Paid Partnership with Kerrygold
Do you want to win a stand mixer worth R12000, Yuppiechef Vouchers and Kerrygold Hampers! 💰?? Of course you do!!
Then get ready to #BakeWithKerrygold? 🧁
Kerrygold is challenging you to submit a photo or video of your favourite recipe to bake with Kerrygold butter for the chance to WIN a Stand Mixer worth R12 000, Yuppiechef Vouchers and Kerrygold Hampers!
Here’s how you can enter:
1. Take a photo or video of your baked goodies made with Kerrygold butter (featuring the butter pack in the shot) 📸
2. Share the photo or video in the comments on Facebook or tag @kerrygoldsouthafrica on Instagram 📱
3. Include the #BakeWithKerrygold hashtag in the post caption 💬
4. You’re entered and in the running for some awesome prizes! 😁
Competition entries close on Friday, 11 March 2022
Let’s get baking! 💕
Cookie Butter Marshmallow Treats
PREP TIME 15 minutes
COOKING TIME 20 minutes
Cookie butter
30 Nuttikrust cookies
1/4 cream
2 tbsp Kerrygold salted butter
1/2 tsp vanilla extract
1/2 tsp cinnamon, optional
1 tbsp brown sugar
Rice crispy treats
3 tbsp Kerrygold salted butter
170g cookie butter, substitute with any nut butter
300g white marshmallows
1 1/2 tbsp milk
100g puffed rice cereal
70g Nuttikrust cookies (or any spiced cookie)
Ganache
180g white chocolate
80ml cream
40g Nuttikrust cookies (or any spiced cookie)
Method
Cookie butter
Pulse cookies in a food processor until they are finely processed. Add the sugar, vanilla, cream, butter, and cinnamon and process for another 2 minutes until smooth. Add more milk if necessary. Store in an airtight jar in the fridge.
Chocolate ganache
Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil) Pour over the chocolate, then allow it to sit for 2-3 minutes to gently soften the chocolate.
Very slowly stir until completely combined and chocolate has melted. The finer you chop the chocolate, the quicker it will melt with the cream. Place ganache in the fridge to firm up, 30 minutes.
Line a 20x20cm square baking dish with baking paper and set aside.
In a large saucepan, melt the butter, cookie butter (or nut butter) over medium heat.
Once smooth mix in the marshmallows as well as the milk.
When all the marshmallows are melted, remove from heat and mix in the rice cereal and cookies.
Press the mixture into your baking dish.
Spoon the cooled chocolate ganache on top and drizzle with extra cookie butter
Let the bars chill for about 20 minutes to set before slicing.
The Tocka Blog 