Ingredients

Serves 8-10

Chocolate Cheesecake Brownies
250g dark chocolate, roughly chopped
250g unsalted butter
2 cups (440g) caster sugar
4 eggs
¾ cup (110g) plain flour
750g cream cheese, softened

 

 

Walnut & Caramel Slice
Base:
2 cups plain flour
1 cup brown sugar
175g butter, melted
Topping:
2 eggs lightly beaten
1 tsp vanilla essence
1 cup coconut
¾ cup brown sugar, firmly packed
1 cup walnuts, chopped



Jelly Slice
Base:
1 packet Marie Biscuits, crushed (or any plain sweet biscuits)
170g butter melted

Filling:
1 x 400g tin sweetened condensed milk
Juice of 2 lemons
3 level teaspoons gelatine
¼ cup boiling water

Topping:
1 packet red jelly crystals (you can choose different colour if desired)
Water

 

 

Raspberry Surprise
Roses Raspberry Jam
Marshmallows
Puff Pastry
 

Method

Yumi: Chocolate Cheesecake Brownies
Heat the oven to 160ºC. Grease and line a slice tray that is about 20 by 30cm. Place chocolate in a heatproof bowl and melt gently over a saucepan of simmering water. Cream the butter and one plus ¼ cups of sugar until pale. Use two eggs, adding one at a time, and beat until combined. Add the melted chocolate and the flour, mix until they are just combined, and set aside. In a separate bowl, beat the cream cheese and the remaining sugar until smooth, and the sugar is dissolved. Add the last two eggs, mix until combined. Place ⅔ of the chocolate mix in the base of the tray, and smooth it down with a spatula. Add all of the cream cheese mix. Also smooth this down with a spatula.

Finally, dollop the remaining chocolate mix over the cream cheese. Use the end of the spoon to create a swirly pattern through the cream cheese. Bake for about 75 mins. This looks prettiest when the cream cheese doesn’t’ get too dark. Cool and slice using a hot knife, cleaning the knife between each slice.

Makes 16 generous pieces.


Chrissie: Walnut & Caramel Slice
Base: Grease and line a 19 cm x 29 cm lamington pan.
Combine sifted flour and sugar in a bowl. Stir in butter.
Press mixture into prepared pan. Bake in moderate oven for 15 minutes.

Topping: Combine eggs and essence in a bowl.
Stir in coconut, sugar and walnuts, and mix well.
Spread topping on base and bake for a further 35 minutes.
Cool in pan before cutting.

 

Gorgi: Jamie Oliver's Jelly Slice
Base: mix crushed biscuits with melted butter. Press firmly into a slab tin. Place in the fridge until cold and set.

Filling: In a medium bowl, blend condensed milk, juice and gelatine (dissolved in boiling water). Spread over base and refrigerate until set.

Topping: Make up jelly as directed on packet, cool and pour over slice. Chill until set. Cut into squares to serve.
 
Note: Although there are several stages to the making of this slice, it is not difficult. Remember to let each layer set before you do the next layer, and allow the jelly liquid to cool before pouring on top.
(Recipe from www.taste.com.au)

 

Denise: Raspberry Surprise
Take a sheet of puff pastry and slice into small rectangles.
Spread Roses raspberry jam on top and whack into the oven (which has been pre-heated to 220°C).
Bake for 10 minutes.
Remove tray from the oven and dot with marshmallows.
Bake for a further 5 minutes.
Voila!