Slices

Fruit Slice
375g dried fruit
1 egg
1/2 c butter
1 c brown sugar
1 c sr flour
1 ts vanilla

Chocolate Slice
2 c sr flour
11/2 c brown sugar
2 c coconut
2 Ts cocoa
1ts vanilla
1 c butter

Chocolate Peppermint Slice
2/3 c self raising flour
1/4 ts bicarbonate of soda
1/3 c castor sugar
30 g butter
1/3 c water
1 egg
Grease a 25x30cm Swiss roll pan, line base with paper, grease paper.
Sift flour, cocoa and soda into small bowl of electric mixer.

Add sugar, butter and water; beat on medium speed for two minutes.

Add egg, beat until combined. Spread mixture into prepared pan.

Bake in moderate oven for about 20 minutes; cool in pan.

Spread base with filling, refrigerate until set, spread with topping.
Refrigerate until set before cutting.

Peppermint filling: Combine sifted 2 1/4 c icing sugar 1 tb oil in small heatproof bowl.

Stir in enough milk [2 tb milk approx] to make a stiff paste.

Flavour with peppermint essence. Stir over hot water until spreadable.

Chocolate topping: Melt 125 g dark chocolate chopped and 90 g unsalted butter over hot water.

Some other chocolate toppings to experiment with:
Rich Chocolate Glace Icing 90 g dark chocolate, chopped 1 tsp
Vegetable oil 1/4 cup (60ml) water 2 cups (320g) icing sugar mixture approx
Combine chocolate, oil and water in a medium saucepan, stir over a low heat until chocolate is melted.

Gradually beat in enough sifted icing sugar to give a smooth spreading consistency.

Chocolate Caramel Nut Bars

BASE

Melt 142g butter and 2Ts crunchy peanut butter

Pour into ¾ cup coconut,

¾ cup brown sugar

½ cup s.r.flour

3 crushed Weet Bix

Spread into slice tray & press down

Bake 15 min at 175^oF

Spread with caramel

Replace in oven for further 15 min

CARAMEL

In Saucepan: 1 tin condensed milk

Ts golden syrup

57 g butter

2-3 drops vanilla

TOPPING

Melt 113g chocolate

28g copha spread over cooled slice

Refrigerate cut into 1inch squares

Chocolate Ginger Squares

100 g/4 oz butter or margarine

100 g/4 oz soft brown sugar

30 ml/2 tbsp cocoa (unsweetened chocolate) powder 1 egg, lightly beaten 225 g/8 oz/2 cups ginger biscuit (cookie) crumbs 15 ml/1 tbsp chopped crystallized (candied) ginger 100 g/4 oz/1 cup plain (semi-sweet) chocolate

Melt the butter or margarine, then stir in the sugar and cocoa until well blended. Mix in the egg, biscuit crumbs and ginger. Press into a Swiss roll tin and chill until firm.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the cake and leave to set. Cut into squares when the chocolate is almost hard