CLASSIC
HOMEMADE
SLICES
5 0 D e l i c i o u s B a k e d a n d N o n - B a k e d
R e c i p e s
TONY VINCKX
LEGAL NOTES
Legal Disclaimer
This publication is strictly informational and provided for personal, private, and educational purposes only. No claim is made as to the accuracy or authenticity of this publication. No person is permitted to use the publication for personal gain, profit, or commercial purposes.
The author does not accept any liability to any person for the information or advice (or the use of such information or advice) that is incorporated into it by reference. The information is provided on the basis that all persons accessing the document undertake responsibility for assessing the professional relevance and accuracy of its content.
The recipes contained in the publication represent the expressed views of this author. Everyone should use their own discretion when reviewing the publication. This publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means; electronic, mechanical, photocopying, recording, scanning, or otherwise, without requiring permission from the author.
This author has waived all forms of copyright on the proviso everyone will use the publication as an informational resource for private or educational use only. Please credit the author and/or blog if sharing my self-published recipe book.
Free stock photo on front cover courtesy of Shutterstock.
Written, compiled, edited, and designed by Tony Vinckx, 2024
http://tonyvinckx.wordpress.com
https://tonyvinckx.blogspot.com
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CONTENTS
Table of Contents
Introduction
What are Slices, Bars, and Squares?
Tips for Reading Recipes
Cooking Method Tips
Lemon Coconut Slice
Caramel Iced Slice
Chocolate Iced Slice
Nutella Iced Slice
Coffee Iced Slice
Strawberry Iced Slice
Peanut Butter Iced Slice
Ginger and Coconut Iced Slice
Peppermint Iced Slice
Cherry Ripe Iced Slice
Mars Bar Iced Slice
Passionfruit Iced Slice
Marshmallow Slice
Custard Slice
Lemon Cheesecake Slice
Hedgehog Slice
Jelly Slice
Tim Tam Slice
Chocolate Fudge Slice
Grand Dad's Fruit Slice
Date and Walnut Slice
Coconut Raspberry Slice
Chocolate Slice
Apple Slice
Carrot Cake Slice
continued next page ......
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CONTENTS
Table of Contents
Banana Cake Slice
Pecan Pie Slice
Anzac Slice
Honey Jumble Slice
Coconut Rough Slice
Chocolate Caramel Slice
Butterscotch Slice
Cornflake and Honey Slice
Chocolate Peppermint Slice
Vanilla Brownie Slice
Caramel Crunch Slice
Caramel and Macadamia Slice
Apricot Slice
Marshmallow Weet-bix Slice
Mars Bar Slice
Chocolate Crackle Slice
Muesli Slice
Choc-Chip and Oats Slice
Peanut Butter Fudge Slice
Caramel Fudge Slice
Rice Bubble Slice
Honeycomb Slice
White Christmas Slice
Rocky Road Slice
Caramel Wafer Slice
Nut Chew Bar
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USEFUL INFORMATION
Introduction
Many families have handwritten family cookbooks containing a variety of favourite family recipes, magazine recipe cards sticky-taped in those same books and pieces of paper containing melt & mix recipes. Those family cookbooks were developed by grandmothers, and later passed on to later generations. This book takes many of those traditional baked and non-baked slice recipes found in my own family cookbooks that have been developed over the past 60 years to show that classic slices can still be enjoyed today. You will also be introduced to the universal slice base, which allows you to take the traditional slice base but, using various toppings, create innovative variations on the classic slice. This has resulted in creating a surprising new number of slices that will be very new to readers, but very popular in my family.
I have also included tips to show readers that slice recipes are very versatile. For example, you can substitute ingredients to create a different type of slice or simply create it traditionally, which is why many recipes included in the book are considered classics, because regardless of the decade, they are still popular and delicious as omni-generational recipes!
Whether you want a slice as a snack, treat, or dessert, or regardless of the occasion, do yourself a favour, when you find a recipe in this book that matches your taste buds, go forth and cook that slice for yourself to enjoy.
Tony Vinckx
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USEFUL INFORMATION
What are Slices, Bars, and
Squares?
Let’s begin with what are slices, bars, and squares?
In British English, such as in Australia, Britain, and New Zealand, the term “slices” refers to any recipe batter that is spread out evenly on a baking tray/pan and is either baked in the oven or left in the refrigerator to set (non-baked), and the base may or may not be covered with icing or a topping, which is later cut into individual portions using a kitchen knife, or what’s traditionally known as a
“slice.” Slices are not classified as cake, because they are much thinner than the height of a cake.
In American English, such as in northern America, the term “squares”
means the same thing as “slices,” namely batter spread out on a baking tray/pan and is either baked or refrigerated and later cut into individual portions or “squares.” Squares are classified as cookies (or what we call biscuits in British English) because the texture is dense and similar to cookie batter/dough. The term “bar” means the batter has been evenly spread to occupy all sides of a baking tray/pan and is later cut into individual portions.
As mentioned, slices are plural and refer to both 1) baked or refrigerated recipes that have a single layer of crust or base with or without icing, and 2) baked or refrigerated recipes with a single layer of crust or base with either a filling between the crust layers or a topping over the base, such as icing. Bars and squares are classified into two types. Batter that’s baked or refrigerated as a single layer of crust is known as a one-step recipe, for example, a brownie, whereas a recipe with multiple layers, such as a filling and/or covered with a topping, is called a two-step recipe, for example, a lemon bar.
All recipes contained in this book are referred to as slices, but technically they are also known as bars or squares!
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USEFUL INFORMATION
Tips For Reading Recipes
Before using a recipe, read the recipe twice.
The first time you read it, you need to decide if it is something that you want to cook or eat for yourself, or perhaps consider if others would enjoy it? Next, decide if there’s an ingredient that you do not like? Is there a piece of equipment you do not own? How long will it take to cook?
The second time you read it, you need to think about the ingredients and ask yourself, do you have all the ingredients?
Perhaps you might want to substitute an ingredient for something healthier. To cook the recipe, do you need to use the oven? Do you need to go shopping to buy something? For kids, please consider the degree of difficulty – will you need help from your parents?
Before you start, take out everything you need for the recipe and place mixing bowls, saucepans, electric beater, mixing spoons, measuring cups, baking tray, spatula etc and all the ingredients.
When using a recipe for the first time, do just what the directions tell you to do. The next time you make the recipe, you can make changes to the ingredients, such as using less sugar, substituting one ingredient for something else, such as salted butter for unsalted butter, tweaking the amount of flour, substituting sugar for honey, and so on.
Please be mindful that a recipe may not work the first time, so do not just give up, please try again! Slice recipes are versatile, so once you understand the cooking method, how to create the base, you can then think about changing the toppings/icings to create your own bespoke slice!
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USEFUL INFORMATION
Cooking Method Tips
To help people new to making slices and ensure you get a great outcome, please read the following cooking method tips!
In this book, oven temperatures are shown in conventional, so if 1 you use a fan-forced oven (non-conventional), a little trick is to reduce the temperature by 25 degrees because convection ovens have a fan that circulates hot air, meaning slices will cook faster.
Always remember that every oven is different!
Please use a microwave-safe bowl to melt chocolate melts in the 2 microwave. However, you must use either a microwave-safe bowl, glass, or a ceramic bowl to melt chocolate chips, because a glass bowl will not burn chocolate chips, whereas chocolate melts are made from cocoa butter and take less effort to melt!
3 When greasing and lining a baking tray/pan with baking paper, always leave 5 cm overhanging on each side. This gives you something to grip onto when removing the slice from the tray/tin/pan.
4 Any recipe that uses rice bubbles as an ingredient, feel free to use any brand of puffed rice.
5 Any recipe that uses vanilla essence can be substituted with vanilla extract! Vanilla extract is a natural product and gives a stronger vanilla flavour, whereas the essence is synthetic, and contains artificial flavours and colours!
6 In this book, lemon rind means using a microplane to lightly grate the skin of a lemon, whilst lemon zest means using a classic metal box grater to grate the lemon peel.
