Strawberry Banana Oat Bars

Ingredients
Strawberry Chia Jam
2 cups (350g) frozen strawberries* 
2 tablespoons (30ml) maple syrup
2 tablespoons (14g) chia seeds
1 tsp vanilla extract

Banana Oat Bars
2 cups (160g) rolled oats, divided
1 tsp baking powder
2 medium-sized ripe bananas, mashed (200g or 1 cup)
1/4 cup (60ml) maple syrup
1 tsp vanilla extract

Method
Strawberry Chia Jam
Add strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 - 15 minutes depending on whether they were thawed first. Bring to a boil, stirring occasionally, until berries begin to break down and thicken, about 5 - 10 minutes. Use your spoon to break them apart further if desired.

Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from the heat and allow the jam to cool. It will continue to thicken the longer it sits.

Banana Oat Bars
Preheat oven to 190 degrees Celsius and prepare a 20 x 20cm baking dish by lining with baking paper.

Place 1 cup of oats in a food processor and process until resembles a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats and baking powder, mixing well.

Add the mashed bananas, maple syrup and vanilla extract and mix until everything is well combined and a dough is formed.

Transfer 2/3 of the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. Spoon chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 of the edge to prevent jam from burning. Sprinkle remaining oat mixture on top, breaking bigger chunks and pressing down lightly.

Bake for 30 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.

Notes
* you can easily substitute strawberries for your favourite fruits

Honey Nougat Delight

Ingredients

Nougat 

200g milk chocolate melts 

200g peanut butter 

180g honey 

190g oats 

60g coconut, shredded 

80g walnuts, crumbled 

2 tsp vanilla bean paste

Topping 

200g milk chocolate melts 

20g coconut oil 

coconut, to sprinkle on top

Instructions

Nougat 

Line a slice tin with baking paper. 

Place chocolate into bowl and grate 10 sec / speed 9. 

Scrape down and melt 4 mins / 50°C / speed 1. 

Add peanut butter and honey and melt 2 mins / 90°C / speed 1. 

Add oats, coconut, walnuts and vanilla and mix 30 sec / speed 4 / Reverse. 

Scrape mixture into prepared slice tin. 

No need to wash bowl. 

Topping 

Place chocolate and oil into bowl and grate 10 sec / speed 9. Scrape down and melt 5 mins / 50°C / speed 1. 

Pour melted chocolate on top of nougat in slice tin and sprinkle with coconut. Allow it to set in fridge for an hour.

When set, cut into bars and enjoy!

To clean bowl: 

Pour a glass of milk into bowl and mix 5 sec / speed 8. 

Heat milk 5 mins / 80°C / speed 4. 

Enjoy warm chocolate milk. No wasted chocolate!

Apricot Slice

Ingredients:

Base

100g butter
3/4 cup (1/2 395g tin) sweetened condensed milk
1 cup dried apricots, finely chopped
1 cup desiccated coconut
2 tbsp lemon juice
375g plain, sweet biscuits, crushed to coarse crumbs

Icing

50g butter
3 tbsp boiling water
1 tbsp lemon juice
3 1/2 cups icing sugar

Method

Line a 30cm x 24cm sponge roll or baking tin with baking paper.

To make base, heat butter and condensed milk in a pot over a low heat until butter melts. Remove from heat. Mix together apricots, coconut and lemon juice, then add crushed biscuits. Mix in butter and condensed milk, stirring until well combined. Press into prepared tin and refrigerate until set (about 1 hour), before icing.

To make icing, melt butter and mix to a smooth consistency with boiling water, lemon juice and icing sugar. Spread over base. Cut into slices and store in an airtight container in a cool place.

Blueberry Friand Slice

Ingredients:

1 and 1/4 cups icing sugar mixture
1/2 cup plain flour
1/4 teaspoon baking powder
1 cup almond meal (ground almonds)
2 teaspoons finely grated lemon rind
150g margarine spread, melted, cooled
4 eggwhites, lightly whisked
150g frozen blueberries

Method:

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Sift sugar, flour and baking powder into a large bowl. Stir in almond meal and lemon rind. Make a well in centre. Add spread and eggwhite. Stir until just combined. Pour into prepared pan. Sprinkle with blueberries. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Lift out onto a wire rack to cool. Cut into pieces. Dust with icing sugar. Serve.

No Bake Choc Cherry Slice

Ingredients:

250g packet plain chocolate biscuits
125g butter, melted
4 cups desiccated coconut
395g can sweetened condensed milk
2 x 100g packets red glace cherries, quartered
125g copha, melted
Rose pink food colouring
1 1/2 cups dark chocolate melts, melted

Method:

Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.

Place coconut, condensed milk, cherries and copha in a large bowl. Mix well to combine. Tint mixture with a few drops of rose pink food colouring. Mix well. Spoon mixture over prepared base. Using the back of spoon, press mixture to cover base evenly and level top. Refrigerate for 15 minutes.

