Slice recipes

• 6 large eggs
• 1 ½ cups Chelsea Organic Coconut Sugar
• 110g almond flour
• 60 gms dark cocoa powder
• pinch sea salt
• 2 tsp vanilla essence
• 60mls cooled espresso coffee 
• 260mls coconut oil
• 2 ½ cups chopped 50% plus dark chocolate (use darker chocolate if you prefer, or Paleo chocolate to make recipe Paleo)
• 1 cup walnuts (optional)

• Topping (optional)
• 1 Tbsp Chelsea Organic Coconut Sugar
• 1 cup chilled coconut cream
• pinch of salt
• ½ tsp freeze dried raspberry powder

• 100g butter
• 100g Chelsea White Sugar
• 1 ½ Tbsp Chelsea Golden Syrup (tin)
• 3-5 cups of rice bubbles
• 200g white chocolate melts (optional)
• 2-3 drops food colouring (optional)
• Sprinkles (optional)

• 150g butter
• 185g dark chocolate melts
• 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 1 Tbsp cocoa powder
• 1 tsp vanilla essence
• 3 eggs
• ¾ cup Edmonds Self Raising Flour
• ½ cup chopped pecans (optional)
• ¼ tsp salt
• Chelsea Icing Sugar to dust

• 100g unsalted butter
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Golden Syrup
• 2 cups rolled oats
• ¾ cup shredded coconut
• ⅓ mixed seeds
• 1 tsp cinnamon
• ⅔ cup raisins
• ¼ cup chopped dried apple

• 115g butter, softened
• ½ cup Chelsea Caster Sugar (113g)
• ⅓ cup Chelsea Soft Brown Sugar (50g)
• 1 egg
• 1 tsp vanilla extract
• 150g digestive biscuits
• 1 cup plain flour (150g)
• 1 tsp baking powder
• ⅛ tsp salt
• 1 ¼ cups milk chocolate chips, divided (250g)
• ¾ cup mini marshmallows (45g)
• 1 cup regular marshmallows (100g)

• 250g butter
• ½ cup cocoa powder
• 1 ½ cups Chelsea White Sugar
• 4 eggs
• 1 tsp vanilla essence
• 1 cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder

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)

Base

• 250g butter crackers (i.e. Snax, Jazz, Ritz)
• 200g sweetened condensed milk (1/2 can)
• 85g butter, cubed
• 1/2 cup Chelsea Icing Sugar (75g)

Filling

• 1/2 cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• 1/4 cup full fat milk (60ml)
• 115g mini pink and white marshmallows
• 225g white chocolate, chopped into small pieces
• 3/4 tsp strawberry or raspberry essence
• 2-3 drops pink food colouring
• 1/4 cup 100s & 1000s sprinkles

Topping

• 100g white chocolate, roughly chopped
• 20g butter
• 4 tsp 100s & 1000s sprinkles

• 200g butter, cubed
• 1 3/4 cups Chelsea White Sugar (400g)
• 4 eggs
• 1 tsp vanilla essence
• 1 1/4 cups cocoa powder (100g)
• 1/2 cup + 2 Tbsp plain flour (90g)
• 1 tsp baking powder
• 1 cup dark chocolate chips (200g)

Chewy ANZAC & Pistachio Base

• 1 cup (120g) wholegrain rolled oats
• ¾ cup (105g) plain flour
• ½ cup (85g) naked (uncrystallised) candied ginger, roughly chopped
• ½ cup (70g) shelled & unsalted pistachios, roughly chopped
• ½ cup (80g) dried sour cherries, roughly chopped (or substitute with dried cranberries)
• ¼ tsp baking soda
• 150g salted butter, diced
• ⅓ cup (80g) Chelsea Soft Brown Sugar, lightly packed
• ⅓ cup (80g) Chelsea Dark Cane Sugar, lightly packed
• ¼ cup (60ml) Chelsea Golden Syrup
• 2 tsp finely grated fresh ginger
• ½ tsp fine salt

Salted Chocolate Truffle Topping

• 200g 62% cacao dark chocolate, roughly chopped
• 200ml cream
• ⅛ tsp ground cinnamon (optional)
• 30g salted butter, softened
• ½ tsp flaky sea salt
• 1 Tbsp Dutch-processed cocoa powder, for dusting (optional)

RASPBERRY LAYER

• 175g fresh or frozen raspberries
• 35g Chelsea White Sugar
• 2 Tbsp lemon juice
  

BLONDIE

• 160g salted butter
• 40g Chelsea White Sugar
• 160g Chelsea Soft Brown Sugar
• 1 size 7 egg
• 1 size 7 egg yolk
• 1 tsp vanilla bean paste
• 170g plain flour
• 1 tsp ground cinnamon
• 1/4 tsp baking powder
• 200g white chocolate, roughly chopped