Chocolate-Fudge Brownies (wheat and gluten free)

Ingredients

1/2 cup rice flour
1/2 cup plain gluten-free flour
1/4 teaspoon baking powder
1/3 cup cocoa powder
1 1/4 cups caster sugar
2 eggs, lightly beaten
150g butter melted

Method

1. Preheat oven to 180 degrees C. Grease a 4cm deep, 20cm x 30cm (base) slab pan. Line with baking paper.
2. Sift flour, baking powder and cocoa into a large bowl.
3. Add sugar, stir to combine.
4. Made a well in the centre, add eggs and melted butter. Using a metal spoon, mix until just smooth.
5. Spread mixture into a prepared pan. Bake for 20 to 25 minutes.
6. Remove from oven and allow to cool in the pan. Cut into squares.

I found this recipe on Taste.com.au to make for a friend who has coeliac disease. It is a wonderfully easy recipe to make for any of your gluten/wheat intolerant friends for an Easter gift. BTW: it tastes amazing. Unfortunately I don't have a photo of the brownies so I might have to make some more :-). Clearly it was so good it got eaten before I could take the photo.

Easy fudge

Over Easter I tried this easy fudge recipe which mum emailed to me from what I can see was a website called kidspot.com.au.

Extremely easy to make and everyone loved it!!

Ingredients

125g butter, chopped
395g (can) Sweetened Condensed Milk
2 tbsp golden syrup
1 cup brown sugar
3/4 cup white chocolate melts

Method

1. Grease and line a 7cm x 25cm bar tin.
2. Melt butter in a medium saucepan.
3. Add the sweetened condensed milk, golden syrup and brown sugar.
4. Stir over low heat until boiling then summer for 10 minutes, stirring constantly (I found it took quite some time before it boiled).
5. Remove from the heat, stir in white chocolate melts.
6. Mix until smooth.
7. Pour into prepared tin, cool in fridge until firm (about 2 hours)
8. Curt into slices or squares.
9. I melted some chocolate and drizzled over the top. 

I am thinking of giving the recipe a go with coffee. Perhaps putting instant coffee in with the melted butter before the rest of the ingredients.

Picture below also includes Mars Bar slice. I will upload the recipe for that one soon.

Gluten Free Date and Sultana Rock-Cakes

Oh my, it has been way too long since I have added a new 'tested and true' recipe to the blog.

I have a friend in the office who has been told she is gluten free so I have been having fun with the challenge by changing some of my 'tested and true' recipes by adding gluten free flour. I am not up there completely with gluten free so I have not checked all of the rest of the ingredients but she has not had a problem with my cooking (yet).

Ingredients

2 cups gluten free self-raising flour
1 teaspoon mixed spice (I also added about 1/2 teaspoon cinnamon)
90g butter, partly melted
1/2 cup brown sugar
1/2 cup sultanas
1/2 cup chopped dates
1/3 cup milk
1 egg

Method

1. Preheat oven to 180 degrees C.
2. Place flour and spice into a large bowl. Add butter (this is where you are meant to rub the butter in but I partly melted the butter and when I put it with the gluten free flour it turned into breadcrumbs (score!)).
3. Add sugar, sultanas and dates.
4. Add milk and egg.
5. Drop dots of mixture onto tray with baking paper. I made about 18 biscuits.
6. Cook for 10-15 minutes or until golden brown.

You can also sprinkle a bit more brown sugar on the top of the biscuits before you put them into the oven.

The office approved of these and I hope you also enjoy them.

Wholegrain Mustard and Ginger Sausages

I saw this recipe on a Nigella Lawson's Christmas special a week before Christmas. We made them for Christmas day and again after because they were so yummy.

Ingredients

100g ginger jam or conserve
100g wholegrain mustard
1 tablespoon soy sauce
1 tablespoon garlic infused oil (I used olive oil with a teaspoon crushed garlic)
Sausages (we used chipolatas - small sausages but you could cut up long skinny sausages)

Method

1. Combine all ingredients in a medium zip lock bag.
2. Place sausages into the bag and move around to cover the sausages.
3. Place in fridge for at least half hour.
4. Cook in oven in a lined tray until cooked.

So simple and tastes wonderful.

