Slice recipes

• 200g dark chocolate, roughly chopped
• 150g butter
• 3 eggs
• 1 cup Chelsea Dark Cane Sugar (200g)
• 1 Tbsp cocoa powder
• 1 tsp vanilla extract
• ¾ cup Edmonds Standard Grade Flour (113g)
• ½ cup dried cranberries (75g)
• ⅓ cup chopped pecans (45g)
• ¼ tsp salt

• ¾ cup cornflour
• ¾ cup rice flour
• 1 ¼ tsp baking powder
• 2 flat dessertspoons cocoa powder
• ½ cup Chelsea White Sugar
• 175g butter
• 1 drop of vanilla essence
• 1 dessertspoon Chelsea Golden Syrup

Chocolate icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

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

• ¾ cup cocoa
• 1¼ cup Chelsea Caster Sugar
• ½ cup self raising flour
• 150g Butter, melted
• 3 eggs
• 1 tsp vanilla essence

• 1 packet of plain sweet biscuits - crushed
• 1 packet of cranberries - about 250g
• ½ cup Chelsea Soft Brown Sugar
• ½ tin condensed milk
• 125g softened butter
• 1 tsp vanilla essence
• ½ cup shredded coconut

ICING

• 1.5 cups Chelsea Berry Flavoured Icing Sugar
• 2 Tbsp butter
• 2 Tbsp hot water
• Shredded coconut to sprinkle over

• 125g unsalted butter
• ½ cup Chelsea Raw Sugar
• 2 tablespoons honey
• 190g (2¼ cups) rolled oats
• 57g (⅔ cup) desiccated coconut
• 130g (1 cup) dried apricots, chopped
• 100g dark chocolate, chopped into chunks

• 1 cup toasted museli
• 2 cups rice bubbles
• 1 cup honey crunch cornflakes
• 100g butter
• ½ cup honey
• ½ cup peanut butter
• 2 Tablespoons Chelsea White Sugar
• sprinkling of coconut, chopped dried fruit, choc bits if desired or mixed nuts

• 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

Cake

• ⅓ cup (170g) butter
• 150g dark chocolate, coarsely chopped
• ¼ cup (40g) cocoa powder
• ⅓ cup (85ml) hot water
• 1⅓ cups (265g) Chelsea Soft Brown Sugar, firmly packed
• ⅓ cup (50g) ground almonds
• ½ cup (75g) rice flour, sifted
• ½ cup (75g) gluten free plain flour, sifted
• 4 extra large eggs
• 50g dark chocolate, coarsely chopped
• Cream Cheese Topping
• 1 cup (250g) cream cheese
• ½ cup (75g) Chelsea Icing Sugar, sifted
• 1 extra egg, lightly beaten

Base

• ½ cup butter, melted
• 1 cup flour
• ¼ cup Chelsea Brown Sugar

Topping

• ⅔ cup Chelsea Brown Sugar
• ¼ cup butter
• 1 cup Chelsea Maple Flavoured Syrup
• 2 eggs
• ⅔ cup pecans
• ½ tsp vanilla essence
• ¼ tsp salt
• 2 Tbsp flour

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

• 180g butter
• ½ cup Chelsea White Sugar
• ½ teaspoon vanilla essence
• 2 cups flour
• 1 teaspoon baking powder
• 200g sweetened condensed milk
• 60g butter
• 1 tablespoon Chelsea Golden Syrup

• 250g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 cups flour
• 500g cream cheese
• 1 cup passionfruit pulp
• 2 eggs
• 2 tablespoons milk
• 1 tablespoon lemon juice
• Chelsea Icing Sugar to dust

• 2 eggs
• 1 cup Chelsea Soft Brown Sugar
• 175g butter melted
• ½ cup milk
• 1 Tbsp sweetened coffee essence
• 1 cup dates finely chopped
• 1 ½ cups flour
• 2 tsp baking powder

Coffee Icing

• 2 cups Chelsea Icing Sugar
• 25g butter melted
• 1 Tbsp sweetened coffee essence
• boiling water

• 1 cup self raising flour
• 1 cup plain flour
• 1 ¼ cups firmly packed Chelsea Soft Brown Sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 125g cold butter, chopped
• 1 egg
• ½ tsp bicarbonate of soda
• ¾ cup milk
• 1 Tbsp Chelsea Golden Syrup
• ½ cup shelled pistachios
• 1 cup dates, chopped

• 400g Chelsea Dark Cane Sugar
• 100g Cocoa
• 4 eggs
• 1tsp Vanilla essence
• 200g Butter (melted)
• 200g Dark chocolate chips
• 90g sifted Flour
• 1tsp Baking powder