THE ULTIMATE MARS

BAR SLICE

INGREDIENTS

● 75g butter
● 3 X 52g Mars Bars
chopped
● 1 tbs golden syrup
● 3 cups rice bubbles or
any puffed rice
● 250g milk chocolate melts
● 20g coconut oil or
vegetable oil (optional)

METHOD

1. Grease and line a 18X22cm rectangular slice tin with baking paper and set aside.
2. Melt the butter, two of the Mars Bars and golden syrup on low heat in a saucepan (or in
30 second bursts in the microwave on 50% power). Please note: the Mars Bars will not
melt - that is fine!
3. Mix until the butter and golden syrup are smooth.
4. Stir in the rice bubbles and the third Mars Bar (chopped).
5. Press mixture firmly into the prepared tin.
6. Place chocolate pieces and coconut oil/vegetable oil in a heatproof bowl.
7. Microwave on medium for 3 minutes, 50% power, or until just melted, stirring every 30
seconds with a metal spoon. Stir until smooth.
8. Spread over slice and refrigerate until firm.
9. Remove slice from the refrigerator about 1 hour before cutting into squares with a warm
knife.

Please note: Adding coconut oil or vegetable oil to the melted chocolate will help with spreading
and slicing, however it is entirely optional.
LEMON COCONUT SLICE
INGREDIENTS

For the base:

● 180g butter, melted
● 250g (3/4 cup) condensed
milk
● 250g plain sweet biscuits
like Marie biscuits
● 90g (1 cup) desiccated
coconut
● Juice from 1 lemon
● Grated lemon zest from
one lemon

For the frosting:

● 360g icing sugar

● 90g butter, softened to
room temperature
● 5 tbs lemon juice
● 3 tbs desiccated coconut

METHOD

1. Grease and line a 22cm X 32cm rectangular slice tin with baking paper.
2. Crush biscuits and place into a bowl.
3. Add coconut and grated lemon rind. Mix to combine.
4. Add melted butter, condensed milk and lemon juice to the biscuit mixture. Mix thoroughly
until well combined.
5. Press into the prepared tin. Place into the fridge.
6. In a bowl, whisk the icing sugar, room temperature butter and lemon juice in a bowl until
creamy and 'frosting-like' - if the frosting is too thick to spread, add a little more lemon
juice.
7. Spread the frosting over the slice, sprinkle with the extra coconut and place back into the
fridge to set completely. Cut into slices.
8. Store in an airtight container in the fridge for up to 1 week.
 PEANUT BUTTER
BROWNIE BLISS BALLS
METHOD

1. Place the dates, cacao powder and peanut butter into INGREDIENTS
a food processor or blender.
2. Blend until the mixture resembles a paste. ● 12-15 (60g) pitted
3. Add the almonds and pulse until desired chunkiness is dates (dried or
achieved. medjool)
4. If your mixture is too dry, add 1tbs of honey (or rice ● 1 tbs cacao powder (or
malt syrup) and pulse to mix through. If it is still too cocoa powder)
dry add another tablespoon and pulse again. (The ● 2 tbs peanut butter
mixture should be a little sticky and roll easily into ● 3/4 cup (75g) raw
balls when squished together). almonds
5. Roll the mixture into tablespoon sized balls. ● 1-2 tbs honey (or rice
6. For best results store in an airtight container in the malt syrup)
fridge and eat within a week.
 SUPER EASY APPLE
CRUMBLE
INGREDIENTS

● 5 large apples peeled, cored

and sliced
● 1 cup (250g) water
● ½ cup (115g) caster sugar
● 2 tbs lemon juice
● 1/2 tsp ground cinnamon
● 1/2 tsp nutmeg
● 1 1/3 cup (120g) rolled oats
● ½ cup (100g) packed brown
sugar
● 50 g plain flour
● 115 g butter, cut into small cubes

