Licorice Allsort Slice
Ingredients
125 grams Butter, diced
½
Cup Brown Sugar, Packed
½
Tin Sweetened Condensed Milk (180ml)
1
Cup Licorice Allsorts, sliced in half
1 x 250g Packet of Milk Arrowroot Biscuits (crushed)
Icing
1
1/2 Cups Icing Sugar
1
Tablespoon Butter, Melted
1
teaspoon Vanilla Essence
2-4
teaspoons Water
(If making Lemon Icing, add zest of one lemon and use the lemon juice in place of the water.)
Instructions
Lightly
grease a 25 x 25 cm slice tin, or prepare with baking paper, and set aside.
Using
a food processor, crush the biscuits to a fine crumb and set aside.
Slice
the licorice allsorts and set aside.
In
a large sauce pan add the butter, brown sugar and condensed milk and heat
gently until the butter has melted but do not boil, remove from the heat.
Add
the crushed biscuits and licorice allsorts to the saucepan and combine well
with a large wooden spoon.
Pour
into the prepared tin, press mixture down firmly and smooth with the back of
the spoon and then aside and prepare the icing
Icing
In
a medium bowl add the icing sugar, melted butter and vanilla and stir to blend.
Add
water a teaspoon at a time, stirring well, until you have a thick but pour-able
consistency.
Spread
this over the prepared slice, give it a jiggle to settle the icing.
Place in the fridge to set, or overnight, then slice and store in the fridge until needed.
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White
Chocolate and Cranberry Slice
Ingredients
1x
pkt 250g milk arrowroot biscuits, crushed
3/4
Cup (75g) Desiccated Coconut
½
Cup (75g) Dried Cranberries
155g
White Chocolate
100g
Butter, cubed
395g
Can Sweetened Condensed Milk
Chocolate
Topping
190g
White Chocolate
1
tsp Vegetable Oil
Instructions
Prepare
a 25cm square slice dish or baking tin with baking paper
Using
a food processor crush the biscuits to a fine crumb
Add
the biscuits to a large bowl and add the coconut and cranberries.
Use
your fingers to mix to ensure no lumps of con-joined cranberries are in the
mixture and set aside.
In
a large saucepan slowly melt together the first measure of white chocolate,
butter and condensed milk, stirring often to ensure it does not catch until
butter completely melted and ingredients blended together.
Allow
the mixture to cool slightly, then add to this the crushed biscuits, coconut,
cranberries and mix thoroughly.
Pour
mixture into the prepared pan and using the back of a large spoon or damp hands
spread it around and flatten mixture until it is completely smooth and packed
tight.
Put
the biscuit base in the fridge to cool for 30 minutes while you prepare the
topping
Place the chocolate in a medium sized microwave proof bowl. Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth. Add the oil to the chocolate and combine well, then pour over the cooled biscuit base. (The Oil is to prevent the topping from cracking!)
Place
back in the fridge for a minimum of 6 hours or overnight until set
Bring
the slice to almost room temperature before slicing to ensure it does not
crack.
Slice using a sharp knife & store in an airtight container until ready to serve.
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TimTam Hedgehog Slice
Ingredients
250 g milk
arrowroot biscuits
2 x 200 g packs
Tim Tam biscuits
200 g butter
3 tbsp cocoa
powder
⅓ cup desiccated
coconut
395 g tin
sweetened condensed milk
200 g milk chocolate
Method
Line
a 20cm x 20cm square baking tin (which has high sides) with baking paper.
Roughly
chop 6 of the Tim Tams into large pieces and set aside until needed.
Place
the plain biscuits into a food processor and blitz until they have just broken
up. Add the remaining whole Tim Tams and blitz for 5 seconds or until they have
broken into large chunks. Place the crushed biscuits into a large bowl and set
aside.
Pour
the condensed milk into a small saucepan and add the butter and cocoa. Cook
over a low heat, stirring occasionally, until the butter has melted and the
ingredients have combined.
Pour
the condensed milk mixture into the bowl with the crushed biscuits and add the
coconut. Working quickly, use a large metal spoon to mix the ingredients
together.
Pour
the mixture into your prepared tin and flatten the surface with the back of a
spoon.
Break the milk chocolate into
squares and place it into a microwave-safe bowl. Cook in the microwave on high
for 30 second spurts (mixing in between), until it's just melted. Pour over the
top of the slice and sprinkle the Tim Tams you set aside earlier over the top.
Place the slice into the fridge for 6 hours (preferably overnight) to set.
Once set, remove the slice from the tin and cut into pieces.