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USEFUL INFORMATION
Cooking Method Tips
7 A note about using a sugar or candy thermometer. They have a higher heat and temperature range and read up to 204°C/400°F, whereas kitchen / digital / meat thermometers have a limited range and read up to 95°C/200°F.
The golden rule for melting butter is taking it slowly. When using 8 the stove top, you must use a low heat, otherwise you can easily burn the butter. When using a microwave, place the ceramic coffee cup in the microwave on high for 20 seconds and repeat until the butter is melted. Leave to cool for 1 minute!
A good idea for newbies learning to cook slices is to purchase a 3-9 piece nonstick baking tray set or bakeware set, which comes with three different sized trays, namely a large, medium, and small. The larger size comes in handy if you decide to double the ingredients of one of your favourite slices.
Regarding the use of baking trays/pans, if the tray/pan is too 10 small, then the slice base will be too thick, and it might burn on the outside and be raw in the middle. If the tray/pan is too large, then the slice base will be too thin and may overcook. If you use a large rectangular-sized baking tray/pan, you will need to scale up or double the base ingredients!
Many recipes in this book will use a standard rectangular baking tray/pan, also known as a “slice and brownie pan.” In Australia, a lamington tin/tray is the most widely used baking tray to make slices, which is why it’s referenced in the majority of the recipes. You should note that a standard baking tray may vary with each manufacturer, such as 28 cm x 18 cm x 3.5 cm or 27 cm x 17 cm x 3 cm.
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NON-BAKED RECIPE
Lemon Coconut Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
2 cups icing sugar, sifted
125g unsalted butter
3 tablespoons lemon juice
250g milk arrowroot biscuits
15g unsalted butter, softened
1 teaspoon grated lemon rind
2 tablespoons desiccated coconut
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use olive oil or canola cooking spray) and line a lamington tray with non-stick baking paper.
2 In a saucepan, add the sweetened condensed milk and butter and stir over a gentle heat until the butter melts and the mixture has combined.
3 Crush the biscuits very finely. Add the lemon rind and coconut and mix well. Next, add the milk and butter mixture to the biscuit crumb mixture and combine.
4 Spoon the mixture into the prepared baking tray/pan and spread it evenly. Refrigerate for 1 hour to set.
5 Icing: Combine the sifted icing sugar, lemon juice, and soft butter (15g) into a mixing bowl and mix until smooth. Spread the icing over the base, spread it evenly and sprinkle the desiccated coconut on the icing. Refrigerate until set, and then cut into squares.
Note: The universal slice base is so versatile that you can create new slices using different toppings or icings!
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NON-BAKED RECIPE
Caramel Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
1/2 cup butter, salted
125g unsalted butter
1 cup packed brown sugar
250g milk arrowroot biscuits
1/4 cup milk (any)
1/2 teaspoon lemon rind
2 cups icing sugar, sifted
1 cup desiccated coconut
1 teaspoon vanilla essence
1/4 cup unsalted peanuts, chopped
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Place the butter and brown sugar in a medium saucepan on a medium heat and stir until the sugar dissolves. Add the milk and 3 stir. Remove the saucepan from the heat and add the icing sugar and vanilla. Beat the mixture using a wooden spoon (or wire whisk) until smooth. Pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon. Sprinkle the chopped peanuts over the icing and allow the slice to cool to room temperature (it should look smooth), before refrigerating.
Tip: You can substitute lemon rind in the base with vanilla essence.
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NON-BAKED RECIPE
Chocolate Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
1/2 cup unsalted butter
125g unsalted butter
1/4 cup milk (any)
250g milk arrowroot biscuits
2 cups icing sugar, sifted
1/2 teaspoon lemon rind
1 tablespoon cocoa powder, sifted
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Combine the sifted icing sugar, milk, cocoa, and soft butter in 3 a mixing bowl. Mix with a wooden spoon (or wire whisk)until smooth. Pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon. Allow the slice to cool to room temperature (it should look smooth), before refrigerating.
Tip: Feel free to substitute lemon rind in the universal slice base, with 1/2 teaspoon of sifted cocoa powder.
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NON-BAKED RECIPE
Nutella Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
225g dark chocolate melts
125g unsalted butter
3 tablespoons Nutella
250g milk arrowroot biscuits
1/2 teaspoon lemon rind
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Melt the chocolate in a microwave-safe bowl on high for a 30-second blitz, remove to stir, and repeat the process until melted.
3 This may take 1-2 minutes. Alternatively, on the stove top, you can place a heatproof bowl on top of a saucepan filled with 4 cm of water to gently melt chocolate. Add the Nutella to the melted chocolate and mix to combine. Pour the Nutella mixture onto the base and spread it evenly and refrigerate until the slice is set.
Tip: Chocolate melts are made from cocoa butter, so they can be easily melted, whilst chocolate chips are made from stable oils, which means during baking, they will hold their shape and will not melt at higher temperatures.
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NON-BAKED RECIPE
Coffee Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
1/2 cup unsalted butter
125g unsalted butter
1/4 cup milk (any)
250g milk arrowroot biscuits
2 cups icing sugar, sifted
1/2 teaspoon lemon rind
1 tablespoon instant coffee
1 cup desiccated coconut
3 tablespoons boiling water
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: In a coffee cup, mix the instant coffee and boiling water and set aside. Next, combine the sifted icing sugar, milk, and soft butter 3 in a mixing bowl. Mix with a wooden spoon (or wire whisk)until smooth. Add the coffee liquid and mix to combine. Pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon. Allow the slice to cool to room temperature (it should look smooth), before refrigerating.
Tip: Feel free to substitute instant coffee with coffee essence. For all icings, you can add a little more milk, if needed, to help the icing become more spreadable!
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NON-BAKED RECIPE
Strawberry Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
1/4 cup unsalted butter
125g unsalted butter
1/4 cup milk (any)
250g milk arrowroot biscuits
3 tablespoons strawberry ice cream
1/2 teaspoon lemon rind
topping
1 cup desiccated coconut
1 cup icing sugar, sifted
pink food colouring
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Combine the sifted icing sugar, milk, and soft butter in a 3 mixing bowl. Mix with a wooden spoon (or wire whisk)until smooth.
Add the strawberry topping and 2 drops of pink food colouring and mix again. Pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon. Allow the slice to cool to room temperature (it should look smooth), before refrigerating.
Tip: When cutting slices into squares, try running your knife under the hot running water tap and then quickly drying the knife with a paper towel between cuts!
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NON-BAKED RECIPE
Peanut Butter Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
1/2 cup unsalted butter
125g unsalted butter
1/4 cup milk (any)
250g milk arrowroot biscuits
2 cups icing sugar, sifted
1/2 teaspoon vanilla extract
3 tablespoons peanut butter,
1 cup desiccated coconut
smooth
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Combine the sifted icing sugar, milk, and soft butter in a 3 mixing bowl. Mix with a wooden spoon (or wire whisk)until smooth.
Add the peanut butter and mix again. Pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon.
Allow the slice to cool to room temperature (it should look smooth), before refrigerating.
Tip: An alternative icing for this recipe involves melting 2 cups of white chocolate melts with 3/4 cup peanut butter (smooth) and then pouring the icing over the top of the slice and spreading it evenly.
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NON-BAKED RECIPE
Ginger & Coconut Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
150g butter
125g unsalted butter
1/4 cup golden syrup
250g milk arrowroot biscuits
1/2 tablespoon ground ginger
1/2 teaspoon lemon rind
1 cup icing sugar, sifted
1 cup desiccated coconut
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: In a small saucepan, combine the butter, golden syrup, and 3 ginger over a medium heat. Add the icing sugar and whisk to combine. Pour the icing over the base, spread it evenly and sprinkle the top with desiccated coconut. Allow the slice to cool to room temperature (it should look smooth), before refrigerating.
Tip: Alternatively, you can add the ground ginger to the base rather than use it in the icing, or an alternative topping involves melting 60g butter with 200g of dark chocolate melts and spreading it evenly over the base!
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NON-BAKED RECIPE
Peppermint Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
1/2 cup unsalted butter
125g unsalted butter
1/4 cup milk (any)
250g milk arrowroot biscuits
2 cups icing sugar, sifted
1/2 teaspoon lemon rind
1/2 teaspoon peppermint extract
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Combine the sifted icing sugar, milk, and soft butter in a mixing bowl. Mix with a wooden spoon (or wire whisk) until smooth.
