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Recipe File: No Bake
Caramel Slice
Ingredients:
250g plain sweet biscuits
2 tablespoons golden syrup
4 oz (185g) butter
1/2tin sweetened condensed milk
Method:
Roughly crush biscuits. Heat milk, syrup and butter until thickened. Mix well with biscuits, press into slice tin and cool, cut into squares.
250g plain sweet biscuits
2 tablespoons golden syrup
4 oz (185g) butter
1/2tin sweetened condensed milk
Method:
Roughly crush biscuits. Heat milk, syrup and butter until thickened. Mix well with biscuits, press into slice tin and cool, cut into squares.
Caramello Slice
Ingredients:
250g block Caramello chocolate
1/2 cup butter
1/2 tin condensed milk
1 pkt Marie biscuits
Method:
Crush biscuits in food processor. Stir in condensed milk. Melt Caramello and butter together over low heat. Pour over biscuit mixture and stir well to combine. Press into a baking paper lined slice tray. Cut into fingers. Set in fridge.
Contributed by Catherine, North Bayswater, 10th January 2010
250g block Caramello chocolate
1/2 cup butter
1/2 tin condensed milk
1 pkt Marie biscuits
Method:
Crush biscuits in food processor. Stir in condensed milk. Melt Caramello and butter together over low heat. Pour over biscuit mixture and stir well to combine. Press into a baking paper lined slice tray. Cut into fingers. Set in fridge.
Contributed by Catherine, North Bayswater, 10th January 2010
Cherry Ripe Balls
Ingredients:
2 cups coconut
2 cups oatbran
100 grams lace cherries
2 tbsp raspberry topping
1 tin condensed milk
60grams Copha
Coating:
20grams copha (extra)
Choc melts
Method:
Combine first 6 ingredients in blender and mix well. Roll into balls and refrigerate 20 minutes. Melt choolate and extra copha together. Dip balls in chocolate and place on nonstick paper to set.
Contributed by Marg, Baulkham Hills, 17th November 2007
2 cups coconut
2 cups oatbran
100 grams lace cherries
2 tbsp raspberry topping
1 tin condensed milk
60grams Copha
Coating:
20grams copha (extra)
Choc melts
Method:
Combine first 6 ingredients in blender and mix well. Roll into balls and refrigerate 20 minutes. Melt choolate and extra copha together. Dip balls in chocolate and place on nonstick paper to set.
Contributed by Marg, Baulkham Hills, 17th November 2007
Choc Mint Truffles
Ingredients:
500grams choc cream biscuits
1 packet cream cheese
Mint essence (or preferred flavour)
Choc melts
20grams Copha
Crushed nuts
Method:
Crumb biscuits in blender and cream together with cream cheese and essence, roll in balls and refrigerate 20 minutes. Melt Chocolate and Copha. Dip in chocolate and drain excess chocolate off. Roll in nuts and set on non stick paper to set.
Contributed by Marg, Baulkham Hills, 17th November 2007
500grams choc cream biscuits
1 packet cream cheese
Mint essence (or preferred flavour)
Choc melts
20grams Copha
Crushed nuts
Method:
Crumb biscuits in blender and cream together with cream cheese and essence, roll in balls and refrigerate 20 minutes. Melt Chocolate and Copha. Dip in chocolate and drain excess chocolate off. Roll in nuts and set on non stick paper to set.
Contributed by Marg, Baulkham Hills, 17th November 2007
Chocolate Coconut Slice
Ingredients:
1 tin condensed milk
1 packet arrowroot biscuits
1 cup coconut
3 tbsp cocoa
Icing:
1 tbsp butter, melted
1 tbsp milk
1 1/2 cups icing sugar
2 tbsp cocoa
Method:
Crush biscuits in the food processor. Add coconut and condensed milk and mix well. Press into a baking paper lined slice tray. Place in fridge to set. To make the icing, combine melted butter, milk, cocoa and icing sugar until well mixed. Add a little more milk if too thick. Spread over slice. Mark into squares. Return to fridge to set.
Contributed by Catherine, North Bayswater, 10th January 2010
1 tin condensed milk
1 packet arrowroot biscuits
1 cup coconut
3 tbsp cocoa
Icing:
1 tbsp butter, melted
1 tbsp milk
1 1/2 cups icing sugar
2 tbsp cocoa
Method:
Crush biscuits in the food processor. Add coconut and condensed milk and mix well. Press into a baking paper lined slice tray. Place in fridge to set. To make the icing, combine melted butter, milk, cocoa and icing sugar until well mixed. Add a little more milk if too thick. Spread over slice. Mark into squares. Return to fridge to set.
Contributed by Catherine, North Bayswater, 10th January 2010
Chocolate Crispy Crunchers
If you like chocolate you’ll love these little treats. Want more chocolate? Use Coco Pops (or the generic equivalent) cereal instead of the plain. These balls will stay fresh in an airtight container for up 4 days. Do not refrigerate or they will become too hard to eat.
Ingredients:
125g unsalted butter
1/3 cup unsweetened cocoa powder
2 (300g) bags of mini marshmallows
10 cups Ricies cereal
3/4 cup semisweet chocolate chips
Small amount vegetable oil
Method:
Place the butter into a large saucepan.
Place the pan over medium high heat and allow the butter to begin to melt.
Stir in the cocoa powder until blended in well.
Add the marshmallows and stirring continually heat for 5 minutes or until the marshmallows have completely melted.
Remove the pan from the stove and stir in the cereal until well coated.
Stir in half of the chocolate chips.
Cover 2 baking sheets with baking paper.
Lightly oil your hands with vegetable oil.
Form the mixture into balls about the size of golf balls.
Place the balls on the prepared baking sheets.
Let the balls stand at room temperature until cooled.
Makes 80 balls.
From the August 2013 Journal
Ingredients:
125g unsalted butter
1/3 cup unsweetened cocoa powder
2 (300g) bags of mini marshmallows
10 cups Ricies cereal
3/4 cup semisweet chocolate chips
Small amount vegetable oil
Method:
Place the butter into a large saucepan.
Place the pan over medium high heat and allow the butter to begin to melt.
Stir in the cocoa powder until blended in well.
Add the marshmallows and stirring continually heat for 5 minutes or until the marshmallows have completely melted.
Remove the pan from the stove and stir in the cereal until well coated.
Stir in half of the chocolate chips.
Cover 2 baking sheets with baking paper.
Lightly oil your hands with vegetable oil.
Form the mixture into balls about the size of golf balls.
Place the balls on the prepared baking sheets.
Let the balls stand at room temperature until cooled.
Makes 80 balls.
From the August 2013 Journal
Chocolate No-bake Slice
Ingredients:
Base:
185g sweet plain biscuits
Filling:
250g cream cheese
¾ cup cocoa
200g sweet, plain biscuits broken into pieces
Method:
Line a 20cm square cake tin with foil. Arrange biscuits in rows to cover the base of the cake tin.
To make filling:
Place cream cheese and cocoa in a bowl and beat with an electric mixer until smooth. Stir in the broken biscuits with a wooden spoon. Spread filling over the biscuit base and refrigerate two hours. Cut into slices and serve.
Contributed by Zara, Ringwood, 5th September 2009
Base:
185g sweet plain biscuits
Filling:
250g cream cheese
¾ cup cocoa
200g sweet, plain biscuits broken into pieces
Method:
Line a 20cm square cake tin with foil. Arrange biscuits in rows to cover the base of the cake tin.
