Peanut Butter Rocky Road Fudge!


Peanut Butter Rocky Road Fudge

Being a food blogger and a new Mum doesn’t exactly go hand in hand. There are literally not enough hours in the day to achieve everything I want to achieve. On the plus side, I’m discovering loads of great recipes that take next to no time to prepare but still taste great! Allowing me to enjoy being both a Mum and a blogger. This recipe is no exception. It takes about 10 minutes to make & about 2 hours to set. So the fridge actually does most of the hard work for you. That’s the kind of cooking I like to do!

Here is what you will need to make approx 36 pieces.

(Recipe adapted from Shugary Sweets.)

  • 300g Milk Chocolate *
  • 300g Dark Chocolate *
  • 125g Smooth Peanut Butter
  • 125g Mini Marshmallows
  • 180g Peanuts **

Essential Equipment

  • 8 x 8″ Square Tin or Silicone Baking Pan

* Yes this is a lot of chocolate. No it doesn’t have to be expensive! The 30p supermarket own brand 100g bars of chocolate are just as good as the expensive brands for recipes like this.

** If you can’t find unflavoured peanuts, just buy salted & rinse them well in a sieve with cold water. Then toast them in a hot, dry frying pan to get rid of any liquid. Allow to cool before using.

Right, let’s get cracking!

If using a baking tin, lightly grease and line the base & sides with baking paper. If using a silicone pan, there’s no need to do either.

Break the milk & dark chocolate into a large glass bowl. Add in the peanut butter and heat in the microwave in 30 second intervals. Stir well in-between.

Peanut Butter Rocky Road FudgeKeep going until all the chocolate has melted & it’s nice and smooth.

Peanut Butter Rocky Road FudgeIn the base of your chosen tin, pour a third of the marshmallows and spread them out evenly.

Peanut Butter Rocky Road FudgeAdd the remaining marshmallows & all the peanuts into the melted chocolate mixture and give it a good stir.

Peanut Butter Rocky Road FudgePour the whole lot into the tin & spread out with the back of a spoon. Press it in well to make sure any gaps are filled.

Peanut Butter Rocky Road FudgePlace into the fridge to set for at least 2 hours before slicing into a 6 x 6 grid, making 36 pieces.

Store in the fridge in an airtight container.

Peanut Butter Rocky Road Fudge

This is honestly WAY nicer than I was expecting. Even the Mr (who doesn’t even like fudge) said he really liked it too! I don’t know about you but I consider that a success. It’s crunchy, chewy & seriously chocolatey. Can’t really ask for much more from a rocky road fudge can you?!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason




Oreo Fudge

White Chocolate Oreo FudgeBlogging, as you can imagine, is very difficult when teamed up with becoming a Mum for the first time. I usually love spending hours in the kitchen making anything and everything that takes my fancy but I just don’t have the time or energy anymore. When I came across this recipe (adapted from Dessert Now Dinner Later) I actually thought it was too good to be true. So much so, I read through the recipe at least 5 times before considering to attempt it! I mean, it takes like 10 minutes (plus chilling time) to make, it only has 3 ingredients & the white chocolate/Oreo combination? One of my all time faves! Seriously, it’s not sorcery, witchcraft or magic – it can be done. (P.S. This would also make a great gift for your Mum on Mother’s Day!)

Here is what you will need to make approx 64 bitesize pieces.

  • 210g Oreos (approx 20)
  • 400g Tin of Condensed Milk
  • 360g White Chocolate


  • 8 x 8″ Square Silicone Tin OR 8 x 8″ Square Metal Tin

If you are using a silicone tin, lining is optional. If you are using a metal tin – line the base & sides so you can pull the slab of fudge out when it’s set.

Chop the Oreos into reasonably chunky pieces, or if you are short on time or patience (like me!) blitz them in a processor until chunky crumbs form. Just be careful not to go too small.

Pour the condensed milk into a large saucepan and break in the white chocolate. Gently melt together, stirring constantly, over a low heat until smooth.

White Chocolate Oreo Fudge

White Chocolate Oreo FudgeTake off the heat and add in two thirds of the chopped Oreos. Stir until evenly distributed then quickly pour into the prepared tin.

White Chocolate Oreo FudgeSpread out using a spatula or the back of a spoon, then sprinkle over the remaining Oreos and press into the top.

