ROCKY MARSHMELLOW
BASE
3 Weetbix, Crushed finely
¾ cup Sugar
1 cup Coconut
2 tablespoon Cocoa
1 cup SR Flour
¼ lb Copha, melted
1 egg, beaten
Mix Dry ingredients, add copha and egg, mix well. Press into Slab tin and bake for 10-20 minutes.
TOPPING
2 desert spoons Gelatine
1 cup Boiling Water
1 ½ cups Sugar
Vanilla
Colouring
Dissolve gelatine in water, add sugar and small amount of vanilla, add colouring, beat until thickened (2 – 5 minutes). Spread onto cooked base when cool. Allow to set and cut into fingers.
CHOCOLATE CHRISTMAS TREES
250g packet plain sweet biscuits, crushed
1 cup desiccated coconut
2 tablespoons Baking Cocoa
1 tablespoon honey (optional)
395 can Sweetened Condensed milk
1 cup white or dark melts
Assortment of coconut, sprinkles silver and gold cachous - for decoration.
1. Combine biscuits, coconut, baking cocoa, honey and sweetened condensed milk in a large bowl and mix well.
2. Shape teaspoonsful of chocolate mixture into cones refrigerate until firm.
3. Drizzle top of cones with melted white or dark melts, decorate as desired, allow chocolate to set. Store in airtight container in refrigerator.
PEPPERMINT CRUNCH
1 packet White Crown Mints
1 packet Malt Biscuits
¾ tin Condensed Milk
Crush peppermints in plastic bag, crush biscuits. Place both in bowl with condensed milk, mix well. Sprinkle paper with coconut, roll mixture into sausage in coconut. Put into fridge to set for at least 24 hours. Cut into slices to serve.
APRICOT SLICE
2 cups Diced Apricots
Hot Water
2 Cups SR Flour
½ cup sugar
1 cup Coconut
185 g melted Butter
Soak Apricots in Hot water for ½ - 1 hour. Drain and add other ingredients. Mix well. Press into slice tin and bake 25 minutes.
QUICK CHOCOLATE ROUGH FUDGE
100g Chocolate
395g can Sweetened Condensed Milk
1 cup Icing Sugar
½ cup Cocoa
2 cups Desiccated Coconut
Melt Chocolate. Mix condensed milk, sugar, cocoa and coconut together until smooth. Line an 18cm square, shallow tin with baking paper to cover the base and come up the sides. Spread chocolate mixture into this. Refrigerate until firm. Cut into 2cm squares. Store in refigerator.
CHERRY RIPE SLICE
½ lb Coconut
2 oz Cherries
4 oz Copha
¾ tin Condensed Milk
½ lb Malt biscuit
Mix coconut, chopped cherries and condensed milk. Add melted cophacochineal, mix well. Lay ½ biscuit in slab tin, cover with mixture, lay the rest of biscuit on top and ice with chocolate icing. Keep in fridge.
PEPPERMINT CRUNCH
1 packet White Crown Mints
1 packet Malt Biscuits
¾ tin Condensed Milk
Crush peppermints in plastic bag, crush biscuits. Place both in bowl with condensed milk, mix well. Sprinkle paper with coconut, roll mixture into sausage in coconut. Put into fridge to set for at least 24 hours. Cut into slices to serve.
CHOCOLATE PEPPERMINT SLICE
200g packet Mint Slice Biscuits
1 cup Icing Sugar
Few drops Peppermint Essence
1 tablespoon Cream
15g (½oz) Copha, Melted
Line 21 x 9cm loaf tin with foil, arrange ½ biscuits in layer on bottom. Mix other ingredients together making consistency of thick icing. Spread evenly over biscuit layer and arrange remaining biscuits over top. Set in fridge.
TRIPLE-CHOC ROCKY ROAD
200g Melts Dark
250g small pink and white marshmellows
1 cup toasted shredded coconut
150g packet Turkish Delight chocettes
2 x 250g blocks roast almond chocolate
50g Melts White
1. Lightly grease and line a 30cm x 20cm shallow baking pan. Melt the dark chocolate and spread all over the base of the pan.
2. In a large bowl, combine marshmellows, nuts, coconut and Turkish Delight Chocettes. Melt the roast almond chocolate over a pan of simming water and when melted add to the other ingredients. Mix well and spoon over the chocolate base. Refrigerate until set.
3. Cut into large squares and melt the white chocolate, drizzle over the peices of rocky-road and store in an airtight container until required.