To make filling:
Place cream cheese and cocoa in a bowl and beat with an electric mixer until smooth. Stir in the broken biscuits with a wooden spoon. Spread filling over the biscuit base and refrigerate two hours. Cut into slices and serve.
Contributed by Zara, Ringwood, 5th September 2009
Chocolate Peanut Slice
Ingredients:
1 pkt Anzac biscuits (or 200g homemade)
125g butter
375g milk chocolate
150g smooth peanut butter
Method:
Line a slice tray with baking paper. Roughly crush Anzac biscuits with a rolling pin. Place butter, broken chocolate and peanut butter in a microwave safe dish and cook on high 1 minute. Stir to combine. Continue cooking in 30 second bursts, stirring well between each one, until everything is melted and well combined. Stir in the crushed biscuits Pour into a lamington tray lined with baking paper and place into the fridge for 30 minutes to set. Cut into small slices to serve.
Contributed by Cath Armstrong
1 pkt Anzac biscuits (or 200g homemade)
125g butter
375g milk chocolate
150g smooth peanut butter
Method:
Line a slice tray with baking paper. Roughly crush Anzac biscuits with a rolling pin. Place butter, broken chocolate and peanut butter in a microwave safe dish and cook on high 1 minute. Stir to combine. Continue cooking in 30 second bursts, stirring well between each one, until everything is melted and well combined. Stir in the crushed biscuits Pour into a lamington tray lined with baking paper and place into the fridge for 30 minutes to set. Cut into small slices to serve.
Contributed by Cath Armstrong
Chocolate Ripple Cake
Ingredients:
1 pkt Chocolate Ripple Biscuits (generic is fine)
1 large bottle thickened cream
1 chocolate Flake
Method:
Beat the cream until very thick, almost butter. Then get a oval shaped plate/platter to make this directly onto for serving as well. Take each biscuit and spread a generous amount of cream onto it (flat side) . Stand each biscuit on it's side and push the next biscuit up against the first one on the platter firmly (but taking care not to squash all the cream out between them) and continue on doing this, one behind the other.
When you've used all biscuits, spread the remaining cream all over the entire biscuit log shape until the biscuits cannot be seen. Keep spreading it all over generously using up all the cream. Make sure you use a flat spatulaand keep patting at the cream so that the cream forms peaks all over for a bit of a fancy finish. Now break the Flake up with your fingers and sprinkle it all over the cream.
Once finished, place the entire biscuit/cake into the fridge and leave it overnight. The biscuit goes really soft and absorbs the moisture from the cream. Then it's ready to serve.
Note: This cake is really rich.
Contributed by Cheryl, 5th May 2006
1 pkt Chocolate Ripple Biscuits (generic is fine)
1 large bottle thickened cream
1 chocolate Flake
Method:
Beat the cream until very thick, almost butter. Then get a oval shaped plate/platter to make this directly onto for serving as well. Take each biscuit and spread a generous amount of cream onto it (flat side) . Stand each biscuit on it's side and push the next biscuit up against the first one on the platter firmly (but taking care not to squash all the cream out between them) and continue on doing this, one behind the other.
When you've used all biscuits, spread the remaining cream all over the entire biscuit log shape until the biscuits cannot be seen. Keep spreading it all over generously using up all the cream. Make sure you use a flat spatulaand keep patting at the cream so that the cream forms peaks all over for a bit of a fancy finish. Now break the Flake up with your fingers and sprinkle it all over the cream.
Once finished, place the entire biscuit/cake into the fridge and leave it overnight. The biscuit goes really soft and absorbs the moisture from the cream. Then it's ready to serve.
Note: This cake is really rich.
Contributed by Cheryl, 5th May 2006
coconut lemon pie squares
Ingredients:
2 pkts vanilla wafers
3 tbsp sugar
125g butter, melted
1 can sweetened condensed milk
250g cream cheese, softened
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut
Method:
Line a 20cm square pan with baking paper.
Crush the vanilla wafers into fine crumbs. Stir in the sugar and butter. Press evenly into the bottom of the tin.
In a mixing bowl, combine the sweetened condensed milk, cream cheese, lemon juice and vanilla. Beat until smooth.
Stir in the coconut and then pour the mixture over the top of the crust. Smooth the top.
Refrigerate for at least 3 hours until the mixture is firm. Cut into squares.
Cover and store any leftovers in the refrigerator.
Contributed by Cath Armstrong
2 pkts vanilla wafers
3 tbsp sugar
125g butter, melted
1 can sweetened condensed milk
250g cream cheese, softened
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut
Method:
Line a 20cm square pan with baking paper.
Crush the vanilla wafers into fine crumbs. Stir in the sugar and butter. Press evenly into the bottom of the tin.
In a mixing bowl, combine the sweetened condensed milk, cream cheese, lemon juice and vanilla. Beat until smooth.
Stir in the coconut and then pour the mixture over the top of the crust. Smooth the top.
Refrigerate for at least 3 hours until the mixture is firm. Cut into squares.
Cover and store any leftovers in the refrigerator.
Contributed by Cath Armstrong
Confetti Crispie Treats
Ingredients:
9 tablespoons unsalted butter
1 teaspoon salt
12 cups (2 1/2 bags) miniature marshmallows
6 cups Rice Bubbles cereal
6 cups Honey Nut Crunch cereal
6 cups Froot Loops cereal
Vegetable-oil cooking spray
Method:
Lightly spray a 5cm deep 20cm square cake tin with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Froot Loops, and stir until combined.
Transfer the mixture to the prepared cake tin. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes. Cut into 7.5cm x 7.5cm bars. Store in an airtight container for up to 3 days.
Contributed by Rena, North Bayswater, 4th February 2009
9 tablespoons unsalted butter
1 teaspoon salt
12 cups (2 1/2 bags) miniature marshmallows
6 cups Rice Bubbles cereal
6 cups Honey Nut Crunch cereal
6 cups Froot Loops cereal
Vegetable-oil cooking spray
Method:
Lightly spray a 5cm deep 20cm square cake tin with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Froot Loops, and stir until combined.
Transfer the mixture to the prepared cake tin. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes. Cut into 7.5cm x 7.5cm bars. Store in an airtight container for up to 3 days.
Contributed by Rena, North Bayswater, 4th February 2009
Cream Cheese Slice
Ingredients:
250g cream cheese
250g butter
1 cup castor sugar
1 pkt Scotch Finger biscuits
2 tbsp sugar, extra
4 tsp vanilla essence
2 tsp lemon juice
2 tsp gelatine
2 tbsp boiling water
Method:
Line a lamington tin with Scotch Finger biscuits then beat cream cheese, butter, and castor sugar till light and fluffy. Add extra sugar, vanilla and lemon juice and mix well. Add the gelatine that has been dissolved in boiling water and mix again until well combined. Spread mixture over biscuits then cover with remaining biscuits. Leave in fridge till required (only thing is they wont stay in fridge long as they are so quick and yummy). The ingredients can be halved also to make smaller slice.
Contributed by Andria, 24th September 2006
250g cream cheese
250g butter
1 cup castor sugar
1 pkt Scotch Finger biscuits
2 tbsp sugar, extra
4 tsp vanilla essence
2 tsp lemon juice
2 tsp gelatine
2 tbsp boiling water
Method:
Line a lamington tin with Scotch Finger biscuits then beat cream cheese, butter, and castor sugar till light and fluffy. Add extra sugar, vanilla and lemon juice and mix well. Add the gelatine that has been dissolved in boiling water and mix again until well combined. Spread mixture over biscuits then cover with remaining biscuits. Leave in fridge till required (only thing is they wont stay in fridge long as they are so quick and yummy). The ingredients can be halved also to make smaller slice.
