I was looking back over my old recipes and photos today and found one that I made over the Christmas period which I neglected to post yet.
If you’ve been reading my blog and read some of the posts over Christmas and early January, you may be aware that I was studying for a scholarship in early January.
For those who weren’t aware or are new to my blog, this scholarship was a big deal with free fees, accommodation and other benefits for five years, allowing you to use it if you decided to do a Master’s or Doctorate afterwards. So it’s completely worth it, well if you think you have a chance of getting it.
Because there’s such a large benefit, it doesn’t come easy. You have to give up your Christmas and your social life for months beforehand and the price tag also includes countless hours of stress and studying. I’m not lying when I say that they were the hardest exams I’ve ever done. It isn’t easy to make yourself sit at a desk and do exam papers for 6 hours when the rest of your friends are socialising or on holiday.
During this time, baking was one way of managing stress rather than falling back on old habits I really enjoyed myself making these and they helped to make the holiday nicer.
I found it hard not to slip back into old habits of overworking myself and berating myself rather than being kind to myself for just trying.
Baking was a large reason I was able to cope with the workload, and there was just something soothing about just being present in the moment when decorating or trying something new. That and reaching out to my friends.
Recently, I’ve been doing the same thing. Assignments at college and my own personal projects have been piling up and procrastinating on those things has led to increased stress and a lack of some much needed self love on my part.
At least, I was doing the same thing until I realised that there comes a point when you have to ask yourself whether what you are currently doing is worth the effects it has. A lot of the time if you’re incredibly stressed about something, the answer is no.
Looking back at these pictures and recipes made me smile because I was able to genuinely enjoy myself and give myself some love, despite all of the stress I was under.
Decorating these was one of my favourite parts!
So before the recipe section of this post, if you’re feeling stressed at the moment or being hard on yourself for a mistake you made, try and take a step back and be a little more compassionate to yourself. There’s no need to aim for perfection because you are already worth enough.
Kit Kat Topped Mars Bar Krispy Treats
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 2 hours 15 minutes
Calories per serving: 88
- 175g/ 7 cups
Rice crispies or puffed rice cereal
- 250g (4 regular bars)
Mars bars, chopped into chunks
- 50g / 3 tbsp
Golden syrup or liquid sweetener
- 8g / 1 tbsp
- 50g / 1/4 cup
White chocolate, chopped (or use white chocolate chips)
- 5 ml / 1 tsp
Adapted slightly from: Mars-Bar Christmas Crackles
- Pour out the rice krispies into a large mixing bowl and set aside.
- Chop the mar bars into chunks and and place in a microwave safe bowls along with the golden syrup, cocoa powder and a pinch of salt.
- Microwave for 90 seconds in 30 second intervals stirring in between until the chocolate bars have melted and it has been mixed together.
- Pour into the rice krispies and stir until eveny coated. Once coated, spoon the mixture out with a tablespoon and roll into 28 small balls. Flatten down on the bottom of a mini muffin tin or muffin tin and then place on a baking tray lined with baking paper and set in the fridge for 1-2 hours.
- After setting, melt down the white chocolate and vegetable oil in 30 second intervals in the microwave until melted or over a double boiler and then spoon over the top of the cookies.
- Chop up the kit kats into 28 chunks and top the treats with them and leave to set in the fridge for another 1-2 hours before serving.
- Store leftovers covered in the fridge for up to 5 days or in an airtight container at room temperature for up to 4 days.
Makes 28 cookies
Serving size: 1 cookie
Saturated fat: 1.6g
This makes a large batch so feel free to cut this by half for a smaller recipe.