Who doesn’t love Toblerone!?

Who…

WHO?!

Seriously, I’m not sure whether it’s the creamy chocolate, or the chewy nougat pieces or the triangles whose tips break off so delicately and jump straight INTO MY MOUTH, but I am a complete and utter Toblerone ADDICT.

And don’t get me started on White Toblerone!!!!! *drools for 6 years at the mere mention of it*

Ditto all of the above for Rocky Road.

SO, *pause* the pairing of Toblerone AND Rocky Road was just a no-brainer for good old Phoodie….

Whenever I make this, its always a huge hit, but make sure you look up all of my OTHER Rocky Road recipes too as there are dozens of them…..

And they’re pretty amazing too, even if I do say so myself!

Kali Orexi!

INGREDIENTS

Makes a large dish (approx 23 x 35cm)

380g Chocolate covered almonds
720g Toblerone (chopped into large chunks)
280g pink and white marshmallows

8 x 40g Nougat Honey Log bars (roughly chopped)

3 x 350g blocks Cadbury milk chocolate (you can use any chocolate you like!)

METHOD

1) Line your dish with baking paper and set aside.

2) Place all of the ingredients except for the milk chocolate and about 180g chopped Toblerone chunks in a bowl and gently mix.

3) Melt the milk chocolate in the microwave in 10 second bursts, stirring in between or, over a bain marie.

4) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

5) Top with remaining chopped Toblerone chunks as shown in the pictures and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

ENJOY!

Regular readers know how much I love rocky road….

All you need to do to realise that is to have a browse through my previous recipes…. every 2nd one is a unique PHOODIE Rocky Road creation!

That said, I can’t believe how long it has taken me to do a Tim Tam version!

And it’s an ABSOLUTE CRACKER! Feel free to experiment with the different flavours of Tim Tam to mix things up a bit.

Personally, I don’t think anything beats the classic milk (and the white are my second fave choice, hence the combo in this recipe!)

Don’t forget to follow PHOODIE on Social Media and share with me your snaps of my recipes when you make them!

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Kali Orexi!

INGREDIENTS

Makes a large dish (approx 23 x 35cm)

2 x 165g packets White Tim Tams

3 x 165g packets Milk Choc Tim Tams

100g roasted hazelnuts

280g white marshmallows

3 x 350g blocks milk chocolate

METHOD

1) Line your dish with baking paper and set aside.

2) Chop up all of the Tim Tams, then set aside 1/2 cup chopped white ones and 1 cup chopped milk ones for the topping.

3) Place the chopped Tim Tams (but not the ones you have set aside), the marshmallows, and the hazelnuts in a bowl and gently mix.

4) Melt the milk chocolate in the microwave in 10 second bursts, stirring in between, or, over a bain marie.

5) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

6) Top with reserved chopped Tim Tams, as shown in the pictures, and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

People often ask where my recipe inspiration comes from… and my answer is always the same!

“Everywhere!” I say….because that’s the truth!

Sometimes it’s from travel, sometimes it’s from something I smell or see at a restaurant, sometimes my sister gives me an idea or a friend will call me about something they have eaten to see if I can recreate my own version…

Last week, a PHOODIE reader emailed me as she wanted to combine two of my recipes. She wanted to make my famous Rocky Road Christmas Wreath but she wanted to use my Mint Chunk Rocky Road for it’s ingredients. I thought that was the most BRILLIANT idea ever, joining together two of PHOODIE’S most requested and most popular recipes and making them ONE! So apart from writing back and telling her I thought her idea was awesome and that she would need to do x,y and z with the quantities, I also realised that I should be actually making and photographing this idea myself and sharing it with EVERYONE!

So here y’all go!

PLEASE make sure to TAG me on Instagram (@phoodigram), Facebook (www.facebook.com/phoodieblog) or just send me an email at phoodie@phoodie.com.au with your wreath photo attached! I love seeing everyone’s work!

