Chocolate Toffee Bars


I was very lucky to get a few Christmas orders during this past week. One involving a cake (which I will post later), and these bars you see here, as well as a batch of my cookies and cream extreme brownies.

These are soooo easy to make, especially because you most likely have all the ingredients in your house. They will be such a crowd favourite at any holiday party you bring these too. They also have that shortbread crust, which is always tasty to eat around this time of year.

I have two posts coming this weekend, involving two kinds of delicious brownies so stay turned for that!




  • Crust
  • 3/4 cup margarine, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 cup flour
  • Filling
  • 1 (10 oz) tin sweetened condensed milk
  • 2 tbsp margarine
  • Topping
  • 1 3/4 cup milk chocolate chips
  • 1 1/3 cup toffee bits


  1. Preheat oven to 350° F and grease 13 x 9-inch baking pan.
  2. Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
  3. Press evenly onto bottom of 9×13 pan.
  4. Bake at 350 for 20 25 min or until light golden.
  5. Remove from oven to wire rack while preparing filling.
  6. Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
  7. Spread over cooled crust.
  8. Bake at 350 for 12-15 min or until light golden.
  9. Sprinkle chocolate chips evenly over the top.
  10. Bake for 2 min longer or until chocolate is shiny and soft.
  11. Remove from oven and spread chocolate evenly.
  12. Sprinkle toffee bits on top,pressing lightly into chocolate.
  13. Cool completely and cut into bars.
  14. Cover and store at room temperature.
  15. In warm days, bars may be stored refrigerated.
  16. Bring to room temperature before cutting.




Christmas Breton Brittle



These are eaten every Christmas in our household, and let me say they are definitely one of the best things you’ll ever eat in your life. They’re also suuuuper easy to make, you literally just whip things onto the pan and bake it – nothing hard about it at all. Not to mention, all you need is four ingredients to make this – and you’ll most likely already have two in your household.

I highly recommend you give these a try. The base is super crunchy and sticky, while the top is this delicious chocolate that will just melt in your mouth.



Screen Shot 2015-12-20 at 3.08.37 PM


  • 36 Breton crackers
  • 1 cup brown sugar
  • 1 cup butter
  • 2 cups of semi-sweet chocolate chips
  1. Preheat oven to 400F.
  2. Overlap Breton crackers on a foil lined cookie sheet.
  3. Melt butter and brown sugar over medium-high heat, until it boils.
  4. Pour mixture over the crackers.
  5. Bake in oven for 5-6 minutes, until bubbling.
  6. Remove from oven, and sprinkle chocolate chips.
  7. Let sit for 5 minutes until chocolate has softened and spread with a spatula.
  8. Let harden, remove foil and then cut or break into pieces.

Is It Too Late Now To Say Sorry

(anybody catch on to my blog post title?… I hope so, or I’m just going to look like an idiot)

I am SO sorry for not having new blog posts lately. I haven’t been on here since September, and that was not my intention. School just got the best of me, plus I moved out and into my own apartment so things got really hectic. Not to mention my kitchen is uber small, and when I say small I mean basically one counter space.

But I’m finally home now for the holidays, which means I will be posting tons of Christmas recipes (some which may be repeats, but hey who doesn’t love classics!!)

Soon I will be posting a recipe to some chocolate pumpkin banana bread I made last month (but never found the time to properly make a blog post, so I apologize again for that).

I do want to say, I was lucky to be a part of a holiday market at my university last week. They were looking for vendors, so I got in contact with the coordinators of the market and I was able to get a table on the last day, which was super exciting.

I baked like a crazy person the few days before, and managed to put out 6 dozen cupcakes, 4 dozen cookies, 2 dozen bars and an 8″ cake. It was a huge success and I was able to sell about 90% of my food (in 5 hours!)

Here is a list of what I made (and I actually have all made these previously, so I will attach links to all so you can see the recipe):

Here are some pictures (and I apologize for the awful, grainy pictures… Samsung camera just doesn’t compare to a DSLR camera… *first world problems*)

(and don’t forget to follow me on Instagram, Facebook and Twitter!)


Rolo Cookies (holiday baking #5!)

My 5th holiday baking post and final one! Have you checked out my previous ones?

These have been a tradition every year at Christmas time, because they are just so tasty.


