Some more yummy recipes for sweets. I haven't made either yet, but will definately be making the choc slice.

Ic plain flour
1/2c almond meal
1/2c brown sugar
100g dark cooking choc
75g butter
1 egg lightly beaten
395g can sweetened condesed milk
50g extra butter
2tbsp golden syrup
3/4c blanched almonds
1/2c macadamia nuts
1c chopped raisins
3/4c chopped dried apriots
200g extra dark cooking choc

Preheat oven to 180 degrees. Line a 18x28cm slice pan with greased paper.
Mix flour almond meal and brown sugar. Melt together 100g of chocolate and butter. Stir into four mixture, then stir in egg and mix well. Press evenly into tray and bake for 15mins. Cool.
Combine in a pan, sweetened condensed milk, extra butter and golden syrup. Bring to boil and simmer, stirring continuously for 5 mins. Stir in nuts, raisins and apricots. Spread over base of tray.
Bake for 8mins or until edges begin to brown. Cool. Spread on 200g of chocolate and refirgerate until set. Cut into squares or slices.


Rum and rasin balls

300g choc chip bickies crushed
3/4c toasted slivered almonds
1c chopped raisins
1/3c pistachios (optional)
100g white choc(optional)
100g dark cooking choc
20g butter
2 tbsp cream
1 tbsp rum or rum essence
200g extra dark cooking choc
20g copha, white vegetable shortening

Combine bickie crumbs, raisins and chopped almonds.
Melt 100g cooking choc and butter and cream. Stir in rum, then combine choc mixture with bickie mixtue and combine well.
Roll heaped tsps of mixture into balls and refrigerate until firm.
Melt extra choc and copha together and coat balls in mixture. Allow to set. If you want, roll balls into pistachio nuts, almonds, drizzle with more choc/ white choc to decorate.