MILK CHOCOLATE ROCKY ROAD
2 x bags milk chocolate melts
1 x packet broken up oreos
1 x packet broken up plain sweet biscuits
Bag assorted jelly lollies
2 x bags marshmallows cut into pieces
1 cup desiccated coconut
Melt chocolate on medium high in microwave checking every 30 secs until
runny. Mixed all chopped ingredients through then leave in fridge to set. Bring
to room temperature then chop into chunks.
CARAMILK ROCKY ROAD
Ingredients
2
x 180g pkts Cadbury Caramilk chocolate, broken into small pieces
150g
pkt jersey caramels, chopped
140g
bag Caramel Popcorn
3
x 50g Mars Twix chocolate bars, coarsely chopped (I actually used another 150g
of jersey caramels as I couldn’t get these when I went shopping)
100g
white marshmallows, halved
1/3
cup (45g) unsalted roasted peanuts (I left these out – as we are dealing with a
bunch of nut allergies around us)
Method
1.
Grease
a 19cm x 29cm (base measurement) slice pan and line the base and sides with
baking paper, allowing the sides to overhang. Place chocolate pieces in a heat
safe bowl and microwave, checking every 30 secs until melted and runny.
2.
Combine
other ingredients in a large bowl. Add the melted chocolate and gently fold
until just combined. Spoon into the prepared pan. Set aside for 1 hour to set.
Cut into pieces to serve.
SANTÉ CHOCOLATE CHIP COOKIES
125g softened butter
¼ cup brown sugar
3 Tbsp condensed milk
Few drops vanilla essence
¾ cup plain flour
¾ cup desiccated coconut
1 tsp baking powder
250g bag coles dark compound choc chips
1.
Preheat oven to 160C (fan forced)
2. Cream butter and
sugar until soft and fluffy, then add milk and vanilla and beat until combined.
3. Stir in the flour, coconut
and baking powder until combined, then add choc chips and combine a final time.
4. Roll teaspoons of
mixture into balls then place on prepared tray, flattening with a fork.
5.
Bake for 12 minutes, or until slightly golden on top. Leave on trays for
1-2 mins, then transfer to a wire rack to cool
CARAMEL FUDGE
125g butter
395g can condensed milk
2 tbsp golden syrup
1 cup brown sugar
110g white chocolate
1.
Grease and line slice tray
2. Combine butter,
condensed milk, golden syrup and sugar together in a saucepan, then bring to a
simmer. Raise heat a little for bigger bubbles and stir constantly for 10 minutes
until slightly thickened and golden brown.
3. Remove from heat, add
white chocolate pieces and stir until chocolate is melted and mixture is
smooth.
4.
Pour into prepared pan, then refrigerate until set (overnight is best).
Use a hot knife to cut into squares.
MELTING MOMENTS
250 g butter (softened)
3/4 Cup Icing sugar
1/2 Cup Cornflour
3/4 Cup Custard powder
1 tsp vanilla essence
2 Cups plain flour
1 Cup of Icing sugar extra to join biscuits.
Pre-heat oven to 170 degrees celcius (fan
forced)
Cream butter, icing sugar and cornflour until smooth and light.
Add custard powder and vanilla essence. Mix well. Add flour to make a soft
dough .
If your mixture is too dry add a little water.
Line a baking tray with baking paper
Using a teaspoon roll teaspoon size balls of dough and place on the baking
tray.
Press tops down with a fork.
Repeat until all the mixture is used.
Bake for 15-20 minutes.
Allow to cool on the tray.
To join together:
Mix icing sugar with a little water to form a thick paste.
Spoon a little onto the base of a biscuit the join to another.
Note: you can also join with jam
CHOCOLATE TRUFFLES
2 tbsp cocoa
395g can condensed milk
1 packet finely crushed milk arrowroot biscuits
2 cups desiccated coconut
1.
Combine biscuits, cocoa and condensed milk and mix well
2. Roll small balls from
mixture, then roll in coconut
3.
Place on a tray and refrigerate to firm up
BROWNIES
200g butter
2 cups packed brown sugar
½ cup cocoa
1 teaspoon vanilla essence
1 cup plain flour
2 eggs
1.
Grease and line a slice tin and preheat oven to 160C (fan forced)
2. Melt butter and brown
sugar together in a saucepan on low heat. DO NOT BOIL.
3. Add cocoa and
vanilla, stir well.
4. Take off heat, stir
in flour until completely combined.
5. Add eggs and mix
really well.
6.
Spread mixture evenly into prepared tin and bake for (20-25 mins – I find
22 is perfect!)
RICE KRISPIE TREATS
Ingredients
3
tablespoons butter
280g
Marshmallows (standard Pascal pack size)
6
cups Rice Bubbles
1.
In large saucepan melt butter over low heat. Add marshmallows and stir until
completely melted. Remove from heat.
2.
Add Rice Bubbles cereal. Stir until well coated.
3.
Using buttered spatula or wax paper evenly press mixture into A greased and lined
tray. Cool. Cut into squares.
(I
topped mine with a layer of melted chocolate and snowflake sprinkles)
WHITE CHOCOLATE GINGERBREAD ROCKY ROAD
2 x bags white chocolate melts
Pack broken gingernut biscuits
1 bag white marshmallows
Bag lolly bananas
Small bag jersey caramels
Melt chocolate on medium high in microwave checking every 30 secs until
runny. Mixed all chopped ingredients through then leave in fridge to set. Bring
to room temperature then chop into chunks.
SALED
CARAMILK SQUARES
225g
pkt plain savoury crackers (I used plain Jatz)
85g
butter, melted
1
tbsp golden syrup
1/2
tsp cooking salt
CARAMEL
FILLING
395g
can condensed milk
2
tbsp golden syrup
60g
butter, melted
CARAMILK
TOPPING
180g
block Caramilk chocolate,
chopped
1
1/2 tsp vegetable oil
1.
Preheat
oven to 160C fan forced. Grease and line a slice pan.
2.
Break
the crackers into
a food processor. Process until fine crumbs form. Transfer to a bowl. Add butter, golden syrup and salt.
Stir to combine. Evenly press the mixture over the base of the prepared pan.
Place in the fridge until required.
3.
To
make the filling, combine the condensed milk, golden syrup and butter in
a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden.
Pour over base. Bake for 12 minutes or until firm. Cool completely. Place in
the fridge for 4 hours or until set.
4.
To
make the topping, place the Caramilk and oil in a heatproof bowl and
melt in the microwave with 30 second bursts. Pour the chocolate mixture
over the filling and smooth the surface. Place in the fridge for 30 minutes or
until the chocolate mixture is set.
5.
Use
a warmed knife to cut the slice into squares, to serve.