Lemon Teacake with Lemon Syrup

Ingredients

60g butter
1/2 teaspoon vanilla essence
1/2 cup castor sugar
1 egg
180g (just over 1 cup) SR flour
1/3 cup milk
juice of 1 lemon (approx. 2 - 3 tablespoons)
zest of 1 lemon

Syrup
1/4 cup lemon juice
zest of 1 lemon
1/4 cup castor sugar

Method

1. Preheat the oven to 180 deg cel. 
2. Grease a 20 cm round cake pan, cover base with baking paper (place the cake pan on top of the baking paper, draw the base and cut it out). Grease the paper in the pan.
3. Place butter and essence in a bowl and beat on medium speed with electric beaters until light and creamy.
4. Gradually add sugar and beat until soft and creamy.
5. Add egg, lemon juice and lemon zest and beat.
6. Stir in half the flour and half the milk and combine (don't beat).
7. Stir in the rest of the flour and milk and beat with wooden spoon until combined.
8. Place the mixture into the prepared pan and cook until brown and away from the sides (around 20 minutes).
9. Cool for 2-3 minutes then turn onto cooling rack. 

While the cake is cooling, make the syrup.

1. Place the lemon juice and sugar in a saucepan on the stove on medium high.
2. Stir with a wooden spoon until boiled and the syrup will thicken.
3. Take off the heat and put lemon zest into saucepan.
4. Place cake on cooling rack and brush all of the syrup over the cake.
5. Serve slightly warm (this is a personal preference of mine but perhaps I just don't want to leave it any longer because it smells so good).

German-style Pretzels

Ingredients


1 1/2 cups warm water (110 - 115 degrees)
1 tablespoon sugar
2 teaspoons salt
1 package dried yeast (7g)
22 oz (4 1/2 cups) all purpose flour
2 oz (60g) unsalted butter (melted)
Veg oil for bowl
10 cups water
3/4 cup baking soda (bicarbonate of soda)

Method

1. Combine 1 1/2 cups warm water, sugar, salt and sprinkle with dried yeast, allow to sit for 5 minutes
2. Add flour and butter, using a dough hook, mix on low speed until combined. If not using a mixer, knead until elastic.
3. Change to medium speed and knead 4-5 minutes.
4. Remove from bowl, cover bowl with oil then place the dough back into bowl. Cover with plastic wrap for 50 - 55 minutes.
5. Divide mixture in 16 even pieces and roll into a long sausage, create a pretzel shape.
6. Bring 10 cups of water and bicarb soda to the boil (will only be gentle boil). 
7. Place each shaped pretzel into the boiling water for 1 minute. 
8. Place on prepared baking tray, sprinkle with sea salt and cook for 12 - 14 minutes.
9. Place on drying rack until cool.

Hot Cross Buns

As you are getting ready for Easter, here is my 'Tested and True' Hot Cross Buns recipe. Although it is easy to purchase these, it is so satisfying to make them yourself.

There looks like a lot of steps but the original recipe I use only has 6 steps. I just like to work with recipes that have it listed in more steps (I don't like reading a step 5 times for 5 things to do).

Ingredients

1 1/2 cups (375ml) warm milk
2 tsp dried yeast
1/4 cup caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups plain flour (I usually use a little more)
1 tsp salt
3 tsp mixed spice
1 cup sultanas
1/4 cup currants
1/4 cup mixed peel
1/3 cup cold water
1/2 cup apricot jam

Note: instead of sultanas, currants and mixed peel I usually just use packet dried fruit or just sultanas (but make sure if you just use sultanas to put 1 1/2 cups)