White Chocolate Oreo FudgeAllow to cool for 15-20 minutes at room temperature, then place in the fridge to chill for about 4 hours or overnight if you have the time.

Once the fudge has completely set, remove from the tin & cut into an 8 by 8 grid to make 64 pieces. (Or however many pieces at whatever size you like.)

This will store in the fridge in an airtight container for up to 1 week.

White Chocolate Oreo FudgeI’m not sure it’s such a good thing that I keep finding all these insanely quick & easy treat recipes lately, but my sweet tooth is definitely very happy about it! I absolutely adore this recipe. It’s ridiculously easy to make & if you haven’t tried white chocolate and Oreos together – where have you been all your life?! You need to get on this NOW!

This is definitely a recipe I will be making again. I might even try it with milk or dark chocolate next time… Mmmmmm!

I hope you enjoyed the post my lovelies, I’m off to eat more of this fudge!

Until next time.

Miss KitchenMason

Cookie Dough Fudge & Judge Giveaway!

Cookie Dough FudgeThe lovely John Whaite has only gone and published another book! John Whaite Bakes At Home. And I must say, it’s absolutely beautiful from start to finish. After pawing over the pages for the first time, I saw this little beauty and knew it was the first recipe I was going to make from this delightfully charming book.

Cookie… dough… fudge. Oh yes, you heard me. All in one amazing piece. Sounds epic right? Well it bloomin’ well is!

Here is what you will need to make about 25 drool inducing pieces.

For The Cookie Dough

  • 75g Unsalted Butter, Room Temp
  • 40g Golden Caster Sugar
  • 40g Light Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Golden Syrup
  • 125g Plain Flour
  • 75g Dark Chocolate Chips *

For The Fudge

  • 150ml Whole Milk
  • 150ml Double Cream
  • 250g Golden Caster Sugar
  • 100g Light Brown Soft Sugar
  • 100g Unsalted Butter, cubed
  • Pinch Salt


  • 20cm/8″ Square Cake Tin (or silicone)
  • Sugar Thermometer

*Don’t be tempted (as I almost was) to switch out the dark chocolate chips to milk chocolate. The fudge is already so sweet that you actually need the bitterness of the dark chocolate to cut through it. It just works, trust me.

Grease & line your cake tin with baking paper if using a metal tin.

To make the cookie dough, put the butter & sugar in the bowl of an electric stand mixer (or a large bowl with an electric hand whisk) and beat until light & fluffy.

Cookie Dough FudgeAdd in the vanilla and golden syrup then mix well. Sift in the flour, add the dark chocolate chips and mix until a firm dough forms.

Cookie Dough FudgeRoughly divide the dough into 25 portions and roll into little balls. Place on a baking tray and pop into the freezer for at least 30 minutes.

Cookie Dough FudgeMeanwhile, let’s crack on with the fudge.

Put all the ingredients (except for the salt) into a large, heavy based saucepan.

Cookie Dough FudgeOk, it doesn’t look pretty now, but just you wait!

Place over a medium heat and stir occasionally until everything has dissolved. Bring to the boil and allow to bubble until it reaches 118°C on a thermometer. (About 15-20 mins or so.)

For details on how you could win your very own Judge 3 in 1 digital scale & thermometer (plus other goodies!) see the end of this post.

Cookie Dough Fudge

Cookie Dough FudgeWhen it has reached temperature, remove from the heat and stir in the salt.

Cookie Dough Fudge

Cookie Dough FudgeAllow to cool for a minute or two then give it a stir and pour into the prepared tin/silicone mould. Spread out evenly using the back of a spoon.

Cookie Dough FudgeThen take the cookie dough balls out the freezer and evenly dot them into the fudge.

Cookie Dough FudgeLeave to set at room temperature. (To be sure, leave for a couple of hours or better yet, overnight.)

John advises not to put this in the fridge as it will sweat and generally not end up being very nice.

Once the fudge has set, slice into 25 pieces and store in a metal tin lined with baking paper.


Cookie Dough FudgeI mean, isn’t that a thing of beauty? Definitely something you will want to share with friends, family & co-workers. Take it from me, you ain’t eating all this yourself! You’d probably land yourself in some sort of sugar induced food coma!

But seriously, the surrounding fudge is so beautifully soft & sweet, then you bite into the cookie dough and those dark chocolate chips… just little bites of pure, indulgent, heaven!

