Caramel Slice

• 4 Weetbix, crushed
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Chelsea White Sugar (113g)
• 1 Tbsp cocoa powder
• 1 tsp Edmonds Baking Powder
• 150g butter, melted (or Olivani Spread)
• ½ tsp vanilla essence

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• ½ cup desiccated coconut (50g) + extra to decorate
• 4 tsp cocoa powder
• 25g butter, cubed (or Olivani Spread)
• 2 Tbsp boiling water

Base

• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• ½ cup Chelsea Soft Brown Sugar
• 140g butter, melted (or Olivani Spread)

Caramel

• 395g condensed milk
• 2 Tbsp Chelsea Golden Syrup Tin
• 50g butter (or Olivani Spread)

Topping

• ½ cup thread coconut
• ½ cup rolled oats
• ½ cup Chelsea Soft Brown Sugar
• 30g butter (or Olivani Spread)

• 2 ½ Weet-Bix, crushed
• 1 cup coconut
• 1 tsp Edmonds Baking Powder
• 150 grams butter (or Olivani Spread)
• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea White Sugar
• 1 heaped Tbsp cocoa
• Additional coconut to sprinkle on top

Base

• 1 cup Edmonds Standard Grade Flour
• ½ cup desiccated coconut
• ½ cup Chelsea Soft Brown Sugar
• 125g butter, melted (or Olivani Spread)

Filling

• 60g butter, extra (or Olivani Spread)
• ¼  cup Chelsea Golden Syrup (Tin)
• 1 X 400g can sweetened condensed milk
• 70g macadamia nuts, roughly chopped

Chocolate Topping

• 270g dark cooking chocolate finely chopped
• 3 tsp vegetable oil

• 125g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• 1 egg
• 1 cup flour
• ½ tsp baking powder
• ½ cup coconut
• 1 cup crushed Weetbix

• 1 cup Chelsea Golden Syrup
• 1 cup Chelsea White Sugar
• 1 ½ cups peanut butter
• 8 cups rice bubbles
• 1 cup dark chocolate chips

Base

• 1 packet wine biscuits
• 2 tbsp shredded coconut
• 80g butter melted

Caramel

• 1 tin condensed milk
• 125g butter
• ⅓ cup Chelsea Caster Sugar
• ⅓ cup Chelsea Golden Syrup

Topping

• 250g chocolate melts
• 1 tbsp oil

Base

• 1½ cups Edmonds Gluten Free Self Raising Flour
• ½ cup Chelsea Soft Brown Sugar
• 140g butter, melted

Caramel

• 395g can condensed milk
• 2 Tbsp Chelsea Golden Syrup
• 50g butter

Topping

• ½ cup gluten free shredded coconut
• 1 cup gluten free muesli (without dried fruit)
• ½ cup Chelsea Soft Brown Sugar
• 60g butter, melted

Base

• 1 pkt of plain biscults eg. Milk Arrowroot or Vanilla wine (I used Vanilla wine)
• 125g melted butter
• 1 can of sweetened condensed milk

Caramel

• 3 Tablespoons Chelsea Golden Syrup
• 1 can of sweetened condensed milk
• Chocolate for melting and drizzling on top

• Melted butter, for greasing
• 2 cups plain flour, sifted
• 1 cup self-raising flour, sifted
• ¾ cup Chelsea Soft Brown Sugar
• 250g butter, diced
• 2 eggs
• Extra plain flour, for dusting
• 395g tin condensed milk
• 2 Tbsp Chelsea Golden Syrup
• 1 cup sultanas
• 2 Tbsp Chelsea Icing Sugar, for dusting

Brownie Base

• ½ cup cocoa
• 250g butter, melted
• 1 ½ cups Chelsea Caster Sugar
• 3 eggs
• 1 tsp vanilla essence
• 1 cup plain flour
• 1 tsp baking powder
• ½ cup dark chocolate chips
• Caramel
• 105g butter
• 175g Chelsea Golden Syrup
• 1 ½ cups condensed milk
• ¼ cup raspberry jam

Marshmallow

• 1 cup Chelsea Caster Sugar
• 1 packet raspberry jelly crystals
• 5 tsp gelatin
• 1 tsp raspberry baking paste

Base

• 125g butter
• 75g Chelsea White Sugar
• 2 egg yolks
• 225g flour
• 1 tsp baking powder

Filling

• 420g caramel condensed milk
• 1 pkt glace cherries
• dark chocolate buttons
• 1 cup dessicated coconut

Chocolate Crumble

• 190gm butter (softened)
• 125gm Chelsea White Sugar
• 1 ½ cups plain flour
• 1 tsp baking powder
• 1 tbs cocoa
• ¼ tsp vanilla essence

Caramel Filling

• 1 tin condensed milk
• 2 tbs Chelsea Golden Syrup
• 60gm butter
• ¼ cup Chelsea Caster Sugar

Base

• 150g flour
• 100g Chelsea Soft Brown Sugar
• 40g coconut
• 125g melted butter
• 2 tsp cardamom
• Zest of an orange

Caramel

• 100g butter
• 2 cans sweetened condensed milk
• 80ml Chelsea Golden Syrup
• 1 tsp orange essence

Candied Orange Walnuts

• 1 cup Chelsea White Sugar
• ½ cup orange juice
• ½ tsp orange essence
• 2 cups walnuts
• Sea salt

Chocolate Drizzle

• Dark chocolate

• 1½ cup banana, about 3 ripe medium bananas, mashed
• 1 large egg, lightly beaten
• ½ cup butter, melted and slightly cooled
• 1¼ cupChelsea Soft Brown Sugar
• 1¾ cups self-raising flour
• ¼ teaspoon baking soda
• ½ teaspoon ground nutmeg
• 1 small pinch sea salt
• 12 dried banana chips (optional)
• 3 tablespoons Chelsea Demerara Sugar
• ¾ cup Chelsea Raw Caster Sugar
• ¼ cup boiling water
• 50g unsalted butter
• ½ teaspoon vanilla essence
• ½ cup thick cream
• a few slices of fresh banana (optional)

Base

• 300g flour, sifted
• 250g unsalted butter, melted
• 80g desiccated coconut
• 180g Chelsea Soft Brown Sugar

Caramel Filling

• 250g unsalted butter, chopped
• 4 x 395g condensed milk
• 1 cup Chelsea Golden Syrup
• 140g pre-chopped peanuts, toasted with salt

Chocolate Ganache

• 600g dark chocolate
• 300ml double cream

Chocolate Tops

• 500g dark chocolate, melted

Chocolate Brownie Base

• 1 packet Edmonds Double Chocolate Fudge Brownies, (reserve icing mix for another use or see tip below)
• 100g butter, melted
• 2 eggs
• 4 tsp water
• 150g scotch finger biscuits, roughly crushed

Caramel Filling

• 125g butter, cubed
• 1/3 cup Chelsea Raw Sugar
• 1 Tbsp Chelsea Golden Syrup
• 1 tsp vanilla essence
• 395g can sweetened condensed milk

Marshmallow Topping

• 1/2 cup boiling water
• 1/2 Tbsp Gelatine
• 1 cup Chelsea Caster Sugar
• 1/2 tsp vanilla or strawberry essence
• few drops pink food colouring (optional)