Method

1. Combine milk, yeast and 1 tbs of sugar in small bowl. Set aside in warm, draught-free place for 10 minutes or until frothy.
2. Combine the milk mixture, butter and egg in a jug and whisk to combine.
3. Combine 4 cups of flour, salt, mixed spice and remaining sugar. Add sultanas, currants and mixed peel and stir to combine.
4. Make a well in the centre and pour in the milk mixture and use a wooden spoon to stir until just combined then use your hands to bring the dough together.
5. Turn into a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
6. Place the dough in a lightly oiled bowl covered with a tea towel in a warm, draught-free place or 1 hour or until dough doubles in size.
7. Grease a 23cm square cake pan. 
8. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic.
9. Divide dough into 16 even pieces and shape each portion into a ball. Arrange side by side in prepared pan. Set aside in warm draught-free place for 30 minutes or until dough has risen 2cm. Preheat oven to 200 deg. 
10. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag (zip lock bags are stronger), and snip off a corner. 
11. Pipe a continuous line down the centre of each row of buns length and width to create the cross.
12. Bake in preheated oven for 10 mins then reduce the temp to 180 deg for a further 20 mins. Bake until golden brown.
13. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring for 2 mins or until jam melts. Strain through a sieve. Brush hot jam over the buns. 

Brioche

"Brioche (pronounced: [bʁi.ɔʃ]) is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"^[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. "

Referenced from Wikipedia http://en.wikipedia.org/wiki/Brioche

While home at on my Christmas holidays I found this recipe for Brioche in a cookbook of Mums. I have always wanted to cook it so I thought I would spoil the family for breakfast. I love dipping brioche into a strong coffee, soooo good.

Ingredients

7g dry yeast
2 tablespoons sugar
1/3 cup lukewarm milk
3 cups plain flour (I had to use plenty more)
1 teaspoon salt
4 large eggs, beaten
3/4 cup (200g) butter, cut into small pieces and softened

Egg wash:
1 large egg yolk, lightly beaten with 1 tablespoon milk (I used the whole egg, not just yolk).

Method

1. Mix the yeast, 1 teaspoon sugar, and the milk in a small bowl. Set aside for 10 minutes until frothy.
2. Combine the flour, remaining sugar, and salt in a large bowl.
3. Make a well in the center and pour in the eggs, milk and yeast mixture.
4. Gradually draw the flour into the eggs and yeast mixture with a plastic spatula. Mix until you have a soft dough (until 15 minutes).
5. (see note below) Work small pieces of butter into the dough with your hands, rubbing and squeezing the butter in.
6. Knead on a lightly floured surface for 15 minutes.
7. Form into a ball and place into an oiled bowl, cover with a clean kitchen towel and leave for 2-3 hours, until doubled in size. (Make sure the room temperature is no more than 24 degrees C).
8. Punch out the risen dough, turn out onto a lightly floured work surface and knead for 2-3 minutes.
9. Return to the bowl, cover and place in the fridge overnight.
10. Next day, divide the dough into 18 pieces (around 57g each), three quarters and a quarter.
11. Roll into balls, place into prepared muffin or brioche molds (quarter ball on top).
12. Cover and leave to rise for about 20 minutes.
13. Lightly glaze the brioche tops with the egg wash.
14. Preheat the oven to 220 deg C.
15. Bake for around 8-10 minutes. If the top starts to burn, cover with foil. Cook until when a a skewer is inserted into the center it comes out clean.
16. Remove from the mold immediately and let cool on a rack.

Note: This step was very messy and I ended up with a buttery blob. I kneaded the mixture for 15 minutes before adding the butter in case it was a mess. Next time I will roll out the mixture and place the butter in it, fold it over and roll again (like making croissants) then cover and prove for the first time.

This recipe is from The Golden Book of Patisserie, McRae Books

Christmas Morning Crown (fruit bread rolls)

I made this for Christmas morning but it looked so good we started it Christmas Eve (see the 3 missing rolls in the photo). This would be fantastic to make if you want to have something yummy for guests for breakfast (not necessarily for Christmas).

Ingredients

1 1/2 cups strong flour (I used plain)
7g dried instant yeast
125g unsalted butter, chopped
1/2 cup warm milk
1 egg beaten
50g brown sugar
2 tbs chopped hazelnuts (I used pecans)
1 tsp mixed spice
1/3 cup chopped mixed peel
1/3 cup sultanas
1/4 cup glace cherries, chopped
(instead of the last 3 ingredients above, I added a cup of mixed dried fruit)