3 Add 2 drops of peppermint extract (plus 2 drops of green food colouring, optional) and mix again. Pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon. Allow the slice to cool to room temperature (it should look smooth), before refrigerating.
Tip: Feel free to substitute the milk arrowroot biscuits in the universal slice base with any plain sweet biscuit such as Marie, Milk Coffee, Nice, etc.
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NON-BAKED RECIPE
Cherry Ripe Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
2 * 52g Cherry Ripe chocolate
125g unsalted butter
bars, chopped
250g milk arrowroot biscuits
250g milk chocolate, melted
1/2 teaspoon lemon rind
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Melt the chocolate in a microwave-safe bowl on high for a 30-second blitz, remove to stir, and repeat the process until melted.
3 This may take 1-2 minutes. Alternatively, on the stove top, you can place a heatproof bowl on top of a saucepan filled with 4 cm of water to gently melt chocolate. Add the chopped cherry ripe chunks and mix again. Pour the mixture over the base and spread it evenly.
Refrigerate until the icing is set.
Tip: Feel free to add 1/4 teaspoon of cherry essence or concentrated cherry juice to the chocolate icing or replace the Cherrie Ripe bars with 50g chopped cherries!
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NON-BAKED RECIPE
Mars Bar Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
3 * 42g Mars Bars, roughly
125g unsalted butter
chopped
250g milk arrowroot biscuits
1 tablespoon golden syrup
1/2 teaspoon lemon rind
80g butter
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Icing: Add the butter, golden syrup, and Mars Bars into a small 3 saucepan and stir over a low heat, until the mixture is smooth.
Allow to cool for 3 minutes, and then pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon.
Refrigerate until the icing is set and then cut into squares or whatever size you desire!
Tip: Regarding the universal slice base, instead of just making one type of slice, you can spread 2 favourite toppings/icings on each side of the base, such as caramel icing on the left side of the base (refrigerate for 10
minutes) and then add a different icing on the right.
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NON-BAKED RECIPE
Passionfruit Iced Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Icing
1/2 cup sweet condensed milk
1 cup icing sugar, sifted
125g unsalted butter
1/4 cup passionfruit pulp
250g milk arrowroot biscuits
1/2 cup unsalted butter
1/2 teaspoon lemon rind
1 teaspoon water
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 Add the sweetened condensed milk and butter to a saucepan. Stir over a gentle heat until the butter melts and the mixture has combined.
3 Crush the biscuits very finely. Add the lemon rind and coconut and mix well. Next, add the milk and butter mixture to the biscuit crumb mixture and combine.
4 Spoon the mixture into the prepared baking tray/pan and spread it evenly. Refrigerate for 1 hour to set.
Icing: Add the sifted icing sugar, passionfruit, water and soft butter 5 (15g) to a mixing bowl. Mix with a wooden spoon (or wire whisk) until smooth and creamy. Spread passionfruit icing over the chilled base. Refrigerate until the icing is set and then cut into squares or whatever size you desire!
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NON-BAKED RECIPE
Marshmallow Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Marshmallow Topping
1/2 cup sweet condensed milk
1 cup boiling water
125g unsalted butter
1 cup caster sugar
250g milk arrowroot biscuits
1 tablespoon gelatine powder
1/2 teaspoon lemon rind
1/2 teaspoon vanilla essence
1 cup desiccated coconut
pink food colouring
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Marshmallow Topping: Add the water, caster sugar, and gelatine 3 powder in a small saucepan over a low heat. Heat until the gelatine and sugar dissolve, but do not boil. Turn the heat up to medium and simmer it for 5 minutes (aim for 100˚C if using a sugar thermometer).
When cool, place the mixture into a mixing bowl and use electric 4 beaters to beat at high speed, while adding the vanilla and 2 drops of pink colouring. Beat until thick and begins to form soft peaks like a meringue. Spread the mixture over the base, spread it evenly and refrigerate until the marshmallow is set. Tip: Cut the slice into squares using a warm knife.
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NON-BAKED RECIPE
Custard Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Custard
1/2 cup sweet condensed milk
1 cup sugar
125g unsalted butter
2 cups custard powder
250g milk arrowroot biscuits
4 cups milk (any)
1/2 teaspoon lemon rind
2 teaspoons vanilla essence
1 cup desiccated coconut
1 teaspoon nutmeg, too coat
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Custard: Place the sugar and custard powder in a large saucepan and stir with a wire whisk. Add the milk and mix to combine. Place the saucepan on the stove top on a medium heat and stir until the 3 mixture begins to thicken, then lower the heat and stir until the mixture is thick. Tip: using a wire whisk will prevent lumps. Next, add the vanilla, mix well and then take off the heat to cool for 20
minutes. Tip: do not pour the hot custard immediately onto the base and then refrigerate, because this will result in the base becoming soggy!
4 Pour the custard on the base, spread it evenly, sprinkle nutmeg over the custard and refrigerate overnight. Tip: Cut the slice into squares using a warm knife. - 22 -
NON-BAKED RECIPE
Lemon Cheesecake Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
Universal Slice Base
Cheesecake
1/2 cup sweet condensed milk
500g cream cheese, softened
125g unsalted butter
3 teaspoons gelatine powder
250g milk arrowroot biscuits
1/4 cup boiling water
1/2 teaspoon lemon rind
1/4 cup lemon juice
1 cup desiccated coconut
4 teaspoons lemon rind
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
In a small saucepan, add the sweetened condensed milk, and butter 2 and stir over a gentle heat until the butter melts. Crush the biscuits very finely, add the lemon rind and coconut and mix well. Next, add the milk and butter mixture and combine. Spread the mixture evenly into the prepared baking tray/pan and refrigerate to set.
Cheesecake: Place the softened cream cheese into a mixing bowl and use electric beaters to beat the mixture at a medium speed 3 until smooth. Dissolve the gelatine in the boiling water and add the mixture along with the condensed milk to the bowl with the cream cheese and mix at medium to high speed until the cheesecake mixture is smooth and creamy. Add the lemon juice, and the lemon rind and mix at a medium speed for another 1 minute to combine.
4 Pour the cheesecake mixtureon the biscuit base and spread it evenly and refrigerate overnight. Once set, cut into squares, or desired size.
- 23 -
NON-BAKED RECIPE
Hedgehog Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
100g butter
1/2 cup rice bubbles
1 can sweet condensed milk
1/2 cup desiccated coconut
150g dark chocolate melts
2 tablespoons cocoa powder, extra
250g plain sweet biscuits, crushed
290g dark chocolate melts
(Marie, coffee biscuits, etc.)
2 teaspoons olive oil
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
Place the butter, sweetened condensed milk, and the dark chocolate melts in a microwave-safe bowl on high for a 30-second blitz, 2 remove to stir, and repeat the process until melted. This may take 1-2 minutes. Alternatively, on the stove top, you can place a heatproof bowl on top of a saucepan filled with 4 cm of water to gently melt chocolate. Add the crushed biscuits, coconut, rice bubbles, and cocoa powder and mix to combine.
3 Spoon the mixture into the prepared baking tray/pan and spread it evenly, pressing down firmly.
Melt the chocolate and oil in a microwave-safe bowl on high for a 4 30-second blitz, remove to stir, and repeat the process until melted.
Pour the melted chocolate over the base and spread it evenly.
Refrigerate until the icing is set and then cut into squares or desired size.
- 24 -
NON-BAKED RECIPE
Jelly Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
250g plain sweet biscuits, blended
1 can sweetened condensed milk
like breadcrumbs
1/3 cup lemon juice
170g butter, melted
1/2 cup cream
3 teaspoons gelatine powder
1 sachet strawberry or raspberry
1/4 cup water
jelly crystals
250g cream cheese, softened
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 In a mixing bowl, add the biscuit crumbs and melted butter and mix to combine. Spoon the mixture into the prepared baking tray/pan and spread it evenly, pressing down firmly. Refrigerate to set.
3 Add the water and gelatine powder to a small saucepan over a low heat. Heat until the gelatine dissolves but does not boil.
