Biscuits, Slices and Brownies

I just made one of these today.....it's an old family favourite and very tasty!!! Many of my friends remember it from my birthday parties as a kid too as Mum used to make it then!!!

Caramel Slice
Ingredients:

3/4 - 1 packet Milk Arrowroot Biscuits (broken into rough pieces)
1 tin condensed milk
2 tbsp golden syrup
60g butter
200g dark chocolate, melted

Method:

On low heat, combine the butter, golden syrup and condensed milk. Continue stirring until the mixture is golden, quite thick and coming away from the sides of the saucepan. Add the broken biscuits and mix well. Put some grease proof paper in a tin (e.g lamington tin) and spread the mixture out (not easy to do due to the biscuit chunks, but you will get there in the end!). Top with melted chocolate and refridgerate. You should leave it in the fridge for a good few hours before cutting and peeling away the grease proof paper.

DELISH!!!

Made this for Playgroup on monday, and was requested to post the recipe so here it is!

Malteser Biscuits
Makes 55

250g butter, softened
1/3 C white sugar
1/3 C brown sugar, firmly packed
1/2 C condensed milk
2 tsps vanilla essence
165g packet maltesers, roughly chopped
2 C self -raising flour, sifted
1/2 C plain flour, sifted

1. Preheat oven to 180C.
2. Beat butter and sugars in a large bowl with an electric mixer until pale. Add condensed milk and vanilla and beat for a further 1 minute.
3. Add maltesers and flours. Stir with a large metal spoon until well combined. Roll mixture into small walnut sized balls. Place onto prepared baking trays, allowing room for biscuits to spread.
4 Gently press biscuits with a fork to flatten slightly (also gives that cute cafe biscuit look). Bake, 2 trays at a time, for 12 to 15 minutes, swapping trays halfway through. Stand for 5 mintues before transferring to a wire rack to cool.

Variation: Replace maltesers with chocolate-coated honeycomb, such as violet crumble squares, roughly chopped.

Hint: Store your biscuits in an airtight container lined with foil and they will last for up to five days.

ENJOY!

*hugs*
Cailin

These are said to be like reeses peanut butter cups.

For the base:
50 g dark muscovado sugar (I used dark brown sugar)
200g icing sugar
50g unsalted butter
200g smooth peanut butter

For the topping
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter

1x 23 cm square brownie tin, lined with baking paper (I used a small slice tin)

Stir all the ingredients for the base together until smooth, I used my kitchen aid for this bit, but a bowl & wooden spoon will do the job just as well. You will find, either way, that some of the dark sugar stays in rubbly, though very small, lumps, but don't worry about that. Press the sandy mixture into the lined tin and make the surface as neat as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares - because, more-ish as it undeniably is, it is also very rich.

Makes approx 48.

Recipe Taken from Nigella Lawson's "How to be a domestic goddess"

Its verrrrrrrrrry yummy! And pretty easy too just pressing down the mixture can be a bit tricky as the gladbake tends to slip around but with patience it works LOL!

Cailin,

I am a bit confused about the 'plain chocolate' and 'milk chocolate', isn't it the same thing? Please help as I really want to make this yummy sounding recipe!

Thanks

Nellbe, I have one of her books with that recipe in it and it's says the exact same thing. I would've thought milk and plain were the same, but maybe by 'plain' she means dark??

I agree Angel, I think the plain is meant to be dark.

Well I did make them, with the mix of dark and plain chocolate and I tell you they were very very yummy. I took a batch to my MIL's for Mothers Day and they went like hotcakes!

Thanks Cailin!

Sorry yep plain is dark

Thanks nellbe

*hugs*
Cailin

I am not usually a huge fan of brownies, but one of the girls in my Mummies Grroup made these last week for morning tea, and OH MY GOD...............I had one "to be polite" and nearly swooned with delight...they are fantastic...one of the others Mum's came out with......"Wow, these are better than sex.........." so I reckon they must be pretty good.

