Super Food Ideas - - SWEETS -




250g choc rip­ple bis­cuits 90g but­ter, melted Vanilla Cake ½ cup self-rais­ing flour ¹⁄³ cup caster sugar ¹⁄³ cup malted milk pow­der ¼ cup milk 1 egg, lightly beaten 1 tea­spoon Queen Mas­ter Blend Pure Vanilla Ex­tract (see box) 50g but­ter, melted Caramel Fill­ing 395g can sweet­ened con­densed milk 2 ta­ble­spoons brown sugar 2 ta­ble­spoons golden syrup 50g but­ter, chopped Top­ping 200g dark choco­late, chopped 50g but­ter, chopped

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 16cm x 26cm (base) slice pan. Line base and sides with 2 lay­ers of bak­ing pa­per, ex­tend­ing pa­per 2cm above all edges. 2 Process bis­cuits in a food pro­ces­sor un­til finely chopped. Add but­ter. Process un­til well com­bined. Press mix­ture into pre­pared pan. Re­frig­er­ate while pre­par­ing cake. 3 Make Vanilla Cake Com­bine flour, sugar and milk pow­der in a bowl. Add milk, egg, vanilla and but­ter. Mix well to com­bine. Pour mix­ture over base in pan, spread­ing to level. Bake for 20 to 25 min­utes or un­til top is just firm to touch. Cool com­pletely. 4 Make Caramel Fill­ing Place con­densed milk, sugar, golden syrup and but­ter in a saucepan over medium-high heat. Cook, stir­ring, for 5 min­utes or un­til mix­ture is smooth. Con­tinue stir­ring un­til mix­ture starts to sim­mer. Work­ing quickly, pour caramel over cake layer, spread­ing to level. Bake for 10 min­utes or un­til caramel bub­bles around edges of pan and is light golden in colour. Cool for 20 min­utes. 5 Make Top­ping Place choco­late and but­ter in a mi­crowave-safe bowl. Mi­crowave on HIGH (100%), stir­ring ev­ery 30 sec­onds, for 1 to 2 min­utes or un­til melted and smooth. Pour over hot caramel, spread­ing to level. Stand for 20 min­utes. Re­frig­er­ate for 4 hours or un­til cold. Us­ing a hot knife, cut into squares. Serve. NU­TRI­TION: (per serve) 1101kj; 14.2g fat; 9g sat fat; 3.3g pro­tein; 30.5g carbs; 0.5g fi­bre; 30mg chol; 165mg sodium.

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