Contributed by Andria, 24th September 2006
Easy Caramel Slice
Ingredients:
250g Caremello chocolate
125g butter
1 pkt Marie biscuits
1/2 tin condensed milk
Method:
Crush biscuits in food processor or with rolling pin to make fine crumbs. Melt chocolate and butter on 50% power in microwave, stirring after each 30 second burst. Mix well to combine then stir in condensed milk and biscuit crumbs. Press into a greaseproof paper lined lamington tray. Place in fridge to set. Cut into small squares to serve.
Contributed by Michelle, Donvale, 1st November 2008
250g Caremello chocolate
125g butter
1 pkt Marie biscuits
1/2 tin condensed milk
Method:
Crush biscuits in food processor or with rolling pin to make fine crumbs. Melt chocolate and butter on 50% power in microwave, stirring after each 30 second burst. Mix well to combine then stir in condensed milk and biscuit crumbs. Press into a greaseproof paper lined lamington tray. Place in fridge to set. Cut into small squares to serve.
Contributed by Michelle, Donvale, 1st November 2008
Easy Vanilla Slice
Ingredients:
300mls cream
300mls milk
1 packet of Lattice biscuits
Method:
Arrange ½ biscuits, shiny side down on lamington tray. Mix all other ingredients together and beat until thick. Spread over biscuits, arrange the rest of biscuits on top shiny side up. Refrigerate until set. May be iced or dusted with icing sugar to serve.
Contributed by Ruth, North Ringwood, October 2005
300mls cream
300mls milk
1 packet of Lattice biscuits
Method:
Arrange ½ biscuits, shiny side down on lamington tray. Mix all other ingredients together and beat until thick. Spread over biscuits, arrange the rest of biscuits on top shiny side up. Refrigerate until set. May be iced or dusted with icing sugar to serve.
Contributed by Ruth, North Ringwood, October 2005
Hedgehog Slice
Ingredients:
125g butter (or margarine)
125g (8 tablespoons) sugar
2 tablespoons cocoa
2 tablespoons coconut
1 beaten egg
¾ cup chopped walnuts (1 small packet of crushed walnuts)
1 packet of Marie biscuits
Method:
Place butter, sugar, cocoa and coconut in a saucepan and cook till well blended. Cool slightly. Stir in egg, walnuts and biscuits. Press into a tray and set in the fridge. Ice with chocolate icing.
125g butter (or margarine)
125g (8 tablespoons) sugar
2 tablespoons cocoa
2 tablespoons coconut
1 beaten egg
¾ cup chopped walnuts (1 small packet of crushed walnuts)
1 packet of Marie biscuits
Method:
Place butter, sugar, cocoa and coconut in a saucepan and cook till well blended. Cool slightly. Stir in egg, walnuts and biscuits. Press into a tray and set in the fridge. Ice with chocolate icing.
Honey Bubble Slice
Ingredients:
2 tablespoons honey
1 cup coconut
125g butter
1 cup sugar
4 cups Rice Bubbles
125g salted peanuts (chopped)
Method:
Heat honey, butter and sugar. Boil for 2 minutes. Add this to other ingredients which have been well mixed in a bowl. Put in a greased tin to set. Usually kept in the fridge.
2 tablespoons honey
1 cup coconut
125g butter
1 cup sugar
4 cups Rice Bubbles
125g salted peanuts (chopped)
Method:
Heat honey, butter and sugar. Boil for 2 minutes. Add this to other ingredients which have been well mixed in a bowl. Put in a greased tin to set. Usually kept in the fridge.
Jelly Slice
Ingredients:
1 Pkt Marie biscuits crushed
200g butter melted
1 can condensed milk
Juice of 2 medium lemons
2 teaspoons gelatine dissolved in ¾ cup boiling water
2pkt jelly crystals
1 volume of water to dissolve the jelly in
Method:
Mix together the crushed biscuits and butter. Press into the base of a 25cm x 15cm tray. Leave in the fridge while assembling 2nd layer. Mix the condensed milk, lemon juice and gelatine mixture. Spread over the base and refrigerate until set. Mix the jelly crystals with water, allow to cool. Pour over the slice and chill until set.
1 Pkt Marie biscuits crushed
200g butter melted
1 can condensed milk
Juice of 2 medium lemons
2 teaspoons gelatine dissolved in ¾ cup boiling water
2pkt jelly crystals
1 volume of water to dissolve the jelly in
Method:
Mix together the crushed biscuits and butter. Press into the base of a 25cm x 15cm tray. Leave in the fridge while assembling 2nd layer. Mix the condensed milk, lemon juice and gelatine mixture. Spread over the base and refrigerate until set. Mix the jelly crystals with water, allow to cool. Pour over the slice and chill until set.
Lattice Biscuit Slice
Ingredients:
250g cream cheese
250g castor sugar
250g unsalted butter
2 teaspoons vanilla
2 teaspoons gelatine (dissolved in 1/2 cup boiling water)
2 pkts lattice biscuits
Method:
Cream butter and cheese then add sugar. Add vanilla essence and gelatine. Cover a lamington type tray with biscuits glazed side down. Place mixture evenly over biscuits, then top with remaining biscuits. Cut into biscuit size slices for serving.
250g cream cheese
250g castor sugar
250g unsalted butter
2 teaspoons vanilla
2 teaspoons gelatine (dissolved in 1/2 cup boiling water)
2 pkts lattice biscuits
Method:
Cream butter and cheese then add sugar. Add vanilla essence and gelatine. Cover a lamington type tray with biscuits glazed side down. Place mixture evenly over biscuits, then top with remaining biscuits. Cut into biscuit size slices for serving.
Lemon Coconut Squares
Ingredients:
½ cup sweetened condensed milk
125g (4oz) butter
250g (8oz) milk arrowroot biscuits
1 teaspoon grated lemon rind
1 cup coconut
Lemon Icing:
1 3/4 cups icing sugar
3 tablespoons lemon juice
15g (1/2oz) butter
2 tablespoons coconut
Method:
Place condensed milk and butter in a small saucepan, stir over gentle heat until butter has melted and mixture is combined. Crush biscuits very finely, add lemon rind and coconut; mix well Add warm milk and butter mixture to biscuit crumbs, mix ingredients together with hand. Press into greased 28cm x 18cm (11in x 7in) lamington tin; refrigerate 1 hour.
Lemon Icing:
Combine sifted icing sugar, lemon juice and soft butter in bowl. Mix well to make a smooth icing Ice with Lemon Icing, sprinkle with coconut When the icing has set, cut the slice into squares.
½ cup sweetened condensed milk
125g (4oz) butter
250g (8oz) milk arrowroot biscuits
1 teaspoon grated lemon rind
1 cup coconut
Lemon Icing:
1 3/4 cups icing sugar
3 tablespoons lemon juice
15g (1/2oz) butter
2 tablespoons coconut
Method:
Place condensed milk and butter in a small saucepan, stir over gentle heat until butter has melted and mixture is combined. Crush biscuits very finely, add lemon rind and coconut; mix well Add warm milk and butter mixture to biscuit crumbs, mix ingredients together with hand. Press into greased 28cm x 18cm (11in x 7in) lamington tin; refrigerate 1 hour.
