{No-Bake} Cookie Butter Marshmallow Chocolate Bars

These chocolate bars will make your sweet tooth very much happy – every slice is heavenly packed with marshmallows, Biscoff cookies, chocolate and cookie butter. And bonus, it’s no-bake!

Speculoos Marshmallow Bars

As I said, I love cookie butter! I would be very much happy to scoop it out straight from the jar to my mouth. Cookie butter + chocolate = so much better. Cookie butter + chocolate + marshmallows = you can leave me and don’t talk to me until I finish eating. 😀 If you are like me who loves the combination, these bars are perfect for you. And yay, it’s no-bake!

I know the weather is getting colder somewhere. Others – raining. Some others – it’s insanely hot. So, if you don’t like baking because you can’t stand the heat and you’d like something easy to munch on, this is for you. Or if you are just too lazy to make something that complicated or time-consuming than this, then this ‘recipe’ is fabulously good!

Speculoos Marshmallow Bars 3

You can put your headphones on, listen to 2 or 3 of your favorite song – you’ll never know how quick is this. The excruciating part is waiting… but it’s worth it. Imagine after that part, you will have a snack to be placed on your favorite air-tight jar, ready to eat whenever you want. And that in every bite, you’ll get a taste of chocolate, marshmallow, cookie butter and Biscoff cookies. Hmmm, does it sound good? 😉

I am taking these at Fiesta Friday #137, hosted by Angie. Our co-hosts this week are Loretta and Natalie. Thanks, ladies!

{No-Bake} Cookie Butter Marshmallow Chocolate Bars

Ingredients:

  • 1 1/2 cups dark chocolate chips
  • 1/3 cup cookie butter spread (I used creamy Speculoos)
  • 2 ½ cup mini marshmallows (white or colored ones will do)
  • 1 cup Biscoff cookies, roughly chopped (Speculaas or gingersnap cookies would be perfect, too)
  • 1/4 cup dark chocolate chips, for sprinkling

Instructions:

  1. Line an 8×8 pan with aluminum foil and spray with cooking spray or brush butter. Set aside.
  2. In a heatproof bowl, add in 1 ½ cups dark chocolate and melt in a microwave on medium-low setting for 1 minute or so, checking every 15 seconds interval, stirring and scraping the bottom of the bowl to avoid from burning. (You can also do this in the double broiler or in a heatproof bowl over a pot with simmering water.)
  3. When the chocolate is melted, add in cookie butter and stir to combine.
  4. Add marshmallows, cookies and mix to coat.
  5. Pour into the aluminum foil lined pan, distributing with a spatula.
  6. Sprinkle ¼ cup dark chocolate chips on top.
  7. Cover with cling wrap and keep in the fridge to set (about 2 hours or so)

Notes:

Semi-sweet chocolate chips can be used instead of dark for the melting chocolate

For the sprinkling chocolate, mixture of chocolates (white, toffee, semi-sweet…) would be fantastic

Source recipe: Biscoff Marshmallow Chocolate Bars by Averie Cooks

Speculoos Marshmallow Bars 2

Wishing you all a blessed weekend and always smile! 😀

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Korean Fried Chicken

For those who knows me very well, they know how I love eggs so much. They also know that I can eat up to five three eggs in a day. At my work, my colleague’s daughter often calls me ‘mother of all chickens’ because whenever she asks me what I want to eat, it’s either chicken or egg is the answer. Mostly egg. She often tells me that I treat eggs as my babies.

I admit I get fed up of cooking chicken most of the times, but I don’t know much beef recipes or veggies. So when I want to cook something, I always jump to chicken. And today, I am sharing another chicken recipe that you will surely love – KFC or Korean Fried Chicken.

kfc-koreanfriedchiken

Korean Fried Chicken, apart from Bibimbap, is also one of the popular Korean recipes around the web. The crunchy deep fried chicken wings goes very well with it’s sauce. It’s tangy, sweet and spicy. A perfect appetizer or this can be served with hot white rice just like I did. It was so good, I am telling you.

I hope my friends at Fiesta Friday #136 will love these yummy-licious chicken wings. Thanks to our solo co-host Aunt Juju and to our Angie. ❤ Happy Fiesta Friday!

