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.

COCONUT ICE

INGREDIENTS:

750gr icing sugar
250gr coconut
400gr condensed milk
1 teas vanilla
pink food colouring

METHOD:

Sift icing sugar into bowl, add coconut and vanilla, then mix well.
Add condensed milk and mix together.
Press 1/2 of mix into a greased, paper lined 20cm (8") slab tin.
Colour the remaining 1/2 of the mix with the pink food colouring.
Press this evenly on top of the white base.
When set, remove from tin and cut into squares.

HARD CARAMELS

INGREDIENTS:

125gr butter
1 2/3 cups brown sugar
400gr tin condensed milk
1 tbls golden syrup

METHOD:

Melt butter in a saucepan over a low heat.
Add sugar, condensed milk and golden syrup.
Cook, stirring continuously until the sugar dissolves and the mix is dark brown and
leaves the sides of the saucepan.
Pour into a well greased 28 x 18cm tray.
Mark into 2.5cm squares and allow to set.
When cold, cut and store in an airtight container.

SOCCER BALLS

INGREDIENTS:

1 cup diced dried apricots
1/2 tin condensed milk
1 cup coconut
extra coconut

METHOD:

Mix all ingredients together.
Roll into little balls.
Toss in coconut.

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 TRUFFLES

INGREDIENTS:

250gr Marie biscuits
1 tin condensed milk
1 tbls cocoa
1 cup coconut
1 tbls lemon juice

METHOD:

Crush biscuits finely.
Mix all ingredients together.
Then roll into balls and toss in extra coconut.
Enjoy.