Lemon Icing:
Combine sifted icing sugar, lemon juice and soft butter in bowl. Mix well to make a smooth icing Ice with Lemon Icing, sprinkle with coconut When the icing has set, cut the slice into squares.
Lemon Slice
Ingredients:
125g butter- melted (or margarine)
½ tin sweetened condensed milk
1 packet of Marie Biscuits
1 cup coconut
Rind of 1 lemon
Method:
Crush biscuits. Combine all ingredients in a bowl, spread into a tray and pat down and set in the fridge. Mix the juice from the lemon with icing mixture to make the icing if desired. Sprinkle coconut over the icing to finish.
125g butter- melted (or margarine)
½ tin sweetened condensed milk
1 packet of Marie Biscuits
1 cup coconut
Rind of 1 lemon
Method:
Crush biscuits. Combine all ingredients in a bowl, spread into a tray and pat down and set in the fridge. Mix the juice from the lemon with icing mixture to make the icing if desired. Sprinkle coconut over the icing to finish.
LSA Chocolate Balls
Ingredients:
12 crushed organic wheat biscuits
1 tin sweetened condensed milk
2-3 tablespoons Linseed Sunflower Almond meal (optional)
1 cup sultanas
2 tablespoons cocoa
1 cup coconut
Method:
Mix all ingredients in a blender. Roll into balls and dust in extra coconut.
12 crushed organic wheat biscuits
1 tin sweetened condensed milk
2-3 tablespoons Linseed Sunflower Almond meal (optional)
1 cup sultanas
2 tablespoons cocoa
1 cup coconut
Method:
Mix all ingredients in a blender. Roll into balls and dust in extra coconut.
Malteser Slice
Ingredients:
100g unsalted butter
225g digestive biscuits (crushed)
200g milk chocolate
3 tbsp golden syrup
225g maltesers
Method:
Melt the butter, chocolate and golden syrup together. Add crushed biscuits and Maltesers. Press into a baking paper lined slice tray or Tupperware slice container. Score into squares. Set in fridge.
Contributed by Catherine, North Bayswater, 16th June 2010
100g unsalted butter
225g digestive biscuits (crushed)
200g milk chocolate
3 tbsp golden syrup
225g maltesers
Method:
Melt the butter, chocolate and golden syrup together. Add crushed biscuits and Maltesers. Press into a baking paper lined slice tray or Tupperware slice container. Score into squares. Set in fridge.
Contributed by Catherine, North Bayswater, 16th June 2010
Mars Bars Slice
Ingredients:
2 Mars Bars chopped
60g margarine
2 cups rice bubbles
Method:
Melt the butter and Mars Bars and then add the rice bubbles. Ice with chocolate icing or melted chocolate while it is still warm. Refrigerate until set.
2 Mars Bars chopped
60g margarine
2 cups rice bubbles
Method:
Melt the butter and Mars Bars and then add the rice bubbles. Ice with chocolate icing or melted chocolate while it is still warm. Refrigerate until set.
Mars Bar Surprise Slice
from 'The $21 Challenge' book. What's the surprise? There are no Mars Bars in it! Give it a go! 1 tin condensed milk
Ingredients:
2 tbsp golden syrup (or you can use maple syrup)
60g butter
3 tbsp cocoa
2 1/2 - 3 1/2 cups Rice Bubbles (any brand will do)
3 tbsp butter
200g dark or milk chocolate, whatever you have
Method:
Melt your condensed milk, golden syrup and the 60g butter in a saucepan over a low heat. Simmer, stirring constantly for about 15 minutes until the mixture caramelises. Using a low heat ensures you won't burn the bottom of your saucepan!
Add the cocoa to the caramel and mix well. Leave to cool for 10 - 15 minutes. Stir in your Rice bubbles, trying not to break them up too much. Things get pretty sticky at this point but the mixture will firm up on chilling. The amount you add depends how chewy you like it - the more Rice Bubbles you have, the firmer the slice will be.
Press into a greased and lined slice tray and chill. When cold, make your topping by melting the chocolate with the remaining butter, then spread it on top of the Rice Bubbles. Refrigerate until required.
Contributed by JoyofQuilting, 30th August 2015
Ingredients:
2 tbsp golden syrup (or you can use maple syrup)
60g butter
3 tbsp cocoa
2 1/2 - 3 1/2 cups Rice Bubbles (any brand will do)
3 tbsp butter
200g dark or milk chocolate, whatever you have
Method:
Melt your condensed milk, golden syrup and the 60g butter in a saucepan over a low heat. Simmer, stirring constantly for about 15 minutes until the mixture caramelises. Using a low heat ensures you won't burn the bottom of your saucepan!
Add the cocoa to the caramel and mix well. Leave to cool for 10 - 15 minutes. Stir in your Rice bubbles, trying not to break them up too much. Things get pretty sticky at this point but the mixture will firm up on chilling. The amount you add depends how chewy you like it - the more Rice Bubbles you have, the firmer the slice will be.
Press into a greased and lined slice tray and chill. When cold, make your topping by melting the chocolate with the remaining butter, then spread it on top of the Rice Bubbles. Refrigerate until required.
Contributed by JoyofQuilting, 30th August 2015
Mixed Fruit Slice
Ingredients:
125g margarine
1/2 cup honey
1/2 cup peanut butter
1/2 cup brown sugar
1 cup coconut
1 cup rice bubbles
1 cup rolled oats
4 crushed weetbix
1 pkt Fruit Medley (dried fruit mix)
Method:
Melt margarine, honey, peanut butter and brown sugar together. Add to other ingredients. Mix well and press into lamington tin. Set in fridge before cutting into squares.
Contributed by Deirdre, Kambah
125g margarine
1/2 cup honey
1/2 cup peanut butter
1/2 cup brown sugar
1 cup coconut
1 cup rice bubbles
1 cup rolled oats
4 crushed weetbix
1 pkt Fruit Medley (dried fruit mix)
Method:
Melt margarine, honey, peanut butter and brown sugar together. Add to other ingredients. Mix well and press into lamington tin. Set in fridge before cutting into squares.
Contributed by Deirdre, Kambah
MOO Nutella LCM Bars
Ingredients:
4 cups Ricies
1 small jar Nutella (or the equivalent brand)
2 x 200g pkts marshmallows
3 tbsp butter
Method:
Grease a 20cm square cake tin. In a large saucepan, on low heat, melt the butter. When the butter has melted add the marshmallows, stirring until they are completely melted. Turn the heat down to very low. Add half the Nutella, stirring until it melts. Add the remaining Nutella and stir until the mixture is smooth and everything has completely melted and combined. Pour in the Ricies and stir until well coated with the marshmallow mixture. Remove from the heat and quickly pour into the prepared cake tin. Press down with wet hands to smooth and firm the mixture. Put in the fridge to set. Once set cut into 20 squares to serve. Store in an air-tight container for 1 week.
Contributed by Anne Fergusson, 25th October 2014
4 cups Ricies
1 small jar Nutella (or the equivalent brand)
2 x 200g pkts marshmallows
3 tbsp butter
Method:
Grease a 20cm square cake tin. In a large saucepan, on low heat, melt the butter. When the butter has melted add the marshmallows, stirring until they are completely melted. Turn the heat down to very low. Add half the Nutella, stirring until it melts. Add the remaining Nutella and stir until the mixture is smooth and everything has completely melted and combined. Pour in the Ricies and stir until well coated with the marshmallow mixture. Remove from the heat and quickly pour into the prepared cake tin. Press down with wet hands to smooth and firm the mixture. Put in the fridge to set. Once set cut into 20 squares to serve. Store in an air-tight container for 1 week.
