Now everyone deserves to treat themselves once in a while, and what better time to do so during the Christmas holiday season.
Today we will be running you through some of the classic and BEST slices to indulge in, that is if you have any room left after Christmas lunch!
First up we have an Aussie CLASSIC: the traditional WEET-BIX SLICE!
Nutritional Info (per 100g)
Calories: 520. Protein: 13g. Fat: 39g. Carbs: 38g.
Serves 12. 5mins prep. 15mins cook.
INGREDIENTS
- 1 cup Self Raising Flour
- 3 WEET-BIX
- 1 cup Shredded Coconut
- 3/4 cup Brown Sugar
- 150 g Butter
- 2 tbsp. Peanut Butter
- Chocolate Icing
HOW TO MAKE:
- Preheat oven to 180 degrees and grease a slice tray.
- In a bowl crush the WEET-BIX and add the flour, brown sugar and coconut.
- Melt the butter and peanut butter together in the microwave and add to the dry ingredients.
- Press the mixture into the slice tray and bake for 15 minutes.
- Drizzle chocolate icing over the top.
TIP: Storing the WEET-BIX slice in the fridge will stop it from going crumbly.
If you’re looking for something a little sweeter, then look no further!
The CLINKERS SLICE IS HERE!
Nutritional Info (per 100g)
Calories: 457. Protein: 4g. Fat: 18g. Carbs: 67g.
Serves 8. 10mins prep
INGREDIENTS
- 250 g plain sweet biscuit (Arnotts etc.)
- 200 g Clinkers
- 1 cup Condensed Milk
- 125 g Butter
- 200 g Milk Chocolate
HOW TO MAKE:
- Place biscuits and clinkers in a food processor and blend until small chunky pieces. Alternatively, if you don’t have a food processor, simply break biscuits and clinker, and mix in a bowl.
- In a small saucepan, melt butter and condensed milk over low heat, stirring constantly for 2 minutes. Remove from heat and pour straight into clinker mix and stir through until well coated.
- Line a slice tray with baking paper and press clinker mix into a tin. Melt chocolate in a bowl in the microwave for 30 seconds.
- Pour over clinker mix in slice tray, spread evenly using the back of a metal dessert spoon.
- Place in fridge to set for 2 hours. Slice into squares and serve.
Another GREAT slice that you should be whipping up to impress the family this year – is the MARS BAR SLICE!
Nutritional Info (per 100g)
Calories: 880. Protein: 5g. Fat: 15g. Carbs: 76g.
Serves 24. 10mins prep. 60mins cook.
INGREDIENTS
- 3 Mars Bars
- 60 g Butter
- 3/4 tbsp. Golden Syrup
- 2.5 cups Rice Bubbles or Coco Pops
- 150 g Milk Chocolate
HOW TO MAKE:
- Melt mars bars, butter and golden syrup in saucepan over medium heat until all ingredients are combined and melted.
- Pour Coco Pops into bowl and pour over melted mars bar mix. Stir through using a wooden spoon until Coco Pops are well coated with chocolate.
- Line slice tin with baking paper. Press mix into slice tin.
- Melt chocolate in microwave for 30 seconds or until melted completely.
- Pour melted chocolate over mars bar mix in slice tin and spread until evenly coated.
- Place in fridge for 1 hour until set.
- Slice into squares and serve! It’s sure to be a family favourite!
Now you’ve had your Chocolate itch scratched – we’ll move onto something a little healthier.
RAW APRICOT SLICE
Nutritional Info (per 100g)
Calories: 830. Protein: 3g. Fat: 91g. Carbs: 4g.
Serves 12. 15mins prep.
INGREDIENTS
- 250 g Dried Apricots
- 1 cup Desiccated Coconut
- 1 cup Almond Meal OR Wheatgerm
- 3 tbsp. Coconut Oil
HOW TO MAKE:
- Place the dried apricots in a bowl or container and cover with water.
- Soak for an hour and then drain.
- Place all the ingredients into a food processor and pulse until the mixture is of a breadcrumb type consistency.
- Press the mixture into a lined slice tray and sprinkle with coconut.
- Chill for minimum two hours. Overnight is preferred.
- Cut into slices and serve.
Last but not least, a slice that has stood the test of time, the mighty CARAMEL SLICE!
Nutritional Info (per 100g)
Calories: 300. Protein: 5g. Fat: 15g. Carbs: 40g.
Serves 24. 20mins prep. 15mins cook.
INGREDIENTS
- 250g Milk Chocolate
- 125g Butter
- 400g Condensed Milk
- 125g Biscuits Crushed
- 80 g Butter Melted
- 1 tbsp. Oil (Vegetable)
- 1/3 cup Sugar, Castor
- 1/3 cup Golden Syrup
- 2 tbsp. Coconut Shredded
HOW TO MAKE:
- Preheat oven to 180 degrees. Line a slice tin with baking paper.
- Combining the crushed biscuits, melted butter and shredded coconut in a mixing bowl. Press into the bottom of the lamington tin.
- Bake base in oven at 180 degrees for 15 minutes.
- Combine the condensed milk, butter, sugar and syrup in a small saucepan.
- Stir over low heat for 15 minutes or until sugar is dissolved and mixture is smooth and thick.
- Remove from heat and cool slightly.
- Pour over biscuit base, smoothing surface.
- Place the milk chocolate and oil in a bowl.
- Stand over a pan of simmering water and stir until chocolate is melted and smooth.
- Spread the chocolate mixture over the caramel and smooth.
- Refrigerate until firm.
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