 
  8. Spread the marshmallow fluff on top — this is a very messy job, can be made easier by greasing a spatula or knife with unsalted butter. 
  9. Spread the chocolate as evenly as possible over the marshmallow. 
  10. Spread the remaining dough over the top — it’s OK if you can’t make a whole layer as the chocolate and marshmallow will peek out temptingly. 
  11. Bake for 25 minutes or until the top is golden. This gives a very gooey bar, add a couple of minutes if you want them firmer. 
  12. Leave to cool and then cut into small squares. 
http://monkeybakes.co.uk/smores-cookie-bar-bites/

Slow-Cooked Balsamic Honey Chicken & Vegetables

Yeah, I know, this one’s a bit different. It was just so good I had to share it. Don’t judge me.

I love my slow cooker. It’s like a witches’ cauldron that takes simple ingredients and turns them into dishes that are far more than the sum of their parts.

This recipe is a great example of the slow cooker’s magical powers. During the cooking process the vinegar mellows in flavour and mingles with the juices from the meat and veggies to create a mildly sweet sauce.

You could also modify this recipe to leave out the meat if you just want the veggies to pair with something else.

Slow-Cooked Balsamic Honey Chicken & Vegetables

Slow-Cooked Balsamic Honey Chicken & Vegetables

Ingredients 

  • 12 tbsp oil 
  • 2 cloves garlic, minced 
  • 2 large carrots, cut into thick rounds or approx 250g baby carrots, trimmed 
  • 4 boneless skinless chicken breasts, trimmed 
  • 12 tsp salt 
  • 12 tsp pepper 
  • 12 tsp garlic powder 
  • 12 tsp dried basil 
  • 12 cup (approx 120 ml) balsamic vinegar 
  • 4 tbsp honey 
  • 1 onion, sliced 
  • 250g green beans 

Instructions

  1. Spread the oil and garlic around the bottom of the slow cooker. 
  2. Arrange the carrots in a layer. 
  3. Lay the chicken over the carrots. 
  4. Add the salt, pepper, garlic powder, dried basil, vinegar and honey — vinegar and honey are the last two steps in that order, so the vinegar picks up the flavours and the honey coats the meat. 
  5. Arrange the onion in a layer on top. 
  6. Cover and cook for 8 hours on low or 4 hours on high. 
  7. 30 minutes before the end of the cooking time, add the green beans on top. 
  8. Plate up the meat and veggies and drizzle with the remaining sauce. 
    If your juice is thin after cooking: 
  1. Strain the juice into a saucepan. 
  2. Save the remaining bits and spread them over the chicken — very tasty! 
  3. Reduce the sauce over a high heat until thickened, should only take a few minutes. 

Notes

The quantities here will serve two people with plates like you see in the picture and fit in a 3.5 litre slow cooker. You can halve or double the quantities to suit but be aware that different sized slow cookers may affect the results in terms of how much juice you have left over.

http://monkeybakes.co.uk/slow-cooked-balsamic-honey-chicken-vegetables/

Modified from a recipe by Tasty.