I’m telling you, as soon as you start making these at Christmas (or any time of the year) it will become a crowd favourite!




  • 2 1/2 cups flour
  • 3/4 cup cocoa
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup pecans, finely chopped
  • 48 Rolos
  • 1 tbsp sugar


  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine flour, cocoa, and baking soda. Mix well.
  3. In a large bowl, beat the sugars and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of pecans.
  4. For each cookie, with floured hands, shape about 1 tbsp of dough around a Rolo, covering completely.
  5. In a small bowl, combine rest of pecans and 1 tbsp sugar. Press one side of each ball in pecan/sugar mixture. Place nut side up on un-greased cookie sheet, 2 inches apart.
  6. Bake 7-10 minutes or until set and slightly cracked.
  7. Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks.

Fudge Brownies, Nanaimo Bars and “Knock-You-Naked” Brownies!

For one of my good friend’s Maddy, her mother asked me to make up a few trays of goodies for a Christmas Party she was throwing!

She specifically asked for brownies and nanaimo bars, so this is what I came up with!

All recipes are delicious. So, so, good. I’ll credit who’s website I got it from, including one of my favourite Food Network people, The Pioneer Woman! She’s so adorable, and lives on a farm which is just about the coolest thing and I sort of want to be her.

“Knock-You-Naked” Brownies


  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
  3. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
  4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
  6. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.


Source: The Pioneer Woman

Nanaimo Bars


  • 1 cup (250 mL) graham cracker crumbs
  • 1/2 cup (125 mL) sweetned flaked coconut or shredded coconut
  • 1/3 cup (75 mL) finely chopped walnut halves
  • 1/4 cup (60 mL) cocoa powder
  • 1/4 cup (60 mL) granulated sugar
  • 1/3 cup (75 mL) butter, melted
  • 1 egg, lightly beaten


  • 1/4 cup (60 mL) butter
  • 2 tbsp (30 mL) custard powder
  • 1/2 tsp (2 mL) vanilla
  • 2 cups (500 mL) icing sugar
  • 2 tbsp (30 mL) milk, (approx.)


  • 4 oz (113 g) semisweet chocolate, chopped
  • 1 tbsp (15 mL) butter


  1. In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
  2. Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

    In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.DSC_0114

Source: Canadian Living

Fudge Brownies


  • 10 tablespoons unsalted butter, cut into ½-inch slices
  • 1¼ cups pure cane sugar
  • ¾ cup natural unsweetened cocoa powder
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon baking powder
  • ½ teaspoon espresso powder or very finely ground coffee (optional)
  • 2 cold large eggs
  • 1½ teaspoons vanilla extract
  • ⅔ cup white whole wheat flour (or flour of choice)
  • 2 ounces dark or semi-sweet chocolate, roughly chopped (or ⅓ cup chocolate chips)


  1. Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
  2. Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.
  3. Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
  4. Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
  5. At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.
  6. Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack.
  7. Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.

DSC_0118Source: Cookie and Kate 

Christmas Fondant Cake

I completed my second fondant cake!!! Hallelujah! I know Christmas is over now but hey, better late than never.

I hope you guys enjoy this one. It was very fun to make because there were so many fun colours to use. Decorating cakes with fondant is becoming my favourite thing ever to do. It gets tricky at times but for the most part it turns out pretty okay in the end!

If you guys never saw my first fondant cake (which was baseball themed), here’s the link.







Chipit Cookie Bars (Christmas Baking Series!)

For those coconut lovers out there… these are for you. They aren’t coconut overload but they have a nice layer on top. Again, these are a favourite in our house during the holidays.



1/2 cup Margarine
1-1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup (6 oz.) package Chipits Semi-Sweet Chocolate Chips
1-1/2 cups coconut
1 can sweetened condensed milk


  1. Melt margarine in 13×9-inch pan. Sprinkle cracker crumbs evenly on top of margarine.
  2. Layer with chopped nuts, chips and coconut.
  3. Pour sweetened condensed milk evenly over coconut.
  4. Bake at 350F for 25 minutes or until lightly browned. Cool before cutting.

Makes one 13×9-inch pan.


Let me know if you try this recipe out! Happy holidays.

Toffee Bit Squares (Christmas Baking Series!)


Ladies and Gentlemen. (Actually, I’m not sure if any men read my blog but if there are men out there – HELLO!)