Filling: In a mixing bowl, beat the cream cheese until smooth. Add 4 the condensed milk, lemon juice, and cream. Continue to beat until smooth. Stir in the gelatine mixture and mix to combine. Pour the mixture on the biscuit base and spread it evenly. Refrigerate for 3
hours to set.
5 Topping: Make jelly according to packet directions. Cool to room temperature before pouring and spreading evenly over the cream cheese layer. Refrigerate to set. Tip: Cut the slice into squares using a warm knife.
- 25 -
NON-BAKED RECIPE
Tim Tam Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
3 packets of 200g Tim Tam original
225g milk chocolate melts
chocolate biscuits
1/3 cup desiccated coconut
1 can of sweet condensed milk
1 teaspoon olive oil
60g butter
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 In a blender or food processor, blitz the biscuits until they are roughly chopped.
3 Place the sweetened condensed milk and butter in a saucepan. stir over a gentle heat until the butter melts and the mixture has combined. Add the chopped biscuits and combine.
4 Spoon the mixture into the prepared baking tray/pan and spread it evenly. Refrigerate for 1 hour to set.
Icing: Melt the chocolate and oil in a microwave-safe bowl on high for a 30-second blitz, remove to stir, and repeat the process until 5 melted. This may take 1-2 minutes. Alternatively, on the stove top, you can place a heatproof bowl on top of a saucepan filled with 4
cm of water to gently melt chocolate. Pour the chocolate over the base and spread it evenly with a spatula, fork, or the back of a spoon. Refrigerate overnight to set.
Tip: Adding vegetable / olive oil helps thin the chocolate to stop it from cracking after it sets!
- 26 -
NON-BAKED RECIPE
Chocolate Fudge Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 12
Ingredients:
3/4 cups unsalted butter
1 cup Nutella or any hazelnut spread with cocoa pinch of salt
1 1/2 cups icing sugar, sifted
1/2 cup hazelnuts, coarsely chopped Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with baking paper.
2 In a small saucepan, melt the butter then add the Nutella and salt and mix to combine.
3 Slowly add the sifted icing sugar into the Nutella mixture andmix to combine. Spoon the mixture into the prepared baking tray/pan and spread it evenly with a spatula.
4 Sprinkle the chopped hazelnuts on the topping and refrigerate for 3
hours to set. When set, cut into squares or desired size.
Tip: Adding another 1/2 cup of icing sugar will harden the fudge!
Optionally, you can add the chopped hazelnuts to the fudge mixture rather than sprinkling them on top. Adding 1/2 teaspoon of rum extract will deepen the fudge flavour.
- 27 -
BAKED RECIPE
Grand Dad's Fruit Slice
PREP TIME 10 MINUTES | COOKING TIME 25 MINUTES | MAKES 12
Ingredients:
1 cup SR flour, sifted
1 egg, lightly beaten
3/4 teaspoon mixed spice
1/2 teaspoon vanilla essence
1/2 cup desiccated coconut
100g unsalted butter, melted
3/4 cup sugar
2 tablespoons raw sugar
3/4 cup sultanas or mixed fruit
1 teaspoon icing sugar, for dusting 1/3 cup dried cranberries
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 160°C/300°F. Grease (or use cooking spray) and line a 20 cm square baking tray/pan with non-stick baking paper.
2 In a large mixing bowl, add the sifted flour, mixed spice, sugar, coconut, sultanas, and cranberries and mix to combine. Add the egg, vanilla essence, butter, and mix to combine.
3 Spoon the mixture into the prepared baking tray/pan, spread it evenly, sprinkle the raw sugar over the top of the batter, and bake for 25 minutes, or until a skewer comes out clean from the centre (each oven is different).
4 Remove from the oven and allow it to cool on a wire rack to room temperature. Once cool, dust over icing sugar and cut into squares or whatever size you desire!
Tip: Did you know that sprinkling raw sugar on the top of the cake batter caramelises the top during baking!
- 28 -
BAKED RECIPE
Date and Walnut Slice
PREP TIME 10 MINUTES | COOKING TIME 25 MINUTES | MAKES 12
Ingredients:
1 cup SR flour, sifted
1/2 cup walnuts, chopped
3/4 teaspoon nutmeg
1/2 teaspoon vanilla essence
1/2 cup desiccated coconut
1 egg, lightly beaten
3/4 cup packed brown sugar
1 tablespoon golden syrup
1 cup dried dates, chopped
100g unsalted butter, melted
1 apple, peeled & grated
2 tablespoons raw sugar
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 160°C/300°F. Grease (or use cooking spray) and line a 20 cm square baking tray/pan with non-stick baking paper.
2 In a large mixing bowl, add the sifted flour, nutmeg, sugar, coconut, dates, apple, walnuts and mix to combine. Add the egg, vanilla essence, golden syrup, butter, and mix again.
3 Spoon the mixture into the prepared baking tray/pan, spread it evenly, sprinkle the raw sugar over the top of the batter, and bake for 25 minutes, or until a skewer comes out clean from the centre (each oven is different).
4 Remove from the oven and allow it to cool on a wire rack. Cut into squares or whatever size you desire!
Tip: Feel free to replace nutmeg with mixed spice, replace walnuts with pecans or hazelnuts or consider adding lemon icing after its baked!
- 29 -
BAKED RECIPE
Coconut Raspberry Slice
PREP TIME 15 MINUTES | COOKING TIME 25 MINUTES | MAKES 12
Ingredients:
90g unsalted butter, soft
1/2 cup raspberry jam
1/2 cup raw sugar
2 egg whites
2 egg yolks
1/2 teaspoon vanilla essence
1/2 cup plain flour
2 cups desiccated coconut
1/2 cup self-raising flour
1/2 teaspoon vanilla essence
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a mixing bowl, cream the butter, sugar, egg yolks, and vanilla essence using an electric mixer until light and fluffy. Add the sifted flour and mix to combine. Spread it evenly over the base. Spoon the jam onto the base and spread the jam evenly.
Topping: Add the egg whites, vanilla, and coconut in a small bowl and mix with a fork or use your fingertips to lightly combine the 3 mixture. Tip: Do not whisk, because this will create a meringue.
Spread the coconut topping evenly over the jam layer, then press down lightly. Bake for 25 minutes, or until the topping is golden brown. Remove from oven and allow it to cool. Place in the refrigerator for 2 hours to set.
Tip: You can replace raspberry jam with blueberry jam to make
“coconut blueberry slice,” or use apricot jam to make “coconut apricot slice,” or feel free to spread two different jam toppings on the base to cover each half.
- 30 -
BAKED RECIPE
Chocolate Slice
PREP TIME 15 MINUTES | COOKING TIME 18 MINUTES | MAKES 20
Ingredients:
Base
Chocolate Icing
1 cup plain flour
1 cup icing sugar, sifted
1 cup desiccated coconut
1 tablespoon cocoa powder
165g butter melted
50g butter, softened
1/2 cup sugar
2 tablespoons desiccated coconut
1/2 teaspoon vanilla essence
2 tablespoons hot water
1 tablespoon cocoa powder
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a mixing bowl, add all the base ingredients and mix to combine, then pour the mixture into the prepared baking tray/pan and spread it evenly. Bake for 18 minutes. Remove from the oven and allow it to cool on a wire rack.
Icing: Combine the sifted icing sugar, cocoa, coconut, water, vanilla, 3 and butter in a small mixing bowl. Mix with a wooden spoon (or wire whisk) until smooth. Pour the icing over the base and spread it evenly with a spatula, fork, or the back of a spoon. Allow the slice to cool to room temperature (it should look smooth), and then refrigerate.
Tip: Feel free to add two drops of peppermint essence to the chocolate icing to create a “chocolate mint icing.”
- 31 -
BAKED RECIPE
Apple Slice
PREP TIME 20 MINUTES | COOKING TIME 45 MINUTES | MAKES 12
Ingredients:
1 cup plain flour
3 tablespoons water
1 cup self-raising flour
8 large granny smith apples
1/2 cup raw sugar
1/2 teaspoon mixed spice
165g butter, softened
2 cups water
1/2 cup desiccated coconut
2 tablespoons raw sugar
1 egg, whisked
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with non-stick baking paper.
