Chocolate Toads Food

CHOCOLATE FROGS

Chocolate Frogs image

This is one of my boyfriends favourite recipes and a good sweet dish to make in hot weather since there's no oven involved to heat up your kitchen. You can also sub museli for the oats.

Provided by Sackville

Categories Drop Cookies

Time 15m

Yield 48 frogs

Number Of Ingredients 7

Ingredients

2 cups sugar
1/2 cup butter
3 tablespoons cocoa
1/2 cup milk
2/3 cup crunchy peanut butter
1 teaspoon vanilla
3 cups quick oats

Steps:

Mix sugar, butter, cocoa and milk together in a saucepan and bring to a rolling boil.
Remove from the heat and stir in remaining ingredients.
Drop from a teaspoon onto wax paper or a cookie sheet.
Allow to cool.

CHOCOLATE ROCKY ROAD CAKE

Chocolate rocky road cake image

Adapt this rocky road cake depending on what you have. With chocolate sponge and sweet-and-salty rocky road topping, it's a joyous cake

Provided by Liberty Mendez

Categories Dessert

Time 1h30m

Yield Serves 10-12

Number Of Ingredients 16

Ingredients

125g salted butter, softened, plus extra for the tin
100ml vegetable oil
125g Greek yogurt
100ml milk
2 tbsp coffee granules, dissolved in 100ml boiling water and cooled (this enhances the chocolate flavour)
2 large eggs
225g light brown soft sugar
200g self-raising flour
1 tsp baking powder
50g cocoa powder
150g biscuits (we used digestives), plus extra for the topping
100g salted butter, cut into cubes
200g dark chocolate, finely chopped
60g golden syrup
80g mini marshmallows, plus extra for the topping
handful of extras of your choice, such as honeycomb pieces, popcorn, nuts, raisins, dried cranberries or glacé cherries (you'll need about 60g), plus extra for the topping

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.

Nutrition Facts : Calories 609 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

FROGS IN THE POND

frogs in the pond image

Make and share this frogs in the pond recipe from Food.com.

Provided by sam aspi

Categories Dessert

Time 15m

Yield 12 serves, 12-20 serving(s)

Number Of Ingredients 3

Ingredients

green jelly crystals
water
1 packet chocolate frogs

Steps:

mix jelly crystals as instructions on pkt and pour into plastic, see-through drinking cups.
leave jelly to set overnight.
place one chocolate frog into each cup of set green jelly so that the frog's face pokes up above jelly level.
Easy to make and a hit with the kids!

Nutrition Facts :

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