Classic Caramel Slice

The classic “best-ever” caramel slice. This is the tried and tested Nestle version that everyone knows and loves. And I certainly love it!

1 cup plain flour

½ cup brown sugar

½ cup desiccated coconut

125g butter, melted

100g butter, extra

2 x 395g cans sweetened condensed milk

1/3 cup golden syrup

200g dark chocolate

1 tbsp vegetable oil

Preheat oven to 180’C. Lightly grease and line a 18cm x 28cm lamington pan and then line with baking paper. In a bowl combine flour, sugar and coconut, add melted butter and mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool. Place extra butter, sweetened condensed milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool. Combine chocolate and vegetable oil in a small saucepan and stir until melted and smooth. Pour over slice. Chill until set, cut into squares, makes between 16 and 25. Store in a container for up to a week in the fridge.

I love love love this slice. It isn’t as fancy or well flavoured as the salted caramel one I made a few weeks ago but its classic flavour and creamy filling have everything you are looking for in a caramel slice. The base is classic, simple and not too sweet or crumbly. I prefer to use eating chocolate for things like this rather than cooking chocolate because I eat the chocolate off the top of the slice before the rest but you can use cooking chocolate, it is cheaper. The only thing I would change about this recipe would to be cooking the caramel filling a little longer for a better caramel flavour.

This recipe says it makes 16 squares, I have said 25 but really it lasts a lot longer, it lasts about a week in our house, half went into work, 5 little squares went to my parents and the rest was eaten by Daniel and I in small pieces over the week, I think there is still a little bit left in the back of the fridge. It isn’t too sweet in small doses and the eating chocolate isn’t too bitter to enjoy every day until you finish it. You could cut the slice into smaller squares and use them as gifts, they would be lovely wrapped in cellophane or just in a nice small jar or box. I attempted to make a pattern in the top of the chocolate just after I poured it but unfortunately the glad wrap I used to cover it with before I put it in the fridge sank and stuck to the chocolate, ruining the pattern. It peeled off easily the next morning though.

If the salted caramel slice seemed to fancy and too hard, give this a go, then try the salted caramel one, you will be surprised at how easy such a delicious well loved slice can be.

Love Sonia

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Peanut Butter Brownies

Chocolate. Check. Peanut Butter. Check. Incredible, undoubtable flavour combination. Check. And before you read any further, my apologies for the lack of photos, some things don’t make it to photo stage they are just so tasty!

200g milk chocolate (I used half dark)

180g unsalted butter

1 cup firmly packed brown sugar

3 eggs, room temperature, lightly whisked

2 tablespoons cocoa powder

1 ¼ cups plain flour

2/3 cup crunchy or smooth peanut butter

2/3 cup milk chocolate bits

Preheat the oven to 160’C. Grease and line a slice tin, I used a 20cm x 20cm cake tin and it worked well, you can use up to a 19 x 26cm. In a saucepan melt together chocolate and butter until smooth. Stir in brown sugar and remove from heat. Quickly stir through eggs and sift flour and cocoa powder over the top of the chocolate mix and stir to combine. Pour half the batter into the cake tin and top with half teaspoons of the peanut butter. Then pour over the remaining batter. Top with chocolate bits and bake for 3 minutes. Remove from oven and using a flat bladed knife swirl the peanut butter through the batter. Return to the oven and bake for a further 30-45 minutes or until a skewer inserted comes out clean. Cool in the tin and then turn out onto a board and cut into 16-20 slices. Store in an airtight container.

I came across this recipe in a recipes+ magazine, it looked so easy and tasty I just had to give it a go. It was very easy to make and very easy to eat! I used crunchy peanut butter to add a bit of texture to the otherwise fairly smooth mixture. It took longer to cook than I had hoped but the texture of the final product was well worth the wait. It is fudgy and swirled with glossy peanut butter.

There was nothing really difficult about this, you just have to make sure that the eggs are room temperature when you put them into the hot chocolate mix so that they don’t shock into cooking, no one wants peanut butter scrambled eggs. I have altered the recipe a little bit to not put peanut butter on the top, peanut butter is really bitter when cooked so I left it all inside the batter so that it didn’t burn on the top. I also used half dark chocolate because I had less milk chocolate than I thought I did. It still turned out really well even with the substitutions.

For anyone that loves Reece’s Peanut Butter Cups, this is for you!