On that note, I would like to thank you all so much for your love and support this year and in addition I’d like to wish you all the most Merry Christmas (if you celebrate it like me) and a Happy, Healthy and Safe holiday season to all! This will be my last recipe post for 2017 but STAY TUNED as I have the giveaway to end all giveaways coming up before new year!

XXX

Phoodie

INGREDIENTS

180g Mini White (or Green) Marshmallows

1 1/2 cups roughly chopped Peppermint Crisp Bars, (reserve 1/2 cup for decorating)

1 cup Mint Slice biscuits

1/2 cup Chocolate Coated peanuts

1 cup Darrell Lea Mint Chocolate BB’s

an additional 4 Darrell Lea Mint Chocolate BB’s, to decorate

4 Lindt Balls – Mint flavour, to decorate

750g Dark Chocolate melts

100g White Chocolate melts

Butter – to grease the bundt tin

METHOD

Butter up your bundt tin in preparation for step # 3 – be generous with the butter! The last thing you want is for the wreath to get stuck!

1) In a large bowl, place the marshmallows, chopped peppermint crisp bars, chopped Mint Slice biscuits, choc peanuts, and BB’s. Mix with a wooden spoon.

2) Melt the dark chocolate either over a double boiler or in the microwave (if doing it in the microwave be careful not to burn it!)

3) Wait for melted chocolate to cool slightly and then pour over all other ingredients. Stir together immediately and transfer to a butter lined 24 cm bundt tin.

4) Place in fridge to set for a few hours.

5) Remove from fridge and allow to come to room temp (not melt if it’s hot where you are!) Remove from bundt tin. DON’T FREAK OUT if it doesn’t come straight away, if you have used enough butter it will come!

6) Melt the white chocolate and drizzle over the top of the wreath with backwards and forwards motions to create a rough zig zag (see pics) Sprinkle over additional chopped Peppermint Crisp and use white chocolate to ‘glue’ the BB’s and Lindt Balls around the wreath, evenly spaced.

7) To present, lay on a flat board and place bright green ribbon tied in a bow at the top-centre.

Stores for up to 10 days in a air tight container in the fridge.

The original ‘Freckle Rocky Road’ recipe that I published a little while back, has proven itself to be one of my most clicked on recipes EVER…. (Click here to see it!)

So in light of that, I thought a white chocolate version would go down a treat! Ideally, this slab of rocky road should be topped with white chocolate freckles, but these are quite hard to find, so I just shook out a good old bucket load of hundreds and thousands as a topper and voila! Done! Make sure to send me a picture if you make it! :) Phoodie

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INGREDIENTS

Makes a large dish (approx 23 x 35cm)

380g Peanut M and Ms

280g Maltesers

300g Crispy M and Ms

280g pink and white marshmallows

3 x 350g blocks white chocolate (you can use any chocolate you like, I use Milky Bar!)

Hundreds and Thousands

METHOD

1) Line your dish with baking paper and set aside

2) Place all of the ingredients except for the white chocolate in a bowl and gently mix.

3) Melt the white chocolate in the microwave in 10 second bursts, stirring in between, or, over a bain marie.

4) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

5) Top with hundreds and thousands as shown in the pictures and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

KALI OREXI!

Mint and Chocolate.

A match made in Culinary Heaven.

Honestly, it’s one of my favourite flavour combos, as fans of my Emerald City Cheesecake and Mint Chunk Rocky Road will know!

This mousse recipe is very similar to my Toblerone Mousse one, so if you’ve made that and know how easy it is then you’ll whip this up in a breeze!

The perfect ‘make ahead’ dessert, I hope you enjoy it!

Kali Orexi!