Perfect Chocolate Brownies

(Makes 15 small squares)

350g (2 ⅓ cups) dark chocolate, broken into pieces
250g (1 generous cup) butter
50g (½ cup) plain flour
1 teaspoon baking powder
3 medium eggs, beaten
250g (1¼ cups) soft brown sugar
175g (1¾ cups) pecan nuts, roughly chopped

~ Preheat the oven to 170° C, (150-160 °C fan forced).
~ Grease a baking tray measuring 29 x 18.5cm and at least 5cm deep. Line the base with greased greaseproof paper.
~ Melt the chocolate and butter in a bowl over a pan of simmering water. ~ Once melted, remove from the pan and allow to cool slightly.
~ Sift the flour and baking powder onto a plate.
~ Whisk the eggs until thick and creamy, then gradually whisk in the sugar. (Use an electric mixer fitted with a balloon whisk or an electric handwhisk) The egg mixture will become really thick and mousse-like and a thick trail will be left on the surface when the beaters are lifted.
~ Gradually fold in the slightly cooled chocolate mixture in stages, alternating with the flour.
~ Fold in the nuts.
~ Spoon into the prepared tin and bake for 40-45 minutes until the top is cracked and the centre is just firm to the touch. (The brownies should not be of a crumbly consistency like a cake at any time).
~Leave to cool in the tin.
~Cut the brownies into squares in the tin before turning them out onto a board. Turn the brownies the correct way up. Serve warm or cold.
~Shovel into mouth in large quantities!

Hi All,

Here's a sensational recipe if you feel like something completely obscene to nibble on. They come out chewy and huge, just like the bakery ones! I got the recipe off a website where it was rated 5 stars. If anyone has a DH or DP that is feeling a little miffed, use these to get back in the good books.

Just a warning, each cookie has 1000kJ!!

2 cups of flour
1/2 t baking soda
1/2 t salt
3/4 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
1 T vanilla essence
1 egg
1 egg yolk
2 cups choccy chips

1. Heat oven to 165C. Line baking tray with paper to stop sticking

2. Sift flour, baking soda and salt.

3. In a separate bowl cream together the butter, brown sugar and white sugar. Beat in vanilla, egg and egg yolk until light and creamy. Then mix in the sifted ingredients until just combined. Add the choc chips and mix by hand with wooden spoon. Refrigerate mixture for about 30 mins.

4. Drop cookie dough onto baking tray in 1/4 cups dollops. An ice cream scoop is perfect! Leave plenty of room as they will spread heaps and heaps.

5. Bake for 15-17 minutes in the preheated oven until light brown and edges lightly toasted. Cool on baking tray for a couple of minutes, then transfer to wire rack.

Makes about 18 ENORMOUS cookies! Enjoy.

PS - I lied about the no fat bit!!

am making this tonight for dinner, is so easy and pretty healthy and kids love it too!

low fat non stick cooking spray
1 large onion
2 large zucchini - grated
1-2 carrots - grated
1 corn cob - kernals removed (or can use canned if cant be bothered!)
3 bacon rashers
1 cup grated cheese
3/4 cup self raising flour
splosh of vegetable oil (optional)
4 eggs lightly beaten
freshly fround salt and black pepper

grease a slice pan or similar with non stick cooking spray. preheat
oven to about 180ish.

spray fry pan with cooking spray and gently fry onion and fresh
kernals (dont need to pre cook corn if using canned) until soft - (dont
brown or will become bitter). let mixture cool

add to a mixing bowl with all ingredients, mix well.

spread ingreadients evenly in dish and cook in oven approx. 30
minutes or until lightly browned and completely cooked through.

I normally just serve with a nice green salad, is pretty filling.

185g butter
185g dark chocolate, chopped
3 eggs
1 1/4 cups caster sugar
1 cup plain flour
1/2 cup cocoa powder
3/4 cup roughly chopped white chocolate
3/4 cup roughly chopped milk chocolate

Preheat oven to 180 degrees C.

Melt butter and dark chocolate in a saucepan over low heat and stir until smooth. Allow to cool.

Place the eggs and sugar in the bowl of an electric mixer and beaut until light and creamy. Fold through the chocolate and butter mixture.

Sift the flour and coca over the mixture and mix to combine.

Add the white and milk chocolate and then pour into a 23cm square cake tin, base-lined with non-stick baking paper.

Bake for 35 - 40 minutes or until set. Allow to cool and then cut into squares.

Makes 20 pieces.

ENJOY!! I did......LOL

FILLING
-What you need-
3 x 65g Mars Bars, chopped into bite size pieces.
90g Butter
3 cups Rice Bubbles

-What to do-
Grease a 19cm x 29cm lamington pan.
Combine Mars Bars and butter in large saucepan, stir constantly over low heat without boiling until mixture is smooth.
Stir in Rice Bubbles.
Press mixture evenly into prepared pan.
Refridgerate until set before cutting.


TOPPING
-What you need-
200g Milk chocolate, chopped.
30g Butter

-What to do-
Melt chocolate and butter in pan over hot water.
Stir until smooth.
Pour over base.
Refridgerate until set.