METHOD

1. Preheat oven to 200 degrees

celsius (180 if using fan-forced).
2. Grease a large baking dish with
butter and set aside.
3. Place the peeled and sliced apples into a medium saucepan with the water, caster sugar,
lemon juice, cinnamon and nutmeg. Bring to a low simmer for 5-10 minutes or until just
softened. Drain off the excess liquid.
4. Place the stewed apples into the baking dish.
5. To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use
your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of
the oats and flour are completely combined with the butter.
6. Sprinkle the crumble over the apple and place into the preheated oven.
7. Cook for 35-40 minutes or until the crumble is golden and crunchy.
8. Serve immediately with ice-cream or cream.
 BAILEYS TIM TAM
CHEESECAKE BALLS
INGREDIENTS

● 2 X 165g packets
white chocolate Tim
Tam biscuits or any
white chocolate
coated cookie
● 225g cream cheese
softened
● 60ml Baileys Irish
Cream liqueur
● 300g white chocolate
for dipping
METHOD
● 50g melted milk
1. Crush white chocolate Tim Tams until they resemble chocolate for
fine crumbs. drizzling optional
2. Mix Tim Tam crumbs with the cream cheese and
shot of Baileys Irish Cream liqueur.
3. Place into the fridge for 20 minutes to harden.
4. Roll into 1 inch sized balls and place on a tray lined
with baking paper. Put back into the fridge for a
further 20 minutes.
5. Place white chocolate in microwaveable bowl and
microwave on 50% power for 2-3 minutes, stirring
every 30 seconds, until chocolate is completely
melted.
6. Place the balls into the bowl of melted chocolate (in
batches) and use two forks to roll the balls around
until they are completely coated.
7. Remove balls with the forks and allow any excess
chocolate to drip off.
8. Place back onto the baking paper lined tray.
9. Place into the fridge to set for 1 hour.
10. Drizzle with melted milk chocolate if desired.
 CREAMY LEMON INGREDIENTS

● 170g unsalted butter

CRUMBLE BARS ●
●
1 tsp vanilla extract
155g plain flour
● 110g rolled oats
● ½ tsp salt
● ½ tsp bi-carb soda
● 80g packed brown
sugar
● 100g raw sugar
● Zest of 1 lemon
● 1 X 395g can
sweetened
condensed milk
● 80g fresh lemon
juice
● 2 large egg yolks
● ½ tsp lemon extract
(optional)
METHOD

1. Preheat oven to 170 degrees celsius (160 degrees if using

fan forced).
2. Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
3. In a large bowl, whisk together flour, rolled oats, salt and bi-carb soda.
4. Stir in the raw sugar and brown sugar and mix until smooth.
5. Stir vanilla into melted butter and pour mixture over dry ingredients.
6. Stir mixture until well combined.
7. Pop half of the crumb mixture into the bottom of the prepared tin and press into an even
layer. Bake in preheated oven for 15 minutes.
8. Remove from oven and put aside (leave the oven turned on).
9. In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and
lemon extract until well blended.
10. Pour mixture over crumb crust in baking dish and spread into an even layer.
11. Sprinkle the remaining crumble mixture over the top of the lemon layer.
12. Bake in oven for 23 - 26 minutes or until lightly golden.
13. Remove from oven and allow to cool.
14. Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into
squares.
15. Store in airtight container in refrigerator.
 JELLY SLICE INGREDIENTS

● 1 X 85g packet jelly

crystals
● 175g butter
● 250g plain sweet biscuits
(like Arnotts Marie)
● ¼ cup boiling water
● 3 level tsp gelatine
● 400g tin condensed milk
● Juice of two lemons