Love Sonia

Salted Caramel and Chocolate Slice

The only way to describe this slice? Ohhhhh god! For more reason than one!

1 cup self raising flour

½ cup plain flour

100g macadamias, roasted, finely chopped

1 cup firmly packed brown sugar

175g unsalted butter, chopped

250g dark chocolate (70%), finely chopped

Caramel filling

2 tablespoons golden syrup

¼ cup firmly packed brown sugar

80g unsalted butter, chopped

3 x 359g cans sweetened condensed milk

2 teaspoons salt flakes, plus 1 teaspoon extra to scatter

Preheat the oven to 180’C. To make the slice base, place flours, nuts and sugar in a bowl. Using your fingertips, rub mixture together, breaking up any lumps of sugar. Melt 125g butter in a small pan or in the microwave until just melted, then stir into flour mixture to combine, Grease and line a 19cm x 30cm slice tin. Press mixture firmly and evenly over base, then bake for 20 minutes or until golden. Set aside to cool. To make caramel filling, place golden syrup and brown sugar in a saucepan then stir over a medium heat until combined. Bring to a simmer and cook for one minute or until bubbling, giving off steam and caramelised. Immediately add butter, salt and condensed milk, stir continuously for 5 minutes until thickened (do not allow to boil). Then spoon the caramel over the base. Bake for 15 minutes or until a darker golden. Cool. To make chocolate topping, place chocolate, remaining 50g butter and ¼ cup water in a heat proof bowl over a saucepan of simmering water, then stir until melted and smooth. Spread chocolate mixture over slice and scatter with extra salt, refrigerate for 30 minutes or until set. Cut into approximately 20 slices and serve.

I love caramel slice, so much so that I like to rate caramel slice. After having a poor to very poor caramel slice last week from a café in Fyshwick I was hanging out for a really delicious one. When my MasterChef magazine arrived I knew I was onto a winner. Salted caramel and chocolate slice, just what the doctor ordered! To make it even better the recipe is by my favourite contestant on MasterChef this year, Kylie. This recipe is easy enough to follow and provides such an amazing reward at the end.

Provided you don’t burn the caramel this recipe is really easy. It is just a little bit more special than an ordinary caramel slice because of the added salt in the caramel and macadamias in the base. The looks on the faces of those who are lucky enough to try your slice are priceless, the saltiness cuts through the sugary sweetness of the caramel and just works so well together. I so far have shared this slice with 5 people all of which had a very similar reaction of “ohhh this is amazing” somehow I don’t think it is my skills that warrant this reaction, rather the incredible flavour combination that is just so perfectly balanced.

The hardest part about making this slice for me, and hopefully not for you were the embarrassing events surrounding buying the ingredients for this slice. As if buying the amount of baking things I buy on a regular basis isn’t embarrassing enough, (with 3 tins of condensed milk, chocolate and sugar, it doesn’t look like I’m having a good day) I also had what shall be known as the supermarket incident of 2012. When scanning my groceries at the supermarket, which shall remain un-named in the hope that I can return there one day, the basket toppled from the basket shelf beside the scanner causing the milk to explode and gush 2 litres out over the floor, covering the rest of my groceries in milk and requiring 2 staff members, 2 rolls of paper towel and a spill kit to clean up. All while I had to stand there and wait because I had half a bag of groceries I needed to pay for and the other half were either covered in milk or smashed on the floor. A kind staff member replaced all the milky goods and eventually I was on my way a little more flustered than usual and really in need of a baking afternoon to calm down. This recipe provided the calm that I needed, stirring the caramel until it was a beautiful golden colour and it filled the afternoon until my darling Daniel came home and I could explain to him the mishaps of the day.

I took this slice into work and everyone loved it, feeling like slapping hands away from the container at times to preserve what was left of my new favourite slice, I gave in and let it be demolished. After all, that’s what the sneaky few slices in the fridge at home are for right!

Love Sonia

Blueberry Friand Slice

Not your typical slice, but just as enjoyable. Blueberries with a softcakey base, just beautiful for morning or afternoon tea.