2 In a mixing bowl, rub the butter in the flour and sugar until it resembles breadcrumbs, then add the coconut, egg, and water.
Knead into a smooth dough. Cover and refrigerate 15-30 minutes.
3 Peel, core and chop the apples and add them to a large saucepan with water, add the mixed spice, sugar and bring to a boil. Cook, stirring occasionally, until the apples soften. Drain any excess water and set aside.
Divide the dough into two. Place one half of the dough into the tray 4 and use your fingers to spread it evenly over the base. Pour in the apple mixture and spread it evenly. Add the second half of the dough and spread it evenly over the apples. Note: You may wish to use a rolling pin beforehand to create the top and bottom bases.
Sprinkle the raw sugar over the top and then bake 45 minutes, 5 until golden brown. Remove from oven to cool.
- 32 -
BAKED RECIPE
Carrot Cake Slice
PREP TIME 25 MINUTES | COOKING TIME 45 MINUTES | MAKES 12
Ingredients:
2 cups self-raising flour
1/2 cup walnuts, chopped
1 teaspoon mixed spice
2 eggs, lightly whisked
3/4 cup packed brown sugar
250g light cream cheese, softened
2 cups carrot, grated
1 tablespoon lemon juice
3/4 cup vegetable oil
2 cups icing sugar
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with non-stick baking paper.
In a mixing bowl, add the flour, mixed spices, walnuts, and brown 2 sugar and mix to combine. Next, add the grated carrot, oil, and egg and stir to combine. Pour the mixture into the prepared tray and spread it evenly. Bake for 45 minutes, or until a skewer comes out clean from the centre (each oven is different). Remove from oven and let cool for 20 minutes.
3 Icing: Using an electric beater/mixer, beat the cream cheese, lemon juice, and sifted icing sugar into a mixing bowl until light and creamy. Spread the icing evenly over the base, refrigerate until set, and then cut into squares or into desired size.
Tip: Feel free to substitute lemon juice with vanilla essence / extract or increase the amount of shredded carrot to 3 cups or replace the mixed spices with ground cinnamon.
- 33 -
BAKED RECIPE
Banana Cake Slice
PREP TIME 25 MINUTES | COOKING TIME 30 MINUTES | MAKES 12
Ingredients:
2 cups self-raising flour
1 egg, lightly whisked
1/2 teaspoon baking powder
1/4 cup milk (any)
1 teaspoon mixed spice
250g light cream cheese, softened
3/4 cup raw sugar
1 tablespoon lemon juice
1/3 cup banana mashed
2 cup icing sugar
60g butter, melted
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with non-stick baking paper.
Combine the flour, mixed spices, baking powder and sugar in a 2 mixing bowl. Add the mashed banana, melted butter, milk, and egg, and mix to combine. Pour the mixture into the prepared baking tray/pan and spread it evenly. Bake for 30 minutes, or until a skewer comes out clean from the centre (each oven is different).
Remove from oven and let cool for 20 minutes.
3 Icing: Using an electric beater/mixer, beat the cream cheese, lemon juice, and sifted icing sugar into a mixing bowl until light and creamy. Spread the icing evenly over the base, refrigerate until set, and then cut into squares or desired size.
Tip: Feel free to cover the icing with toasted desiccated coconut.
Simply pour 1/2 cup of desiccated coconut into a frypan over a medium-low heat on the stove top (no oil needed). While cooking, stir the coconut frequently until brown/toasted.
- 34 -
BAKED RECIPE
Pecan Pie Slice
PREP TIME 10 MINUTES | COOKING TIME 45 MINUTES | MAKES 12
Ingredients:
Base
Topping
1 1/2 cup plain flour
1/3 cup packed brown sugar
115g butter, softened
1/3 cup maple syrup
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup thickened cream
pinch of salt
2 cups pecans, halved
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 170°C/325°F. Grease (or use cooking spray) and line a 20 cm square baking tray/pan with non-stick baking paper.
2 Base: Sift the plain flour into a large mixing bowl. Add the brown sugar and butter. Mix well until the mixture forms a dough. Press the dough firmly and evenly into the base of the baking tray/pan.
Bake for 20 minutes.
Topping: In a large mixing bowl, whisk the egg, brown sugar, maple 3 syrup, and vanilla extract until pale and frothy. Whisk in cream and combine. Stir in the pecans and mix to combine. Pour the mixture over the base and spread it evenly. Bake in the oven for a further 15 minutes, or until set in the middle.
4 Allow it to cool completely on a wire rack. Cut into slices to serve.
Store it in an airtight container in the fridge. Do not freeze!
- 35 -
BAKED RECIPE
Anzac Slice
PREP TIME 10 MINUTES | COOKING TIME 30 MINUTES | MAKES 20
Ingredients:
1 cup plain flour
125g butter, chopped
1 cup rolled oats(oatmeal)
1/3 cup golden syrup
1 cup desiccated coconut
1/2 cup packed brown sugar
1/2 teaspoon bicarbonate of soda
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 170°C/325°F. Grease (or use cooking spray) and line a Lamington baking tray with non-stick baking paper.
2 In a large mixing bowl, add the flour, oats, and coconut and mix to combine.
3 In a small saucepan, add the butter, golden syrup, and brown sugar and stir over a medium heat until the butter melts and the mixture becomes smooth. Add the bicarbonate of soda and mix to combine.
4 Pour the wet mixture into the dry ingredients and mix to combine.
Pour the mixture into the prepared baking tray/pan and spread it evenly with a spatula, fork, or the back of a spoon. Bake for 20
minutes. Allow to cool on a wire rack. Cut into slices to serve.
Tip: All recipes in this book can be stored in an airtight container in the fridge for a week. It’s not recommended freezing slices that contain cream-based fillings.
- 36 -
BAKED RECIPE
Honey Jumble Slice
PREP TIME 10 MINUTES | COOKING TIME 30 MINUTES | MAKES 20
Ingredients:
75g unsalted butter, softened
1/2 teaspoon bicarbonate of soda
1/4 cup honey
1 1/2 tablespoon milk
1/4 cup golden syrup or treacle
1 egg white
1 1/2 cups plain flour
1 1/2 cups icing sugar, sifted
1 teaspoon ground ginger
1/2 teaspoon lemon juice
1 teaspoon mixed spice
pink food colouring
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 170°C/325°F. Grease (or use cooking spray) and line a Lamington baking tray with non-stick baking paper.
2 In a small saucepan, add the butter, honey, spice, and treacle and mix to combine. Stir over moderate heat until melted and smooth.
Don’t let it boil. Set aside to cool slightly.
3 In a mixing bowl, sift the flour, ginger, and bicarbonate. Add the honey mixture and milk and mix. Refrigerate for 30 minutes to firm.
4 Spoon the mixture into the prepared baking tray/pan and spread it evenly. Bake for 15 minutes, or until lightly golden. Allow it to cool completely.
Icing: Whisk the egg white in a medium bowl until frothy, add the 5 icing sugar and whisk until smooth. Divide the icing into 2 bowls.
Add 2 drops of pink food colouring into one bowl and mix. Pour and evenly spread the white icing to cover one half of the base. Chill for 10 minutes, then pour and evenly spread the pink icing to cover the other half of the base. Refrigerate until set.
- 37 -
BAKED RECIPE
Coconut Rough Slice
PREP TIME 15 MINUTES | COOKING TIME 20 MINUTES | MAKES 20
Ingredients:
1 cup self-raising flour
1 1/2 cups icing sugar
1 tablespoon cocoa powder
2 tablespoons cocoa powder
1/3 cup caster sugar
1 tablespoon softened butter
1/4 cup desiccated coconut
1 cup desiccated coconut
125g unsalted butter, melted
1/2 cup sweet condensed milk
2 teaspoons boiling water
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a large mixing bowl, add the sifted flour and cocoa. Stir in the sugar and coconut and mix to combine. Add the melted butter and mix again.
3 Spoon the mixture into the prepared baking tray/pan and spread it evenly. Bake for 20 minutes, or until lightly golden. Allow it to cool completely.