INGREDIENTS

For 8 serves

For the mousse

250ml thickened cream

155g plain milk chocolate

50g Cadbury Dairy Milk Bubbly Mint or Similar

105g white marshmallows

An additional 250ml thickened cream – whipped

For the base

250g Arnott’s Choc Ripple (or any plain chocolate cookie)

5 x 35g Peppermint Crisp chocolate bars

For topping

150g of a mixture of Mint M and Ms and Mint Malteasers

METHOD

1) Roughly chop the 205g of Plain and Mint Cadbury chocolate and place it in a large microwave safe bowl with the cup of cream and the marshmallows. Stir thoroughly.

2) Mircrowave on high for 3 minutes (AT 30 SECOND INTERVALS, STIRRING EACH 30 SECONDS, TO ENSURE IT DOESNT BURN!) note: it may take more or less than 3 minutes in your microwave, you are simply aiming to melt all of these ingredients together. As such, you could also do this on the stove, either directly or using a bain marie – but make sure to stir so it doesn’t burn!

3) Remove mixture from microwave, use a whisk to give it a good stir and set aside on your bench for it to cool completely.

4) Whip the additional cream to soft peak stage.

5) Add the whipped cream to the cooled Chocolate mixture – start by folding it through with a spatula and then use a whisk to combine it at the final stages. The mixture should be very smooth, you don’t want any random lumps of cream.

6) To make the base, blitz the Choc Ripple biscuits to a fine crumb and place in a bowl. Roughly chop the Peppermint Crisps into small pieces and add this to the biscuit crumb. Mix well.

7) Place a tablespoon of Peppermint crisp crumb into each glass, pour in the mousse mixture and then place the cups in the fridge for at least 8 hours, preferably overnight to set.

8) Once set, top each mousse with another tablespoon of Peppermint Crisp crumb and then sprinkle some M and Ms and Malteasers over the top to serve.

Enjoy!

Note: These photos are to be used as a guide only – ignore quantities in photos as I made a much larger number of Mousse cups than the recipe states.

Honeycomb for THE WIN!

I don’t know anyone who dislikes honeycomb….. and if you are the one random person that does, shhhhh! Please don’t destroy this moment for me.

Regular readers are familiar with my million Rocky Road variations, from white chocolate Wizz Fizz, (click here) to Mint Chocolate chunk (click here), to Cookies and Cream (click here), to my Christmas wreath (click here) and MORE! But I am pretty confident in saying that this honeycomb version trumps them all!!!

Make it, send me a snap over social media and most importantly, ENJOY!

Kali Orexi!

Phoodie :)

INGREDIENTS – 

(To make a large tray’s worth – my tray is 27cm x 40cm. If you want to make less, you can easily make 1/2 this recipe in a smaller tray)

8 x 50g Crunchie bars – roughly chopped
280g white marshmallows
250g Arnott’s Scotch Finger biscuits – roughly chopped
200g Caramel Popcorn – crumbled
400g Cadbury Crunchie : Block Chocolate – melted
700g Cadbury Milk Chocolate – melted
2 x 50g bars to top – chopped roughly to top the rocky road

METHOD

1) Place the 8 chopped Crunchies in a bowl with the marshmallows, chopped Scotch Fingers and Crumbled Caramel popcorn. Mix well.

2) In a microwave (in 10 second bursts) melt the 400g Crunchie Block Chocolate and the 700g of Milk Chocolate. Stir in between each 10 seconds and make sure not to burn!

3) Pour the melted chocolate over the Crunchie mix and stir well.

4) Transfer to your baking paper lined tray and top with 2 x chopped Crunchie bars. Set in fridge.

Store in airtight container in fridge for up to 10 days.

I’ve made a trillion Rocky Roads in my time many of which you have seen here on the blog…

There’s my Mint Chunk one – click here

…..my Bubble Gum Wizz Fizz one – click here

….. my Cookies and Cream one – click here

my Christmas Wreath one – click here….

PLUS MORE!

But pretty much none of those have received the reaction that this FRECKLE version did when I posted a snap of it to Social Media the other day… and I know why! It’s just jam-packed with all the best stuff!!

