Caramel Slice
Makes: approximately 20 squares

Base Ingredients:

• 1 cup plain flour
• 1/2 cup brown sugar
• 1/2 cup coconut
• 125g butter, melted

Filling Ingredients:

• 1 x 395g can condensed milk
• 60g butter, melted
• 1 tablespoon golden syrup
• 1 tablespoon treacle

Topping Ingredients:

• 200g dark chocolate melts
• 1 tablespoon vegetable oil or butter

Base Method:

• Preheat the oven to 180 degrees Celsius and line a 3cm deep, 28 x 18cm brownie tin with baking paper
• Combine all of the base ingredients in a mixing bowl and combined well with a spatula, spread evenly into the prepared tin and press down well with your spatula
• Bake for 15-20 minutes until golden brown then set aside to cool for at least 30 minutes

Filling Method:

• Combine all ingredients into a small saucepan and place over a medium heat
• Simmer for approximately 8 minutes whisking continually until a golden dark caramel
• Pour over the cooled base and spread evenly, bake for approximately 12 minutes or until firm
• Once out of the oven allow to cool completely before putting in the fridge for a minimum of 4 hours to set

Topping Method:

• Place the chocolate and oil in a double boiler stirring continually until melted.
• Pour over the caramel and spread evenly.
• Return to the fridge for a minimum of an hour to set.

Recipe Notes:

• The best way to slice is by having a jug with boiling water next to you and place the knife in the jug between cuts to heat the blade allowing to glide through each cut.
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is best served fresh but can be frozen

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Mumma’s Treat – Easy Fudge
Makes: approximately 36 square

Ingredients:

• 395g can condensed milk
• 375g bag chocolate melts (any type, milk chocolate shown in the picture)
• 1 cup extras of your choice (sultanas, almonds & chopped dried apricots used in picture)

Method:

• Line a Brownie Tin very well with glad wrap and set aside.
• Empty the condensed milk into a microwave proof bowl and microwave on high for 60 seconds.
• Add the chocolate melts to the bowl and stir through well. Microwave for another 60 seconds on high.
• Stir well, and the mixture should now be smooth and fully combined, if not put back into the microwave but 15 second burst maximum.
• Stir through your chosen extras until well combined and then pour into the prepared brownie tin.
• Refrigerate overnight.
• It is easiest to cut by dipping a sharp blade into a jug of boiling water between each cut.
• Store in an airtight container in the fridge.

Suggested combinations:

• White chocolate with macadamia nuts
• White chocolate with m&m minis
• White chocolate with crushed oreos
• White chocolate with chopped dried apricots and shredded coconut
• Milk chocolate with chopped lollies
• Milk chocolate with crushed biscuits
• Milk chocolate with chopped cherry ripe
• Milk chocolate with mini marshmellows
• Dark chocolate with rum soaked raisins (no excess fluid or it will not set)
• Dark chocolate with instant coffee
• Dark chocolate with chopped peppermint crisp
• Dark chocolate with crushed pecans and walnut
• Any anything else you imagination desires what doesn’t add excessive moisture to the mix.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 7 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Mini Sweet Treat Balls

Apple Pie Balls

Ingredients:

• 1/2 cup dried apple rings, well packed
• 1/2 cup pitted dates
• 1/4 cup toasted muesli
• 1/2 teaspoon all spice

Apricot & Coconut Balls

Ingredients:

• 3/4 cup dried apricots
• 3/4 cup desiccated coconut

Dark Chocolate Balls

Ingredients:

• 1/2 cup pitted dates
• 1/2 cup sultanas
• 100b 70% dark chocolate
• 1 weetbix biscuit

Method for all:

• Place all ingredients into your Thermo cooking device or Food Processor and blend under the mixture is ground well.
• Remove the mix from the bowl and grab portions of the mixture and roll into the desired ball size.
• For larger size balls you may need to finish the ball by rolling in coconut to they aren’t so sticky.

Recipe Notes:

• The small bags seen in the picture were purchased in a pack of 100 from eBay
• Store in an airtight tight container below 27 degrees
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Breakfast Uglies
Makes: Approximately 18

Ingredients:

• 1/2 cup dried apricots, chopped
• 1/2 cup sultanas
• 3/4 cup plain flour
• 3/4 cup toasted muesli
• 1 teaspoon baking powder
• 1/2 teaspoon all spice
• 1/2 cup apple puree
• 1/2 – 3/4 cup natural or Greek full fat yoghurt

Method:

• Place all ingredients (only 1/2 cup yoghurt to begin with) in a bowl and mix well with a wooden spoon, depending on the brand and type of yoghurt you have you may need to add another 1/4 cup yoghurt if the mixture is too dry.
• Allow the mixture to sit for 15 minutes while you are waiting preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper.
• Give the mixture another good stir and then dollop a tablespoon of the mixture onto the prepared trays.
• Bake for 15-20 minutes until golden brown.

Recipe Notes:

• These are freezer friendly
• To be store in an air tight container for up to 5 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Apricot Dream Balls
Makes: Approximately 30 (depending on ball size)

Ingredients:

• 3/4 cup mixed dried fruit
• 1/4 cup chopped dried apricots
• 3 large pitted dates
• 1 tablespoon coconut milk
• 3/4 cup desiccated coconut

Method:

• Place all dried fruit and coconut milk into a food processor.
• Blitz until the mixture comes together then shape into balls (easiest to do with damp hands).
• Finish off your apricot dream balls by rolling in desiccated coconut.
• Chill until firm.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Apple & Sultana Uglies
Makes: approximately 24

Ingredients:

• 1 cup SR flour
• 1 1/2 cups grated apple
• 3/4 cup sultanas
• 1/2 cup natural or Greek yoghurt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1/2 teaspoon nutmeg

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper.
• Combine all ingredients in a mixing bowl until well combined.
• Dollop tablespoon of mixture onto the baking tray approximately 2-3cm apart.
• Bake for 15-20 minutes until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees and consume within 5 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.