1 ¼ cups icing sugar mixture

½ cup plain flour

¼ teaspoon baking powder

1 cup almond meal

2 teaspoons finely grated lemon zest (1 lemon)

150g margarine, melted, cooled

4 egg whites, lightly whisked

150g frozen blueberries

Icing sugar to dust

Preheat oven to 160’C. Grease and line a 16cm x 26cm slice pan,allowing a 2cm over hang on the long sides. Sift sugar, flour and baking powdertogether in a large bowl. Stir in almond meal, and lemon zest, Make a well inthe centre, add margarine and egg whites. Stir until just combined. Pour into aprepared pan, sprinkle with blueberries. Bake for 30 minutes or until a skewercomes out clean. Stand for 10 minutes. Lift out and cool on a wire rack. Cutinto pieces, dust with icing sugar and serve. Store in an airtight containerfor up to 5 days.

Wanting to make a slice for a bit of a change I trawled the internetand came up with this little beauty. Not exactly what I was looking for but wowwas it tasty. Easy enough to whip up on a weeknight to take to work for morningtea or for lunchboxes this slice is sure to please everyone, even those whopretend not to like blueberries. You can use fresh blueberries but as they areabout $10 a punnet in winter frozen ones do the trick, just pop them instraight out of the packet.

There is nothing difficult about this recipe and most of the things Ialready had at home. I just needed almond meal and a lemon. My favourite kindof baking is creating something new and exciting, not to mention delicious withthings that I already have, I find recipes that have 12 ingredients Idon’t have a bit of a turn off to be frank, I like to think I have a verywell stocked pantry, and if I don’t have it, it can’t be that good.This recipe is also good for people who don’t have a mixer or theirs hasblown up just at the wrong time, just a bowl and a spoon are required to bakethis yummy, impressive slice.

Everyone at work was impressed with how moist and tasty this slice was, even after a couple of days, (once it had retired to the place that all cakes and treats go in our house, the coffee table) it remained beautifully, sweet, soft and delicious. I can whole heartedly recommend making this, (Grandad I’m looking at you, you can make it for Gran while she is out of action) no matter what your baking skill level is, this one is easy enough for first timers and holds enough satisfaction of a perfect result for a seasoned baker.

Love Sonia

Mini Apple Pies

Like its larger brother only bitesize and just as delicious!

 

450g Granny Smith Apples (3 large)

Shortcrust Pastry (50g margarine, 100g plain flour, 1 tbs caster sugar, pinch of salt, cold water)

2 tbs caster sugar

2 tbs brown sugar

1 teaspoon cinnamon

4tbs hot water

Milk for brushing

  1. Preheat oven to 180’C. Butter patty pan. Roll out pastry and cut out 12 apple or circle shapes. Lay pastry into dish, overhanging the edges.
  2. Peel and slice apples, put into a saucepan with water, cinnamon and sugar and cook until soft, don’t forget to stir so the sugar doesn’t burn.
  3. Blind bake pastry base for 5 minutes.
  4. Pour in apples and brush lip with milk or water and put top sheet of pastry on.
  5. Secure edges and brush with milk, poke or slice some holes in the top for steam. Trim edges.
  6. Bake for 15 mins or until golden. Makes 12 mini pies, store in an airtight container.

A little harder than the larger pie simply because there is more cutting and fiddling, but they are equally as tasty. I bought an apple shaped cutter especially to make these; they didn’t look as pretty as I had hoped but they still looked a bit like apples and still had the definite apple pie flavour.

I had a fair bit of apple left over after I had filled these but the pies weren’t full after baking as the apples cooked down a bit more, if you are brave enough you could fill them up more and hope that they don’t overflow. I served these on my cupcake tower and they were just the right size. A couple of bites of crumbly pastry with sweet juicy apple filling, the perfect accompaniment to any afternoon tea.

A reminder on shortcrust pastry. In a medium bowl combine 50g margarine with 100g plain flour and a pinch of salt using the rubbing in method, add a tbs sugar if the end product is going to be sweet. Once all the marg is rubbed into the butter add a dash of cold water and mix until it forms a dough, knead lightly until combined. Wrap in glad wrap and place in the fridge for 30 mins and then roll out to desired thickness.

You can change this recipe to what ever amount you need, just use half the weight of flour in margarine.

Love Sonia

 

Lemon Sunburst Slice

A zesty slice that proves that taste always conquers  looks. Although not so pretty, this tart is guaranteed to bring a smile to every one at afternoon tea time.