4 Topping: Sift the icing sugar and cocoa in a mixing bowl. Stir in the butter, coconut, sweetened condensed milk, and water. Use a spatula to spread the topping evenly over the slice base and refrigerate until set, and then cut into squares or desired size.
- 38 -
BAKED RECIPE
Chocolate Caramel Slice
PREP TIME 30 MINUTES | COOKING TIME 60 MINUTES | MAKES 24
Ingredients:
1 cup plain flour
1 can sweet condensed milk
1 tablespoon cocoa powder
1/2 cup golden syrup or maple
1/2 cup packed brown sugar
syrup
1 teaspoon vanilla essence
80g butter, chopped
1/2 cup desiccated coconut
200g dark chocolate melts
125g butter, melted
1 teaspoon olive oil
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a large mixing bowl, sift the flour and cocoa. Stir in the sugar, coconut, and vanilla essence, and mix to combine. Pour in the melted butter and mix again.
3 Spoon the mixtureinto the prepared tray and spread it evenly.
Bake for 20 minutes, or until lightly golden. Allow it to cool completely.
Filling: Combine the condensed milk, golden syrup, and extra 80g 4 butter in a small saucepan and gently heat, stirring occasionally, until melted and smooth. Pour mixture over the base, spread it evenly, and bake for 25 minutes, or until golden brown. Allow to cool on a wire rack.
5 Topping: Melt the chocolate and oil using either a microwave-safe bowl or the double saucepan method on the stove top. Pour the chocolate over the caramel filling and spread it evenly. Refrigerate to set. Tip: Use a warm knife to cut.
- 39 -
BAKED RECIPE
Butterscotch Slice
PREP TIME 15 MINUTES | COOKING TIME 45 MINUTES | MAKES 20
Ingredients:
Base
Topping
115g butter, melted
1 tablespoon butter
1 cup packed brown sugar
2 tablespoons golden syrup
1 cup self-raising flour
395g sweet condensed milk
3/4 cup desiccated coconut
200g milk chocolate melts
1/2 teaspoon vanilla essence
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 170°C/325°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a mixing bowl, add the brown sugar, flour, vanilla, coconut, and melted butter and mix to combine. Spoon the mixture into the prepared tray, spread it evenly and bake for 15 minutes. Allow it to cool.
3 In a small saucepan, gently heat the butter, golden syrup, and sweetened condensed milk. Spread it evenly over the cooked base and bake for another 15 minutes.
Melt the chocolate in a microwave-safe bowl on high for a 30-4 second blitz, remove to stir, and repeat the process until melted.
This may take 1-2 minutes. Alternatively, on the stove top, you can place a heatproof bowl on top of a saucepan filled with 4 cm of water to gently melt chocolate.
5 While the slice is still warm, spread the melted chocolate evenly.
Refrigerate for 2 hours or until the chocolate is set, and then cut into squares or whatever size you desire!
- 40 -
BAKED RECIPE
Cornflake & Honey Slice
PREP TIME 10 MINUTES | COOKING TIME 15 MINUTES | MAKES 18
Ingredients:
125g butter
1/2 teaspoon cinnamon
2 tablespoons honey
1 cup cornflakes
1 cup rolled oats ( or oatmeal)
1 cup desiccated coconut
1/2 cup packed brown sugar
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 170°C/325°F. Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with non-stick baking paper.
2 Add the rolled oats, sugar, cornflakes, cinnamon, and desiccated coconut to a mixing bowl and mix to combine.
3 In a small saucepan on a low heat, add the butter and honey and stir until the butter melts and then add the mixture to the dry ingredients and mix to combine. Press mixture into a greased tray and bake for 20 minutes. Allow to cool on a wire rack.
Tip: Feel free to substitute brown sugar with golden syrup or just use white sugar. Optionally, you could add 1/4 cup of chopped roasted peanuts to the dry ingredients.
- 41 -
BAKED RECIPE
Chocolate Peppermint Slice
PREP TIME 25 MINUTES | COOKING TIME 20 MINUTES | MAKES 20
Ingredients:
1 cup self-raising flour
2 tablespoons milk
2 tablespoons cocoa powder
20g butter, extra
1/2 cup packed brown sugar
2 cups icing sugar, sifted
1/2 cup desiccated coconut
peppermint extract, to taste
125g unsalted butter, melted
185g dark chocolate melts
1 egg, lightly beaten
90g butter, extra, chopped
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
In a large bowl, sift the flour and cocoa and then add the sugar and 2 coconut and mix to combine. Add the melted butter and egg, then mix to combine. Press the mixture into the prepared baking tray/pan, spread it evenly and bake in the oven for 15-20 minutes, or until golden. Set aside to cool!
3 Filling: In a saucepan, add the milk, and extra 20g butter and gently heat until melted. Add the icing sugar and 2 drops of peppermint essence/extract and mix to combine. Pour over the base, spread it evenly and refrigerate before making the topping.
Topping: Gently melt the chocolate and extra 90g butter in a 4 microwave-safe bowl or using the double saucepan method on the stove top. Pour topping over the peppermint filling, spread it evenly and place in the refrigerator to set for 2 hours. Cut into squares or whatever size you desire.
- 42 -
BAKED RECIPE
Vanilla Brownie Slice
PREP TIME 25 MINUTES | COOKING TIME 20 MINUTES | MAKES 20
Ingredients:
1/4 cup unsalted butter, melted
1 teaspoon vanilla essence
1 cup packed brown sugar
2 cups self-raising flour
1/2 cup sugar
pinch of salt
2 eggs, room temperature
1 cup white chocolate chips
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a large mixing bowl, add the melted butter, brown sugar, sugar, and mix to combine. Add the eggs and vanilla and combine.
3 Add the flour, baking powder, and salt and mix to combine, then fold in the white chocolate chips. Spoon the mixture into the prepared baking tray/pan and spread it evenly. Bake for 30
minutes, or until the top is lightly browned.
4 Cut into squares or whatever size you desire. Remove from the oven and allow cooling on a wire rack to room temperature.
Tip: This recipe is known as a blondie, because it’s a recipe that creates a vanilla flavour, but if it contained chocolate, the recipe would be known as a “chocolate brownie.”
- 43 -
BAKED RECIPE
Caramel Crunch Slice
PREP TIME 15 MINUTES | COOKING TIME 15 MINUTES | MAKES 20
Ingredients:
2 cups cornflakes
60g butter, melted
1/2 cup self-raising flour
2 teaspoons lemon juice
1/2 cup desiccated coconut
Topping
1/2 cup packed brown sugar
1/2 can sweet condensed milk
1/2 can sweetened condensed milk
2 tablespoons golden syrup
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a large bowl, add the cornflakes, flour, coconut, brown sugar, half a can of sweetened condensed milk, butter, lemon juice and mix to combine. Spoon the mixture into the prepared baking tray/pan and spread it evenly and bake in the oven for 15 minutes.
3 Topping: In a small saucepan, stir the other half a can of sweetened condensed milk, and golden syrup over a low heat for 15 minutes until it caramelises.
4 Whilst still hot, spread the caramel topping over the base and allow it to cool to room temperature. Cut into squares or whatever size you desire.
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BAKED RECIPE
Caramel & Macadamia Slice
PREP TIME 25 MINUTES | COOKING TIME 45 MINUTES | MAKES 20
Ingredients:
1 1/4 cups plain flour
1 teaspoon vanilla essence
1/3 cup icing sugar
2 tablespoons plain flour
90g butter, cubed
3 eggs, lightly beaten
2 tablespoon milk
1/2 cup golden syrup
60g butter, extra
3/4 cup thickened cream
395g (1 can) sweet condensed milk
1 cup macadamia nuts
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a large mixing bowl, add the icing sugar and butter and use electric beaters until the mixture resembles fine breadcrumbs. Then add the milk, mix to create a dough and knead lightly.
3 Roll out the dough to fit the prepared baking tray/pan and bake for 10 minutes.
4 Combine the extra butter and sweetened condensed milk in a small saucepan, bring to a boil, stir continuously, reduce the heat, simmer 5 minutes, remove from heat and then add the vanilla, flour, eggs, syrup, and cream and stir to combine.
