Choc-Topped Crunchy Slices

3 x 65 g Mars bars, chopped

90 g butter

3 C puffed rice

Topping:

200 g milk chocolate, chopped

30 g butter

Grease a 19 cm x 29 cm lamington pan, line base and sides with paper, grease paper as well.

Combine Mars Bars and butter in large saucepan, stir constantly over large heat without boiling until mixture is smooth - use a whisk if you need to. Stir in puffed rice. Press mixture evenly into prepared pan. Spread with topping. Refrigerate until set before cutting.

Topping: Melt chocolate and butter in pan over hot water; stir until smooth.

Keeping time: 1 week

Source: Australia Women's Weekly Home Library - Cakes and Slices

Coffee Apple Bars with Caramel Icing

1 T instant coffee

1/2 C boiling water

90 g butter

1 teaspoon vanilla essence

1 C brown sugar, firmly packed

1 egg

1 1/2 C self-raising flour

1/2 t ground cinnamon

1/2 t bicarbonate of soda

1 apple, grated

Caramel icing:

2 T brown sugar

30 g butter

1 T milk

1 C icing sugar

Grease a 19 cm x 29 cm lamington pan, line base and sides with paper, grease paper as well.

Combine coffee and water; cool to room temperature.

Cream butter, vanilla and sugar with an electric mixer until light and fluffy, beat in egg, beat until combined. Stir in the flour, cinnamon, bicarbonate of soda and the coffee mix. Sir in the apple.

Spread mixture into pan. Bake at 180 for 25 minutes or until cooked. Spread with icing. Cool mixture in pan before cutting.

Caramel icing: Combine sugar, butter and milk in saucepan, stir constantly over heat without boiling until smooth. Gradually stir in sifted icing sugar.

Keeping time: 3 days

Source: Based on a recipe from Australia Women's Weekly Home Library - Cakes and Slices

Chocolate Cherry Slice

200 g dark chocolate, chopped

3/4 C coconut

1/3 C castor sugar

1 C glace cherries, chopped

1 egg white

Grease a 19 cm x 29 cm lamington pan, line base and sides with paper, grease paper as well.

Melt chocolate in heatproof bowl over hot water. Spread over base of prepared pan; refrigerate until set.

Combine coconut, sugar, cherries and egg white in a bowl, spread over chocolate; rough top lightly with fork.

Bake in moderate oven for about 15 minutes. Cool in pan, cut when cold. Store in the refrigerator.

Keeping time: 4 weeks

Source: Australia Women's Weekly Home Library - Cakes and Slices

The Wednesday Lunch ... Revised

I am still missing my Wednesday Lunches but as that door has closed, I have reinvented it into ....drumroll .... Friday Morning Tea (which we actually had today - Monday- as I wasn't at work on Friday)!

Anyway, I am baking, and I have volunteers to eat - and take the leftovers home.

This weeks recipes:

• Coffee Apple Bars with Caramel Icing
• Choc-Topped Crunchy Slice
• Chocolate Cherry Slice

Happy Mountaingirl .... dance, dance, dance :-)