A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
- 100g butter, roughly chopped
- 300g dark chocolate (such as Bournville), broken into squares
- 3 tbsp golden syrup
- 140g rich tea biscuit, roughly crushed
- 12 pink marshmallows, quartered (use scissors)
- 2 x 55g bars Turkish delight, halved and sliced (or use Maltesers, Milky Way or Crunchie bars)
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 2 1/2 cups all-purpose flour
- 2/3 cup apricot preserves
- 4 Eggs
- 1 1/2 cups packed brown sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 cups walnuts, toasted and finely ground*
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons butter
- 1 tablespoon light-color corn syrup
- 1 tablespoon rum
- About 40 walnut halves, Toasted (optional)
- Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.
- In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Beat on low speed for 3 minutes. Gradually add the finely ground walnuts, beating just until combined.
- Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.
- In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars. Makes about 40 bars.
- 1 3/4 cups crushed chocolate wafers (about 36 wafers)
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 3 tablespoons light-colored corn syrup
- 2 tablespoons butter
- 2 medium bananas, sliced (1-1/2 cups)
- 1 teaspoon rum flavoring
- 1/2 cup semisweet Chocolate Pieces
- 1/2 cup Peanut Butter-flavored Pieces
- 1 teaspoon shortening
- Preheat oven to 350 degree F. In a medium bowl combine the crushed wafers, sugar, cocoa powder, and vanilla. Stir in 1/2 cup melted butter. Press into bottom of a greased 8x8x2-inch baking pan. Bake for 10 minutes. Cool slightly on a wire rack, about 10 minutes.
- In a small saucepan combine corn syrup and 2 tablespoons butter. Stir over medium heat until melted and bubbly. Remove from heat; stir in bananas and rum flavoring. Spoon banana mixture in an even layer over baked crust.
- In a small saucepan combine the chocolate pieces, peanut butter-flavored pieces, and shortening. Stir over low heat until melted. Drizzle over the banana mixture. Cover and chill until set. Let stand at room temperature 20 minutes before cutting into bars. Serve the same day. Makes 16 to 20 bars.
- 3/4 cup butter, melted
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 2 Eggs, lightly beaten
- 2 cups all-purpose flour
- 1/2 cup toffee Pieces
- 1 14 ounce package vanilla caramels, unwrapped
- 2 tablespoons milk or whipping cream
- 2 cups salted dry roasted cashews, coarsely chopped
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside. For crust: In a large bowl, stir together melted butter, brown sugar, vanilla, and baking powder. Stir in eggs until combined. Stir in flour until moistened. Stir in toffee pieces. Spread evenly into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes or until the entire top is lightly browned and the center is set.
- In a large microwave-safe bowl, combine caramels and milk. Microwave on 100 percent power (high) for 1-1/4 to 2 minutes or until melted and smooth, stirring every 30 seconds. Carefully spread caramel mixture evenly over warm crust. Immediately sprinkle cashews over top, lightly pressing into warm caramel. Cool completely in pan on a wire rack.
- Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.