BISCUIT CARAMEL SQUARES

BISCUIT CARAMEL SQUARES

BISCUIT CARAMEL SQUARES 1  

Melt together:
200 gr margarine
1 can caramel condensed milk
500gr icing sugar ** (see substitute below to make icing sugar)
pinch of salt
Combine all the above in a large bowl and melt in the microwave for 1-2 minutes, whisk well till smooth and no lumps visible.
Add:
2 packets crumbled biscuits */*/
1½ cups of cake fruit mix
Use a wooden spoon or spatula and mix till cookies and fruit well coated.
Spoon into greased flat pan.
Sprinkle with any chopped nuts if you like. (I only managed to dig up some pine nuts)
Press flat and put in refrigerator to set.
Cut into cubes, store in airtight container.
**Substitute for Icing Sugar
475 g berry sugar (You can also use regular white sugar)
2.5 teaspoon cornstarch
Directions
Put sugar & cornstarch in blender for 1 minute or until powdered.

*/*/ I used one packet of Tennis biscuits, ¼ packet of shortcake cookies (sugar free) and I think about 10 macadamia and milk chocolate cookies: that’s all I found in the pantry.

Note: I made this a second time and then mixed the nuts into the mixture, added extra biscuits to the mixture. You need to have enough biscuits (should look like you have more than you need) and I also cooked the caramel mixture in the microwave for about 5 or so minutes to get it thicker after I added 4 heaped teaspoons of cornflour mixed to a paste with water and added it to the caramel mixture before cooking, just to make sure it sets properly. Leave overnight in the fridge and then cut into bite size pieces and preferably keep it in the fridge as it will soften if out too long.

Source: The Recipe Hunter – Esme’s kitchen
TRIED AND TESTED

Milo Balls

 

Ingredients
1 x 250g packet Marie biscuit, crushed
½ x tin condensed milk
½ x cup applesauce
10 x tablespoon milo
1 cup coconut
3 x 1/3 cup oats
Extra coconut for rolling

Method
In a large bowl crush biscuits until fine. (This works well in a food processor if you have 1)
Add the milo, coconut and condensed milk, applesauce, oats and mix until it’s well combined.
Put in the freezer for 1hour makes it easier to roll.
Roll teaspoon full into balls with your hand and then roll in coconut to coat.
Refrigerate for 30 minutes or until firm. I like it better in the freezer.

Source: Toni Schell (modified version)
TRIED AND TESTED
Toni’s comment:  My husband loved them and I made the adjustments in the recipe.

Milo Balls

Milo Balls 

Ingredients
1 x 250g packet marie biscuit, crushed
1 x tin condensed milk
4 x tablespoon milo
½ cup coconut
Extra coconut for rolling

Method
In a large bowl crush biscuits until fine. (This works well in a food processor if you have 1)
Add the milo, coconut and condense milk and mix until it’s well combined.
Roll teaspoon full into balls with your hand and then roll in coconut to coat.
Refrigerate for 30 minutes or until firm.

Posted by Toni Schell
TRIED AND TESTED

Caramelized nuts and berries

Caramelized nuts and berries 

Ingredients
3 cups of nuts* (I used 3 different varieties)
1 cup cranberries
±¾ cup sugar (depending how sweet you want it to be)
±3 tablespoons butter
±¾ teaspoon cinnamon (optional)

Instructions
1. Heat a medium non-stick skillet over medium heat and add nuts, berries, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
2. Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.
Notes: *If using chopped nuts, don’t chop them too small or they will burn.

Source: The Recipe Hunter – Esmé
TRIED AND TESTED

Chocolate dipped Apricots

Chocolate dipped Apricots 

Easy as 1, 2, 3

Plump dried apricots
Good dark or regular chocolate for melting
Crunchy and salty chewy cookies (Caramel, chocolate and Pretzel treats, Snappers)

Melt the good quality chocolate, but remember it MUST NOT be runny, so let is start to set before dipping the apricot in the chocolate otherwise the chocolate will not stick to the apricots. An alternative would be to ensure that the apricots come out of the fridge, thus cold.
Once you have dipped the apricots in the chocolate, then immediately dip it into the pretzel mix and place it on a baking tray and once done leave in fridge to set and munch away!!!

Note: If you do not have or cannot find Snappers (caramel, chocolate and pretzel treats) use any salty pretzels, and slice your favorite chewy caramel sweets into small pieces and add some chopped chocolate together in a bowl.

Source: The Recipe Hunter
TRIED AND TESTED

Apricot Almond Energy Bars

Apricot Almond Energy Bars 

Ingredients
2 cup dates
2 cup dried apricots
2 cups almonds
6 tablespoon honey
1 tablespoon chia seeds
2 tablespoons old-fashion rolled oats

Instructions
1. I used a disposable aluminum container, but you can use a baking tray and line it with tinfoil.
2. Add all ingredients to a food processor. I prefer to do it bit by bit unless you have a good and strong food processor that can handle all the ingredients. Pulse till the mixture is the consistency you prefer. I did not want it to be mush, so went for medium texture.
3. Transfer mixture into pan and press flat using your fingertips. Press firmly so mixture sticks together.
4. You can eat it right away or allow to set and it will stick and hold better. It can be
Only 5 minutes to make these energy bar recipe, much nicer than store-bought.

Source: The Recipe Hunter
TRIED AND TESTED

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