Biscuits, Slices and Brownies

[Rouge]

There's a few around here:

Mel's Fudge
Lemon Slice
No Bake Hazelnut Slice
Mars Bar Slice
Nigella's PB Slice

NO-BAKE CHOCOLATE SLICE

Makes 24

175g butter
3 tbsp golden syrup
1 tsp vanilla essence
3 tbsp cocoa powder
1 packet digestive biscuits, crushed
½ cup desiccated coconut
½ cup raisins, coarsely chopped
250g dark chocolate melts for topping

1. Line a 17cm x 27cm slice tin with nonstick baking paper. Place butter, golden syrup and vanilla in a saucepan and heat until butter has melted.

2. Add cocoa, crushed biscuits, coconut and raisins and stir to combine. Press to cover the base of prepared tin.

3. Place chocolate melts in a heatproof bowl over a saucepan of simmering water to melt. Stir until smooth, then spread over surface of slice to coat. Leave for 1 hour to set. Cut into bars with a hot knife. Store in an airtight container.

* If you don’t own a food processor, crush the biscuits for this recipe by placing them in a plastic bag and pounding them with a rolling pin.

Aunty Joan's orange slice

Cooking time: More than 1 hour
Course: Cakes/baking

INGREDIENTS

250g packet plain sweet biscuits, crushed
1 cup flaked coconut
1 tablespoon finely grated orange rind
¾ cup sweetened condensed milk
100g butter
Orange rind to serve

Icing
1 cup icing-sugar mixture, sifted
40g butter, softened
1-2 tablespoons orange juice

METHOD

1. Lightly grease a 20x30cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above edge.

2. Place biscuit crumbs into a large bowl. Stir through coconut and rind.

3. In a small saucepan, combine condensed milk and butter. Stir over low heat for 2-3 minutes, until butter melts.

4. Blend into biscuit mixture, stirring until combined. Press mixture firmly into prepared pan. Chill for 20 minutes until firm.

5. Icing. In a small bowl, combine icing sugar and butter. Stir in juice a little at a time, beating to desired consistency.

6. Spread icing over base. Chill for 1 hour until firm. Using a hot knife, cut into squares. Serve topped with orange rind.


Makes 24

Apricot and coconut slice

Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Cakes/baking

INGREDIENTS

250g packet Scotch Finger biscuits, finely crushed
1 cup chopped dried apricots
1 cup desiccated coconut
395g can sweetened condensed milk
100g butter, chopped
50g white chocolate, melted

METHOD


Lightly grease and line an 18 x 28cm slice pan with baking paper.
In a large bowl, combine biscuit crumbs, apricots and coconut.
Combine condensed milk and butter in a medium saucepan. Stir over low heat for 4-5 minutes, until smooth. Pour over dry ingredients and mix well.
Press mixture firmly into prepared pan. Chill until firm. Drizzle top with chocolate. Chill until set.

Chocolate mallow slice

Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Cakes/baking

INGREDIENTS

250g packet plain sweet biscuits, finely crushed
¾ cup marshmallows, chopped into small pieces
¾ cup flaked coconut
¾ cup milk Choc Bits
395g can sweetened condensed milk
100g butter, chopped
1 teaspoon cocoa powder
1 teaspoon vanilla extract
150g milk chocolate, chopped, melted

METHOD


Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
Place crushed biscuits in a large bowl. Add marshmallows, coconut and Choc Bits.
Combine condensed milk, butter, cocoa and vanilla in a small saucepan. Stir over a low heat until combined.
Add milk mixture to dry ingredients, mixing well.
Press mixture into prepared pan. Chill for 30 minutes until firm.
Spread melted chocolate over slice. Chill for 15 minutes until set. Cut into squares using a hot knife.

Apricot cream cheese slice

Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Course: Cakes/baking

INGREDIENTS

185g plain biscuits, broken
90g butter, melted
¾ cup apricot nectar
1 tablespoon gelatine
375g cream cheese
½ cup caster sugar
1 tablespoon lemon juice
300ml carton thickened cream, whipped
Extra whipped cream and canned apricot halves to serve

METHOD

1. Lightly grease an 18 x 28cm slice pan. Line base and two long sides with baking paper.

2. Place the biscuits in a food processor. Process until they resemble breadcrumbs. Add butter and process until combined.

3. Press biscuit mixture firmly over base of prepared pan. Chill for 20 minutes.

4. Place nectar in a small saucepan. Sprinkle the gelatine over the top. Warm over a low heat, stirring, until gelatine is dissolved — do not boil. Cool until mixture thickens slightly.

5. In a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in juice and apricot mixture. Lightly fold in whipped cream.

6. Pour over biscuit layer. Chill for 2 hours or overnight until firm. Serve cut into squares. Dollop with cream, top with sliced apricot halves.

I'll do a new post as I'm worried if this one is even going to let me post as it will have too much characters LOL!