Contributed by Anne Fergusson, 25th October 2014
No Bake Chocolate Fudge Fruit Cake
Ingredients:
2 pkts chocolate cream biscuits
125g cream cheese
1 egg
1 cup mixed fruit
125g milk chocolate
1 teaspoon butter
1 tablespoon water
Method:
Split 1 packet of biscuits in half. Crush the other packet in a food processor or with a rolling pin. In a large bowl mix crushed biscuits, cream cheese, egg, mixed fruit and and half the chocolate that has been melted. Line a 20cm square cake tin with half the split biscuits. Spread the chocolate fruit mixture over the biscuits. Place the remaining split biscuits on top of the fruit mixture. Melt remaining chocolate with butter and water, mixing well. Drizzle over the top and in between the biscuits. Cover with foil or plastic wrap and refrigerate for at least 4 hours until set.
Slice into fingers to serve.
2 pkts chocolate cream biscuits
125g cream cheese
1 egg
1 cup mixed fruit
125g milk chocolate
1 teaspoon butter
1 tablespoon water
Method:
Split 1 packet of biscuits in half. Crush the other packet in a food processor or with a rolling pin. In a large bowl mix crushed biscuits, cream cheese, egg, mixed fruit and and half the chocolate that has been melted. Line a 20cm square cake tin with half the split biscuits. Spread the chocolate fruit mixture over the biscuits. Place the remaining split biscuits on top of the fruit mixture. Melt remaining chocolate with butter and water, mixing well. Drizzle over the top and in between the biscuits. Cover with foil or plastic wrap and refrigerate for at least 4 hours until set.
Slice into fingers to serve.
No Bake Chocolate Biscuits
Ingredients:
2 cups sugar
1/2 cup milk
125g butter
3 tablespoons cocoa
1 teaspoon salt
3 cups raw quick-cooking rolled oats
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup coconut
Method:
Put the sugar, milk, butter, cocoa and salt in a large saucepan and bring to a boil. Remove from the heat and stir in the rolled oats, vanilla, walnuts and coconut. Drop from a teaspoon onto waxed paper to make 48 cookies. Chill for two hours before serving.
2 cups sugar
1/2 cup milk
125g butter
3 tablespoons cocoa
1 teaspoon salt
3 cups raw quick-cooking rolled oats
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup coconut
Method:
Put the sugar, milk, butter, cocoa and salt in a large saucepan and bring to a boil. Remove from the heat and stir in the rolled oats, vanilla, walnuts and coconut. Drop from a teaspoon onto waxed paper to make 48 cookies. Chill for two hours before serving.
No Bake Choc Peanut Cookies
Ingredients:
2 cups sugar
1 tbsp butter
2 tbsp cocoa
1/2 cup milk
Pinch salt
1/2 tsp vanilla extract
3/4 cup smooth peanut butter
2 cups rolled oats
Method:
Combine sugar, butter, cocoa and milk in a small saucepan. Cook over a medium heat, stirring constantly, until the mixture comes to a boil. Boil for one minute. Remove from heat. Add vanilla, salt and peanut butter. Stir to combine. Fold in rolled oats, mixing well. Line a baking sheet with baking paper. Drop spoonfuls of the mixture onto the baking sheet. Chill until set. Keep in refrigerator.
2 cups sugar
1 tbsp butter
2 tbsp cocoa
1/2 cup milk
Pinch salt
1/2 tsp vanilla extract
3/4 cup smooth peanut butter
2 cups rolled oats
Method:
Combine sugar, butter, cocoa and milk in a small saucepan. Cook over a medium heat, stirring constantly, until the mixture comes to a boil. Boil for one minute. Remove from heat. Add vanilla, salt and peanut butter. Stir to combine. Fold in rolled oats, mixing well. Line a baking sheet with baking paper. Drop spoonfuls of the mixture onto the baking sheet. Chill until set. Keep in refrigerator.
no-bake energy boosting muelsi bars
Ingredients:
2-½ cups of rolled oats
1-½ cups of pre-toasted nuts (your family favourites)
1/4 cup of shredded coconut
½ cup of sultanas
125g butter
1 cup of brown sugar
1-½ teaspoons of cinnamon
1/4 cup honey
2 tbsp molasses
Method:
In a large bowl, add the nuts, coconut and sultanas.
In a microwave safe bowl, bring the butter, sugar, cinnamon, honey and molasses to a boil. Immediately pour it over the oats, nuts and sultanas. Carefully stir until everything is evenly coated. Allow the mixture to cool until you can handle it.
Line a lamington tin with baking paper. Spoon the mixture into the pan. Muesli bars are compact so using your fingers, firmly press the mixture to make an even layer across the pan. Cover the pan lightly with plastic wrap and place it into the refrigerator for at least 30 minutes to 1 hour or until completely cooled.
Once cooled, remove from the refrigerator and cut into 16 bars. Wrap each bar in plastic wrap or place them in an air-tight container. Store them at room temperature.
2-½ cups of rolled oats
1-½ cups of pre-toasted nuts (your family favourites)
1/4 cup of shredded coconut
½ cup of sultanas
125g butter
1 cup of brown sugar
1-½ teaspoons of cinnamon
1/4 cup honey
2 tbsp molasses
Method:
In a large bowl, add the nuts, coconut and sultanas.
In a microwave safe bowl, bring the butter, sugar, cinnamon, honey and molasses to a boil. Immediately pour it over the oats, nuts and sultanas. Carefully stir until everything is evenly coated. Allow the mixture to cool until you can handle it.
Line a lamington tin with baking paper. Spoon the mixture into the pan. Muesli bars are compact so using your fingers, firmly press the mixture to make an even layer across the pan. Cover the pan lightly with plastic wrap and place it into the refrigerator for at least 30 minutes to 1 hour or until completely cooled.
Once cooled, remove from the refrigerator and cut into 16 bars. Wrap each bar in plastic wrap or place them in an air-tight container. Store them at room temperature.
No Cheese Cheesecake
Ingredients:
1 packet Scotch finger biscuits (generic fine)
1 can (400gm) COLD condensed milk
1/2 cup fresh lemon juice
300ml whipping cream, WHIPPED
extra cream to serve optional,
tin maraschino cherries or berries to decorate
Method:
Line rectangle dish with foil, place biscuits (bumpy side UP), side by side to cover base. Into the condensed milk, slowly add lemon juice, mixing well. When mixed in stir in whipped cream. Spread evenly over biscuits and refrigerate at least 3 hours or overnight. Decorate with cherries or berries if desired.
Contributed by BJ, 26th April 2006
1 packet Scotch finger biscuits (generic fine)
1 can (400gm) COLD condensed milk
1/2 cup fresh lemon juice
300ml whipping cream, WHIPPED
extra cream to serve optional,
tin maraschino cherries or berries to decorate
Method:
Line rectangle dish with foil, place biscuits (bumpy side UP), side by side to cover base. Into the condensed milk, slowly add lemon juice, mixing well. When mixed in stir in whipped cream. Spread evenly over biscuits and refrigerate at least 3 hours or overnight. Decorate with cherries or berries if desired.
