3 snackable chocolate bakes to help you beat the 3pm slump

Kirsten Tibballs recipe Caramel slice milk chocolate ganache

Credit: Armelle Habib (Murdoch Books)

Recipes


3 snackable chocolate bakes to help you beat the 3pm slump

By Stylist Team

2 years ago

9 min read

Store these treats from Kirsten Tibballs’s new cookbook Chocolate All Day in your fridge for an instant afternoon pick-me-up. 


You’re working from home, the light outside is dreary, and the buzz of your morning coffee has well and truly worn off – yet there are still hours to go before you can log off. At these low-on-motivation moments, you might find your mind drifting to your snack supplies. What can you nibble on to give your afternoon a boost? What would go particularly well with your 3pm cup of tea?

There are plenty of answers to this question, and many of them can be found in Chocolate All Day, the new cookbook by acclaimed Australian chocolatier Kirsten Tibballs (one of the most-followed female pastry chefs on Instagram, incidentally). Focused on chocolate recipes that are “big on wow and low on difficulty”, Chocolate All Day contains easy-to-follow instructions for baking everything from chocolate babka knots to sticky date chocolate puddings. 

chocolate-all-day-kirsten-tibballs

Credit: Murdoch Books

Below, Tibballs shares three recipes for snackable chocolatey treats perfect for lifting you out of an afternoon slump. That means chocolate-chip cookie sandwiches with orange ganache; peanut cookie cups with chocolate caramel filling; and a caramel slice topped with milk chocolate ganache. 

All of these recipes make a sizeable batch of treats, which can then be stored in an airtight container in your fridge for whenever you get peckish. The caramel slice and chocolate-chip cookie sandwiches will last for up to a fortnight, while the peanut cookie cups will stay delicious for up to a month. Honestly, though? We challenge anyone to resist polishing them off for that long. 


Kirsten Tibballs recipe Chocolate-chip cookie sandwiches orange ganache

Chocolate-chip cookie sandwiches with orange ganache

Kirsten says: “Make way for your new obsession. I’m talking chewy cookies with a lusciously smooth, melt-in-the-mouth filling with hints of crunch. A little bit fancy, and a whole lot of fun, these choc-chip cornflake cookies get a flavour boost thanks to a swirl of orange-infused chocolate ganache. They are a tantalising eating experience and an instant crowd pleaser.”

Makes 30

Ingredients

For the orange ganache:

  • 195ml (6¾ fl oz) thickened (whipping) cream
  • zest of 1 orange
  • ½ teaspoon vanilla bean paste
  • 430g (15¼ oz) good-quality milk chocolate

For the cookies:

  • 100g (3½ oz) raw sugar
  • 165g (5¾ oz) soft brown sugar
  • 1 teaspoon sea salt
  • 115g (4 oz) unsalted butter, softened
  • 50g (1¾ oz) whole egg
  • 1 teaspoon vanilla bean paste
  • 155g (5½ oz) plain flour
  • ½ teaspoon bicarbonate of soda
  • 110g (3¾ oz) good-quality milk chocolate, roughly chopped
  • 110g (3¾ oz) good-quality dark chocolate, roughly chopped
  • 90g (3¼ oz) cornflakes, crushed

Method

To make the orange ganache, heat the cream, orange zest and vanilla in a saucepan over medium heat and bring to the boil.

Place the milk chocolate in a bowl.

Once the cream is boiling, strain it over the chocolate. Whisk until the chocolate is completely melted and incorporated into the cream.

Cover with plastic wrap touching the surface of the ganache.

Leave to cool at room temperature for 2–3 hours before transferring to a piping bag or snaplock bag.

For the cookies, preheat the oven to 170°C (325°F) fan-forced. Line a baking tray with baking paper.

Place the raw sugar, brown sugar, salt and butter in the bowl of a stand mixer with a paddle attachment and beat on medium speed until smooth.

Add the egg and vanilla and mix to combine.

Sift in the flour and bicarbonate of soda and mix until incorporated.