Let me know if you make it :)

Phoodie

INGREDIENTS

Makes a large dish (approx 23 x 35cm)

380g Peanut M and Ms
280g Maltesers
280g pink and white marshmallows
3 x 350g blocks Cadbury milk chocolate (you can use any chocolate you like!)

100g Clinkers

200g Freckles

METHOD

1) Line your dish with baking paper and set aside

2) Place all of the ingredients except for the milk chocolate and about 16 freckles in a bowl and gently mix.

3) Melt the milk chocolate in the microwave in 10 second bursts, stirring in between or, over a bain marie.

4) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

5) Top with freckles as shown in the pictures and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

ENJOY!

If I had the time and was hosting a million people, I would make EACH and EVERY one of the following recipes as I think they are all PERFECTLY suited to Christmas Lunch or Dinner! From starters to salads to mains to dessert, Phoodie’s gotcha covered! That’s all I am gonna say… If you want the recipe for a particular dish simply CLICK the title of that recipe below and you will be redirected!

ENJOY FOLKS! And make sure to share this link with your friend!

Phoodie :)

ps These are in no particular order!

PHOODIE’S EMERALD CITY CHEESECAKE – CLICK HERE

PHOODIE’S ‘BEST PUMPKIN SALAD EVER!’ CLICK HERE

PHOODIE’S ROCKY ROAD WREATH – CLICK HERE

PHOODIE’S SWEET AND STICKY PORK BELLY RASHERS – CLICK HERE

PHOODIE’S EASY REINDEER COOKIES – CLICK HERE 

PHOODIE’S CAULIFLOWER SALAD – CLICK HERE

PHOODIE’S NO BAKE LEMON CHEESECAKE – CLICK HERE

PHOODIE’S MINI 4 INGREDIENT CHRISTMAS PUDDINGS – CLICK HERE

PHOODIE’S TOBLERONE MOUSSE (3 INGREDIENTS!) – CLICK HERE

PHOODIE’S MIDDLE EASTERN SUMMER SALAD – CLICK HERE

PHOODIE’S HALOUMI AND ALMOND SALAD – CLICK HERE

PHOODIE’S NUTELLA-SWIRL, FERRERO-CHUNK NO CHURN ICE CREAM – CLICK HERE

PHOODIE’S SPINACH AND FETA GOZLEME – CLICK HERE

PHOODIE’S NUTELLA CHEESECAKE – CLICK HERE

PHOODIE’S HEIRLOOM TOMATO BRUSCHETTA – CLICK HERE

PHOODIE’S GOLDEN GAYTIME ICE CREAM CAKE – CLICK HERE

PHOODIE’S TRIPLE PEANUT BUTTER CHEESECAKE – CLICK HERE

PHOODIE’S MARS BAR BALLS – CLICK HERE

PHOODIE’S SPANAKOPITA – CLICK HERE

PHOODIE’S MALTESERS SLICE – CLICK HERE

THE BEST VANILLA SLICE IN THE WORLD – CLICK HERE

PHOODIE’S MANGO AND HONEY ROASTED MACADAMIA ETON MESS – CLICK HERE

PHOODIE’S MINT SLICE CHRISTMAS TREE – CLICK HERE

AND FOR PLENTY MORE IDEAS CLICK HERE!

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MERRY CHRISTMAS FOLKS!

I love a slice.

Who doesn’t?

Seriously.

Especially when they are typically no-bake, they’re SO easy to bang together and they always taste so damn delicious.

Longtime PHOODIE readers would be familiar with my slices…

Let me jog your memory…

There’s been my Mars Bar Slice (click here for recipe), My Lemon Slice (click here for recipe), My Snickers Slice (click here for recipe), My Cherry Ripe Slice (click here for recipe), My Twix Slice (click here for recipe) and my Passionfruit Cheesecake Slice (click here for recipe) – Have I left any out!?