METHOD

1. Line a 16 X 22cm rectangular slice tin with baking paper and set aside.
2. Make jelly according to the packet instructions and set aside on the bench to cool - do not
place it in the fridge as you don't want it to set just yet!
3. Crush the biscuits in a food processor and place into a separate bowl.
4. Add the melted butter and mix until well combined.
5. Firmly press the mixture into the bottom of the prepared tin and then place it into the
fridge.
6. Pour boiling water into a small bowl, sprinkle the gelatine over the top and stir until
completely dissolved.
7. Place the condensed milk and lemon juice into a separate bowl. Add the dissolved
gelatine mixture and mix until completely combined.
8. Pour the mixture over the prepared base and place into the fridge until set.
9. Gently pour the cooled jelly over the top of the slice and place into the fridge until set.
10. Cut into slices.
 CHEESY MASHED
POTATO CAKES
INGREDIENTS

● 2 cups cold
mashed potato
● 60g (½ cup) plain
flour
● 125g (1 cup)
grated cheese
● 2 eggs whisked
● 3/4 cup frozen
peas
● salt and pepper, to
taste
● 1 cup panko
crumbs, to coat

METHOD

1. Preheat oven to 200 degrees celsius (fan-forced). Line two baking trays with baking
paper.
2. Place the mashed potato, plain flour, grated cheese and eggs into a bowl and mix until
well combined. Add the frozen peas, salt and pepper and mix through.
3. Dust your hands with flour and roll the mixture into 1/4 cup sized balls.
4. Place the balls into the panko crumbs and press down to flatten slightly.
5. Coat both sides and place onto the prepared baking trays.
6. Spray with cooking oil and place into the oven for 30-40 minutes or until golden and
crispy on the outside (they'll still be deliciously soft on the inside). Turn over part-way
through cooking.
7. Serve warm or cold.
 OVEN BAKED THAI
CHICKEN MEATBALLS
INGREDIENTS

● 500 g lean chicken mince

● 1/4 cup panko crumbs or
breadcrumbs
● 1 tsp minced garlic
● 1 tsp minced ginger
● 2 tbs soy sauce
● 2 tbs sweet chilli sauce
● 1 tbs lime juice
● 2 tbs extra sweet chilli
sauce for brushing
● Sesame seeds for
sprinkling

For the sauce:

● 1/3 cup sweet chilli

sauce
● 1 1/2 tbs lime juice

METHOD

1. Preheat oven to 220 degrees celsius.

2. Lightly spray a non-stick mini-muffin tray with cooking spray and set aside (if you don't
have a mini-muffin tray, lightly grease a non-stick baking tray).
3. Place the chicken mince, panko crumbs, garlic, ginger, soy, sweet chilli sauce and lime
juice into a bowl. Mix to combine.
4. Roll mixture into heaped tablespoon sized balls (if your mixture is difficult to roll, add in
some more panko crumbs).
5. Place one ball into each hole of the mini-muffin tin.
6. Bake in the oven for 15 minutes.
7. Brush with 2 tbs sweet chilli sauce and sprinkle with sesame seeds.
8. Bake for a further 2 minutes or until cooked through.
9. Serve in lettuce leaves with a dipping sauce made from 4 tbs sweet chilli sauce and 2 tbs
lime juice.
 EGG & BACON PIE
METHOD

1. Preheat oven to 210 degrees celsius (200 degrees INGREDIENTS

if using fan-forced).
2. Lightly grease a pie or tart tin (loose-bottomed ● 2 sheets of puff pastry,

ones work best). defrosted

3. Place one sheet of the puff pastry into the tin and ● 5 eggs

press down. Use the second piece to cover any ● 1/2 cup milk or cream

gaps that remain. ● 4 rashers of bacon,

4. Fry the bacon and onion over a medium heat in a chopped

frying pan until the onion has softened and the bacon ● 1 onion, finely chopped

has started to crisp up. ● 3/4 cup grated cheese

5. Place the bacon and onion into the bottom of the tin on
top of the pastry. Sprinkle over half of the cheese.
6. With a fork, lightly beat the eggs and milk together. Pour the egg mixture over top of the
bacon. Sprinkle over the remaining cheese.
7. Bake in the oven for 20 minutes or until golden and cooked through.
8. Allow to stand for 10 minutes before serving.
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