Tag Archives: chocolate chips

The Pampered Chef ® Toasted Marshmallow Chocolate Pudding Recipe

Toasted Marshmallow Pudding... YUM!

Toasted Marshmallow Pudding… YUM!

How about this treat of a recipe from our current Season’s Best Recipe Book?!  It actually tastes even better than it looks!!! Who would have thought that a cake cooked in the microwave could taste this good.  I do actually think that the Pampered Chef Rockcrok makes the difference with this. The recipe talks about the Everyday Pan but the Dutch Oven will do just fine.


30 g plain chocolate chips
175 g light soft brown sugar
150 g self-raising flour
1 teaspoon baking powder
25 g cocoa powder
100 g butter, melted and slightly cooled
100 ml semi-skimmed milk
2 eggs
300 g regular-sized white marshmallows or 100 g mini marshmallows (1-cm size) (see Chef’s Corner)
2 digestive biscuits, coarsely crumbled (optional)


  1. Place chocolate chips in (250-ml) Prep Bowl, microwave, uncovered, on HIGH 60 – 90 seconds or until almost melted, stir until smooth. Set aside.
  2. Place sugar, flour, baking powder and cocoa powder in Classic Batter Bowl; mix well. In Small Batter Bowl, whisk butter, milk and eggs together until well combined using Stainless Whisk.
  3. Pour egg mixture into the flour mixture; whisk together until well combined and smooth. Pour sponge batter into Rockcrok® (2.35-Litre) Everyday Pan. Microwave, covered, on HIGH 5 – 6 minutes or until a wooden cocktail stick comes out clean when inserted into centre of sponge. Meanwhile, preheat a hot grill.
  4. Remove pan from microwave oven; arrange marshmallows in a single layer over sponge. Place pan 5 – 10 cm from heating element; grill 20 – 50 seconds or until marshmallows are golden brown. Remove pan from grill.
  5. To crumble biscuits easily use a Food Chopper.  Sprinkle crumbled biscuits over marshmallows, if desired. Spoon chocolate into small polythene food bag; secure top with Twixit! Clip. Trim a small tip off one corner of bag; drizzle chocolate over marshmallow topping. Serve immediately using Chef’s Tools Spoon.

Yield: Serves 8 – 10

Per serving: Nutrition information per serving (serving 10): Energy 1382kJ/327kcal, Protein 4.8g, Carbohydrate 56.7g, Sugars 39.6g, Fat 11g, Saturated fat 6.5g, Fibre 0.8g, Salt 0.4g

Cook’s Tip: A mix of white and pink marshmallows can be used to top the pudding, if desired. Alternatively, use 100 g mini marshmallows for a slightly less sweet topping.
To oven bake: Preheat oven to 190ºC/fan 170ºC/Gas 5. Make sponge as directed in step 2 and 3, but oven bake, uncovered, for 25 – 30 minutes or until sponge is fully cooked. Remove from oven. Preheat a hot grill. Melt chocolate as directed in step 1. Arrange marshmallows in a single layer over sponge and finish as recipe directs.

© 2014 The Pampered Chef used under license.

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Filed under Batter Bowl, Chocolate, Easy Cooking, Family Cooking, Food Chopper, RockCrok

The Pampered Chef ® Chocolate-Toffee Popcorn Bars Recipe

Here is the recipe that I made on Monday.  Its much, much nicer than it sounds!!  I expected it to be very, very sweet but I think the peanuts save it from overpowering sweetness.  And it keeps really well too (if you can stay away from it because it is particularly moreish!)



100 g salted roasted peanuts, divided
250 g toffee popcorn, divided
340 g dairy toffees
2 tablespoons milk
50 g butter
200 g plain chocolate chips, divided
50 g mini white marshmallows


Coarsely chop peanuts in batches using Food Chopper; set aside. Set aside 50 g of the popcorn. Place remaining popcorn into large resealable polythene food bag. Coarsely crush popcorn using a rolling pin. Place crushed popcorn and 60 g of the peanuts into Stainless 6-Litre Mixing Bowl; set aside.

Place toffees, milk and butter in Small Batter Bowl. Microwave, uncovered, on HIGH 2 – 3 minutes or until toffees are melted and hot, stirring after 2 minutes. Add 150 g of the chocolate chips to the toffee mixture, stir until melted and well combined using Mix ‘N Scraper®. Set aside 125 ml of the chocolate mixture in (250-ml) Easy Read Measuring Cup. Add remaining chocolate mixture to crushed popcorn; mix well using Mix ‘N Scraper®.

Working quickly, distribute popcorn mixture over base of Medium Sheet Pan. Firmly press and level mixture using Baker’s Roller®. Drizzle reserved chocolate mixture over top (see Chef’s Corner). Evenly sprinkle over reserved peanuts, marshmallows and popcorn; press lightly into the drizzled chocolate mixture to help topping adhere to bars. Place in freezer for 10 minutes or until chocolate mixture has set.

Meanwhile, place remaining 50 g of the chocolate chips into (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 60 – 90 seconds or until melted, stirring every 30 seconds. Spoon melted chocolate into polythene food bag; twist to secure top. Remove pan from freezer. Cut popcorn mixture into 24 bars using Utility Knife, transfer to serving plate using Mini-Serving Spatula. Cut corner off chocolate filled bag; decoratively drizzle chocolate over bars. Serve.


Yield: 24 bars

Per serving: per bar: Energy 812kJ/194kcal; Protein 2.2g; Carbohydrate 25.9g; Sugars 20.2g; Fat 9.7g; Saturated Fat 3.3g; Fibre 0.5g; Salt 0.2g

Cook’s Tip: If chocolate mixture cools and thickens before drizzling over the levelled popcorn mixture, microwave, uncovered on HIGH 10 – 15 seconds or until warm and melted sufficiently to drizzle.

Use dairy toffees that have a softer texture rather than brittle toffee for best chewy results.

© null The Pampered Chef used under license.

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Filed under Chocolate, Food Chopper, Other, Super Quick cooking!