Sunday, 23 March 2014

Celebrating Three Years of What Kate Baked: Cherry Chocolate Biscuit Bars




The making of these bars involved a thirty minute walk to Waitrose, fourteen minutes perusing the aisles, ninety seconds of which was spent indecisively selecting the chocolate for the recipe and forty seconds chatting happily with the cashier as to what I was planning to bake. On return home, ten seconds was spent arguing with clingfilm as I attempted to line a loaf tin. One minute involved violently bashing digestive biscuits into smithereens in a plastic food bag, the clingfilm episode still fresh in my mind. Chocolate, syrup and butter was melted for three minutes into a lovely, sweet, rich gloop. The battered biscuits and a couple of bags of soured cherries were stirred for thirty seconds into the gloop before being spooned into the loaf tin. My husband and I then spent an increasingly impatient three hours waiting for the bars to set in the fridge before devouring with gusto. 



If you very roughly multiple this process by approximately three hundred recipes over three years, that's how much I've been baking. And eating. 


Thank you, as always, for reading. 

Cherry Chocolate Biscuit Bars

250g Digestive biscuits
200g dark chocolate
150g unsalted butter
2 tbsp golden syrup
150g soured cherries

1. Line a 2lb loaf tin with cling film. 
2. Place the biscuits in a food bag and bang the biscuits to crush them into gravel sized pieces with a rolling pin. 
3. Melt the chocolate, butter and syrup in a small glass bowl suspended over a pan of gently simmering water
4. Stir in the biscuits and all the dried fruit
5. Spoon the mixture into the tin.  Pop in the fridge for a few hours to chill and slice into 1 inch bars


Baker's notes...
  • Any dried fruit will work perfectly in this classic recipe: currents, sultanas, raisins, mixed peel
  • You can substitute the digestives for rich tea biscuits
  • To cut the chilled bars, run a sharp knife under a hot tap for a few moments, dry off, then slice into bars
  • Coming up over the next few weeks, into year four of What Kate Baked, there will be a twist on tradition with Hot Cross Buns, a rhubarb rice pud and an experiment with a couple of mangos.  


20 comments:

  1. Yay, congratulations on three fabulous years of blogging about your bakes Kate. Always enjoy reading your posts. Here's to the next three. Love Tiffin, it wars with brownies over my favourite chocolate bake (not strictly a bake, but you know what I mean). The worst part is waiting for it to set.

    ReplyDelete
    Replies
    1. Thank you- that's lovely to hear you enjoy reading the posts! Yep,I think I post a tiffin recipe every six months....soooo good!

      Delete
  2. Happy third birthday! Here's to the next three years (at least!)

    ReplyDelete
    Replies
    1. Imagine how much MORE cake I get to eat over the next three years!

      Delete
  3. This looks like a very elegant tiffin. Although it would probably lose its elegance as soon as I ram three pieces in my mouth at once (which I would..!)

    Happy Blog Birthday! Hope you have many more happy years of baking and eating!

    ReplyDelete
    Replies
    1. I think we also ate three pieces in a go... Greedy, me? Yeah, okay.

      Delete
  4. What a lovely recipe to make for a blogoversary. I love the way they are cut into sticks rather than squares - It makes them look more sophisticated.

    ReplyDelete
    Replies
    1. Thank you and bars were easier to slice

      Delete
  5. Your exercise warranted the treat of this lovely little fingers. Happy anniversary and well done. Looking forward to many more recipes to come.

    ReplyDelete
  6. The happiest of blog birthdays Kate! Chocolate biscuit cake is one of my all-time favourites - the perfect way to celebrate 3 very delicious years.

    ReplyDelete
  7. Happy 3rd birthday to you and you blog. I am about the same age as you in blog terms but I never seem to get around to writing about it! It is amazing to think we have been doing it for this long but I still one it as I am sure you do too. I love sour cherries so this is a must have chocolate creation for me. Look forward to seeing what's in store over the next few years!

    ReplyDelete
    Replies
    1. Happy blogging birthday to you too Laura! And I reckon we've only just scratched the surface of blogging in three years.

      Delete
  8. Happy blog birthday! This sounds delicious, great choice for a birthday celebration!

    ReplyDelete
  9. Happy 3rd blogoversary! What an amazing achievement and here's to many more! I like your style of writing and of course your gorgeous bakes, keep them coming! This looks delightful as ever, cant go wrong with a no bake chocolate delight!

    ReplyDelete
    Replies
    1. Thank you very much for your kind compliments- I enjoy the writing as much as the baking

      Delete
  10. Happy bloggiversary! I completely love your breakdown of time - I'm about to bake biscuits with my 3yo - hope she is as patient! I'm not sure we'll last 3 hours in the fridge ;-)

    ReplyDelete
    Replies
    1. Thank you! How did the biscuit baking go?

      Delete
  11. Only 10 seconds with cling film is impressive, I had to tear off the metal cutting strip as kept shredding me instead, so now its useless. Horrible stuff! However your recipe looks delicious and worth it!

    ReplyDelete

Thank you very much for your comment- I appreciate every single one of them!