Catchy title, no?
Kipper had a friend to stay on a sleepover – you can’t begin to imagine the excitement – and ever neurotic about them running out of fun activities, I came up with far too many things for them to do. (In the event, they mostly just played nicely together without any adult help, but you can never be too prepared, right?) One of the activities we never got to do was making crispy cakes.
Of course, Kipper had been with me when we’d bought the big bag of crispy puffed rice, and I’d explained what it was for. So naturally, her friend had barely left before the requests to make the chocolate crispy cakes anyway started.
If you’ve read this blog before, you’ll know I’m pathologically incapable of making any kind of ‘treat’ without attempting to sneak in something healthy 🙂 These were no exception, and we added some mixed dried sultanas, raisins and cranberries, and some crunchy flaked almonds. Yum.
I also added a little vanilla and spice (I used vandotsch speculaas spice), which gave altogether more depth of flavour than you get with just chocolate, and I added a dollop of Lotus Caramelised Biscuit Spread (aka biscoff, aka speculoos spread, aka cookie butter) because, well, why wouldn’t you? It’s DELICIOUS! If you don’t have any, you should go and buy some, but if that’s not an option, add a little more chocolate and butter, and maybe a drizzle of syrup.
We used teeny-tiny silicon cupcake cups, and piled the mixture into them, which seemed more generous than putting the same, sensible amount into regular sized cups, where it would have looked a bit skimpy. Kipper very much enjoyed these, but one mini-size crispy cake is just enough for her, and also for me, if the truth be told. They’re quite, well, intense. Good with a cup of tea, or coffee. Mmmm.
Kipper helped with the measuring out, then I did the melting part while she prepared the cupcake cups. She got busy with the stirring, and then I dolloped the mixture into the cups – mostly because my speed and accuracy are significantly better than hers! If your child has more reliable spooning skills, they can do this step too.
We made 12 delicious nobbly-bobbly spiced chocolate biscoff fruit & nut crispy cake bites. Munch munch crunch munch.
- 55g dark chocolate
- 25g butter
- 25g Lotus caramelised biscuit spread (aka biscoff or cookie butter)
- 1-2 drops vanilla extract
- Pinch of cinnamon or mixed spice (I used speculaas spice)
- 40g crisped rice
- 75g mixed dried fruit - I used raisins, sultanas and dried cranberries
- 15g flaked almonds
- Melt the chocolate, butter and biscuit spread over a low-medium heat until melted and thoroughly combined - do not allow to boil.
- Remove from the heat and stir in the vanilla and spice.
- Add the crisped rice, dried fruit and flaked almonds and gently stir to coat everything in the chocolate mixture.
- Divide between 12 mini cupcake cases, and refrigerate until set. Enjoy!
- If you don't have any Lotus biscuit spread, add a little extra chocolate and butter, and perhaps a tsp or two of syrup.
There are a number of food blogging challenges that these yummy crispy cake bites fit into. They are:
Treat Petite, hosted by Cakeyboi and The Baking Explorer, which is on the theme of ‘no bake’.
The Biscuit Barrel, hosted by I’d Much Rather Bake Than…, also with a ‘no bake’ theme.
Speedy Suppers, hosted by Maison Cupcake, which is looking for picnic foods, and the Spice Trail, hosted by Vanesther at Bangers and Mash, which is looking for beach barbecue recipes – these crispy cake bites are deliciously portable!
Finally, Family Foodies organised by Eat Your Veg and Bangers & Mash, on the theme of cooking with kids.