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Caramilk
Rocky Road
Ingredients
2 x 180g bars Caramilk chocolate
100g roasted almonds (I used the 190g
chocolate coated almonds from Woolworths)
100g white marshmallows
100g Maltesers
Instructions
Melt the Caramilk chocolate in the microwave
in a large glass bowl in 20 second bursts.
Pour in the almonds, marshmallows and
Maltesers then mix together with the chocolate.
Line a 20 x 20 cm tray with baking paper and
pour in the chocolate mixture.
Push the mixture right to the edges.
Chill in the fridge for at least 2 hours or
until set.
Remove from the fridge 20 minutes before you want to cut into bite sized pieces.
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Chocolate truffles
1 can
sweetened condensed milk
2
tablespoons cocoa
1 pkt
(250g) milk arrowroot biscuits
2 cups
desiccated coconut
1. Crush
biscuits finely in a food processor
2. Add to
milk and cocoa and mix well
3. Take
teaspoon sized amounts and roll into balls
4. Roll
in coconut
5. Place on baking paper in fridge to set
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Santé
cookies
125g
butter, softened
¼
cup brown sugar
3
Tbsp sweetened condensed milk
¾
cup desiccated coconut
¾
cup plain flour
1
tsp baking powder
1
cup mini chocolate chips
Few
drops of vanilla essence
Method
Preheat
the oven to 160ºC (Fan Forced). Line a baking tray with baking paper.
Cream
together the butter, sugar, condensed milk and vanilla until light and fluffy.
Add flour and baking powder and mix into the creamed mixture, followed by the
chocolate chips.
Roll
tablespoonfuls of the mixture into balls, place on the prepared tray and
flatten with a fork.
Bake for 12 minutes until golden. Leave on the tray for 1–2 minutes then place on a wire rack to cool.
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Milk chocolate rocky road
500g
melted milk chocolate
1 cup
shredded coconut
1 cup
chopped peanuts
1 bag
pink and white marshmallows (halved)
1pkt
coles honeycomb squiggle biscuits (chopped)
1 pkt
party mix lollies
1. Melt
chocolate on a low heat in microwave for short intervals until completely
melted and smooth.
2. Mix
all ingredients into melted chocolate and pour into prepared tray, refrigerate
until just set and then cut into bite sized pieces.
(really the sky is the limit, you can add pretty much anything you want... glace cherries, any kind of nuts, honeycomb, biscuit chunks... let your imagination run wild!)
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Brownies
200g
butter
2 cups
packed brown sugar
1/2 cup
cocoa
1
teaspoon vanilla essence
1 cup
plain flour
2 eggs
1. grease
a 20 x 30cm tin, pre-heat oven to 180 deg cel
2. melt
butter in a big saucepan on a very low heat, add brown sugar, allow to melt a
bit and mix together. do not boil!!
3. add
cocoa and vanilla, stir very well
4. take
off heat, sift in flour, stir it in
5. add
eggs, beat in really well
6. spread mixture evenly in tin, bake for 20 - 25 mins
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Caramel fudge
125g
chopped butter
395g can
sweetened condensed milk
2 tbsp
golden syrup
1 cup
brown sugar
3/4 cup white choc chips
1. grease
and line metal dish
2. in a
saucepan, stir butter, condensed milk, golden syrup and sugar together over a
low heat until simmering (and sugar is melted!) stir constantly for 10 minutes
until slightly thickened and golden brown
3. remove
from heat, add choc chips and until mixture is smooth and chocolate is
completely melted
4. pour into dish and refrigerate until set. slice with a hot knife into small squares.
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Salted cracker toffee slice
1 cup
salted butter
1 cup
firmly packed brown sugar
2 cups
choc chips
premium
crackers
unsalted
peanuts
1.
Preheat oven to 180 deg celcius, line a baking dish (I used a lasagne sized
one...) with baking paper then grease the inside of the paper well.
2. Lay a
flat layer of crackers on the paper
3. Melt
sugar and butter in a saucepan until boiling. Reduce heat and simmer uncovered
for about 5 minutes, until it thickens and sugar is dissolved. Pour this
mixture over the crackers and spread to coat evenly.
4. Bake
for 8-10 mins, until toffee is bubbly, then remove pan from oven and allow to
sit for 3-5 minutes.
5.
Sprinkle choc chips over, allow them to soften and melt and then spread them
into an even layer. Sprinkle peanuts (optional!) over top and top with ground
salt to create a sweet salty flavour.
6. Set in fridge then cut into slices.
