Chocolate Slice

Ingredients:

• 250g plain biscuits, crushed
• 1 cup desiccated coconut
• 395g tin condensed milk
• 2 tbsp cocoa powder
• 100g melted butter
• 200g milk chocolate (for topping)

Instructions:

Crush biscuits into crumbs.

Mix biscuits, coconut, cocoa, condensed milk, and butter.

Press mixture into lined slice tray.

Melt chocolate and spread over top.

Refrigerate for 2 hours until firm.

Slice and serve

Cheesecake

Ingredients:

• 250g cream cheese, softened
• 300ml thickened cream
• 1/2 cup icing sugar
• 1 tsp vanilla
• 250g biscuits, crushed
• 100g melted butter
• Berry topping or jam

Instructions:

Mix crushed biscuits with butter and press into tin.

Beat cream cheese, icing sugar, vanilla until smooth.

Whip cream separately and fold through mixture.

Spoon onto base and smooth top.

Chill for 4 hours.

Top with berries or jam before servin

Banoffee Cups

Ingredients:

• 250g biscuits, crushed
• 80g melted butter
• 2 bananas, sliced
• 1 tin caramel (Top n Fill)
• 300ml whipped cream
• Chocolate shavings

Instructions:

Mix biscuit crumbs with butter.

Spoon into cups or glasses.

Add caramel layer.

Add sliced banana.

Top with whipped cream.

Sprinkle chocolate on top.

Chill 1 hour.

Lemon Fridge Slice

Ingredients:

• 250g plain biscuits, crushed
• 1 cup coconut
• 395g condensed milk
• 1/2 cup lemon juice
• Zest of 1 lemon

Instructions:

Mix all ingredients together.

Press into lined tray.

Refrigerate 3 hours until firm.

Slice into squares.

Oreo Balls

Ingredients:

• 1 packet Oreos
• 250g cream cheese
• 200g melted chocolate

Instructions:

Crush Oreos finely.

Mix with cream cheese.

Roll into balls.

Refrigerate 30 mins.

Dip in melted chocolate.

Chill until set.

Eton Mess Cups

Ingredients:

• 300ml whipped cream
• 1 cup crushed meringues
• 1 cup strawberries, chopped
• 1 tbsp icing sugar

Instructions:

Whip cream with icing sugar.

Fold through meringue pieces and strawberries.

Spoon into glasses.

Chill 30 minutes and serve

Mango Cream Cups

Ingredients:

• 1 mango, diced
• 300ml whipped cream
• 1/2 cup Greek yogurt
• 2 tbsp honey
• Crushed biscuits

Instructions:

Mix cream, yogurt, honey.

Layer crushed biscuits, cream mix, mango in cups.

Chill 1 hour.

Chocolate Ripple Cake

Ingredients:

• 2 packets chocolate ripple biscuits
• 600ml whipped cream
• 1 tsp vanilla
• Chocolate flakes

Instructions:

Whip cream with vanilla.

Spread cream on biscuits and stack into log shape.

Cover whole log with remaining cream.

Refrigerate overnight.

Slice diagonally to serve.

Caramel Weetbix Slice

Ingredients:

• 4 crushed Weet-Bix
• 1 cup coconut
• 1 tin condensed milk
• 2 tbsp golden syrup
• 200g chocolate top

Instructions:

Mix Weet-Bix, coconut, condensed milk, syrup.

Press into tray.

Top with melted chocolate.

Refrigerate until firm.

Yogurt Berry Bark

Ingredients:

• 2 cups Greek yogurt
• 2 tbsp honey
• Mixed berries
• Granola or nuts

Instructions:

Mix yogurt and honey.

Spread onto lined tray or plate.

Top with berries and granola.

Freeze 3 hours.

Break into pieces.

Tim Tam Icebox Cake

Ingredients:

• 2 packets Tim Tams
• 600ml whipped cream
• 1 tsp vanilla
• Chocolate sauce

Instructions:

Spread cream on Tim Tams and stack in log shape.

Cover with remaining cream.

Chill overnight.

Drizzle chocolate sauce to serve.

Mars Bar Slice

Ingredients:

• 4 Mars Bars, chopped
• 100g butter
• 3 cups Rice Bubbles
• 200g milk chocolate

Instructions:

Melt Mars Bars and butter together slowly.

Stir in Rice Bubbles.

Press into lined tray.

Melt chocolate and spread on top.

Chill for 2 hours.

Slice and serve