No bake caramel Tart

Woumarie

Ingredients
200g chocolate filled biscuits (I used Bakers Romany Creams)
60g salted butter, melted
2Tbs cocoa powder
100g walnuts, toasted
385g tin Nestlé Caramel treat
200g 70% dark chocolate, roughly chopped
¾ cup cream
2Tbs glucose or 1 tablespoon butter
Hawaiian black salt (available from Woolies or Pick n Pay)

Method
Pulse the biscuits in a processor until fine breadcrumb texture. Add the melted butter and cocoa and blitz until combined.
Press the biscuit crumbs into a 22cm shallow tart tin. Toast the walnuts in a dry pan until they start to smell nutty and take on some colour. Press lightly into the biscuit crumb base. Decant the caramel into a heat-proof bowl and warm in the microwave until soft. Stir until the caramel is smooth. Pour the caramel into the tart shell and smooth over with the back of an off-set spatula. Refrigerate until firm. Place the chopped chocolate, cream and glucose in a glass bowl. Microwave at 30 second intervals, stirring between each blast until melted and glossy. Pour the chocolate ganache over the chilled caramel and smooth over. Chill for several hours until firm. Scatter with Hawaiian black salt. Keep the tart chilled in the fridge. Set on the counter for about 10 minutes before serving. When slicing, use a warm smooth bladed knife for neat a sharp-edged finish.

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Easy no-bake milk tart

Woumarie

ngredients
200g nuttikrust biscuits
397g can condensed milk
700ml boiling water
15ml butter
50ml cold water
40g corn flour
2 large eggs – separated
½ vanilla pod – split and seeds removed with a sharp knife
1 mandarin – finely grated zest only
Finely ground cinnamon for the top

Method
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish. Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil. In the meanwhile, mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together. Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly. Remove from heat. Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture. Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely. Sprinkle ground cinnamon over the top and serve.

 

No-Bake Granola Bars Recipe

Ingredients
½ cup rice crispies
¼ cup mini semi-sweet chocolate chips
2 cups instant oats
¼ cup butter
1 tsp vanilla essence
¼ cup chunky peanut butter
¼ cup honey
¼ cup packed brown sugar
Instructions
Add butter, peanut butter, brown sugar, and honey together over medium heat until bubbly, then cook for 2 minutes, stirring frequently. Pour mixture over dry ingredients, stir gently to mix. Press mixture into a lightly sprayed 8 x 8″ pan. Cool 30 minutes before cutting into bars.
Note: peanut butter can be substituted with almond or cashew butter.
 

Peanut butter no-bake fridge cake

 

 

 

 

 

 

Ingredients
1 x 200 g Tennis biscuits packet
2 x 250 g full-cream cream cheese tubs
1 x 385 g condensed milk can
450 g peanut butter
½ cup Woolworths chocolate dessert sauce
½ cup Woolworths toffee dessert sauce
1 x 250 g Woolworths chocolate hazelnut butter spread jar (optional)

Cooking Instructions
Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours. Remove from the cake tin, remove the clingwrap and place on a serving dish. Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.

 

Chocolate Rolled Cookies

Ingredients 
1/2 cup flour 
1/2 cup powdered sugar 
1/4 cup sifted cocoa 
1/2 cup golden syrup 
1/2 cup butter 
1/2 tsp. vanilla essence 
1 cup nestle cream. 

Method 
Combine 1/2 cup flour, 1/2 cup powdered sugar, and 1/4 sup sifted cocoa.

Heat 1/2 cup golden syrup till boiling, take off the heat

Add 1/2 cup butter and stir until the butter has melted.

Add 1/2 tsp. vanilla essence and flour. 

Mix well.Drop 2 tsp. of batter per cookie into greased baking trays.

Be sure to place them far apart as they spread a great deal. 

Make only 4 to 5 at a time as they have to be rolled immediately.

Bake at 180 C for 5-7 mins.

Cool for for 1 min. 

Loosen cookie with a knife and quickly roll it around the greased handle of a wooden spoon. 

Let it cool, then carefully ease it off and cool completely on a wire rack.

Store in an air tight tin.