If you are going to treat yourself to a new cook book in the near future, I would put John Whaite Bakes At Home at the top of your list. It’s filled to the brim with his delightfully creative & alluring sweet and savoury bakes. And not to mention his writing style which is exquisitely charming. If I dare say it, it’s even better than his first book!

Judge Competition April 2014

Previously in the post I mentioned this fabulous Judge 3 in 1 digital scale & thermometer. As you can see, it’s an extremely useful & versatile gadget to have in the kitchen! It was particularly handy when making this fudge, as you can actually set an alarm to go off when it reaches your desired temperature, how awesome is that?! So even if you are distracted by a million and one other things, your fudge or even your Sunday roast won’t be ruined thanks to this fab piece of kitchen tech.

Courtesy of the lovely folks over at Judge, one of you lucky lot will win a fantastic 3 in 1 digital scale & thermometer along with a complete range of the new, eco friendly BioChef utensils, a non-slip oven mitt & a non-slip pot holder.

All you have to do to enter is one of the following two options.

1. Like the KitchenMason Facebook Page & share the photo pinned to the top of the timeline

2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed.

And it’s as simple as that!

Competition is open to UK residents only and closes on Saturday 17th May at 2pm.

The winner will be announced on both Facebook & Twitter shortly after.

Well I hope you enjoyed the post this week my lovelies, until next time – good luck!

Miss KitchenMason

That’s The Way The Cookie Crumbles!

A while ago I treated myself to the Hummingbird Bakery: Cake Days app on the iPhone. As soon as I spotted the recipe for white chocolate & cranberry cookies I knew I was going to make them. I’ve practically been a white chocolate addict since I was a child! Although, knowing that this flavour cookie isn’t everyone’s cup of tea, I thought why not split the batch into two flavours?

My mind was made up. It was going to be White chocolate & cranberry cookies and Chocolate chip & fudge cookies. Oh hells yeah!

Here is what you will need to make approx 18 cookies.

  • 135g Butter (Room Temp!)
  • 80g Golden Caster Sugar
  • 80g Light Brown Soft Sugar
  • 1 Egg (Room Temp!)
  • 1/2 tsp Vanilla Extract
  • 190g Plain Flour
  • 1/2 tsp Salt
  • 1/4 tsp Ground Cinnamon
  • 1/2 tsp Bicarbonated Soda

For the White Chocolate & Cranberry Cookies (1/2 Batch)

  • 50g Dried, Sweetened Cranberries
  • 50g White Chocolate, chopped into chunks

(Double if making a full batch)

For the Chocolate Chip & Fudge Cookies (1/2 Batch)

  • 50g Fudge Pieces
  • 50g Milk Chocolate, chopped into chunks

(Double if making a full batch)

Preheat the oven to 190°C/Fan 170°C and line a large baking sheet with baking paper.

Using an electric hand mixer, cream together the butter & both the sugars until light and fluffy. (About 3 minutes.)

Beat the egg in a small bowl/glass then add to the mixture along with the vanilla extract.

Sift together the flour, salt, cinnamon & bicarbonated soda and add to the wet mixture in 3-4 batches. Mix thoroughly until all of it is incorporated and you are left with a dough.

If making both types of cookies, split the mixture between two bowls. Add the white chocolate chunks & cranberries to one bowl and the milk chocolate chunks  fudge pieces to the other bowl. Mix well.

If you are only making one flavour of cookie, just keep it all in one bowl and add the relevant ingredients.

Using a tablespoon to help keep the sizes the same, roll tablespoonfuls of the mixtures into balls and place evenly on the prepared baking sheet. Leave enough space between each cookie as they will spread whilst cooking. You will need to cook them in 2 batches or on two baking sheets.

Place in the oven for about 12 minutes until golden. Turn halfway to ensure an even bake.

Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely.

Enjoy one (or four!) with a nice hot cup of tea.

The dough mix is really lovely. I think it even tops my House Warming Cookies recipe! Beautifully chewy in the middle but crunchy on the edge. Just lovely!

I think if you took the cinnamon out of the mix you could pretty much add any flavour you wanted to it. Maybe some milk chocolate orange chunks or chocolate chips & marshmallows. Mmmmm.

Enough of my drooling over cookie ideas!

