1 cup each pumpkin seeds, sunflowers seeds, sliced almonds, walnuts, salted cashew nuts and sultanas
2 teaspoons sea salt
3 tablespoons toasted sesame seeds
900 grams dark chocolate, 50-70% cocoa solids, cut into chunks
EQUIPMENT: Line a 25cm x 20cm tin with baking paper.
Put the pumpkin and sunflower seeds in a large frying pan and toast for 4 minutes. Add the almonds and walnuts and toast for another 3-4 minutes until golden. Stir through the cashew nuts, sultanas, salt and sesame seeds and set aside.
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts at a medium heat until melted.
Tip in 90 per cent of the nut and seed mixture and stir to combine. Pour into the prepared tin and top with the remaining nuts and seeds. Chill in the fridge for 2 hours to set then cut into bars.
250 grams butter, chopped into cubes
300 grams 70% dark chocolate, cut into chunks
6 eggs
2 cups caster sugar
1⅔ cups plain flour
1 cup dark Dutch cocoa powder
2 cups fruit mince (I used a 500-gram container of Tasti Old English Fruit Mince)
Preheat the oven to 170°C. Line a 28cm x 20cm slice tin with baking paper.
Melt the butter and dark chocolate together in the microwave at a low heat. Heat in bursts of 30 seconds, stirring in-between each until smooth and melted.
Beat the eggs with the caster sugar in a separate bowl until pale and creamy.
Add the melted chocolate and mix to combine. Sift the flour and cocoa into the mixture and stir to combine.
Mix through the fruit mince and pour into the prepared tin. Bake for 45–50 minutes until cooked through. Cool in the tin before cutting into squares.
220g butter
1 1/2 cups brown sugar
3 tbsp golden syrup
1 tsp vanilla bean paste or extract
2 1/2 cups rolled oats
1 1/2 cup dessicated coconut
1 cup each plain flour and cornflakes
250g dark or milk chocolate, roughly chopped
Line a 20cm square tin with baking paper
Preheat the oven to 160 C fan bake
Place the butter, brown sugar, golden syrup and vanilla in a large pot and melt together over a low-medium heat
Remove from the heat and stir in the oats, coconut, flour and cornflakes
Spoon half of the mixture into the prepared tin and level by pressing down with the back of a spoon
Scatter over the chocolate
Crumble over the remaining mixture and bake for 20 minutes, or unti golden brown
Allow to cool in the tin for 30 minutes before placing on a wire rack to cool completely
Keep in a airtight container in the fridge for up to 1 week
1 x 18x28cm Slice Tray
90 grams rice bubbles
4 Mars Bars 47 gram bars
75 grams butter
1 teaspoon golden syrup
200 grams milk chocolate
Grease and line an 18 x 28cm slice tray with baking paper.
Roughly chop 3 of the Mars Bars and place in Thermomix bowl along with the butter and golden syrup/
Cook for 3 minutes, 60 degrees, speed 2. Scrape down the sides of the bowl.
Chop the remaining Mars Bar in to small pieces and add it along with the rice bubbles to the Thermomix bowl. Mix for 15 seconds, speed 2, REVERSE or until completely combined.
Transfer the mixture to the prepared slice tin and gently press down to smooth the surface.
Add the chocolate to a clean Thermomix bowl. Cook for 3 minutes, 50 degrees, speed 2 or until melted.
Pour the melted chocolate over the slice and place into the fridge for 2 hours or until set.
Once set, allow the slice to sit at room temperature for 20 minutes before cutting into pieces.
Can not freeze
18x 28cm Slice Tray
Thermomix
400 g Marie Biscuits or similar plain sweet biscuits
395 g sweetened condensed milk
250 g butter
25 g cocoa powder
30 g shredded coconut
250 g milk chocolate
15 g coconut oil or vegetable oil, optional
sprinkles to decorate, optional
Line an 18cm X 28cm slice tin with baking paper, making sure you leave plenty hanging over the edges to help you remove the slice once it’s set.
Place the plain biscuits into your Thermomix bowl and crush for 10 seconds, Speed 6. Scrape down the sides of your bowl and mix for a further 5 seconds, Speed 6, or until the biscuits are finely crushed.
Set aside until needed.
TIP: use your spatula to push the biscuits down into the bowl while its mixing.
Pour the sweetened condensed milk into your Thermomix bowl and add the butter (chopped into 3cm pieces) and cocoa powder.
Cook for 3 minutes, 60 degrees, Speed 2, or until the butter has completely melted.
Add the biscuits and shredded coconut to your Thermomix bowl and mix for 10 seconds, Speed 4, or until the mixture has combined.
TIP: Use the spatula to help mix.
Pour the mixture into your prepared slice tin and flatten the surface with the back of a metal spoon.
Clean and dry your Thermomix bowl. Add the chocolate pieces and grate for 6 seconds, Speed 6. Scrape down the sides of the bowl.
Add the coconut oil (or vegetable oil) and cook for 3 minutes, 50 degrees, Speed 3, or until the chocolate has completely melted.
Pour the melted chocolate over the top of your slice and decorate with sprinkles (optional).
Place the slice in the fridge for 4 hours or until set.
Will freeze for 3 months
1 cup plain flour
1 tablespoon dark cocoa powder
½ cup desiccated coconut
½ cup muscovado sugar
125 grams butter, melted
FILLING
395-gram can sweetened condensed milk
395-gram can caramel condensed milk 50 grams butter
2 tablespoons golden syrup
TOPPING
250 grams 70% dark chocolate, chopped
1 tablespoon vegetable oil ½ teaspoon sea salt
EQUIPMENT
21cm x 26 cm slice tin, lined with baking paper.
Preheat the oven to 160°C fan bake.
Sift the flour and cocoa into a large bowl then stir in the coconut and sugar. Mix in the melted butter then tip into the prepared tin and smooth until compact with the back of a spoon. Bake for 20 minutes.
Once the base has cooled for 15 minutes, put the sweetened condensed milk and caramel condensed milk in a microwave-proof bowl with the butter and golden syrup. Microwave on high, in 30-second bursts, until it can be whisked together until smooth. Pour over the base and bake a further 15-20 minutes until golden and set.
Refrigerate until cold. Put the chocolate and vegetable oil in a bowl over a saucepan of boiling water and whisk until melted and smooth. Pour over the set caramel and quickly smooth with the back of a spoon. Wait 2 minutes then sprinkle over sea salt.