5 Remove the base from the oven, and reduce the oven to 160°C, sprinkle the base with chopped macadamia nuts, then pour the egg mixture over the nuts and spread it evenly, return to the oven, and bake for 35 minutes, or until golden brown.
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NON-BAKED RECIPE
Apricot Slice
PREP TIME 10 MINUTES | NO COOKING REQUIRED | MAKES 12
Ingredients:
250g dried apricots
1/2 cup coconut oil, melted
1 cup dried dates, roughly chopped
1 tablespoon honey
3/4 cup hazelnuts, roasted without
1 tablespoon maple syrup
the skin
1/2 teaspoon vanilla essence
1/2 cup desiccated coconut
1 tablespoon cocoa powder
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with non-stick baking paper.
2 In a blender or food processor, blend all the ingredients until combined.
3 Spoon the mixture onto the prepared baking tray and spread it evenly. Refrigerate for 3+ hours to set.
4 After the slice is set, cut into squares or whatever size you desire!
Tip: Instead of using 1 tablespoon of honey, feel free to increase to 2
tablespoons, but do not add the maple syrup!
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BAKED RECIPE
Marshmallow Weet-bix Slice
PREP TIME 25 MINUTES | COOKING TIME 40 MINUTES | MAKES 20
Ingredients:
Base
Marshmallow Topping
4 Weet-bix, crushed
1 cup boiling water
1 cup brown sugar
1 cup caster sugar
1 1/2 cups self-raising flour
1 tablespoon gelatine powder
2 tablespoon desiccated coconut
1/2 teaspoon vanilla essence
145g butter, cubed
pink food colouring
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 Place all base ingredients into a mixing bowl and mix to combine.
Spoon the mixture into the prepared baking tray/pan and spread it evenly. Bake for 15-20 minutes until slightly golden. Allow it to cool.
Marshmallow Topping: Add the water, caster sugar, and gelatine 3 powder in a small saucepan over a low heat. Heat until the gelatine and sugar dissolve, but do not boil. Turn the heat up to medium, and simmer for 5 minutes (aim for 100°C if using a sugar thermometer).
When cool, place the mixture into a mixing bowl and use electric beaters to beat at high speed, while adding the vanilla and 2 drops 4 of pink colouring. Beat until thick. Tip: If you do this correctly, it should begin to look like a meringue with soft peaks. Spread the mixture evenly over the base and refrigerate until the marshmallow sets. Tip: Cut the slice into squares using a warm knife or consider sprinkling desiccated coconut on top before refrigerating.
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NON-BAKED RECIPE
Mars Bar Slice
PREP TIME 10 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
4 * 47g Mars Bars, chopped
90g butter, chopped
3 cup rice bubbles
220g milk chocolate melts
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
Place the Mars Bars and butter in a medium saucepan over a low 2 heat. Stir constantly, without boiling, for 5 minutes or until the mixture is smooth. Remove from heat. Stir in the rice bubbles and mix to combine. Press the mixture into the prepared baking tray/pan and spread it evenly.
Melt the chocolate in a microwave-safe bowl on high for a 30-second blitz, remove to stir, and repeat the process until melted.
3 This may take 1-2 minutes. Alternatively, on the stove top, you can place a heatproof bowl on top of a saucepan filled with 4 cm of water to gently melt chocolate. Spread the mixture evenly over the base and refrigerate until set. Tip: Cut the slice into squares using a warm knife (run the knife under the hot water tap between each cut).
Tip: Optionally, you could add 1/4 cup of chopped roasted peanuts at the same time as you add the rice bubbles!
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NON-BAKED RECIPE
Chocolate Crackle Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
250g (1 block) Copha, chopped
1 cup icing sugar
1/2 cup cocoa powder
4 cups rice bubbles
1 cup desiccated coconut
100's & 1000s sprinkles
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 Place the Copha into a saucepan and melt it over a low heat.
3 Sift the icing sugar and cocoa together in a mixing bowl. Add the rice bubbles and coconut and then add the melted Copha and mix to combine.
4 Spoon the mixture into the prepared baking tray/pan and spread it evenly and then sprinkle the top with 100's & 1000s. Place in the refrigerator to set for 2+ hours. Cut into squares or whatever size you desire!
Tip: To create a white crackle slice, substitute the cocoa powder with 1/4 cup of coconut milk powder.
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NON-BAKED RECIPE
Muesli Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
1 cup rolled oats (oatmeal)
1/4 cup sesame seeds
1 cup rice bubbles
1/2 teaspoon mixed spice
3 Weet-bix, crushed
1/2 cup raw sugar
3/4 cup desiccated coconut
1/2 cup honey
3/4 cup mixed dried fruit
1/2 cup peanut butter, smooth
1/2 teaspoon vanilla essence
125g butter, melted
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 In a large mixing bowl, add the rolled oats, rice bubbles, Weet-bix, coconut, mixed spice, fruit and mix to combine.
3 In a medium saucepan, add sugar, honey, butter, vanilla essence, and peanut butter while stirring constantly over a low heat until the butter is melted, and sugar is dissolved.
4 Pour the wet mixture into the dry mixture and mix to combine.
Spoon the mixture into the prepared baking tray/pan and spread it evenly. Place in the refrigerator to set for 2+ hours. Cut into squares or whatever size you desire!
Tip: Feel free to add dried apricots, grated apple, sultanas, roasted almonds, dried cranberries, sunflower seeds, chia seeds, etc. To make
“choc chip muesli bars,” simply add 3/4 cup of milk/dark chocolate chips at step 2!
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BAKED RECIPE
Choc-Chip and Oats Slice
PREP TIME 15 MINUTES | COOKING TIME 20 MINUTES | MAKES 20
Ingredients:
125g butter
1 cup rolled oats (oatmeal)
1 teaspoon vanilla essence / extract 1 cup milk chocolate chips
1 cup packed brown sugar
1 cup self-raising flour, sifted
1 cup desiccated coconut
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F. Grease (or use cooking spray) and line a lamington tray with non-stick baking paper.
2 In a large mixing bowl, add the butter, vanilla, and sugar and mix to combine. Add the coconut, oats, chocolate chips and sifted flour, and mix until well combined.
3 Spoon the mixture into the prepared baking tray/pan and spread it evenly. Cook for 18 minutes, or until golden brown.
4 Remove the tray from the oven and transfer to a wire rack to cool to room temperature. Cut into squares or whatever size you desire.
Tip: Did you know you could create a slice using your favourite biscuit / cookie recipe? Following the same method in this recipe, simply mix, pour, spread, and bake your batter on a greased and lined baking tray!
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NON-BAKED RECIPE
Peanut Butter Fudge Slice
PREP TIME 20 MINUTES | NO COOKING REQUIRED | MAKES 12
Ingredients:
2 * 100g packets white mini marshmallows 60g butter
1 tablespoon water
100g milk or dark chocolate melts
1 tablespoon peanut butter, smooth
125g unsalted roasted peanuts, chopped Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with aluminium foil, extending over the sides to use as a grip.
2 In a small saucepan, combine the marshmallows, butter, and water and stir over medium heat until the marshmallows melt.
3 Remove the saucepan from heat and stir in the chocolate melts, peanut butter, and roasted peanuts. Beat for 1 minute until the mixture becomes sticky. Pour the mixture into the prepared baking tray/pan and spread it evenly.
4 Refrigerate for 4 hours to set. Cut into squares, slices, or into the desired size.
Tip: To freeze an entire slice, follow this 3-step rule! First, wrap the slice in a layer of cling (plastic) wrap, then a layer of foil, and then store it in an airtight container in the freezer. This will ensure your slices will taste amazing once defrosted.
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NON-BAKED RECIPE
Caramel Fudge Slice
PREP TIME 20 MINUTES | NO COOKING REQUIRED | MAKES 12
Ingredients:
125g butter
395g (1 can) sweetened condensed milk 2 tablespoons golden syrup
1 cup packed brown sugar
1 cup white chocolate melts
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a 20 cm square baking tray/cake pan with aluminium foil, extending over the sides.
