Fruity White Chocolate Bars

Fruity White Chocolate Bars can be made up to a week ahead and kept, covered, in the refrigerator; they can also be frozen for up to two months. Recipe makes about 16 bars.

Ingredients:

2/3 cup slivered almonds
1 1/4 cups Brazil nuts, coarsely chopped
1 1/2 cups desiccated coconut
1 cup chopped dried apricots
1 cup dried currants
1/4 cup all-purpose (plain) flour
8 ounces (250 g) Choc Melts, melted
1/2 cup apricot jam
1/2 cup honey
1 tablespoon icing sugar mixture

Method:

1. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8 x 12 inch (19 x 29 cm) rectangular slab or slice pan; cover base with baking paper.
2. Combine nuts, coconut, fruit and flour in large bowl. Stir in combined hot chocolate, sieved jam and honey. Spread evenly into prepared pan; bake in oven for 45 minutes. Allow to cool in pan before cutting into pieces.

Chewy Peanut Butter Bars

Peanut Butter Bars can be made a week ahead and kept, covered, in the refrigerator. Recipe makes about 24 bars.

Ingredients:

2 ounces (60 g) butter, chopped
1/4 cup honey
1/2 cup firmly packed brown sugar
1/3 cup smooth peanut butter
2 tablespoons marmalade
1 cup rolled oats
1 1/2 cups Rice Bubbles
1/2 cup shredded coconut
1/2 cup mixed dried fruit
1/4 cup finely chopped glace pineapple

Method:

1. Grease a 9 inch (23 cm) square slab pan.
2. Combine butter, honey, sugar, peanut butter and marmalade in large saucepan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil; remove from heat. Stir in remaining ingredients and mix well.
3. Press mixture firmly into prepared pan and refrigerate until firm.

Chewy Fruit Bars

Chewy Fruit Bars can be made up to a week ahead and stored in an airtight container. Recipe makes about 18 bars.

Ingredients:

1/3 cup firmly packed brown sugar
3 ounces (90 g) butter
1 1/4 cups all-purpose (plain) flour
1 egg yolk
Topping:
2 eggs
1 cup firmly packed brown sugar
1/3 cup self-rising (raising) flour
1/2 cup raisins
3/4 cup sultanas
1 1/2 cups roasted unsalted peanuts
1 cup desiccated coconut

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8 x 12 inch (20 x 30 cm) shallow slab or slice pan; line base and two long sides with baking paper, extending paper 1 inch (2.5 cm) above edge of pan.
2. Combine sugar and butter in medium-sized saucepan; stir over medium heat until butter is melted. Stir in sifted flour and egg yolk. Press mixture over base of prepared pan. Bake in oven about 10 minutes or until browned lightly; cool.
3. Meanwhile, prepare the topping: Beat eggs and sugar in small bowl with electric mixer until changed to a lighter color and thickened slightly; fold in sifted flour. Transfer mixture to large bowl; stir in remaining ingredients.
4. Spread topping over cold base; bake in oven about 30 minutes or until browned lightly. Allow to cool in pan before cutting into pieces.

Chocolate Nugget Bars

Walnuts, chocolate and crispy meringue make a sweet treat that will get repeat orders. Recipe makes 25 bars.

Ingredients:

1/2 cup caster sugar
4 ounces (125 g) unsalted butter
2 large eggs, separated
1 1/2 cups all-purpose (plain) flour
1 teaspoon baking powder
1 1/4 cups walnuts, chopped
3/4 cup chocolate chips
1 3/4 cups mini marshmallows
2/3 cup dark brown sugar

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 13 x 9 inch (33 x 23 cm) shallow slab tin. Line the base with greaseproof paper.
2. Beat the sugar and butter in a bowl until light and creamy. Beat in the egg yolks. Sift the flour and baking powder together and stir into the mixture to form a soft dough.
3. On a floured surface, roll out dough to the size of the tin. Lay dough in the base of the tin; press into the corners. Sprinkle over walnuts, chocolate chips and marshmallows.
4. Whisk the egg whites until stiff peaks form. Whisk in the brown sugar gradually, whisking at top speed. Spoon the mixture over the chopped walnuts, chocolate chips and marshmallows, completely covering the base.
5. Bake for 30 minutes, or until a crust forms on top. Cool in the tin, standing on a rack, for 10 minutes, then score into bars. Cool for another 20 minutes before cutting the bars.

Tip: Be sure to score the bars when they are still warm as the topping becomes sticky when it is cold. If you cannot find mini marshmallows, use normal-sized ones and cut them up with scissors.

Fruit and Nut Bars

Try serving these delightful dried fruit and nut bars hot or cold for dessert with whipped cream or ice cream. Equally delicious on their own. Recipe makes 4 large or 8 small bars.

Ingredients:

1 cup self-rising (raising) flour, sifted
1 cup coconut
3/4 cup brown sugar
1/3 cup chopped dried apricots
1/4 cup walnuts, chopped
1/4 cup sultanas
4 ounces (125 g) butter, melted
1 egg, lightly beaten

Method:

1. Lightly grease an 8 inch (20 cm) square cake pan. Combine all ingredients in a large bowl; mix well. Press into prepared pan. Bake in a moderate oven for 25 minutes or until golden brown.