No-Bake Chocolate Oat Fudge Bars

No-Bake Chocolate Oat Fudge Bars

by | Feb 21, 2020 | 2 comments

No trip to visit my Granny Williams would be complete without leaving with a tin of these fudgy chocolate bars. In our house, they are the go-to recipe to cure the 8pm munchies when there is no chocolate to be found in the house (because, hello? I live there!). You most probably already have all the ingredients in your cupboard, and they only take 10 minutes to knock up. I’ve used my own cocoa powder in these as it is darker and richer than the kind you get in the shops – it’s also sustainably sourced which is a big deal for me. Click here to shop my range now – and add some baking chocolate too, for next time 😉 

Oat Fudge Bars

No-Bake Chocolate Oat Fudge Bars
Yields 12
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 125g salted butter, cubed
  2. ½ cup (125ml) milk
  3. 400g (2 cups) white granulated sugar
  4. 35g (80ml) cocoa powder
  5. 1 tsp vanilla extract
  6. 270g (3 cups) instant oats
  7. 40g (1/2 cup) desiccated coconut
Instructions
  1. Line a 20x20cm baking tin with baking paper and set aside.
  2. Place the butter, milk, sugar and cocoa powder into a medium-sized saucepan over low heat and stir until the sugar has dissolved completely.
  3. Bring the syrup to the boil (do not stir) for 3-5 minutes or until the syrup reaches soft ball stage – drop a small amount of the syrup into a cup of tap water, it should immediately form a soft ball and come together.
  4. Remove the syrup from the heat and immediately add the vanilla, oats and coconut.
  5. Working quickly, pour the mixture into the prepared tin and spread out using the back of the spoon.
  6. Allow to cool for 5 minutes then slice into bars.
Notes
  1. TIP: These also make fantastic clusters! Working quickly use an ice cream scoop to scoop out the mixture and dollop onto a lined baking tray.
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calories
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The Kate Tin https://thekatetin.com/
Chocolate Oat Fudge Bars

Romany Cream Chocolate Truffles

Romany Cream Chocolate Truffles

by | Aug 18, 2017 | 0 comments

These chocolate truffles are so easy I’m almost embarrassed to put the recipe up here.  Simply stick the 4 ingredients in a food processor (or blender), roll them, dip the truffles in chocolate, eat and repeat! My affinity for Romany Creams (chocolate coconut cookies) runs deep; most of my curves can be attributed to the many packets I devour.  This tends to happen when I promise myself ‘just one with a cup of tea’. Yeah, right. No one has ever, in the history of the world, had only one Romany Cream! I love them so much, that one of my most treasured recipes is the copy-cat recipe I found in my Great Aunt May’s recipe book. It’s one of the most popular recipes on The Kate Tin! Romany Creams not your vibe? by all means use whatever you like. These chocolate truffles can even be rolled in white chocolate (swoon!).

Food photography image of a pile of chocolate truffles on a gold cake stand

Romany Cream Chocolate Truffles

Makes 20

(300g) 1 1/2 packets Romany Creams (or any of your favourite biscuits)

½ cup coconut, toasted (can be substituted for breakfast cereal or nuts)

1 x 387g tin sweetened condensed milk

200g The Kate Tin Dark Baking Chocolate, melted

To make the chocolate truffles, place the Romany Creams and coconut in a food processor or blender and blend until fine. Add the condensed milk and blend again until the mixture comes together. Roll heaped teaspoonfuls of the mixture into balls and place on a lined baking sheet. Refrigerate until firm – about 30 minutes. Combine the melted chocolate and coconut oil and mix well.  Place a little melted chocolate in the palm of your hand then roll each truffle in the chocolate to coat. Place on the lined baking sheet to set. Repeat with the remaining chocolate. The chocolate truffles can be stored in an airtight container in a cool place for up to two weeks.

 

 

WATCH HOW TO MAKE THE RECIPE HERE:
No-Bake Chocolate Christmas Pudding

No-Bake Chocolate Christmas Pudding

by | Nov 13, 2016 | 0 comments

Does anyone actually LIKE Christmas pudding? Sure, it wouldn’t be Christmas without it, but in our hot South African climate, who wants to eat a heavy, steamy, piping hot custard-coated winter pudding? Bleh. Yes, our Christmas is peppered with all kinds of snow-covered European traditions but that doesn’t mean we can’t put our own twist on them. Forget reindeer – we should have springbok instead! But let me not get ahead of myself here, let’s start with the important stuff; dessert.

 
Looks like a figgy pudding – yes! Tastes like a figgy pudding? Well, erm no. It’s a gajillion times better!

Firstly – it has chocolate in it.

2) Condensed milk

3) It’s no-bake / no-steam / no-effort

4) It’s still got all the Christmassy stuff in, but it’s cold

5) You can put whatever the heck you want in it!

6) It’s low-fat – JOKES! Oh heck no. Hear that? It’s the sound of diets crashing everywhere! But hey, that’s what January is for, right?!