Well CLEARLY Maltesers had to be next. And the first thought I had after thinking I had to make one, was of a Maltesers slice I had seen previously on the gorgeous Bake. Play. Smile blog. I loved the idea of the balls being placed into a bed of melted chocolate. I loved the idea of the crunchy Rice Bubble base and of course I loved how easy it was to make! I have therefore based my recipe on this.

That said, I have added extra Maltesers into my base mix, because I am a greedy guts, I have used Dark Chocolate instead of white chocolate as a topping, I have doubled the amount of Rice Bubbles, for extra crunch, I have added Milo as an ingredient because WHY NOT!? AND I have also crushed Maltesers over the whole thing too!

I hope you make and enjoy this special treat! Make sure to tag me on Social Media – Instagram (@phoodiegram), Twitter (@phoodietweets) and Facebook (www.facebook.com/phoodieblog) if you photograph your creation!

INGREDIENTS

125g butter
395g tin condensed milk
4 heaped tablespoons Milo

4 cups rice bubbles
2 cups Maltesers – 1 cup goes into the base mix and the other cup is for the topping (reserve 16 for topping and crush the rest)
300g dark chocolate
1 tbs coconut oil (or copha) melted – optional, you can just melt the chocolate alone if you like.

METHOD 

1) Line a 20 x 20cm cake tin with non-stick baking paper

2) Over a medium heat, melt together the butter, condensed milk and 2 of the heaped tablespoons of Milo – stir continuously and remove from heat once combined.

3) Place Rice Bubbles, additional 2 heaped tablespoons of Milo and 1 cup of Maltesers into a large bowl and gently mix together.

4) Pour condensed milk mixture over Rice Bubbles mixture and stir to combine. Transfer to baking paper lined tin and flatter the top with a spatula. Place in fridge.

5) Melt dark chocolate and coconut oil together in microwave in 10 second bursts until combined. Stir in between each 10 seconds. This should take a total of about 30 seconds.

6) Reserve 16 Maltesers from your remaining cup and then roughly chop / blitz the rest.

7) Pour melted chocolate / coconut oil mixture over the top of the Rice Bubble base and place 16 maltesers on top evenly as shown in the photos below. Scatter the remaining crushed Maltesers on top of the base.

8) Refridgerate to set (about an hour) – remove 10 minutes before serving to slice easily. Make sure to use a sharp chefs knife.

ENJOY!

The first time I ate a ‘Milk Bar Compost Cookie’ I cried.

Silence please, in honour of this moment.

Since then I have been wondering what recipe I could write as an ‘ode’ to this masterpiece…

And I recently came up with THIS.

The ‘Compost Cookie’ combines the best of ‘sweet’ with the best of ‘salty’ in turn creating the most perfect biscuit that one could ever hope to eat. I have applied this principle to Rocky Road, and I think I have struck gold.

SO easy to make and the perfect hostess gift, why not whip some up today?!

INGREDIENTS

1 cup Arnott’s Tee Vee snacks (or any other choc-dipped malt biscuit)

1/2 cup chocolate freckles

6 mini Snickers bars

2 cups potato chips (I use Smith’s Crinkle Cut)

1  and 1/2 cups salted pretzels

1  and 1/2 cups white marshmallows

750g milk choc melts

ADDITIONAL 2 cups potato chips – for topping

METHOD

Line a 20 x 15cm dish with baking paper

1) Roughly chop all ingredients except for the choc melts and the potato chips for the topping and place into a bowl. Mix gently.

2) Place choc melts into a microwave safe bowl and melt for about 30 seconds in 10 second bursts, stirring in between.

3) Allow melted chocolate to cook for a minute or so and then pour over mixed ingredients, stirring through as quickly as possible with a wooden spoon.

4) Transfer immediately into a baking paper lined dish (approx 20 x 15cm)

5) Place in fridge to set properly (at least 2 hours) before turning upside down to cut (with a sharp knife). Alternatively, serve the entire slab on a wooden board and allow guests to ‘hack off’ as much or as little as they like!

Can be stored for up to a week in tupperware in the fridge.