Contributed by BJ, 26th April 2006
No Cook Chewy Chocolate Chip Muesli Bars
Ingredients:
2 cups of quick cook oats
1/2 cup mini chocolate chips
80g butter
1/3 cup sugar (white or brown)
1 cup rice bubbles
1/4 cup honey
1/2 tspn vanilla.
Method:
Mix oats, chocolate chips and rice bubbles together and set aside. Put butter, honey and sugar in saucepan and put on stove until bubbles form, butter is melted and sugar dissolved. Turn down heat and stir for two minutes. Remove from heat and stir in vanilla.
Mix into dry ingredients and place in tray lined with paper and press down to make sure mixture is compact. Let cool in fridge or room temperature until set for about 2 hours.
Cut into bars and place individually in cling wrap.
This is my version. I used more chocolate chips than suggested and mixed it through. The original only said sprinkle three tablespoons on top. I also used coco pops as I didn't have any rice bubbles and I used more butter than they suggested to compensate for the chocolate chips - original only said 60g. You can also use half peanut butter and half butter to make up the 80g for a different taste if peanuts are not a problem. Enjoy!
Contributed by Keren, 2nd February 2013
2 cups of quick cook oats
1/2 cup mini chocolate chips
80g butter
1/3 cup sugar (white or brown)
1 cup rice bubbles
1/4 cup honey
1/2 tspn vanilla.
Method:
Mix oats, chocolate chips and rice bubbles together and set aside. Put butter, honey and sugar in saucepan and put on stove until bubbles form, butter is melted and sugar dissolved. Turn down heat and stir for two minutes. Remove from heat and stir in vanilla.
Mix into dry ingredients and place in tray lined with paper and press down to make sure mixture is compact. Let cool in fridge or room temperature until set for about 2 hours.
Cut into bars and place individually in cling wrap.
This is my version. I used more chocolate chips than suggested and mixed it through. The original only said sprinkle three tablespoons on top. I also used coco pops as I didn't have any rice bubbles and I used more butter than they suggested to compensate for the chocolate chips - original only said 60g. You can also use half peanut butter and half butter to make up the 80g for a different taste if peanuts are not a problem. Enjoy!
Contributed by Keren, 2nd February 2013
orange slice
Ingredients:
90g butter
1 can sweetened condensed milk
250g old biscuits (or a combination of biscuit crumbs, weet-bix crumbs, rice bubble crumbs etc.)
1 cup desiccated coconut
1 tbsp fresh orange juice
grated rind of 1 orange
white chocolate, melted to drizzle on top
Method:
Place butter and condensed milk in a small saucepan over medium-low heat, stirring occasionally.
Remove from heat when butter has melted and mixture is smooth.
Finely crush biscuits using a food processor or put into a plastic bag and beat with a rolling pin.
Stir crushed biscuits and coconut together in a large bowl until well combined.
Stir orange juice and rind into condensed milk mixture.
Add to biscuit crumb mix and stir until well combined.
Press mixture into a baking paper lined slice tray.
Drizzle with melted white chocolate.
Refrigerate slice until cold and firm then remove from the pan and cut into pieces.
Store slice in an airtight container in the refrigerator or freezer.
Contributed by Cath Armstrong
90g butter
1 can sweetened condensed milk
250g old biscuits (or a combination of biscuit crumbs, weet-bix crumbs, rice bubble crumbs etc.)
1 cup desiccated coconut
1 tbsp fresh orange juice
grated rind of 1 orange
white chocolate, melted to drizzle on top
Method:
Place butter and condensed milk in a small saucepan over medium-low heat, stirring occasionally.
Remove from heat when butter has melted and mixture is smooth.
Finely crush biscuits using a food processor or put into a plastic bag and beat with a rolling pin.
Stir crushed biscuits and coconut together in a large bowl until well combined.
Stir orange juice and rind into condensed milk mixture.
Add to biscuit crumb mix and stir until well combined.
Press mixture into a baking paper lined slice tray.
Drizzle with melted white chocolate.
Refrigerate slice until cold and firm then remove from the pan and cut into pieces.
Store slice in an airtight container in the refrigerator or freezer.
Contributed by Cath Armstrong
Passionfruit Cheesecake Slice
Ingredients:
250g pkt choc chip biscuits, crushed
100g butter, melted
3 teaspoon gelatine
2 tablespoon water
250g pkt cream cheese, softened
1 teaspoon vanilla
400g can sweetened condensed milk
1/3 cup passionfruit pulp (approx. 5 passionfruit)
Method:
Combine crushed biscuits and butter, press into the base of lamington pan, refrigerate while preparing filling. Dissolve gelatine in hot water. Cool. Beat cream cheese, vanilla and condensed milk until smooth. Add cooled gelatine and beat until combined. Pour mixture over biscuit base, spread passionfruit pulp over topping, swirl through. Refrigerate 2 hours or until set. Cut into slices to serve. If desired, top with cream and passionfruit.
250g pkt choc chip biscuits, crushed
100g butter, melted
3 teaspoon gelatine
2 tablespoon water
250g pkt cream cheese, softened
1 teaspoon vanilla
400g can sweetened condensed milk
1/3 cup passionfruit pulp (approx. 5 passionfruit)
Method:
Combine crushed biscuits and butter, press into the base of lamington pan, refrigerate while preparing filling. Dissolve gelatine in hot water. Cool. Beat cream cheese, vanilla and condensed milk until smooth. Add cooled gelatine and beat until combined. Pour mixture over biscuit base, spread passionfruit pulp over topping, swirl through. Refrigerate 2 hours or until set. Cut into slices to serve. If desired, top with cream and passionfruit.
peanut butter bites
Ingredients:
2 cups peanut butter
250g cream cheese
2 tbsp butter
4 cups icing sugar
2 cups chocolate chips
1/2 cup white chocolate chips
Method:
Mix together peanut butter, cream cheese and butter. Once blended, stir in the icing sugar, 1 cup at a time, to form a soft dough. Wrap the dough in clingwrap and chill in the fridge for at least 1 hour. As it cools it will become firm - this is what you want it to do.
While the dough is chilling prepare a baking sheet by lining it with baking paper or foil and placing in the fridge to chill.
When the dough is well chilled and firm, roll it out to about 6mm (1/4 inch) thickness. Use a cooking cutter dipped in icing sugar to cut out shapes.
Melt the chocolate chips in the microwave.
Dip the bottom of your peanut butter shapes in the melted chocolate and place on the chilled, lined, baking sheet. Drizzle the white chocolate over the top of the shapes. Put in the fridge to set.
Remove from the baking paper (or foil). Store in an air-tight container in the fridge.
2 cups peanut butter
250g cream cheese
2 tbsp butter
4 cups icing sugar
2 cups chocolate chips
1/2 cup white chocolate chips
Method:
Mix together peanut butter, cream cheese and butter. Once blended, stir in the icing sugar, 1 cup at a time, to form a soft dough. Wrap the dough in clingwrap and chill in the fridge for at least 1 hour. As it cools it will become firm - this is what you want it to do.
While the dough is chilling prepare a baking sheet by lining it with baking paper or foil and placing in the fridge to chill.
When the dough is well chilled and firm, roll it out to about 6mm (1/4 inch) thickness. Use a cooking cutter dipped in icing sugar to cut out shapes.
Melt the chocolate chips in the microwave.
Dip the bottom of your peanut butter shapes in the melted chocolate and place on the chilled, lined, baking sheet. Drizzle the white chocolate over the top of the shapes. Put in the fridge to set.
