In a saucepan, melt the butter over low heat. Add in the Reese’s until melted. Mix in the cocoa powder, take off the heat and mix until thick.

Transfer chocolate to stand mixer and add 1/2 of the powdered sugar, mixing until combined. Repeat process with half of the heavy cream.

Continue with remaining sugar and cream, adding in the vanilla extract afterward. Continue mixing for five more minutes until smooth.

Frost cooled cake and enjoy.

*Note: the above recipe makes enough for one cake & you can cut it in half for a double layer (make extra frosting) or double the cake mixture and make two separate cakes.

Tan Slice

When we were there last, my husband became obsessed with ‘slices’. There were a bunch I wanted to include but this one is a personal favourite of mine.

Shortbread base

• 200g of butter, softened
• ½ cup sugar
• ½ tsp vanilla essence
• 1 ½ - 2 cups flour
• 1 tsp baking powder
• ½ cup chocolate chips

Caramel

• 1 can sweetened condensed milk
• 100g butter
• 2 Tbsp Golden Syrup (I have yet to find Golden Syrup in the US, but I’ve used molasses as a substitute, and it works great)

Method

Preheat oven to 350°. Line a 8x8 pan with wax paper (or grease well with butter, which is what I do because I’m lazy). You can use a 9x9 in a pinch but that means your caramel layer will be thinner. I like a nice thick caramel.

To make the caramel, combine all ingredients in a saucepan then heat, stirring until melted together (about 8-10 minutes). Make sure not to let the mixture come to a simmer.

Let the caramel cool to room temperature.

While caramel is cooling, make the base. Cream butter and sugar until pale and fluffy. Add in vanilla, then beat until combined. Add in baking powder and 1½ cups of flour then mix. Add more flour until you have dough that stays together but isn’t too wet ;).

Press 2/3 mixture into your baking pan, then pop in the fridge.

Add chocolate chips to the remaining 1/3 of your shortbread mixture.

Once caramel is cooled, pour over the base, then crumble remaining shortbread dough over the top.

Bake for 20-25 minutes until golden, and the caramel is cooked and ‘wobbly.’

Let cool to room temperature.

French Hot Chocolate

I am a chocolate fiend. I love anything and everything chocolate. And when I was backpacking around Europe, staying at a cheap hostel in Paris, I splurged what was my food budget for days in order to go to the famous ‘Angelina’.

It was well worth it.

This is my version of it, which is pretty close to chocolate ganache. This is extremely decadent and not for the faint-hearted. But my chocolate lovers will adore it.

• 1 ½ cups whole milk
• ½ cup heavy cream
• 8 ounces of good quality dark chocolate, chopped (measure with your heart)
• Whipped cream for topping (if you wish)

In a small saucepan over medium heat, heat the milk and cream. Do not allow mixture to boil.