Until next time my lovelies.

Miss KitchenMason

Dinner Party!

Me and the other half decided to throw a dinner party for some close friends this weekend. It was a lovely & stress free one too as I had the week off work before hand… plenty of easy going prep time!

This was the menu that we decided on.


Pizza Bites with Home Made Marinara dipping sauce


Chicken stuffed with Cream Cheese, Spring Onion, Chorizo, Basil & Parsley wrapped in Puff Pastry

with a side of Home Made Crispy Chips


Home Made Chocolate Chip Cookie & Vanilla Ice Cream Sandwich

With warm Chocolate Fudge Sauce

So I’ll begin with the starter, Pizza Bites. Although these can be a little fiddly & time consuming to make they are definitely worth it & a guaranteed crowd pleaser. The recipe is another I found using the legendary Foodgawker website. Its from a blog called Chaos in the Kitchen.

(Makes approx 24)

What you will need:


  • 3 Packs 145g  pizza dough mix
  • 225g Mozzarella Cheese
  • 1 Pack sliced pepperoni
  • Italian Seasoning/Olive oil (easily made with whatever you have in your cupboards)

Marinara Sauce:

  • 500g Carton of Tomato Passata
  • 2 Cloves Garlic
  • Basil
  • Parsley
  • Salt & Pepper
  • 1 tsp Sugar

Firstly you need to make the pizza dough following the packet instructions.

Whilst you wait for the dough to rise, slice your mozzarella into cubes & your pepperoni slices in half. (Dependent on the size you bought.)

Make your oil  coating by mixing together a little olive oil along with dried herbs from your cupboard. I used oregano, chives & a little salt. This will be brushed on the tops of the bites before freezing/cooking.

When your dough is ready, pull  off  a walnut sized piece and roll out. Then put a couple of pieces of pepperoni and a cube of mozzarella in the middle and roll up. Place on a baking tray seam side down. Rinse & repeat.

When you have used up all your ingredients, brush the tops of the bites with your oil mix. If you are freezing them, cover the trays with cling film & freeze at this point. If you are going to bake them straight away, preheat your oven to 200°C and place in the middle for 15-20mins.

To make the marinara sauce, simply chop the garlic finely & fry in a little oil in a saucepan for about a minute. Then add the tomato passata. Bring to the boil and then reduce the heat to a simmer. Add some salt & pepper to taste & the teaspoon of sugar. Allow to reduce for about 5-10 minutes then remove from the heat & stir in the chopped parsley & basil. Either use straight away or allow to cool & store in the fridge until needed. Simply reheat in a saucepan.

Onto the main, Stuffed chicken & home made crispy chips.

Serves 6

What you will need:

  • 150g Philadelphia Cream Cheese
  • 5 Spring onions, chopped
  • approx 40g Chorizo, chopped
  • Fresh Basil, chopped
  • Fresh Parsley
  • Salt & Pepper
  • 1 block Puff Pastry
  • 6 Chicken Breasts
  • 8 medium Potatoes

For the stuffed chicken, simply mix together the cream cheese, spring onions, chorizo, basil, parsley & salt & pepper in a bowl. Carefully slice the chicken through the middle to create “pockets” then stuff as much filling in as you can. Roll out your block of pastry & divide into 6 rectangles. Place each stuffed chicken breast on a pastry rectangle and season with salt & pepper. Then wrap them up making sure to seal the edges well. Brush the tops with beaten egg . Put in the middle of a 200°C oven for about 30mins, or until the pastry is golden on top &  the chicken is cooked through.

For the chips, peel the potatoes and chop into fairly chunky sized chips. Heat a decent amount of rice bran oil in a wok & preheat your oven to 180°C. I use rice bran oil due to its high smoke point, meaning you can get the oil really hot without it smoking out your kitchen or bursting into flames! When the oil is hot (hot enough that when you put a chip in it sizzles instantly) carefully put the chips in the wok. Stir them occasionally and keep cooking until they are just starting to crisp on the outside & turning slightly golden. Drain on kitchen towel & put on a baking tray in the preheated oven for 20 mins. When this is done, fry them in the wok again until they are golden brown and crispy.

At this point I should mention I can’t take credit for how nice these chips come out. Big shout out to my foodie Dad for teaching me how to make these perfect chips!