Remove from the baking paper (or foil). Store in an air-tight container in the fridge.
Peanut Butter Squares
Ingredients:
1 cup butter
1 cup peanut butter
1 plain crackers, finely crushed
2 1/3 cups icing sugar
1 1/2 - 2 cups chocolate chips
1 tsp vegetable oil
Method:
Melt butter in a medium saucepan. Remove from heat, add peanut butter and mix well. Add cracker crumbs and sifted icing sugar. Blend well. Pat into a baking paper lined lamington tin and rest for half an hour. Melt chocolate chips, add oil and mix. Pour over peanut butter mix in pan and spread. Chill, but cut into squares before it hardens.
1 cup butter
1 cup peanut butter
1 plain crackers, finely crushed
2 1/3 cups icing sugar
1 1/2 - 2 cups chocolate chips
1 tsp vegetable oil
Method:
Melt butter in a medium saucepan. Remove from heat, add peanut butter and mix well. Add cracker crumbs and sifted icing sugar. Blend well. Pat into a baking paper lined lamington tin and rest for half an hour. Melt chocolate chips, add oil and mix. Pour over peanut butter mix in pan and spread. Chill, but cut into squares before it hardens.
Peppermint Crisp Slice
Ingredients:
1 packet Marie Biscuits
3 peppermint crisps
4 oz (125g) butter
½ tin condensed milk
1 packet glace cherries
Method:
Crush biscuits, chop peppermint crisps and cherries into small pieces. Melt butter and add to condensed milk then pour over other ingredients and mix well. Press into slice tin, sprinkle with coconut and refrigerate.
1 packet Marie Biscuits
3 peppermint crisps
4 oz (125g) butter
½ tin condensed milk
1 packet glace cherries
Method:
Crush biscuits, chop peppermint crisps and cherries into small pieces. Melt butter and add to condensed milk then pour over other ingredients and mix well. Press into slice tin, sprinkle with coconut and refrigerate.
Puddinglets
Ingredients:
1 dark fruit cake (generic is fine)
2 tbsn sweet sherry
Choc melts
20 grams Copha
White choc melts
Jaffas
Spearmint leaves
Method:
Crumb fruit cake and mix with sherry. Roll into balls. Melt Chocolate and Copha. Dip in chocolate and drain excess chocolate off . Allow chocolate to set. Cut spearmint leaves in half. Melt white chocolate and drop a small blob of melted white choc on top of each puddinglet. Let white chocolate set a few minutes and decorate with lollies to look like holly leaves and berries.
Contributed by Marg, Baulkham Hills, 17th November 2007
1 dark fruit cake (generic is fine)
2 tbsn sweet sherry
Choc melts
20 grams Copha
White choc melts
Jaffas
Spearmint leaves
Method:
Crumb fruit cake and mix with sherry. Roll into balls. Melt Chocolate and Copha. Dip in chocolate and drain excess chocolate off . Allow chocolate to set. Cut spearmint leaves in half. Melt white chocolate and drop a small blob of melted white choc on top of each puddinglet. Let white chocolate set a few minutes and decorate with lollies to look like holly leaves and berries.
Contributed by Marg, Baulkham Hills, 17th November 2007
Quick No Bake Vanilla Slice
Ingredients:
200g packet Arnott's Lattice biscuits
1/3 cup custard powder
2 cups milk
1 tsp vanilla extract
1/4 cup caster sugar
1 cup icing sugar mixture
1 passionfruit, halved
Method:
Line base and sides of a 16cm x 26cm slice tin with baking paper, allowing a 2cm overhang at both long ends. Place 12 biscuits, in a single layer in pan to cover base. Combine custard powder, vanilla extract and 1/4 cup milk in a saucepan. Whisk until smooth. Pour in remaining milk. Add sugar and place pan over medium heat. Cook, stirring constantly, for 5 minutes or until custard comes to the boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Cover surface of custard with plastic wrap. Set aside for 30 minutes to cool slightly. Pour warm custard over biscuits. Top with another layer of 12 biscuits. Refrigerate for 1 hour or until set. Sift icing sugar into a bowl. Add 1 tablespoon passionfruit pulp. Stir to make a thick icing, adding more pulp if required. Spoon icing over slice. Refrigerate for 1 hour or until icing sets. Cut slice into squares, using shape of biscuits as a guide. Serve.
Contributed by Cath Armstrong
200g packet Arnott's Lattice biscuits
1/3 cup custard powder
2 cups milk
1 tsp vanilla extract
1/4 cup caster sugar
1 cup icing sugar mixture
1 passionfruit, halved
Method:
Line base and sides of a 16cm x 26cm slice tin with baking paper, allowing a 2cm overhang at both long ends. Place 12 biscuits, in a single layer in pan to cover base. Combine custard powder, vanilla extract and 1/4 cup milk in a saucepan. Whisk until smooth. Pour in remaining milk. Add sugar and place pan over medium heat. Cook, stirring constantly, for 5 minutes or until custard comes to the boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Cover surface of custard with plastic wrap. Set aside for 30 minutes to cool slightly. Pour warm custard over biscuits. Top with another layer of 12 biscuits. Refrigerate for 1 hour or until set. Sift icing sugar into a bowl. Add 1 tablespoon passionfruit pulp. Stir to make a thick icing, adding more pulp if required. Spoon icing over slice. Refrigerate for 1 hour or until icing sets. Cut slice into squares, using shape of biscuits as a guide. Serve.
Contributed by Cath Armstrong
Rainbow Ricie Bars
Ingredients:
6 cups Ricies
1 pkt marshmallows (about 200g)
3 tbsp butter
1tsp vanilla extract
1 cup mini M&Ms
Method:
Line a slice tray with baking paper. In a large saucepan (big enough to mix the Ricies in) melt the butter. Add the vanilla and marshmallows and stir until completely dissolved. Remove from the heat and quickly stir in the Ricies and the M&Ms, mixing thoroughly. You will need to move quickly, the mixture firms up as it cools. Quickly spread the mixture into the prepared slice tray. Press down firmly, then roll over the top with a small glass to firm it down. Put in fridge for 30 minutes to set. Use a serrated knife to cut into bars when set. Store in an airtight container in the fridge.
Tip of the Day 6th January 2015
6 cups Ricies
1 pkt marshmallows (about 200g)
3 tbsp butter
1tsp vanilla extract
1 cup mini M&Ms
Method:
Line a slice tray with baking paper. In a large saucepan (big enough to mix the Ricies in) melt the butter. Add the vanilla and marshmallows and stir until completely dissolved. Remove from the heat and quickly stir in the Ricies and the M&Ms, mixing thoroughly. You will need to move quickly, the mixture firms up as it cools. Quickly spread the mixture into the prepared slice tray. Press down firmly, then roll over the top with a small glass to firm it down. Put in fridge for 30 minutes to set. Use a serrated knife to cut into bars when set. Store in an airtight container in the fridge.
Tip of the Day 6th January 2015
Rice Bubble Crunch Bars
Ingredients:
100g butter
100g sugar
2 tbsp honey
5 cups Rice Bubbles
Method:
Bring the butter, sugar and honey to the boil over a low heat and cook on low for 7 minutes. Place Rice Bubbles in a bowl, pour the honey mixture over and mix very quickly. Press into a greased Swiss roll tin, and cut into bars while still hot.