Now, you might be thinking, this looks familiar. Remember my Peppermint Crisp Fridge Cake recipe? In celebration of it being shared over 21 500 times on Facebook (see there are LOTS of sugar addicts out there like us) I gave it a festive makeover with an unhealthy amount of Christmas cheer (and treats)!

I’ve added ginger biscuits, cherries, pistachios, toasted hazelnuts, candied peel, dried figs, booze-soaked raisins, heck I even threw in some spices and drenched it in white chocolate.

It’s like a Christmas party – in your mouth! But also, it’s muesli.

No-Bake Chocolate Christmas Pudding

Serves 6-8

 

100g butter

300g The Kate Tin Milk or Dark Baking Chocolate, chopped

½ tin (190g) sweetened condensed milk (eat the rest with a spoon)

1 tsp mixed spice

200g biscuits, crumbled (I used spiced ginger biscuits)

240g of toasted nuts/soaked dried fruit/cherries/candied peel/caramel popcorn/marshmallows (you can use any ratio of ingredients, as long as the total weight is 240g)

100g The Kate Tin White Baking Chocolate, melted

Start by lining the inside of a medium-sized 1.5L mixing bowl with 2-3 layers of clingwrap. In a saucepan, combine the butter, milk chocolate and condensed milk over low heat and stir until melted. In a separate bowl, mix together the spice, biscuits, nuts and fruit. Stir into the chocolate mixture and mix well. Pour into the lined mixing bowl then place in the refrigerator for 2-3 hours or until set. Remove from the mould and turn onto a serving plate. Spoon the melted chocolate onto the top and coax it down the sides. Decorate with sprinkles or Christmas decorations. Serve thin slices with strong coffee or a glass of brandy.

Does anyone actually LIKE Christmas pudding? Sure, it wouldn’t be Christmas without it, but in our hot South African climate, who wants to eat a heavy, steamy, piping hot custard-coated winter pudding? Bleh. Yes, our Christmas is peppered with all kinds of snow-covered European traditions but that doesn’t mean we can’t put our own twist on them. Forget reindeer – we should have springbok instead! But let me not get ahead of myself here, let’s start with the important stuff; dessert.

Looks like a figgy pudding – yes! Tastes like a figgy pudding? Well, erm no. It’s a gajillion times better!

Firstly – it has chocolate in it.

2) Condensed milk

3) It’s no-bake / no-steam / no-effort

4) It’s still got all the Christmassy stuff in, but it’s cold

5) You can put whatever the heck you want in it!

6) It’s low-fat – JOKES! Oh heck no. Hear that? It’s the sound of diets crashing everywhere! But hey, that’s what January is for, right?!

Now, you might be thinking, this looks familiar. Remember my Peppermint Crisp Fridge Cake recipe? In celebration of it being shared over 21 500 times on Facebook (see there are LOTS of sugar addicts out there like us) I gave it a festive makeover with an unhealthy amount of Christmas cheer (and treats)!
I’ve added ginger biscuits, cherries, pistachios, toasted hazelnuts, candied peel, dried figs, booze-soaked raisins, heck I even threw in some spices and drenched it in white chocolate.

It’s like a Christmas party – in your mouth! But also, it’s muesli.

No-Bake Chocolate Christmas Pudding

Serves 6-8

 

100g butter

300g milk or dark chocolate, chopped

½ tin (190g) sweetened condensed milk (eat the rest with a spoon)

1 tsp mixed spice

200g biscuits, crumbled (I used spiced ginger biscuits)

240g toasted nuts/soaked dried fruit/cherries/candied peel/caramel popcorn/marshmallows etc

100g white chocolate, melted

Start by lining the inside of a medium-sized 1.5L mixing bowl with 2-3 layers of clingwrap. In a saucepan, combine the butter, milk chocolate and condensed milk over low heat and stir until melted. In a separate bowl, mix together the spice, biscuits, nuts and fruit. Stir into the chocolate mixture and mix well. Pour into the lined mixing bowl then place in the refrigerator for 2-3 hours or until set. Remove from the mould and turn onto a serving plate. Spoon the melted chocolate onto the top and coax it down the sides. Decorate with sprinkles or Christmas decorations. Serve thin slices with strong coffee or a glass of brandy.

Tin Roof Cheesecake with Caramel Sauce

Tin Roof Cheesecake with Caramel Sauce

by | Nov 26, 2015 | 1 comment

Tin Roof Cheesecake

Sometimes, our favourite foods have really weird names. Case in point: Tin roof ice cream. Who the heck decided that chocolate + peanuts = tin roof?! I mean, I’m bad at math but seriously? Apparently someone thought that the sound peanuts made when they fall out of the tin (obviously back in the day when plastic didn’t exist), made them think of rain on a tin roof. Dunno about you, but peanuts rolling out of a tin sounds like dinnertime to me. And speaking of dinnertime – CHEESECAKE!