1 cup self raising flour

1 ¼ cups plain flour

2 cups icing sugar mixture

250g butter, room temperature

4 eggs

1 ½ cups caster sugar

1 tablespoon finely grated lemon rind

½ cup lemon juice

Grease and line a 20cm x 30cm lamington tin, the edges extended 2cm above the pan. Preheat the oven to 170-180’C. Process self raising flour, 1 cup of the plain flour, ½ cup of the icing sugar and butter until combined. Press over the base of the prepared tin and bake for 20 minutes or until firm. Cool in pan. Whisk eggs, caster sugar, remaining plain flour, rind and ¼ cup of lemon juice in a medium bowl. Pour over the biscuit base and bake for about 30 minutes or until firm, Cool in pan. Stir remaining icing sugar and remaining lemon juice in a small bowl and spread over slice. Cut into squares when set. Store in an airtight container.

This recipe was given to me by my Gran, along with some other recipes, I decided that this one looked the tastiest, so decided to give it a go. More time consuming than I originally thought, I ended up getting up extra early this morning to ice it. Luckily I could leave it on the bench to cool over night, -0.8’ overnight meant it was fine to do so. Once I peeled back the paper (after making the trip to work in the car where the heating melted the icing and slid it all over the place) a realised that this tart had the wrong proportions. Never the less I cut it up and shared it with the people at work, Its beautiful lemony flavour and sweetness of the icing made up for the 2/3rd base 1/3 filling slice I had created.

The issues I had with this recipe was that I didn’t have the right sized tin, I used a 20x20cm tin instead which resulted in the base being way too thick. It rose to about double the height it was when I pressed it into the pan. A trap for young players! Having said that, I don’t think the filling would have been enough for a 20x30cm tin. The icing was the perfect amount even after losing a bit to the container and under the baking paper.  Even with all the minor issues I would still bake this again, leaving more time to do so.

Sweet, sticky, crunchy, gooey and tangy. The perfect non chocolate slice if you ask me! If you have a 20cm x 30cm lamington tin please try this out for me and let me know how you go! For now I’ll be adding that tin to the list of things to buy when we get a bigger kitchen!

Love Sonia x

 

Orange Meringue Tarts

Sticky, crispy, orangey and topped with light meringue. Really what more could you want from a bite sized treat?

1 ¼ cups plain flour

2 tbs pure icing sugar

80g chilled butter, chopped

3 egg yolks

1 ½ tbs chilled water

1 tbs cornflour

22g caster sugar

185ml or ¾ cup strained fresh orange juice (approx 2 large oranges)

15g butter, extra

3 egg whites

Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add 1 egg yolk (put the white in a bowl in the fridge for later) and the water. Pulse until dough just comes together (I needed about half a tbs extra water). Turn out onto a clean work surface. Shape into a 12cm log, wrap in glad wrap and place in the fridge for 1 hour to rest.

Cut the log into 1cm slices. Roll out between 2 pieces of baking paper until 3mm thick. Using a 7cm circle cutter (or a glass) cut a circle out of each slice. Grease a patty pan tin (1 ½ tbs capacity) and press the pastry into each hole. Cover with glad wrap and place in the fridge for a further 30 minutes to rest. Preheat oven to 200’C. Remove tray from fridge and prick each disc 4 times with a fork. Bake for 12-15 minutes or until golden. Set aside to cool.

Whisk the cornflour, 70g of the caster sugar and the remaining 2 egg yolks together in a small bowl. Bring the orange juice to the boil in a saucepan over medium heat. Add to egg mixture, whisking constantly. Pour back into the saucepan and stir over a low heat until boiling. Stir in the extra butter. Transfer to a small bowl, cover the surface with glad wrap, set aside to cool.

Increase oven temperature to 220’C. Divide the orange curd among the pastry cases. Use an electric beater to beat the egg whites until soft peaks form. Add the remaining caster sugar 1 tablespoon at a time until thick and glossy. Spoon into a piping bag with a 1cm nozzle fitted and pipe meringue over the curd. Bake for 3 or 4 minutes or until lightly golden. Set aside in the pan to cool. Makes 12.

Once I started these I thought I would never finish them. I made the pastry in the morning, put it in the fridge, went to the shops to buy oranges, cut and rolled the pastry, put it back in the fridge, watched some tv, baked the cases, started the curd, our stove took about 15 minutes to boil the juice, finished the curd, waited for it to cool, filled the cases, made the meringue, piped baked and cooled, all with 10 minutes to spare before we had to leave for Dad’s. What felt like a whole day could have been reduced to about 2-3 hours had I stayed at home doing it the whole time. The issue with this recipe is all the rest time, it is worth it for the pastry, to make sure it doesn’t shrink etc but it takes sooooo long! The curd wasn’t quite thick enough either, my fault? Maybe but I don’t think so, I think it needed an extra spoon of cornflour to help thicken it up a bit more. A paper towel placemat/bib is highly recommended for eating these.

