Cookies
Chewy, chocolatey and usually gone far too quickly.
A little sugar. A little stardust.
Chloe’s Little
Corner of the
Internet
Baking, sweet treats & a little bit of mischief.
A little corner for cakes, cookies, chocolate and anything else worth baking.
Take a look around
Probably up to something sweet
Happiness, fresh from the oven
Things I Love Baking
Cupcakes
Small cakes with plenty of room for icing.
Cakes
Because there’s rarely a bad reason for cake.
Chocolate Bakes
Brownies, Rocky Road and anything involving lots of chocolate.
Chloe’s favourite Favourite Bake
Rocky Road
A little messy.
A lot of chocolate.
Chocolate, marshmallows, biscuits and plenty of delicious chaos — Rocky Road is Chloe’s favourite bake.
View Chloe’s RecipeFrom my little recipe book
Chloe’s Rocky Road Recipe
An easy chocolatey Rocky Road packed with crunchy biscuits, marshmallows and plenty of chocolate.
Ingredients
- 300g milk chocolate
- 100g dark chocolate
- 125g unsalted butter
- 3 tbsp golden syrup
- 200g digestive biscuits
- 100g mini marshmallows
- 100g Maltesers (optional)
- Icing sugar for dusting (optional)
The secret ingredient?
A generous amount of chocolate.
Method
- Line a roughly 20cm square baking tin with baking paper.
- Break the chocolate into pieces and place it in a heatproof bowl with the butter and golden syrup.
- Melt gently over a pan of simmering water, or in short bursts in the microwave, stirring until smooth.
- Put the digestive biscuits into a food bag and lightly crush them. Leave a mixture of small crumbs and larger chunks.
- Allow the melted chocolate mixture to cool for a few minutes.
- Stir in the biscuits, marshmallows and Maltesers if using.
- Spoon into the lined tin and spread evenly.
- Refrigerate for 2–3 hours until firm.
- Remove from the tin and cut into squares.
- Dust lightly with icing sugar if desired.
Store in the fridge and enjoy within a few days.
Another favourite bake
Crunchie Fifteens
A little honeycomb.
A lot to love.
A Northern Irish classic made with digestives, marshmallows and chunks of Crunchie honeycomb.
Very EasyNo Bake
View Chloe’s RecipeFrom Chloe’s little recipe book
Crunchie Fifteens
A Northern Irish classic made with digestives, marshmallows and chunks of Crunchie honeycomb.
Ingredients
- 15 digestive biscuits
- 15 large marshmallows
- 3 standard Crunchie bars, roughly chopped
- Approximately 200ml sweetened condensed milk
- 75g desiccated coconut
Method
- Place the digestive biscuits in a food bag and crush them with a rolling pin. Leave a mixture of fine crumbs and a few larger pieces.
- Cut the marshmallows into smaller pieces.
- Roughly chop the Crunchie bars, keeping some noticeable chunks of chocolate-coated honeycomb.
- Put the crushed digestives, marshmallows and Crunchie pieces into a large mixing bowl.
- Gradually add the condensed milk and mix everything together until the mixture holds together. Add it gradually because you may not need all of it.
- Spread the desiccated coconut over a large sheet of baking paper.
- Spoon the Fifteens mixture onto the coconut and shape it into a long log.
- Roll the log through the coconut until the outside is completely coated.
- Wrap tightly in the baking paper.
- Refrigerate for at least 2–3 hours, or until firm.
- Unwrap and cut into approximately 15 slices.
Keep refrigerated in an airtight container.
A little recipe inspiration
More Baking Favourites
A few more of Chloe’s favourite things to bake.
Extremely serious baking business
A Few Important Facts
Cookies eaten
Too many
Favourite ingredient
Chocolate
Kitchen chaos level