Remove the bowl from the mixer, add the chocolate and crushed cornflakes and stir them through.

Place the cookie dough in the fridge for 1 hour.

Roll teaspoonfuls of the dough into balls. Place them on the baking tray approximately 4cm (1½ inches) apart and gently press down on them to flatten slightly.

Bake for 10 minutes or until golden brown.

Remove from the oven and leave to cool at room temperature. Repeat with the remaining cookie dough.

To assemble, cut the tip off the prepared piping bag of orange-infused ganache.

Pipe the ganache onto every second cookie and sandwich them together with the plain cookies.

Store in an airtight container at room temperature for up to 2 weeks.

The cookie dough can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. Allow the dough to come back to room temperature before baking.

For best results

If your room temperature is warm, place the ganache in the fridge to firm it up to piping consistency.

Fix it

If the ganache looks grainy after you add the cream to the chocolate, add a tiny bit more cream and continue whisking.


kirsten-tibballs-recipe-peanut-cookie-cups-chocolate-caramel

Peanut cookie cups with chocolate caramel filling

Kirsten says: “Just when you thought a chocolate and peanut flavour combo couldn’t get any better. Here, a biscuity peanut butter base acts as a little bowl for lush honeyed caramel, with chocolate whisked through in the final step because, well… chocolate. Believe me, you will fall in love with these wickedly irresistible caramel cups.”

Makes 12

Ingredients

For the peanut cookie cups:

  • 85g (3 oz) unsalted butter
  • 65g (2¼ oz) soft brown sugar
  • 65g (2¼ oz) caster (superfine) sugar
  • 95g (3¼ oz) crunchy peanut butter
  • 30g (1 oz) whole egg
  • 125g (4½ oz) plain (all-purpose) flour, plus extra for dusting
  • pinch of baking powder
  • pinch of sea salt
  • 75g (2½ oz) good-quality milk chocolate, chopped

For the caramel filling:

  • 250ml (9 fl oz) thickened (whipping) cream
  • 1 teaspoon vanilla bean paste
  • pinch of sea salt
  • 185g (6½ oz) caster (superfine) sugar
  • 65g (2¼ oz) liquid glucose
  • 35ml (1¼ fl oz) water
  • 150g (5½ oz) unsalted butter
  • 25g (1 oz) honey
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 75g (2½ oz) good-quality milk chocolate

Method

To make the peanut cookie cups, preheat the oven to 170°C (325°F) fan-forced. Grease a 12-hole muffin tin.

Using a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until well combined and completely smooth.

Add the peanut butter followed by the egg and mix to combine.

Add the flour, baking powder and salt, then mix until almost completely incorporated.

Lastly, add the chopped milk chocolate and mix until the ingredients just come together as a dough.

On a lightly floured work surface, divide the dough into 12 even portions.

Place the pieces of dough into the holes in the tin, pressing them into the base and sides to form a cup.

Line each cup with scrunched then flattened baking paper, and fill with uncooked rice. Bake for 8 minutes. (This is called blind baking.)

Remove the paper and rice and bake for a further 10 minutes.

Leave to cool slightly. When the cookie cups are firm enough to handle but still warm, remove from the tin and leave to cool completely at room temperature on a wire rack.

Clean and dry the muffin tin.

When the cookie cups have cooled completely, return them to the clean tin.

For the caramel filling, heat the cream, vanilla and salt in a saucepan over medium heat until almost boiling.

Heat the sugar, glucose and water in a large saucepan over medium heat until the temperature reaches 145°C (293°F).

Reduce the heat to low, immediately add the butter and honey and whisk by hand to incorporate.

One-third at a time, pour the hot cream mixture over the caramel and whisk to combine.

Carefully add the bicarbonate of soda, then increase the heat and bring to 118°C (244°F) while whisking continuously.

Once the caramel reaches temperature, remove from the heat and immediately add the chocolate. Whisk until the chocolate is completely melted and incorporated.