Now for the good points; Beautiful meringue, piped right to the edges of the crisp pastry works a treat. Gorgeous orange flavour, it would be even better if you grow your own oranges or could get them from a farmers market or something. Just big enough to not feel like you are getting ripped off by a tiny dessert but small enough to only take a couple of bites to eat so you don’t end up with a curd covered chin. I used a star shaped nozzle on my piping bag (disposable multix) the recipe calls for a round one and then to use a knife to make peaks. I just used the star and piped in a spiral and it worked out fine, no need to use a knife. Dad loved them, I loved them and Daniel loved them, 3 out of 3 is pretty good in my books and will definitely go into the keep pile.

If you love pastry, love citrus and love meringue, give these baby size pies a go. And even though the pastry is a nightmare in length to make, please, please, please make it, don’t use pre bought cases. Use your favourite pastry recipe instead if you want but make it yourself, it is well worth it.

Love Sonia

 

Chocolate Crackles

The tried and tested chocolate crackle. Everyone knows them, almost everyone loves them. So easy, so nostalgic. In this case nest shaped to hold Easter eggs.

250g Copha

4 cups Rice Bubbles

1 cup desiccated coconut

3 tablespoons of cocoa powder

1 cup icing sugar

20 pack of Cadbury Hunting egss

Place cupcake papers on a tray. This mix makes about 24. Melt the copha in a glass bowl in the microwave until almost completely melted. Remove from microwave and stir until it has all melted. Add in rice bubbles and coconut then sift in icing sugar and cocoa powder. Stir thoroughly until all combined. Spoon carefully into cupcake papers as the copha will still be really hot. Take 1 Easter egg and press gently into the centre of the chocolate crackle mixture making an indent for the egg. Set aside to cool, you can put them in the fridge if it is a hot day. To fill the nest with little eggs, use something larger to put the indent into the mixture. Once set stand the hunting eggs in the centre of the nests.

A great little dessert for children or to top off an adult dessert like cake or cupcakes, just secure with melted chocolate or icing. You could also use them as table decorations for an Easter party. I intended to use mine to decorate a cake but then remembered that my Dad would probably appreciate something a little more fancy for dessert for Easter Sunday, more on that later. Since Saturday I have been eating these little nests without the eggs for dessert because Daniel doesn’t like them so I have 7 to eat myself.

Easy enough for a child to make, I remember making these with my mum when I was little. There is something purely innocent about these that makes you feel like a child while eating them. It might be the rice bubbles, a highly inappropriate breakfast cereal that makes for an amazing ingredient to add to baking. The crackly top and the hard set copha and chocolate at the bottom like the base of an ice cream cone, the best bit!

Maybe this coming weekend now that Easter is over you can whip up a few of these to ease yourself out of the chocolate coma I know most people have been in for the past week. I made a quarter batch, as you know I am a huge fan of making smaller amounts. It made 8 nests, which would be 6 normal crackles. The perfect way to ease off the chocolate before we head into a week of devouring batches of Anzac biscuits.

Love Sonia

Cheesecake Brownies

If you asked the people you know to list their favourite sweet foods or baked goods I can almost guarantee that both cheesecake and brownies would be on that list. This combination of rich fudgy brownie and sweet smooth cheesecake is the perfect dessert or afternoon tea.

150g unsalted butter, chopped

300g good quality dark chocolate ( i used cadbury old gold)

3 eggs

1 cup caster sugar

1 1/2 cups plain flour

1/4 cup sour cream

250g pack of philidelphia cream cheese, at room temperature

1/2 teaspoon of vanilla extract (optional)

Preheat the oven to 180’C. Brush or rub a 20cm square cake tin with butter. Line with baking paper, leaving overhang on all four sides byover lapping through the middle. Combine the butter and chocolate in a saucepan over a low heat. Cook, stirring for 5 minutes or until chocolte melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool. Whisk two of the eggs togehter in a small bowl. Add whisked eggs and 2/3 cup of the sugar into the chocolate mixture and stir to combine. Add the flour and the sour cream and stir until well combined. Use an electric beater to beat the cream cheese and remaining sugar (and vanilla if wanted) in a bowl until smooth. Add the remaining egg and beat until just combined. Spoon chocolate and cream cheese mixtures alternatively over the base of the cake tin. Use a spoon handle to swirl the mix to create a marbled effect. Bake in the oven for 30 minutes or until a skewer comes out clean. Set aside in the pan for 1 hour and allow to cool. Once cool cut into 16 squares. Store in an airtight container.

