American sweet treats

Forget sweet home Alabama, head to your nearest M&S store to find our new range of sweets, chocolate and biscuits inspired by traditional recipes and ingredients from across America

Sweet treats from the in store American range

Discover our pick of the American sweet mix and
find them all in store

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Mexican Chipotle Chilli and Ecuadorian Dark Chocolate Cookies:
You can't get a more classic combination than cookies and milk, which is why we have taken it and given it a spicy twist with these intensely-flavoured biscuits.

Pecan and Cocoa Penuche Fudge:
We've given this traditional favourite a new spin by adding penuche – caramelised brown sugar that enhances our fudge with rich favours of butterscotch and maple. Popular New England fudge recipes use nuts, so we do too.

Single Origin Colombian Panela Sugar Milk Chocolate Bar:
Panela is a rich caramel-coloured sugar from Colombia made by evaporating unrefined raw cane sugar. It’s one of the ingredients that makes this chocolate really special.

Alfajores:
You’ll find dulce de leche everywhere in Latin America. Made by slowly heating condensed milk, it’s often used to fill popular shortbread like cookies called alfajores. Our versions are slow-baked for the perfect melt-in-the-mouth texture.

Single Origin Colombian Panela Sugar Dark Chocolate Bar:
The cocoa beans in our panela dark chocolate bar are classed as ‘fino de aroma’, or ‘fine favour’, by the International Cocoa Association. Their fruity, floral favour perfectly complements the panela sugar in both our dark and milk chocolate bars.

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Recipe: Chilli chocolate tart with peanut praline

Ready in 1 hour 30 minutes, plus chilling and setting time
Serves 8

Ingredients

For the pastry:
5 cardamom pods
175g plain flour
75g chilled butter, diced
50g caster sugar
1 egg, separated

For the filling:
400ml double cream
1½ tsp chilli flakes
75g butter
225g Single Origin Colombian Panela Sugar Dark Chocolate,
finely chopped

For the peanut praline:
100g caster sugar
45g roasted and salted large peanuts

Method

Break open the cardamom pods, shake the black seeds into a pestle and mortar and crush to a fine powder. Sift the flour into a bowl, stir in the cardamom and rub in the butter until it resembles fine breadcrumbs. Stir in the sugar. Add the egg yolk and mix to a smooth dough, with a little cold water if necessary. Wrap the dough in cling film and chill for 30 minutes.
Preheat the oven to 190°C/170°C fan/gas 5. Roll out the pastry and use to line a 20cm loose-based flan tin. Prick the base with a fork. Line with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the paper and beans. Brush the pastry with the egg white. Return to the oven for 5 minutes.
Put the cream and chilli flakes in a heavy-based pan. Heat until almost boiling, then remove from the heat and set aside to infuse for 5 minutes. Put the butter and chocolate in a heatproof bowl. Reheat the cream and pour through a sieve onto the butter and chocolate. Stir until the chocolate has melted and the mixture is smooth. Pour the mixture into the pastry case and leave to set at room temperature (about 3-4 hours).
To make the praline, heat the sugar in a heavy-based pan over a low heat, swirling it around occasionally until it’s all melted. Increase the heat and boil until it’s a golden caramel colour. Remove from the heat and tip in the peanuts, swirling them around to coat them in the caramel. Immediately pour the mixture onto an oiled baking sheet and set aside to harden. Using a rolling pin, smash the cooled peanut caramel into small pieces and scatter over the tart once it has set.