Korean Fried Chicken

Ingredients

For the wings:

  • 16 chicken wings
  • 125g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • ¼ salt
  • ½ cup very cold water
  • 1 tbsp sesame seeds, toasted
  • Sliced green onions, to garnish (optional)
  • Cooking oil, for frying

For the sauce:

  • 8 cloves of garlic, finely grated
  • 1 large thumb-sized piece of ginger, finely grated
  • 4 tbsp soy sauce
  • 10 tbsp gochujang (Korean chili paste)
  • 4 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 6 tbsp brown sugar

Instructions:

  1. In a sauce pan, mix all sauce ingredients. Over low heat, bring the sauce to a simmer until the sugar is dissolved. Set aside until ready to use.
  2. In a deep pan over medium heat, add in cooking oil of about 3 inches deep. Wait to reach the right temperature. (If using thermometer, until it reaches 350 F.)
  3. In another bowl, mix flour, cornflour, baking powder, salt and ½ cup very cold water. Coat each chicken wings with this batter and while working batches, deep fry until golden brown. Take out the cooked chicken using a slotted spoon and drain the excess oil by placing them on a stack of paper towels.
  4. When all the chicken wings are cooked, place them in a bowl. Pour in the sauce and coat each chicken. Garnish with toasted sesame seeds and sliced green onions if desired.

Source recipe: KFC: Korean Fried Chicken by Donal Skehan

 

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Mocha Cupcakes with Speculoos Cream Cheese Frosting

Mocha cupcakes with dreamy, creamy Speculoos and cream cheese frosting

Mocha Cupcakes with Speculoos Cream Cheese Frosting - TNSCC 1

So you all know when you have a scene like…

You are Googling recipes and you see a good one. You add them to your list and the next thing you know – you have a list of 5 km long. 😀 A never-ending list, I must admit.

Not only I have a long list of recipes to try, but also tried recipes ready to be shared. Goodies are long gone. Photos are about to “fade”. Draft post needs to be started. And my stories have faded away with time due to my laziness! But let me defend myself – I am not lazy! I just don’t have story to tell because I delayed my sharing of recipes. Why? Because I am lazy! Well, I guess it all comes down to me being lazy, eh? Okay, I admit. But not all the time. Believe me!

Going back to the the tried recipes –  you know how I love Speculoos, yeah? It’s like I will do everything in my power to finish a jar in a day, but hellooo… how do I survive the next day if I finish them all in a day? Save some, Jhuls. Save some. For your own sake, please.

So instead of going all the way in one day, I did search recipes in which I could use a jar in about 2 or 3 recipes and could save the remaining all by myself – straight from the jar to my tummy. 😛

Hmm, what do you think of mocha cupcakes topped with a Speculoos cream cheese frosting? Not only cream cheese, people. It’s Speculoos cream cheese. Did you hear me??

Mocha Cupcakes with Speculoos Cream Cheese Frosting - TNSCC 3

The cookie butter and the cream cheese don’t overpower each other – you will get the best of both worlds. That creaminess and that mocha flavor in every bite – yum! But I must admit that I polished off some of the frosting before I ate the cupcake itself. 😀

For you, my friends at Fiesta Friday # 135, I made a batch especially for this event. As Angie, Suzanne and I are you hosts and co-hosts, please be assured that you will enjoy the party. Come and join us if you haven’t already. 😉

Mocha Speculoos Cupcakes with Speculoos Cream Cheese Frosting

Ingredients

For the Speculoos Cream Cheese Frosting:

  • ½ cup cream cheese, softened
  • ¼ cup Speculoos

For the cupcakes:

  • Half a box of chocolate cake mix
  • 1 ½ tbsp instant coffee dissolved in 2 tbsp hot water
  • 1 large egg
  • ½ cup vegetable (or canola) oil
  • ¼ cup + 2 tbsp buttermilk
  • ¼ cup sour cream
  • ½ tsp vanilla extract

Instructions:

For the Speculoos Cream Cheese Frosting:

  1. In a bowl, cream together cream cheese and Speculoos until well combined.
  2. Keep in the fridge until ready to use.

For the cupcakes:

  1. Preheat oven to 350 F. Line a muffin pan with cupcake liners.
  2. In a bowl, sift cake mix and set aside.
  3. In a jug, combine egg, buttermilk, sour cream, vanilla extract and coffee mixture. Pour this mixture over the sifted cake mix while mixing, but do not overmix.
  4. Fill cupcake liners until ¾ full.
  5. Bake for 16-20 minutes or until toothpick inserted in the middle of the cupcakes comes out clean.
  6. Cool completely before frosting.

Source recipe: Mocha Speculoos Cupcakes by Your Cup of Cake

Notes:

  • You can adjust the amount of frosting, depending on how frosting lover you are. 😉
  • This recipe will make 12-14 cupcakes

 

Mocha Cupcakes with Speculoos Cream Cheese Frosting - TNSCC 2

Weekends are great when you open your fridge and you find some amazing cupcakes. 😀 I hope you try and enjoy this as much as I did!

Wishing you all a fabulous weekend and happy Fiesta Friday!

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