Keeping time: 1 week, refridgerated.

It is really yummy Lesley I will make you some. I do it quite often so addictive.

I don't refrigerate mine as I like it soft.

and use 3 cups of rice bubbles, 3 tablespoons butter and 3 mars bars.

Just easier to remember 3 x 3 x 3

Love

I love making and eating these at christmas time!

You need:

1 packet Marie biscuits
1/4 cup rum (more or less to taste)
1/4 cup drinking chocolate
1 cup icing sugar
125g chopped nuts (optional)
185g butter, melted
1 cup desicatted coconut or choc sprinkles, for coating

Crush biscuits into fine crumbs. Combine with the rum, nuts and sifted drinking chocolate and icing sugar.
Pour in melted butter a little at a time until you get desired consistency (ie like dough so you can roll it into balls)
Roll into balls and toss in coconut or sprinkles, set in the fridge.
You can also add cherries or sultanas

Here's a few minus the Rum:



Kid Friendly Rumballs

1 TS of cocoa
1 packet of marie biscuits
1 TBS coconut
1 can of condensed milk
Coconut or cocoa or chocolate sprinkles for coating

Crush the Marie biscuits so they resemble bread crumbs and put them in a large bowl. Sift Cocoa into the bowl, then add coconut and condensed milk. Mix well until ingredients are combined. Make small balls out of the mixture (about walnut/ping pong ball size), then roll them in a coating you desire

This recipe is REALLY easy for kids!

Coralies Christmas Rum Balls

220 grams crushed milk arrowroot biscuits
2 Tb cocoa
1/2 cup Sunshine milk powder
1/2 cup coconut
1/2 cup chopped glace cherries (can substitute for apricots but cherries are more Xmassy)
400 grms condensed milk
3 TB of rum (optional)

Combine all ingredients and shape into small balls and roll into some extra coconut....


ENJOY!

*hugs*
Cailin

This is how I make my rum balls (learnt from my nan)

I Kinda forget the quanities though GRRRRRR!!

Wheatbix
Tin of condensed milk
Saltanas
Coconut
Coca
Rum (as much as you like as long as doesnt go too runny *lol*) or rum Essence

Put wheatbix in plastic bag and seal...use rolling pin to squash
Once squashed, add condenced milk, coca, cocoonut, saltanas and rum and stir.
Let settle in fridge for at least 30 mins to settle and flavours combined (plus easier to roll
Roll in additional ccocnutt and enjoy!!

I know that there is a thread for rum balls...but as I am up to my neck in chocolate today making Christmas treats, I thought I'd start this...

What are your fav Christmas treat recipes??

I always make rocky road

250gm dark chocolate
1 cup dessicated coconut
1 cup chopped jelly lollies (I like snakes or frogs...)
1-2 cups marshmellows
1/2 cup peanuts (if so inclined...)

melt the dark chocolate in the microwave VERY SLOWLY... med power one minute at a time.... mix in coconut until well combined, then add all the rest... put into a baking paper lined square pan and put into freezer! In 2 hours you have rocky road!!! SOOOO easy and yet so yummy. For something a bit special I melt around 100gm of white chocolate & colour it with green food colouring & then put swirls on top of the rocky road to make it Christmasy....

today I'm making fudge...but its a new recipe so I'll make sure it works before posting the recipe!!!

mmmmm....just made this and love the end result!!! So as I was used to making it differently with different products in the US I have had to adapt my Australian version...

1 1/2 cups dark chocolate
2 cups marshmellows chopped (better to just have the white ones!)
2/3 cup evaporated milk
1 1/2 cup caster sugar
2 tblsp butter
1 tsp vanilla
1/2 cup chopped walnuts (if so inclined...)

put butter, sugar & evap milk in large pan and cook over low heat until melted, then increase heat to medium & boil stirring continuously for 4-5 minutes... take off heat & add in chocolate, marshmellows & walnuts mixing for around a minute or until everythings melted & smooth. Put into 8in square tin that has been buttered beforehand....

=P~

btw...this is a cheating recipe but I find it tastes really good...so doesn't matter to me lol!!! The other thing is you have to stir constantly for the 4-5 minutes otherwise it burns easily, so if you find it starts to burn, lower the heat or take it off for a second & then go back on....
ALSO...I'm allergic to nuts so I leave them out of all my recipes and they still taste great, but I add them in the recipe so everyone can know you can use them too!!

This one is a mix of a few different ones I've tried over the past two years, and is by FAR my fav!!!