A VERY rich sweet
3 cups “Rice Bubbles”
3 “Mars Bars”
200g Milk Chocolate
30g butter extra
Combine mars bars and the 90g butter in a saucepan and stir over a low heat until melted. Stir in Rice Bubbles and mix well. Spread mixture out into a well greased tray. Melt the extra butter and the chocolate in a heatproof bowl over a pot of simmering water in a saucepan, when melted spread over the rice bubble mixture. Refrigerate until set
Mars Bar Slice November 15, 2008
A VERY rich sweet
125g melted butter
1/3c Caster Sugar
1c Self Raising Flour
3Tb Condensed Milk
1c icing sugar
1tsp Vanilla essence
1). Combine the dry ingredients for the base, then add the melted butter and mix well. Press into a prepared lamington tray and bake at 180C for approx 25 mins
2). Combine the topping ingredients together (If mixture is too dry, add more condensed milk). Spread this over the cooked base with a knife that has been dipped in hot water and then dried, to help it spread. Refrigerate until set.
1c self-raising flour
1/3c cocoa powder
125g butter or margarine, melted
1) Preheat oven to 180°C, and prepare a slice tray.
2). Combine the dry ingredients, mixing well
3). Pour into the prepared tray, and bake for 20 mins.
4). Leave to cool slightly, then ice with chocolate icing, sprinkle with coconut, then cut into squares.
100g butter, at room temperature
215g (1 cup) caster sugar
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
105g (1/4 cups) desiccated coconut
315g (1/2 cup) cherry jam
1 x 680g jar cherries, drained on paper towel
130g (2 cups) shredded coconut
Preheat oven to 180°C.
Grease and line a 20 x 30cm lamington pan.
Cream butter and 1/2 the sugar.
Add 1 egg and beat until just combined.
Stir in combined flours and 20g of the desiccated coconut.
Spoon the mixture into the pan and smooth the surface.
Bake for 20 minutes or until golden. Allow to cool slightly for 10mins.
When Cooled, spread jam evenly on the base, then sprinkle the cherries evenly on top. Combine the remaining coconut (both types), egg and sugar. Spoon this evenly over the cherry mixture.
Bake for a further 20 minutes or until golden and set.
When cooked, allow to cool completely then cut into squares.
(From Australian Good Taste magazine http://www.taste.com.au/recipes/2121/cherry+coconut+slice)
1c dates, chopped
1c Self Raising flour, sifted
4 “weet bix”, crushed
1tsp bi carb soda
1c boiling water
1Tb butter, melted
1). Mix together the dates, weetbix, sugar and butter.
2). Combine bi carb with water, and add to the date mixture.
3). Stir in the softed flour and mix well.
4). Pour into a prepared lamington tray and bake in a moderate oven for 30 mins.
1 cup self-raising flour, sifted
1 cup coconut
1/2 cup brown sugar
1 cup rolled oats
150g butter, melted
395g can Sweetened Condensed Milk
2 Tbsp golden syrup
30g butter, extra
200g Dark chocolate melts, melted
1). Line a lamington tray with foil, and preheat the oven to 180ºC.
2). Add the first 5 ingredients together, and mix well.
3). Bake for 10 minutes, or until golden
4). In a saucepan, combine the golden syrup, extra butter and condensed milk and bring to the boil. Reduce heat and simmer for 5 minutes, or until the mixture becomes a golden brown caramel. Stir continually.
5). Pour this caramel over the baked base, and return it to the oven, cooking for 10 minutes.
6). Allow to cool, then pour the melted chocolate over the caramel. Turn out of the pan once the slice has set, and cut into squares.
(Recipe from nestle)
Butterscotch Slice November 14, 2008
115 g margarine, melted
1 cup brown sugar
1 cup self-raising flour
1 cup coconut
1 tablespoon butter, melted
2 tablespoons golden syrup
1 tin condensed milk
1). Combine the butter, coconut, sugar and flour.
2). Grease a lammington tray, and press mixture into this. Bake at 180C for 10-15 mins. Allow to cool
3). Combine the topping ingredients, the spread this evenly over the cooled base. Bake this for 15 minutes. After removing from the oven, while still warm, spread the melted chocolate to cover.