Method

1. Sift flour into a large bowl, add yeast and 1/2 tsp salt.
2. Rub in 40g butter to form coarse crumbs.
3. Mix in warm milk and egg to form a dough (I had to add more flour).
4. Place in a greased blow, cover with a tea towel and leave for 1 hour in a warm place until doubled in size.
5. Beat remaining butter and sugar with a wooden spoon until combined.
6. Add nuts, spice, mixed fruit and stir to combine.
7. Punch down to expel air, knead briefly then roll out on a floured surface to form a 30cm x 23cm rectangle.
8. Spread fruit mixture over dough, leaving a 2cm border on the long sides.
9. Roll up from one long side then cut into 9 equal pieces.
10. Place slices, cut-side up on the lined or greased baking tray so it forms a circle with the slices just touching.
11. Cover with a clean towel and leave in a warm place for 1 hour or until slightly  risen (I placed a piece of baking paper between the roll and towel as the roll is sticky).
12. Once risen, you can cover the crown and chill overnight, then bring back to room temperature before baking.
13. Preheat over to 180 deg c. Bake for 20 minutes or until golden brown.

The original recipe from the taste website made an icing with 1-2 tablespoons of lemon juice and 3/4 cup icing sugar and drizzled over the crown before serving. I didn't think it needed more sugar so I left it out.

Also, when I make this again, I will put less butter in the fruit and nut mix as there was a lot of melted butter in the middle of the crown after it cooked. I will also add more nuts as this tasted fantastic.

Date loaf

Ingredients

1 cup chopped dates
1 cup lightly packed brown sugar
60 g butter or marg
1 cup boiling water
1 3/4 cups SR flour
1 teasp bicarb soda
2 teasp vanilla essence

Method

1. Put chopped dates and sugar into bowl then add sliced butter
2. Pour in boiling water, stir until butter melted
3. Add flour (sifted), bicarb soda then vanilla essence
4. Bake in loaf pan for 45-50 minutes.

This is soooooo easy and really yummy. I added flaked almonds because I wanted to get rid of them out of the cupboard but next time I will add chopped pecans.

Felicity

Sticky Lemon Loaf

Do you still have lemons that you can't think of anything to do with? Kerry and I have been cooking this lemon loaf.

Ingredients
2 egg whites
1/3 cup sugar
2 tablespoons lemon rind
2 tablespoons lemon juice
2 tablespoons margarine - melted
3/4 cup skim milk
1 1/2 cups SR flour
1/2 teaspoon bicarb soda

Syrup
1/3 cup lemon juice
1/4 cup icing sugar

Method
1. Beat egg whites and sugar for 1 minute.
2. Add lemon rind, lemon juice, melted margarine and milk. Mix well.
3. In one go gently fold in flour and bicarb soda to mixture. DO NOT beat.
4. Pour into greased tin (21 x 10 cm).
5. Bake 30 mins or until firm to touch.

To make syrup
1. Combine juice and icing sugar.
2. When cake is cooked, prick a few holes into the top with a fork and pour syrup over cake.
3. Leave to sit for 2 minutes then remove from tin.

This cake is very moist because of the syrup so it does not store for too long.

This recipe was from Simply too good to be true number 3. This is a great series of cookbooks that are still yummy if you are watching your weight. This recipe says there is 1.8g total fat and 0.4g saturated fat per serve (also, 553 kilojoules, Cals132).
Felicity

Olive, Herb & Garlic Focaccia

Welcome back to the blog. It has been a while since I have uploaded recipes and life got on top of me and it fell to the way-side. Since watching the movie Jule &Julia I have been inspired to cook again. Yesterday afternoon I decided to try this focaccia recipe. It was plain and I added the extra bits which I feel made it better.

If you cook it, I would love to know what you added to the top (or inside). Please reply to this thread or on Facebook.

If you have made anything interesting over Christmas - New Year break I would love to know and upload onto the blog. Remember, this blog is about sharing 'tested and true' recipes. Enjoy.