Contributed by Catherine, North Bayswater, 17th April 2010
100g butter
100g sugar
2 tbsp honey
5 cups Rice Bubbles
Method:
Bring the butter, sugar and honey to the boil over a low heat and cook on low for 7 minutes. Place Rice Bubbles in a bowl, pour the honey mixture over and mix very quickly. Press into a greased Swiss roll tin, and cut into bars while still hot.
Contributed by Catherine, North Bayswater, 17th April 2010
Rice Bubble Slice
Ingredients:
3 cups rice bubbles
½ cup chopped nuts (optional)
½ cup coconut
½ cup sugar
125g butter
2 tablespoons honey
Method:
Mix rice bubbles, nuts and coconut in a bowl. Melt butter, sugar and honey together in a saucepan - when boils, simmer 2 minutes. Mix together with dry ingredients. Spread in a greased dish, cut in small pieces (just a little), then put in fridge until cool. Remove from dish to slice.
3 cups rice bubbles
½ cup chopped nuts (optional)
½ cup coconut
½ cup sugar
125g butter
2 tablespoons honey
Method:
Mix rice bubbles, nuts and coconut in a bowl. Melt butter, sugar and honey together in a saucepan - when boils, simmer 2 minutes. Mix together with dry ingredients. Spread in a greased dish, cut in small pieces (just a little), then put in fridge until cool. Remove from dish to slice.
Rice Bubble Squares
Ingredients:
100g butter
½ teaspoon vanilla essence
½ cup finely chopped walnuts
½ cup castor sugar
250g pkt pink marshmallows
4 cups Rice Bubbles
100g Choc Melts
Method:
Grease a 30cm x 20cm lamington pan. Line base with paper, then grease. Melt butter in a pan, add sugar, cook, stirring until sugar is dissolved. Add vanilla essence and chopped marshmallows; stir until marshmallows are melted. Remove from heat, add walnuts and Rice Bubbles; mix well. Press mixture into prepared lamington pan. Cover, stand at room temperature until set. Drizzle melted chocolate over Rice Bubble mixture, leave to set. Serve cut into squares.
100g butter
½ teaspoon vanilla essence
½ cup finely chopped walnuts
½ cup castor sugar
250g pkt pink marshmallows
4 cups Rice Bubbles
100g Choc Melts
Method:
Grease a 30cm x 20cm lamington pan. Line base with paper, then grease. Melt butter in a pan, add sugar, cook, stirring until sugar is dissolved. Add vanilla essence and chopped marshmallows; stir until marshmallows are melted. Remove from heat, add walnuts and Rice Bubbles; mix well. Press mixture into prepared lamington pan. Cover, stand at room temperature until set. Drizzle melted chocolate over Rice Bubble mixture, leave to set. Serve cut into squares.
vanilla cream tarts
Ingredients:
1 pkt all butter shortbread biscuits
125g butter, melted
2 pkts vanilla instant pudding (or MOO equivalent)
2-3/4 cups cold milk
300ml cream, whipped
Method:
Line a 12 cup muffin tin with cupcake papers. Crush shortbread biscuits into fine crumbs, about the texture of brown sugar and mix with melted butter. Spoon crumbs into cupcake liners. Press firmly on the bottom and up the sides. Mix pudding with milk according to directions on packet. Spoon pudding into crusts. Top with whipped cream. Keep chilled until ready to serve.
1 pkt all butter shortbread biscuits
125g butter, melted
2 pkts vanilla instant pudding (or MOO equivalent)
2-3/4 cups cold milk
300ml cream, whipped
Method:
Line a 12 cup muffin tin with cupcake papers. Crush shortbread biscuits into fine crumbs, about the texture of brown sugar and mix with melted butter. Spoon crumbs into cupcake liners. Press firmly on the bottom and up the sides. Mix pudding with milk according to directions on packet. Spoon pudding into crusts. Top with whipped cream. Keep chilled until ready to serve.
White Christmas
Ingredients:
250g (8oz) Copha
1 cup Rice Bubbles
1 cup full cream milk powder
1 cup coconut
1 cup icing sugar
60g (2oz) glace cherries
1 glace pineapple ring
2 glace apricots
¼ cup sultanas
Method:
Melt chopped Copha in saucepan over low heat Combine in bowl Rice Bubbles, powdered milk, coconut, sifted icing sugar, chopped fruits and sultanas; mix well. Pour in Copha, stir with fork until well combined. Pour mixture into 28cm x 18cm ( 11 in x 7in) lamington tin which has been lined with greased greaseproof paper, press down with fork. Refrigerate until set; cut into squares.
250g (8oz) Copha
1 cup Rice Bubbles
1 cup full cream milk powder
1 cup coconut
1 cup icing sugar
60g (2oz) glace cherries
1 glace pineapple ring
2 glace apricots
¼ cup sultanas
Method:
Melt chopped Copha in saucepan over low heat Combine in bowl Rice Bubbles, powdered milk, coconut, sifted icing sugar, chopped fruits and sultanas; mix well. Pour in Copha, stir with fork until well combined. Pour mixture into 28cm x 18cm ( 11 in x 7in) lamington tin which has been lined with greased greaseproof paper, press down with fork. Refrigerate until set; cut into squares.
YoGo Pie
Sometimes it's the simplest desserts that are the most stunning. This pie couldn't be easier to make, after all it's basically just a chocolate custard. Decorate with whipped cream and chocolate curls, and a half a strawberry per slice if you have them, and you'll be the most popular cook on the block. You can buy pre-baked pie shells in the bread/cake department of most supermarkets, or from a cake shop. Otherwise use Elaine's Easy Pastry to make your own.
Ingredients:
2 1/2 cups milk
1 cup sugar
1/4 cup cocoa
1 tbsp butter
1/4 cup cornflour
1/4 cup water
3 egg yolks
1 tsp vanilla
1 cup miniature marshmallows (in the cooking aisle)
1 baked 20cm pastry shell
300ml cream, whipped
Chocolate curls or shavings
Method:
Combine 2 cups of the milk, sugar, cocoa and butter in a medium-size saucepan. Bring just to a boil over medium heat. In a medium-size bowl, completely stir cornflour into water. Add remaining 1/2 cup milk. Add egg yolks and vanilla, whisking until well-blended. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press clingwrap directly on filling (this stops a tough skin forming on top of the custard). Refrigerate at least 2 hours. Remove clingwrap. Top with whipped cream and garnish with chocolate curls.
Note: When my children were smaller I would often substitute soy milk for the cow's milk in this (and other custard based) recipes with great success.
Contributed by Cath Armstrong
Ingredients:
2 1/2 cups milk
1 cup sugar
1/4 cup cocoa
1 tbsp butter
1/4 cup cornflour
1/4 cup water
3 egg yolks
1 tsp vanilla
1 cup miniature marshmallows (in the cooking aisle)
1 baked 20cm pastry shell
300ml cream, whipped
Chocolate curls or shavings
Method:
Combine 2 cups of the milk, sugar, cocoa and butter in a medium-size saucepan. Bring just to a boil over medium heat. In a medium-size bowl, completely stir cornflour into water. Add remaining 1/2 cup milk. Add egg yolks and vanilla, whisking until well-blended. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press clingwrap directly on filling (this stops a tough skin forming on top of the custard). Refrigerate at least 2 hours. Remove clingwrap. Top with whipped cream and garnish with chocolate curls.
Note: When my children were smaller I would often substitute soy milk for the cow's milk in this (and other custard based) recipes with great success.
Contributed by Cath Armstrong