CARAMEL CHOCOLATE SQUARES

INGREDIENTS:

Base:

4 ozs butter
1/2 cup sugar
3/4 cup coconut
1 cup SR flour

Filling:

1 tin condensed milk
1 tbls butter
1 tbls golden syrup

Topping:

1 oz copha
200gr chocolate

METHOD:

Cream together butter and sugar, add flour then coconut and spread into tray.
Bake 180C for 20mins.

Stir filling ingredients over low heat till thick.
Pour over cooked base and return to oven for 3-5 mins.

Melt topping ingredients.
Cool and pour over caramel base.
Cut when set.
Leave to set at room temperature.

MUESLI BARS

INGREDIENTS:

100gr butter
3/4 cup brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teas mixed spice
2 cups rolled oats
1/2 cup coconut
3 cups cereal
1/2 cups dried fruit
1 teas vanilla

METHOD:

Boil first 4 ingredients together till the mix forms a soft ball when spoon dipped in cold water.
This takes about 8-10mins on the stove.
Lightly brown the rolled oats and coconut in a sponge roll tin till they are toasted.
Combine syrup, cereals and flavourings.
Press firmly into a sponge roll tin making it about 15ml thick.
Use a sharp serrated knife to cut into rectangles or squares.
Keep in the fridge.

ROCKY ROAD DELIGHT

INGREDIENTS:

250gr pkt marshmallows cup up
250gr pkt biscuits crushed
1/2 tin condensed milk
4 tbls butter
2 tbls cocoa
200gr chocolate
1 oz copha

METHOD:

Melt together condensed milk, butter, cocoa and add to dry ingredients and press into prepared tray.
Melt chocolate with copha and pour over top.
Cut when cold.

HEDGEHOG SLICE

INGREDIENTS:

Base:

200gr melted butter
1 cup sugar
2 tbls cocoa
1 cup walnuts (opt)
1/3 cup coconut
1 egg
350gr crushed biscuits

Topping:

200gr chocolate
30gr copha

METHOD:

Melt together butter, sugar, cocoa and walnuts.
Then add coconut and egg, followed by the crushed biscuits.
Spread into a greased lamington tray.
Put in fridge to set.
Melt the topping ingredients and ice the slice.
Cut into squares when set.

APPLE & SOUR CREAM SLICE

INGREDIENTS:

1 vanilla cake mix (home brand)
1 cup coconut
4 tbls melted butter

TOPPING:

450gr tin pie apples - sweeten to taste
300gr sour cream

METHOD:

Base:

Pour melted butter over cake mix and coconut and mix well.
Press into lamington tray.
Bake in preheated over 180C (375F) for 10 mins.

Topping:

Mix pie apples, sugar and sour cream together and pour on top of biscuit base.
Sprinkle with cinnamon and bake a further 20 minutes.

LCM'S

INGREDIENTS:

60gr butter
400gr marshmallows
1/2 teas vanilla essence
7 cups Rice Bubbles

METHOD:

In a large saucepan, melt butter and marshmallows over a gently heat, stirring constantly.
When marshmallows have completely dissolved, add vanilla and stir in the Rice Bubbles.
Work quickly as the mixture becomes very sticky.
When combined, turn the mix into a greased Swiss Roll tin and press down very firmly using wet hands.
To really compress the mix, roll over it with a heavy can or bottle. (wetting it before attempting to roll the mix)
Press edges in neatly with a knife.
Finish with a scattering of coloured sprinkles, then roll over them to press them into the slice.
When cool, cut into 30 squares or 16 bars.

CHOCOLATE CRACKLE SLICE

INGREDIENTS:

3 Mars bars
3 cups Rice Bubbles
125gr butter

METHOD:

Melt Mars bars and butter together in a double saucepan.
Add Rice Bubbles and mix well.
Spread into a well greased 28 x 18cm tray or Swiss Roll tin.
Ice with chocolate icing or melted chocolate.
Sprinkle with coconut.
Cut into fingers.

EASY SLICE

INGREDIENTS:

250gr Marie biscuits crushed
1/2 cup coconut
125gr butter
1/2 cup condensed milk

METHOD:

Combine crushed biscuit Marie biscuits and coconut.
Melt butter, add condensed milk.
Mix all ingredients together and press into greased slab tray.
Ice with lemon icing and cool in refrigerator.

Slice before serving.

VANILLA SLICE

INGREDIENTS:

2 pkts Lattice biscuits
600ml milk
3 tbls cornflour
2 tbls sugar
yoke of 1 egg
30 gr butter
1 teas vanilla

METHOD:

Cover tray with 1 packet of Lattice biscuits.
Mix 3 tbls sugar with egg yolk and a little of the milk.
Heat rest of milk and add cornflour mix and blend.
When boiling and thickened, take off stove and add butter and vanilla.
When cool, spread over biscuits and then top with another layer of biscuits.
Ice with vanilla icing and store in the fridge.
Slice before serving.

MARS BAR SLICE

INGREDIENTS:

3 Mars Bars
120gr / 30z butter
3 cups Rice Bubbles

METHOD:

Chop up Mars bars, put into a saucepan with butter and melt.
Mix in Rice Bubbles.
Press into slice tin and refrigerate.
Cut into small squares.

HONEY CRUNCH

INGREDIENTS:

4 cups Rice Bubbles
120gr / 4 oz sugar
120gr / 4 0z butter
120gr / 4 0z honey

METHOD:

Boil the butter, sugar and honey for about 7 mins till the toffee is hard when tested on a spoon in cold water.
Be careful not to overcook or burn.
Next mix in the Rice Bubbles thoroughly.
Pour mix into a lamington tray and press mixture in hard.
When almost cold and hard, cut into squares with a knife.
Store in an airtight container.