Recipes

White Chocolate Cheesecake Bars

Ingredients

  1. Hot Chip White Choc dough roll
  2. 250g cream cheese
  3. 100g caster sugar
  4. 1 medium egg
  5. 1tsp vanilla essence

Method

  1. Leave a white chocolate dough roll out of the fridge for 15 minutes
  2. Line a 9×9 baking tray with parchment and preheat the oven to 170°C fan
  3. Press 3/4 of the cookie dough firmly into the bottom of the tray
  4. Mix 250g cream cheese & 100g caster sugar until smooth
  5. Add 1 medium egg and 1 tsp of vanilla essence and mix until combined
  6. Pour the mixture over the cookie dough base
  7. Sprinkle the left over dough on top
  8. Bake for 30 minutes
  9. Leave to cool in the tray before slicing
  10. Enjoy!

Vegan Millionaire Squares

Ingredients

  1. Hot Chip vegan chocolate chip dough roll
  2. 250g smooth peanut butter
  3. 85g maple syrup
  4. 50ml melted coconut oil (measure after melting!)
  5. dash of salt
  6. generous dash of vanilla essence
  7. 150g vegan chocolate
  8. 1 tbsp melted coconut oil (this one for the top layer!)

Method

  1. Preheat oven to 170°C fan.
  2. line a bottom of a 9×9 baking tin with parchment paper.
  3. Press the cookie dough firmly into the base of the tin.
  4. Bake for 18-20 mins until golden.
  5. Allow to cool.
  6. Mix all the ingredients for the middle layer together & pour onto the cookie base.
  7. Pop into the freezer for 10 mins.
  8. Pour over the middle layer
  9. Pop into the fridge & allow to set for an hour.
  10. To slice, remove from the tray and let stand for 15 mins to soften.
  11. Pour some boiling water over a knife and gently slice, wiping the blade down each time (this gives you a neat cut)
  12. Store in an airtight container in the fridge or can keep in your freezer!

Blueberry White Chocolate Chip Cookies

Ingredients

  1. 160g blueberries
  2. 50g sugar
  3. white chocolate
  4. lemon juice

Method

  1. In a saucepan add 160g blueberries, a generous dash of lemon juice and 50g sugar over a medium heat.
  2. Stir the mixture together until the blueberries soften and use the back of a spoon to burst some of the blueberries.
  3. Bring the mixture to a boil the. Reduce to a simmer & continue to stir for 6 – 8 minutes until the mixture has thickened & reduced.
  4. Turn off the heat & allow to cool fully (it should turn to a gel like substance).
  5. Leave the dough to stand at room temp for 30 minutes to soften.
  6. Break it up into pieces in a bowl and add 2 to 3 heaped tablespoons of the blueberry mixture.
  7. Fold it into the dough with a spoon.
  8. Using a spoon (or hands if you don’t mind a mess) form 5 balls of cookie dough.
  9. Place the balls in the fridge for 40 minutes to chill.
  10. Preheat the oven to 155°C fan.
  11. Place the dough balls on a lined baking try and gently press some extra chocolate on top.
  12. Bake for 16-18 minutes.
  13. Allow to cool for 15 minutes.
  14. Optional: Melt some white chocolate in the microwave and drizzle it over the cookies using a spoon.

More recipes coming soon!

All recipes above created by Sorsha Brosnan. Follow @bitesbybrosnan on Instagram for more delicious recipes!