 
A slice of Tin Roof Cheesecake
You know why I love cheesecake? Because it’s both cheese and cake. (Hey, you asked) And because I love it so much, I shall cover it in all sorts of delicious and wondrous things! Tin roof ice cream was a favourite of mine as a kid – and I’m pretty sure we all have our childhood memories of the flavour so this cheesecake is packed with peanut and chocolate nostalgia which basically means it’s oozing chocolate sauce and crammed full of chocolate-coated peanuts. Did I mention the toffee sauce?
Soft brown sugar makes the best caramel sauce
Because I always go next-level, I do it for you, really I do, I’ve added a toffee sauce to the Tin Roof rif, which seriously, SHOULD have been there all along! What’s ice cream without a toffee ripple? Boring that’s what. My legendary toffee sauce is made with the Natura Sugars Soft Brown Sugar. It looks like beach sand – and yes, I want to put my toes in it and wiggle them around which is totally inappropriate, but, come on, I know you’re thinking it too! I also want to put it in just about everything. It’s got this creamy fudgy flavour that makes mindblowing toffee sauce (as well as biscuits, chelsea buns and anything else that you want to taste like a toffee flavour bomb).
Tin Roof Cheesecake
I’m thinking this would be a pretty spectacular Christmas dessert but kudos to you if you can wait that long! Heck, why not just make it this weekend for no other reason than you want to shove your face in it. I’m here to tell you that’s totally okay. But if you do choose to share it, remember when someone asks you, ‘What flavour is that deliciously incredible-looking cheesecake?!” your answer should be: ‘The Kate Tin Roof’.

Tin Roof Fridge Cheesecake

Serves 10-12

 

250g chocolate biscuits

75g melted butter

TOFFEE SAUCE

4 tbsp Natura Soft Brown Sugar

40g extra butter

4 tbsp cream

CHOCOLATE SAUCE

4 tbsp cream

100g The Kate Tin Milk Baking Chocolate, chopped

CHEESECAKE

3 tsp gelatine

60ml water

500g full fat cream cheese

110g Natura Soft Brown Sugar

250ml cream, whipped

60g chocolate coated peanuts

60g peanut-nougat chocolate bar, chopped

Place chocolate biscuits and butter in a food processor and process until fine. Press into the bottom of a lined 20cm springform cake tin. Refrigerate until set.

Make the sauce by placing the sugar in a small saucepan and heat until melted and caramelized. Add the butter and cream and swirl to form a sauce.

Heat the cream and chocolate until melted and smooth.

To make the cheesecake: sprinkle the gelatine over the water and allow it to soak up all the water. Melt over gently simmering water until dissolved then allow to cool slightly. Beat the cream cheese and caster sugar together until smooth then stir in the gelatine. Fold in the whipped cream, peanuts and chopped chocolate bar. Pour half the cheese mixture into the prepared tin, drizzle 1/3 the butterscotch sauce, 1/3 the chocolate sauce. Top with remaining cream cheese mixture and sauces, leaving 1/3 of the sauces for the top. Cover and refrigerate for 3 hours or until set.

 

Caramel Sauce in a vintage copper pot
Disclaimer: This post has been sponsored by Natura Sugars who produce a range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! They’re available from Spar, Checkers and Pick ‘n Pay stores.
Chocolate Peppermint Crisp Fridge Bars

Chocolate Peppermint Crisp Fridge Bars

by | Feb 15, 2015 | 3 comments

This no-bake 5-ingredient recipe’s deliciousness revolves around three quintessential South African ingredients – sweetened condensed milk, peppermint crisp bars (can be substituted with any peppermint or mint-flavoured chocolate or sweets) and ‘Eet sum mores’ which are delicious, buttery shortbread biscuits. Of course, these yummy ingredients are bound together with lots of melted chocolate so if you haven’t realized it by now, your diet is pretty much destroyed.

The great thing about this recipe is that it’s idiot-proof and even better is that you can use just about anything in it – nuts, biscuits, dried fruit, sweets, marshmallows, cherries, breakfast cereal, your favourite chocolate bars – have I left anything out?! 😉

When I created this recipe last year for a quick segment on Expresso Morning Show, I had no idea just how popular it would be. I put it up on Facebook as I didn’t think it was worth a full blog post and then forgot about it pretty quickly. Except that now, it has been shared over 18 000 times (and so I’m eating my words… and the cake!)

Chocolate Peppermint Crisp Fridge Cake

Serves 8-10

 

100g butter

300g The Kate Tin Milk or Dark Baking Chocolate, chopped

½ tin sweetened condensed milk (eat the rest of the tin with a spoon)

200g shortbread biscuits (Eet sum mores)

160g peppermint crisp bars, chopped (I also used some mint aero)

80g mini marshmallows (optional)

Line a standard loaf tin or baking tray with a sheet of baking paper and set aside. Place the butter, chocolate and condensed milk in a microwave-safe bowl and melt on a medium to low heat until smooth. In a separate bowl, break the biscuits into pieces and combine with the peppermint crisp chunks and marshmallows (or whatever other ingredients you’re using). Combine the cooled melted chocolate mixture with the biscuit mixture and stir until combined. Pour into the lined loaf tin and place in the fridge until completely set. Unmould and cut into slices.