Image Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 2 cups all-purpose four
  • 1 1/4 cups Chipits Skor Toffee Bits, divided
  • 2 cups Chipits Semi-Sweet Chocolate Chips


1. Heat oven to 350F. Line a 15-1/2 x 10-1/2 inch rimmed baking sheet with parchment paper; set aside. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined.

2. Press dough evenly into prepared baking sheet. Bake for 18 to 20 minutes or until light brown; transfer pan to a cooling rack.

3. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2 to 3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.

TIP: Place the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.

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Mocha Mint Chocolate Chunk Cookies

Happy December 1st everyone!

I thought it would be appropriate to start my Christmas baking today since it’s finally DECEMBER! Also because I’ve been sick in bed since Thursday with strep throat so now I actually have the energy to do things!

I won’t be baking something everyday but I will certainly be doing a lot of baking this month, so come along the journey with me!




Okay so NOW for the best part.



Now, before I begin I just thought I should let you know that I used the Mint Aero Chocolate Bar instead of Andes Mint Bar, simply  because I just couldn’t find it in my grocery store! They used to carry Andes products but I guess they don’t anymore.

So feel free to use the Andes Mint Chips/Bars, or the Mint Aero or something else you may find in the baking/chocolate bar aisle! The possibilities are really endless.



  • 2 and 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 Tablespoon instant coffee (not the ground stuff, actual coffee)
  • 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
  • 3/4 cup (150 grams) light brown sugar, loosely packed
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cup Andes Mint Baking Chips or chopped Andes Mint bars (this is where I used Mint Aero Bars instead)


  1. Toss together the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1 and 1/4 cup Andes Mint pieces. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 1 hour, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
    Roll the dough into balls, about 2 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 9 balls of dough onto each cookie sheet. Take the reserved 1/4 cup of Andes mint pieces and press on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. For a crispier-edged cookie, bake for 13 minutes. The cookies will continue to bake on the cookie sheet when you remove them from the oven. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.


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Cakes, cakes and more CAKES!

Hello everyone! Sorry about not posting for a while, I’ve been super busy with school and everything.

But I have some exciting news that I think you guys will be excited to witness! I’m going to make 5 cakes between now and the end of January. Not just any cakes… cakes with FONDANT! I’ve never used fondant before so this will be interesting.

The reason I’m doing this is because I’m creating them for my school’s art show. Taking a different approach to what someone would typically create for an art show (ex. paintings, drawings, sculptures, etc). I love baking and I certainly love cake so why not create cakes.

I’ve decided on what my five cakes will be like and I’ve attached a drawing (created on photoshop so don’t make fun of how bad they might look) of what my plan is for each cake:

(ps. Every step that I take on this journey of making cakes I will photograph and upload right away onto my blog so you guys can follow along with my baking!)

1. CHRISTMAS because who doesn’t enjoy Christmas (unless you don’t celebrate then that’s obviously okay too!)


2. Miley Cyrus. Now Miley has been the talk of 2013 and she’s done many controversial things so I understand if not everyone loves her. But personally, I think she’s absolutely fantastic. I know people will argue that she’s a bad role model but I think she’s awesome for doing what she wants and how she wants it. She’s a role model in that way because she’s telling not only kids but people of all ages that life is short and BE WHO YOU ARE. I love it.


3. New York City, because it is by far my favourite place in the entire world. With this cake, I’m going to make cupcakes to go along with it  because who doesn’t love cupcakes.


4. Baseball themed cake, because I was a huge fan of playing baseball when I was a little kid. I believe I played for a total of 7 years, and my position was pitcher as well as the occasional first basemen and sometimes catcher. I absolutely loved it and had such a fun time playing. I stopped just because I was getting into high school and I realized it would have been to hard to balance both baseball and school work.

My family and I always and still watch baseball on TV (GO BLUE JAYS) all the time in the summer.


5. Lastly, I am going to create a cake based around the work of Roy Lichenstien who was an artist in the 1950s who created Pop Art. His work was very similar to Andy Warhol’s artwork, which dealt with a lot of colour and detail.


Hope you guys enjoy coming along this journey of cake making with me! If anyone has any tips, please comment down before because like I mentioned earlier: I’ve never worked with fondant before!

Happy black friday to those American’s reading this!