Ingredients

Olive, Herb & Garlic Focaccia



4 cups bakers flour (or plain flour)

1 1/2 teaspoons salt

1 sachet (7-8g)s instant dry yeast

2 teaspoons olive oil

1 - 1 1/4 cups (250 - 300 ml) lukewarm water (-40 deg C)

1 teaspoon mixed herbs (I put a lot more than 1 teaspoon, also put mixed pepper)

1 teaspoon crushed garlic



Method

1. Mix yeast and water in a small bowl until yeast has dissolved. Put aside for 10 minutes until foaming.
2. Mix together flour, salt, mixed herbs and garlic into a large bowl.
3. Pour in the yeast mixture and the olive oil*. Gradually mix with a wooden spoon.
4. Lightly flour the work surface and knead the dough until soft and elastic (approx. 5 minutes).
5. Place dough into an oiled bowl, cover and stand in a warm position until dough has doubled in size (approx. 1 hour).
6. Punch out the air. Pull out to make rectangle shape and place on a lined baking tray
   (you can roll with a rolling pin but that makes more washing up).
7. Dimple the surface with your fingers. Rub olive oil over the top of the surface. 
8. Cut olives in half and push into the dough. Break up fresh parsley and push into the dough (optional).
9. Sprinkle dried herbs and sea salt over the surface, patting on so they stick (also a variation is chili flakes).
10. Place in the oven at the lowest temperature and allow to rise again (approx 15-20 minutes).
11. Turn the oven up to 200 deg C and cook for 15-20 minutes (slightly brown on the top).



*Notes: I forgot to put the oil into the mixture which is why I put it on top. By putting it on top it used less oil but was not dry. It also helped it turn brown and keep the herbs on the top.

Most of this recipe came from the back of the Defiance White Baker's Flour packet although I used plain flour (bought the bakers flour, brought it home, opened it and it was full of bugs- thanks Defiance!).



Chocolate brownies

Method:

MELT
220g of the best dark cooking chocolate you can buy
150g unsalted butter

MIX
1 & ¼ cups caster sugar
3 eggs
2 tsp Vanilla extract
90g nuts (optional)
1 and ½ cups plain flour
Optional, sprinkle choc ‘Bits’ across the top of the mixture.

BAKE
Bake @ 150 degrees for approx 35-40 minutes. Don’t overcook!

I have not made this one yet but a friend of mine has. I can't wait to give it a try.

Chocolate double choc chip and peanut biscuits

Ingredients

200g chopped butter
3/4 cup caster sugar
3/4 cup brown sugar
2 eggs lightly beaten
2 cups SR flour

Just under 1/2 cup white choc bits

Just under 1/2 cup dark choc bits
Just under 1/2 cup roasted peanuts (not salted) see note below

Method

1. Beat butter, sugars and eggs with electric beaters
2. Stir in remaining ingredients
3. Roll into teaspoon sized balls
4. Cook in a moderate oven for 15 minutes
5. Take out of oven but leave on the tray for a little while before putting on wire rack to cool (biscuits come out of oven a little soft)

Note
I used raw peanuts and roasted them myself in the oven for about 10 minutes.

I have no ideas where I got this recipe, it is handwritten in my recipe book.

Felicity

Super Yummy Lemon Teacake

Ingredients

Cake

250g Philadelphia cream cheese
1 1/4 cups of caster Sugar
2 teaspons vanilla
2 eggs
1 cup oil
2 cups self-raising flour
Grated rind of 2 lemons
Juice of 1 lemon

Icing
1 cup icing sugar
Juice of 1 lemon

Method

1. Grease a pan and pre-heat the oven to 180 c
2. Beat Philly, sugar and vanilla with an electric mixer until smooth. Gradually beat in the eggs and oil. Then stir in the flour, lemon rind and juice. Mix well.
3. Pour Mixture into the pan and bake for 45-55 minutes. Allow to cool for 5 minutes then turn cake out onto a wire rack
4. Combine lemon juice and icing sugar and drizzle over the cake. Serve.

Julie Murray-Lewis

Parmesan Cheese Sables - the yummiest savoury biscuits ever!

These are extremely easy to make, and well worth the effort. It takes no time to make a large batch and keep in the freezer until needed. They are perfect with pre-dinner drinks.

To make about 30-40, using a 5cm round cutter

Ingredients:

 

100g plain flour

Pinch each of salt, black pepper and cayenne

1/2 tsp dry mustard powder

90g unsalted butter

90g grated Parmesan or Gruyère

1 egg beaten to glaze
Small handful of poppy seeds or sesame seeds

Method:

1. Sift flour into a bowl or food processor and add the salt, pepper, cayenne and mustard powder.
2. Add the butter and rub in or blend until it resembles fine breadcrumbs.
3. Add the cheese and mix the dough together until smooth. If should be soft and pliable.
4. Chill for 30 minutes, and then turn out onto a floured surface.
5. Pre-heat the oven to 190C. Gently roll out to a thickness of 1cm. Using a round or heart-shaped cutter, press out the shapes and brush with the egg glaze.
6. Sprinkle with poppy seeds or sesame seeds and place on a flat baking sheet. Bake for approx 12-15 minutes until the biscuits are golden brown, and cool on a wire rack.