2 Melt the butter in a medium saucepan over a low heat. Add the condensed milk, golden syrup, and brown sugar. Stir over a low heat until it comes to the boil, then simmer for 10 minutes, stirring constantly.
3 Remove the saucepan from the heat, stir in the white chocolate melts, and mix until smooth. Pour the mixture into the prepared baking tray/pan and spread it evenly. Set aside to cool to room temperature.
4 Set aside to cool to room temperature. Refrigerate for 4 hours to set.
Cut into squares, slices or into the desired size.
Tip: Did you know if you do not allow enough time for the fudge to set, it will have a toffee consistency?
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NON-BAKED RECIPE
Rice Bubble Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
4 cups rice bubbles
1/2 cup desiccated coconut
125g butter
3 tablespoons honey
1/2 cup caster sugar
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 In a small saucepan, boil the sugar, honey, and butter for 3
minutes.
3 In a large mixing bowl, add the rice bubbles and coconut and mix to combine. Next, add the sugar liquid into the bowl and mix to combine.
4 Spoon the mixtureinto the prepared baking tray/pan, spread it evenly, and refrigerate for 2 hours. Cut into squares, slices or desired size.
Tip: Feel free to substitute rice bubbles with cornflakes or use a combination of both breakfast cereals. You can also add dried cranberries, pistachios, or mini marshmallows at step 3!
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NON-BAKED RECIPE
Honeycomb Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 12
Ingredients:
200g caster sugar
1/4 cup golden syrup (or honey)
2 teaspoons bicarbonate of soda
250g dark chocolate melts
1 teaspoon olive oil
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) a 20 cm square baking tray/cake pan.
2 Combine the caster sugar and golden syrup in a deep saucepan over a medium heat until the sugar dissolves. Remove from the heat. Tip: Do not let the mixture boil – you only want the sugar to dissolve!
3 Whisk in the bicarb until the mixture begins to foam. Pour the mixture into the prepared baking tray/pan and spread it evenly with a spatula. Tip: Be very careful - the mixture will be very hot!
Set the tray aside to cool to room temperature. After 30 minutes, 4 place the chocolate melts and oil in a small saucepan and stir over a low heat until combined. Pour the chocolate over the honeycomb and spread it evenly with a spatula or fork. Refrigerate until firm.
Break into pieces to eat!
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NON-BAKED RECIPE
White Christmas Slice
PREP TIME 25 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
1 cup desiccated coconut
1 cup milk chocolate M&M’s
1/4 cup dried cranberries
100g pistachios
2 cups rice bubbles
500g white chocolate melts
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 In a large mixing bowl, add the rice bubbles, M&M’s, fruit, and pistachios and mix to combine.
3 Melt the white chocolate either in a microwave-safe bowl or using the double saucepan method on the stove top. When completely melted, pour the chocolate over the rice bubble mixture, and mix well to ensure all the fruit, nuts, and rice bubbles are well coated.
4 Spoon the mixtureinto the prepared baking tray/pan, spread it evenly, and refrigerate for 2 hours. When set, cut into squares or into the desired size.
Tip: Feel free to add macadamia nuts, caramel popcorn, glace cherries, blanched/toasted almonds, sultanas, clinkers, smarties, Maltesers, Jaffas, etc.
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NON-BAKED RECIPE
Rocky Road Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
400g milk chocolate melts
3/4 cup Allen's ripe raspberries
200g mixed pink & white
lollies, halved
marshmallows, chopped
1/4 cup desiccated coconut
1/2 cup Maltesers
1/2 cup unsalted roasted peanuts,
chopped
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Grease (or use cooking spray) and line a lamington tray with nonstick baking paper.
2 In a large mixing bowl, add the marshmallows, Maltesers, raspberry lollies, coconut, peanuts and mix to combine.
3 Melt the milk chocolate either in a microwave-safe bowl or using the double saucepan method on the stove top. When completely melted, pour the white chocolate into the dry ingredients, and mix well.
4 Spoon the mixture into the prepared baking tray/pan, spread it evenly and refrigerate until set.
5 When set, cut into squares using a warm knife and store it in an airtight container until required.
Tip: Feel free to add dried cranberries, pistachios, macadamia nuts, caramel popcorn, glace cherries, clinkers, Turkish Delight, etc.
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NON-BAKED RECIPE
Caramel Wafer Slice
PREP TIME 15 MINUTES | NO COOKING REQUIRED | MAKES 20
Ingredients:
24 thick ice cream wafers
Caramel Filling
185g milk chocolate melts
3/4 can sweet condensed milk
1 tablespoon vegetable oil (or olive 1 tablespoon butter
oil)
1 1/2 tablespoons golden syrup
2 teaspoons peanut butter, smooth
Directions:
1 Gather all the ingredients and cooking utensils for the recipe. Line a lamington tray with aluminium foil. Measure the wafers to fit the base of the tin. Cut if required. You will need two layers of wafers.
Remove and set aside the second layer for step 4.
Melt the chocolate and oil either in a microwave-safe bowl or using 2 the double saucepan method on the stove top. Spread half the chocolate over the baking tray. Add one layer of wafers over the chocolate and refrigerate while making the caramel filling.
3 Caramel: In a small saucepan over a medium heat, add the sweetened condensed milk, butter, peanut butter, and golden syrup, stirring constantly until the mixture begins to bubble.
Continue stirring for 3 minutes, and then mix in the peanut butter.
Spread the caramel mixture evenly over the first layer of wafers, 4 and then arrange the remaining wafers over the caramel mixture.
Pour the remaining chocolate over the wafers and spread it evenly.
Refrigerate for 2 hours to set. Remove the foil from the base and then cut into the desired size.
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BAKED RECIPE
Nut Chew Bar
PREP TIME 25 MINUTES | COOKING TIME 10 MINUTES | MAKES 20
Ingredients:
3 large egg whites
Almond Mixture
1 1/2 cups sugar
3 cups sugar
1 1/4 cups glucose syrup
3 cups glucose syrup
(known as corn syrup)
1/2 cup butter, melted
1/4 cup water
4 teaspoons vanilla extract
100g milk chocolate melts
3 cups slivered almonds
1/2 teaspoon olive oil
1/4 teaspoon salt
Directions:
1 Gather all the ingredients and cooking utensils for the recipe.
Preheat oven to 180°C/350°F.
2 Heavily grease a 20 cm square baking tray/cake panand set aside.
Heavily grease a large mixing bowl and set aside. With electric beaters, beat the 3 egg whites until stiff peaks form.
3 Grab a second baking tray and cover it with aluminium foil. Spread the 3 cups of slivered almonds evenly over the tray and toast in the preheated oven for 10 minutes, or until light golden. Remove and set aside to cool for 5 minutes, then chop and set aside.
4 In a heavy saucepan over medium heat, combine the sugar, glucose syrup, and water. Cook and stir until the sugar dissolves and the mixture comes to a boil – this will take about 10 minutes to reach the point of caramelisation.
continued next page ......
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BAKED RECIPE
Nut Chew Bar
Directions - continued
5 With the electric beaters running on low, slowly add the glucose liquid in a steady stream over the egg whites. Beat for 10 minutes or until the mixture holds its shape. Transfer the nougat mixture to the greased mixing bowl.
6 Almond Mixture: In a heavy saucepan over medium heat, combine sugar and glucose syrup. Cook and stir until the sugar is dissolved and the mixture comes to a boil. This may take about 15 minutes.
Pour the almond mixture into the mixing bowl containing the nougat mixture (do not scrape the saucepan). With a large wooden 7 spoon, stir until combined. Next, add the butter and vanilla extract and mix slowly until combined. Stir in the chopped toasted almonds and salt and mix to combine. Pour the mixture in the prepared 20 cm square baking tray/cake pan. Allow the tray to cool to room temperature, which may take several hours, but do not let it get firm!
Icing: Melt the chocolate in a microwave-safe bowl on high for a 30-second blitz, remove to stir, and repeat the process until melted.
This may take 1-2 minutes. Alternatively, on the stove top, you can place a heatproof bowl on top of a saucepan filled with 4 cm of 8 water to gently melt chocolate. Pour the melted chocolate over the top of the nougat and refrigerate until set. Cut into squares or desired size.
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