Nutty Crunch Slice Food

NUTTY CHOCOLATE CRUNCH

Steps:

• Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
• Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.

NUTTY CRUNCH SLICE

Steps:

• Put sesame seeds, pumpkin seeds, coconut and nuts in a fry pan and stir continuously over a low heat for 6-8 minutes until coconut is a light golden brown. Transfer to a large mixing bowl.
• Crush biscuits in a food processor until they are a fine crumb.
• Stir crumbs, apricot and ginger into the toasted nuts and seeds.
• Put butter and condensed milk into a saucepan and stir over low heat until butter is melted. Pour over dry ingrediants and mix thoroughly.
• Press mixture into a lightly greased shallow baking tin. Cover and refrigerate for one hour then remove and slice. Cover again and store in the fridge.

SWEET AND SALTY CRUNCHY NUT BARS

Steps:

• Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
• Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
• The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
• Line your springform pan with aluminum foil or use a foil pan.
• Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
• Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
• Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
• Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

GINGER CRUNCH SLICE

Steps:

• Preheat oven to 180°C.
• Base:.
• Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
• Add butter and process until mixture resembles fine breadcrumbs.
• Press into a 20cm x 30cm tin lined with non-stick baking paper.*
• Bake for 35-40 minutes or until golden and firm to the touch.
• To make the ginger icing:.
• Place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
• Stir through the icing sugar and pour immediately over the slice.
• Refrigerate for 1 hour or until the icing is set.
• Slice to serve.
• * The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.

NUTTY CRUNCH SNACK MIX

Steps:

• In medium bowl, measure mini wheats, pretzels, and peanuts; set aside.
• In a large microwave safe bowl, heat margarine, corn syrup, and peanut butter on HIGH for 30 seconds.
• Stir until smooth.
• Add cereal mixture and toss gently until evenly coated.
• Microwave on HIGH a total of 5 minutes, stirring well after 2 and 4 minutes
• (use caution, mixture will be hot).
• Remove cereal mixture from microwave and mix in raisins (use caution, mixture will be hot).
• Spread on waxed paper-lined baking sheet.
• When completely cool, store in airtight container.
• Variations:
• PEANUT BUTTER AND JELLY: Prepare as above through step 3.
• Remove from microwave and stir in raisins.
• Sprinkle 1 tbsp dry regular strawberry gelatin over hot cereal mixture, tossing gently.
• Spread on waxed paper-lined baking sheet.
• When completely cooled store in airtight container.
• TROPICAL FRUIT: Prepare as above through step 3, adding 2 tbsp sesame seeds with cereal.
• Remove from microwave.
• Omit raisins and stir in 1 package (7 oz) dried tropical fruit medley chopped fruit.
• Spread on waxed paper-lined baking sheet.
• When completely cooled, store in airtight container.

RASPBERRY SLICE

Steps:

• turn oven to 180 degrees.
• grease a 28cm x 18cm tin.
• cream butter and sugar until light and fluffy.
• add egg yolks.
• beat well.
• sift in both flours.
• mix it all to a soft dough.
• press it evenly in tin.
• spread jam over.
• Topping:.
• beat egg whites until stiff.
• gradually beat in the sugar.
• beat well.
• add coconut.
• stir it in.
• spread evenly over jam.
• bake 35-40 minutes.
• slice when cold.