Pour the caramel into the prepared peanut cookie cups and leave to set at room temperature for 1 hour.

Store in an airtight container at room temperature for up to 4 weeks.

Next level

This recipe can also make one spectacular large tart. Press the cookie dough into a fluted flan (tart) tin, then follow the recipe. Serve slices with fresh cream or ice cream.

The peanut cookie cup mixture can be used to make beautiful cookies.


Kirsten Tibballs recipe Caramel slice milk chocolate ganache

Caramel slice topped with milk chocolate ganache

Kirsten says: “Just when you think caramel slice (sometimes known as millionaire’s shortbread) can’t get any better, I bring you this new level of decadence. What makes this caramel slice so good? Chocolate, of course. Here you’ll find it nestled in the biscuit base, humming in the caramel filling and crowning this slice in the form of a glossy ganache.”

Makes 18 pieces

Ingredients

For the biscuit base:

  • 125g (4½ oz) unsalted butter, melted
  • 200g (7 oz) soft brown sugar
  • 120g (4¼ oz) plain (all-purpose) flour
  • 50g (1¾ oz) desiccated coconut pinch of ground cinnamon
  • 50g (1¾ oz) good-quality milk chocolate, roughly chopped

For the caramel filling:

  • 80g (2¾ oz) unsalted butter, cubed
  • 80g (2¾ oz) soft brown sugar
  • 1 teaspoon vanilla extract
  • 395ml (13¾ fl oz) sweetened condensed milk
  • 90g (3¼ oz) good-quality dark chocolate

For the ganache topping:

  • 250g (9 oz) good-quality milk chocolate
  • 100ml (3½ fl oz) thickened (whipping) cream
  • 1 teaspoon vanilla extract
  • 30g (1 oz) liquid glucose
  • pinch of sea salt

Method

To make the biscuit base, preheat the oven to 160°C (315°F) fan-forced.

Grease a slice (slab) tin, 27.5 x 17.5cm (11 x 6¾ inches) and 3.5cm (1¼ inches) high. Line the base and sides of the tin with baking paper and set aside until required.

Put the melted butter and brown sugar in a bowl and mix with a wooden spoon to combine. Add the flour, coconut and cinnamon. Continue to mix until the ingredients come together.

Add the milk chocolate and mix to combine.

Press the mixture into the base of the prepared baking tin to create an even layer.

Bake for 15 minutes.

Remove from the oven and set aside at room temperature.

Reduce the oven temperature to 140°C (275°F) fan-forced.

For the caramel filling, combine the butter, brown sugar and vanilla in a saucepan over medium heat.

Once the butter has melted and the sugar has completely dissolved, reduce the heat to low, add the condensed milk and whisk continuously until the mixture begins to simmer. Continuing to whisk, cook for a further 3 minutes until the mixture begins to thicken slightly.

Remove from the heat and add the dark chocolate. Mix until the chocolate is melted and incorporated into the caramel.

Pour the caramel filling over the biscuit base and spread to create an even layer.

Bake for approximately 25 minutes.

Remove from the oven and leave the slice to cool completely at room temperature.

For the ganache topping, place the chocolate in a bowl.

Combine the cream, vanilla, glucose and salt in a saucepan over medium heat. Bring to the boil, then pour the mixture over the chocolate. Gently whisk until the chocolate is completely melted and incorporated into the other ingredients.

Pour the ganache over the cooled caramel layer and spread evenly. (For a less rich version, make the slice without the ganache topping.)

Place the slice in the fridge for 30 minutes to set.

Remove the caramel slice from the tin and cut it into 18 rectangles, approximately 9 x 2.8cm (3½ x 1¼ inches).

Store the slice in an airtight container at room temperature for up to 2 weeks.

Next level

To add a little dazzle, rub some edible gold lustre dust into shaved or shredded coconut and sprinkle it on top of each bar.


Chocolate All Day: Recipes For Indulgence  Morning, Noon And Night by Kirsten Tibballs (£22, Murdoch Books) is out now 

Photography: Armelle Habib

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