I made these for skyfire which is held at Lake Burley Griffin every year. The evening started off with a beautiful clear night, a little breezy but lovely all the same. We had great company, delicous food and the prospect of a spectacular fireworks show at 8.30pm. At about 7.30 the dark clouds started rolling in and soon it was very dark. Not long after that we were under the picnic blankets with umbrellas and tarps held over our heads. The rain continued to come down so that we all had soaked pants, shoes and everything was covered in water. Our saviour, the stash of cheesecake brownies. As we huddled in the rain the sweet, dense, chocolateyness of these cheeecake brownies made it all seem ok.

I do apologise for not having any photos of the process, I made them late Friday night and only once I had cut them I realised I had forgotten to take photos. All the steps are pretty simple. A fairly simple brownie mix with a basic cheesecake mix added together does make a standout dessert. The mix I made for skyfire had half of the cheesecake plain and the other half with a few teaspoons of raspberry jam which I bought from the handmade market last week. This made a nice more decadent change to the plain version. I used to make these, like the muesli bars from last week all the time when Daniel and I were first together, another easy one for a small kitchen and minimal utensils, the hardest part is waiting for them to cool!

I hope that you find an equally suitable occasion for these delicous treats and that they become part of your repertoire as they have mine. Have a lovely week everyone.

Love Sonia xx

 

 

Apricot & White Chocolate Muesli Bars

Often finding amazing recipes happens by accident, by typing in something that leads to an odd source and comes out as pure brilliance. These are from a kids website, although not necessarily very child friendly they are definitely adult friendly and so so much better than any packaged muesli bar I have ever tried.

¾ cup dried apricots, chopped

½ cup water

150g butter

¾ cup brown sugar

1 ¼ plain flour

1 ½ tablespoons baking powder

1 cup of nestle white choc bits

1 cup of rolled oats (not instant)

Preheat the oven to 180’C. Place chopped apricots and water in a small saucepan over a medium/high heat, stir occasionally until boiling and then turn down to medium/low and simmer until all the liquid is absorbed. Once absorbed remove from heat and stir in the butter until all melted. Then stir in the brown sugar and mix until all combined. In a large bowl, sift flour and baking powder together, pour in apricot mixture, stir quickly then add choc bits and oats. Mix well until all combined, making sure all the flour is combined. Line a 18-20cm x 28cm baking tin, press mixture into the tin to your desired thickness, I left a bit at the end without any mixture. Bake in the oven for 25-35 minutes or until a skewer comes out clean and the top is light golden in colour. Cool in the tray for 10 minutes then on a cooling rack until completely cool. Then cut into as many slices as you like I got about 22. Store in an airtight container for up to 5 days.

These are one of the first things I baked for Daniel when we were first together. Easy to make with the limited kitchen utensils he had when we met. A saucepan and a bowl and a spoon is really all you need, oh and something to sift the flour with, I don’t think I bothered back then. Although the apricots are so tasty it is hard to get them into the pan it is so very worth plumping them up with the water before they go in because they stay so beautifully moist in the oven. I think that is what I like most about them the crunchy, biscuity, apricottyness of them, also the addition of my favourite chocolate. White chocolate. Yummy!

Kind of like a mix and melt cake this recipe has no challenges. A second pair of hands is helpful at the last combining step to get them all in at the same time but by no means necessary. Happy tummies all round at work today, everyone thought they were lovely. I suppose you could change the ingredients a little if you don’t like apricots, dried apples, sultanas maybe some dates could all be nice. I personally love the combination of white chocolate and apricots though. Make sure you get the actual dried apricot halves, not the Turkish apricots. They are expensive about $6 for 200g but they have a much better flavour which is what you want, no point having a cheap but horrible tasting tray of muesli bars.

Maybe you can start your own baking history with your loved one with these too.

Love Sonia x