Spread melted chocolate over top of slice. Stand for 1 hour or until set. Cut into squares. Serve.

No Bake Chocolate and Fig Slice

Ingredients:

2 x 200g pkts Nestle Plaistowe Dark Cooking Chocolate, coarsely chopped
250ml (1 cup) thickened cream
200g Arnott's Marie biscuits, coarsely chopped
1 x 375g pkt dessert figs, coarsely chopped
1 x 170g pkt craisins (dried cranberries)
125g unsalted pistachio kernels

Method:

Line a 16 x 26cm slab pan with non-stick baking paper, allowing sides to overhang.

Combine the chocolate and cream in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth.

Add the biscuit, fig, craisins and pistachios to the chocolate mixture and stir until well combined. Spoon into prepared tray and use the back of a spoon the press the mixture into the pan and smooth the surface. Place in the fridge for 4-5 hours to chill or until firm. Cut into squares to serve.

Passionfruit Slice

Ingredients:

Melted butter, to grease
150g butter, at room temperature
1/3 cup caster sugar
1 teaspoon vanilla essence
1 egg
1 cup plain flour
1/4 cup self-raising flour
2 tablespoons milk
395g can sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup passionfruit pulp

Method:

Preheat oven to 180C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line the base and two long sides with non-stick baking paper, allowing the sides to overhang.

Using an electric beater, beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg. Fold in the combined flours and milk until smooth.

Spoon the mixture into the prepared pan. Use the back of a metal spoon to spread and press evenly over the base of the pan. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, use a balloon whisk to whisk the condensed milk, lemon juice and passionfruit in a large jug until smooth and well combined. Pour the condensed milk mixture over the base.

Bake for 15 minutes or until firm to the touch. Set aside to cool completely. Cut into slices to serve.

Lemon Slice

Ingredients:

Base

1/2 cup sweetened condensed milk
100g butter
200g granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind

Lemon icing

2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice

Method:

Grease a 3cm deep, 15.5cm x 25cm (base) slab pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth and combined. Remove from heat.

Using a food processor, process biscuits until fine crumbs. Transfer to a bowl. Add coconut and lemon rind. Stir to combine. Add hot butter mixture. Mix well to combine. Press mixture over the base of prepared pan. Cover. Refrigerate for 1 1/2 hours or until firm.

Make lemon icing: Sift icing sugar into a bowl. Add butter and lemon juice. Beat with a wooden spoon until smooth and combined. Spread icing over slice. Stand at room temperature for 30 minutes or until icing has set. Cut into pieces. Serve.

Anzac Slice

Ingredients:

1 1/4 cups plain flour
1 1/4 cups rolled oats
1 cup firmly packed brown sugar
1 cup shredded coconut
150g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water

Method:

Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.

Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.

Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.

Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.

Mars Bar Slice

Ingredients:

50g butter
1 tablespoon golden syrup
4 x 53g mars bars, finely chopped
3 cups (60g) rice bubbles
200g milk chocolate
20g copha

Method:

Grease and line the base and side of a 19 x 29cm slice pan with baking paper, allowing the sides to overhang.

Combine the butter, golden syrup and three-quarters of the mars bars in a medium saucepan over low heat. Cook, stirring with a wooden spoon, for 5 minutes or until mars bars and butter melt and mixture is smooth. Remove from heat.

Place the rice bubbles and remaining mars bar in a large bowl. Add the mars bar mixture and stir until well combined. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Set aside for 1 hour to cool completely.

Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water, stir until chocolate melts. Pour chocolate over the top of the slice to evenly coat. Set aside for 30 minutes to set. Cut into squares to serve.

Marshmallow Slice

Ingredients:

1/3 cup caster sugar
1 cup desiccated coconut
1 cup plain flour
150g butter, melted
2/3 cup strawberry jam

375g marshmallows
3 weet-bix, crushed

Method:

Preheat oven to 180C or 160C fan. Lightly oil an 18 x 28cm slice tin and line with non-stick baking paper, overhanging the two long sides. Combine Weet-Bix, sugar, coconut and flour in a large mixing bowl and make a well in the centre.

Add melted butter to the dry ingredients and mix until evenly moistened. Tip into the prepared tin and use the back of a spoon to press into an even layer. Bake base for 25-30 mins until golden brown.

While slice base is still warm, spread with jam. Arrange the marshmallows on top and return to the oven for about 7 mins until just softened. Cool slice in the pan then cut into squares to serve.

Licorice Allsort Slice

Ingredients:

Melted butter, to grease
125g butter, chopped
160ml (2/3 cup) sweetened condensed milk
1 tablespoon golden syrup
1 x 250g plain sweet biscuits (such as Marie), crushed
45g (1/2 cup) desiccated coconut
1 x 375g licorice allsorts, coarsely chopped
200g dark cooking chocolate, chopped
30g coconut oil or copha

Method:

Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.

Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.

Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.

Sweetened Condensed Milk

I'm always looking to use the food in my fridge or pantry before it reaches its expiry date but with life being busy you don't always remember.

If you've ever got milk left over and don't know what to do with it ... and the use by date is fast approaching.

Here is one that I have used and will continue to use.

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g water
1/2 cup caster sugar
1 and 1/2 cups  milk
Pinch of salt...

or if no milk ...

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g caster water
225g sugar
110g powdered milk
Pinch of salt...

Instructions
Add all ingredients to bowl then cook @ 100 degrees / 3mins / 30secs / speed 3.
Mixture will be runny but will thicken on standing.
Remove the condensed milk to a container for storage.
Can be used straight away in any recipe asking for condensed milk.
You can use full cream, skim or a mixture of both powdered milk.
You can use white or raw sugar (raw will give it a darker colour).
The salt adds to the sweetness.
Will keep in fridge for up to 2 weeks.

Cleaning your bowl
Add boiling water & a bit of dish wash liquid to bowl on ST speed 3 for 1-2 mins. for easy cleaning.
Rinse out with water.

Ideas to use Sweetened Condensed Milk:
* Slices
* Desserts
* Fudge
* Cookies [🍪]

I'd love to hear feedback [💭] on what you've made using this recipe. Comment below...

Jelly Slice (Bellini)

Ingredients:

200g of Marie biscuits - or any other plain biscuit

225g of melted butter

395g can of condensed milk

2½ teaspoons of gelatine

¾ cup of boiling water

2 Lemons – juiced

1 packet to strawberry jelly

Boiling Water as per jelly packet instructions

An extra 1 teaspoon of gelatine – for the jelly top

Instructions:

Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.

Place the biscuits in the bowl and crush for 5 seconds on speed 9.

Add the butter and heat for 3 minutes on 80 degrees speed 2.

Remove biscuit mixture from the bowl and pour into the lined tray. Push the mixture down with a metal spoon to create a flat surface. Place in the fridge for 30 minutes to set.

To make the filling, combine the gelatine in a jug with the boiling water and allow to cool slightly. In a clean bowl, add the lemon juice and condensed milk and mix for 45 seconds on speed 4. After 5 seconds, remove the measuring cup and carefully pour the gelatine mixture in. Remove the set slice base from the fridge and pour over the filling. Put back into the fridge for 30 minutes.

In a clean bowl, add the hot water and heat for 3 minutes on 90 degrees speed 2.

Add the jelly crystals and one extra teaspoon of gelatine and stir until they have dissolved. Pour jelly into another bowl and allow it to cool until it has reached room temperature.

Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to set for approximately 4 hours - overnight is best.

Remove the set slice from the fridge and cut into squares.

Anzac Slice

Ingredients:

1¼ cups plain flour
1¼ cups rolled oats
1 cup brown sugar
1 cup desiccated coconut
150g butter
2 tablespoons golden syrup
½ teaspoon bi-carb soda
2 tablespoons boiling water

Method:

Preheat the oven to 180°C.
Grease and line a slice tray with baking paper.
Add butter and golden syrup to the Bellini bowl and stir for 2-3 minutes on Speed 2 at 50°C until smooth (use the blunt stirring blade).
Combine the bi-carb soda and water.
Add the bi-carb and water, flour, oats, sugar and coconut into the bowl with the butter and syrup mix.
Mix all ingredients on speed 2 for 40 seconds.
Press into the baking tray and bake at 180°C for 25-30 minutes depending on your oven.
When browned and not too soft to touch, remove and cool in the tin.
Cut into squares as you wish.

Chocolate Coconut Slice

Ingredients:
Slice
150g butter, melted and cooled
1 cup firmly packed brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1/2 cup plain flour
1/3 cup SR flour
1/4 cup cocoa powder
3/4 cup desiccated coconut
Icing
1 and 1/2 cups icing sugar
1/4 cup cocoa powder
20g butter, finely chopped
2 tablespoons boiling water

Method:
Slice
Preheat oven to 160C (fan-forced).
Grease and line with baking paper a 20x30cm lamington pan.
Place butter, sugar, egg and vanilla in a bowl, stir until combined.
Sift flour and cocoa into bowl, add 1/2 cup coconut.
Stir till mixture has combined.
Spread mixture evenly into pan.
Bake for 25-30 minutes or until just firm.
Icing
Sift icing sugar and coca into bowl.
Add butter and boiling water, stir together.
Spread warm slice with icing.
Sprinkle remaining coconut over slice.

Apple Slice

Ingredients:

2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg

Method:
Toss apples with self raising flour and sugar in a medium mixing bowl.
Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg.
Pour butter and egg into the apple mixture and mix until combined.
Spoon into a greased and lined slice tin.
Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.