Best – 20 August 2019

best

RECIPES

Sticky Chocolate Krispies

This no-bake treat is

simple to make, but

be sure to supervise

any little ones helping,

as the melted chocolate

gets very hot.

Hands-on time: 15 mins,

plus setting. Cooking time:

about 5 mins

Serves 16

5 x 58g Mars Bars,

broken into pieces

125g butter, cut into chunks

150g Rice Krispies

25g mini marshmallows

25g white or dark chocolate,

broken into pieces

1 Line a roasting tin

roughly 20.5cm x 25.5cm

with baking parchment.

2 Put Mars Bars and butter

into a large pan. Melt over

gentle heat, stirring until

smooth. (Be warned, the

mixture might look like it

won’t come together at

first!) Do not allow the

mixture to boil or the

cakes will be tough.

3 Stir in Rice Krispies,

followed by half the

marshmallows, and tip

into the prepared tin.

Level as much as possible,

then press the remaining

marshmallows on top.

4 Put the chocolate in a

small heatproof bowl and

microwave on high for 20

second bursts until melted

(alternatively melt in a

heatproof bowl set over a

pan of gently simmering

water). Drizzle chocolate

over the slices, then chill

the tray for 1 hr until set.

Remove from tin, cut

into slices and serve.

Swirled Coconut and Raspberry Cheesecake

This unconventional

cheesecake tastes fantastic

• and slices easily!

Hands-on time: 25 mins, plus

overnight chilling. Cooking

time: about 5 mins

Serves 20

250g butter biscuits,
finely crushed
100g unsalted butter
2tbsp golden syrup

15g powdered gelatine
400g full-fat cream cheese,
we used Philadelphia

400ml double cream
400ml tin coconut milk
200g icing sugar, sifted

400g raspberries
15g desiccated coconut

1 Line a roasting tin roughly
20.5cm x 30.5cm x 5cm
with baking parchment.

Put crushed biscuits
into a bowl. Melt butter
and syrup together in a pan,

then pour over the biscuits
and mix well. Press evenly

into the base of the roasting

tin and chill until needed.

2 Put the gelatine into a small

bowl and add 4tbsp boiled

water. Stir until the granules

dissolve, then set aside. Put

cream cheese into a large

bowl and beat with a handheld

electric whisk until smooth.

Add the cream, coconut milk

and icing sugar and beat again

until thickened, about 5 mins

• the mixture should have
  the consistency of lightly
  whipped cream.
  3 Quickly beat in the
  gelatine mixture (make sure
  you scrape it all out of its bowl)
  and half the raspberries (you
  want them to break slightly).
  Pour filling on to the biscuit
  base and level. Dot remaining
  berries over the surface,
  spacing evenly, and scatter
  over desiccated coconut.
  Chill overnight to set.
  4 To serve, lift out of the tin
  using the baking parchment
  then transfer to a board and
  cut into squares.