Apple and cinnamon slice

INGREDIENTS

• 340g pkt golden buttercake cake mix
• 1 cup (90g) desiccated coconut
• 125g butter, melted
• 400g can apple pieces
• 300g sour cream
• 1 teaspoon cinnamon sugar

METHOD

• Step 1
  Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
• Step 2
  Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
• Step 3
  Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 minutes, or until sour cream has set.
• Step 4
  Cool in pan. Cut the slice into fingers to serve.

Clinkers Slice

Ingredients

• 1 250g packet Clinkers (a good tip is to buy the 300g bag and eat a few while you make it)
• 1 250g packet Malt O Milk biscuits
• 125g butter
• 1 cup condensed milk (nearly a whole tin – but not quite!)
• 180g block milk chocolate

 

Method

1. Line a slice tin with baking paper and set aside.
2. Crush the clinkers and biscuits in a food processor and place in a bowl.
3. Melt the butter and condensed milk in a saucepan on low heat until melted and mixed together well.
4. Pour the melted butter/condensed milk mixture over the crushed biscuits and clinkers.
5. Stir to combine (don’t worry if the mixture seems a little bit wet).
6. Place into the slice tray and press the mixture down very firmly.
7. Melt the chocolate in the microwave or on a double boiler and spread evenly over the slice.
8. Place in the fridge for at least two hours (preferably overnight).
9. Take the slice out of the fridge and leave for 20 minutes before slicing (this way your chocolate will be less likely to crack).
10. Cut the slice into squares.
11. This slice will keep in an airtight container in the fridge for up to a week (but it won’t last that long anyway!)