Now onto the best bit. The chocolate chip cookie & Vanilla ice cream sandwich with warm chocolate fudge sauce.

The cookie recipe I used is the House Warming Cookies from a couple of months back. I made a batch of these a few days before the dinner party so as to spread out the workload!

As for the ice cream, I used the recipe Real Vanilla Ice Cream from the BBC Good Food website. I didn’t make any changes to the recipe and it worked & tasted a treat! … hmm, well, except for the bit where I scrambled the eggs so I had to start all over again, haha woops! We live and learn : D When it came to slicing the ice cream into discs, that was interesting! I froze the ice cream in a cylindrical plastic tub. Once completely frozen, and with some resistance, I managed to remove the ice cream from the tub. I then got some boiling water & a sharp knife and began the frustrating & very messy task of slicing ice cream. But it was worth the effort! I placed each ice cream disc on a sheet of greaseproof paper to keep separate & popped back in the freezer until needed.

For the fudge sauce I used a recipe from The Cookie Shop.

(Makes about 400ml)

What you need:

  • 50g Butter
  • 170g Milk Chocolate
  • 180ml Double Cream
  • 3 tbsp Golden Syrup
  • 2 tbsp Sugar
  • 1/4 tsp Salt

First, melt the chocolate and the butter in a glass bowl over simmering water & set to one side. Next in a heavy saucepan mix the double cream, golden syrup, sugar & salt and bring to the boil. Let boil for 1 minute & remove from the heat. Then pour the cream mix over the chocolate in thirds, mixing thoroughly until smooth each time. If, like me, you want to make this ahead & store until needed, allow the sauce to cool & store in the fridge. Just reheat in a pan over a low heat until it’s back to a “pourable” consistency.

Once you have all the components made, assembly is very quick and easy which is ideally what you want in a dinner party pud so you can spend more time with your guests.

All in all, thanks to the help of the prep & the lovely guests of course, it was a success! My only criticism is that the pudding was a little on the large size! So I would make these smaller if I made them again.

Thank you so much for reading guys! If you would like to receive an e-mail telling you when there is a new post so you don’t miss any, click the “sign me up!” button on the right of the screen.

Miss Kitchen Mason

Totally Indulgent Twix Trifle!

Right, now to my second food gawking adventure for the day. The divine Twix trifle.

My other half was actually the one who dug this one out of the archives, and I’m glad he did!

This recipe is by Ali at gimmesomeoven

Once again, the US measurements perplexed me so here are what I worked out to be the UK equivalents:

Caramel Layer

  • 75 g Sugar
  • 3 tbsp Water
  • 80ml Double Cream
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 115 g Philadelphia Cream Cheese
  • 125g Icing Sugar

Now I have not made caramel before but have always wanted to give it a go. Turns out it’s actually a very simple process. Sugar in water, a little boiling, et vous voila! Caramel is born. It also makes your kitchen smell nostalgically like a fair ground stall.

Ali doesn’t lie when she says that the caramel goes from clear to amber very quickly so you gotta keep your eyes peeled on this one.  Also, this stuff is like molten lava when it spatters so take care pouring that cream in! (lesson now officially learnt LOL!)

Turning the caramel into the mousse was also fairly simple but in my opinion, there was maybe a little too much icing sugar, as the mixture was already so sweet anyway. Although, when this pud is assembled, the flavours work very well together so this was not noticed as much in the final product.

Next up was something else I have not made before, chocolate fudge sauce. This recipe comes courtesy of São Paulo from thecookieshop.

Chocolate Fudge Sauce

  • 50 g Butter
  • 170 g Chocolate (I used half dark & half milk)
  • 180 ml Double Cream
  • 3 tbsp Golden Syrup
  • 2 tbsp Sugar
  • 1/4 tsp Salt

This recipe yields quite a lot and I only used about a third for the trifles. The bonus of this is that I now have a preserve jar in my fridge with home made chocolate fudge sauce in it, that could last for up to 3 weeks (not that it will in my house) just BEGGING to be warmed up and drizzled over a bowl of ice cream! Yumness.

So after all that, you pretty much just chop up a load of Twix bars, whip up some double cream and assemble as you see fit. Make sure to get very messy during this process as it means you get to lick all that sugary goodness off your fingers, spoons, bowls and pretty much anything else those deliciously gooey mixtures have touched!

Happy Dieting everyone!