Note: These can be kept for a week in an airtight container, or frozen for 1-2 months.

Alison Farr-Handley

Fudge Cake

Ingredients

60g low fat margarine
3/4 cup caster sugar
1 egg
1 1/2 cups SR flour
2 tablespoons cocoa
1/2 cup low-fat milk
1/4 cup boiling water
1/4 teaspoon bicarbonate of soda

Chocolate Icing

1 cup icing mixture
1 tablespoon cocoa
1-2 tablespoons boiling water

Method

1. Preheat oven and grease 20cm deep round cake pan
2. Cream marg and caster sugar with electric mixer until smooth and light
3. Beat in egg into mixture
4. Sift flour and cocoa into creamed mixture alternating with milk, starting and ending with flour
5. Combine water and bicarbonate of soda and fold gently into mixture
6. Pour into prepared pan
7. Bake 35-40 minutes, until a skewer inserted comes out clean
8. Cool on wire rack
9. Make chocolate icing by combining all ingredients until smooth and spread over cooled cake.

I made this on the weekend for cousins and iced with the chocolate icing and cut strawberries. Everyone loved it and it was so easy to make. Although it is called a 'Fudge Cake' it is not too heavy and a nice cake to have seconds of!

Felicity

Honey ginger buttons

Ingredients

60g butter
1/2 cup golden syrup
1/4 cup honey
1 3/4 cups plain flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
3 teaspoons milk

Icing
See below

Method

1. Melt butter in a saucepan over medium heat, increase heat to medium-high.
2. Stir in golden syrup and honey. Bring to the boil. Remove from heat and allow to cool for 10 minutes.
3. Disolve bircarb in milk.
4. Sift flour and ginger together into butter mixture. Add milk mixture and stir until well combined.
5. Cover and set aside for 1 hour or until dough is firm.
6. Using a heaped teaspoon of mixture, roll into balls and place about 3cm apart on lined baking tray.
7. Bake for 5-10 minutes (180 deg C oven). Allow to cool on trays.
8. Make icing and spread on biscuits after biscuits are cool.

I made the icing as I normally do (not what was in the recipe). I use icing mixture, enough water (or butter) to make a paste then add colouring and/or essence. If the icing is not thick (does not stay on the spoon) add some more icing mixture. I made white icing and pink icing for these biscuits.

This recipe was from the Taste website, originally from Super Food Ideas magazine. I took these biscuits to rehearsals the other night and everybody loved them.

Shape biscuits

Ingredients

3/4 cup butter or margarine, melted
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2 1/2 cups plain flour
1 teaspoon baking powder
can add cocoa to chocolate biscuits

Method

1. Mix butter, sugar, eggs and vanilla thoroughly
2. Stir in flour, baking powder
3. Chill for at least 1 hour (this REALLY needs to be done). Make sure you cover with glad wrap or it will dry out. I usually put the mixture on glad wrap not in a bowl. 
4. Pre-heat oven to 180-200 deg C
5. Roll out dough on floured surface and cut shapes with cookie cutters
6. Bake for 6-10 minutes or until golden brown
7. Decorate biscuits with icing

This recipe was from a Spotlight book called 'The essential recipe guide - your favourites' and I use it all the time. If you don't leave the mixture in the fridge for 1 hour it is really hard to roll. When you take it out of the fridge it is a bit greasy.

Felicity Caterer

Mars bar slice

Here is another one for Easter. Really easy to make for gifts.

Ingredients

3 regular mars bars (not low fat) and not the mega size ones (around 65g each)
3 cups rice bubbles
85g butter

Method

1. Melt mars bars and butter
2. Add to rice bubbles
3. Press into a greased (or lined) tray
4. May be iced with chocolate icing or melted chocolate

Pamela Caterer