Slices for all occasions

• Line a slice tin with baking paper.
• Crush the biscuits in a food process and put into a large bowl.
• Chop 220 grams of the Turkish delight into small pieces and place in a microwave safe bowl with the butter. Cook at 30 second intervals, stirring between each 30 seconds. Depending on the brand of Turkish delight it may not completely melt and thats ok just make sure its soft and it will mix through the biscuit mix ok.
• When butter has melted add condensed milk and cook for another 30 seconds.
• Add the Turkish Delight mixture into the biscuits and mix through well. Pour into the prepared slice tin and smooth the top. Refrigerate while you prepare the topping.
• Chop the remaining Turkish Delight into small pieces and put aside.
• Add the chocolate to a microwave safe container and melt in 30 second bursts until its melted. Don't be temped to do it for longer as chocolate can burn very quickly.
• Pour the melted chocolate over the top of the slice and then decorate with the chopped Turkish delight. Place in fridge for 2hrs before slicing.
• You can store in the fridge for up to a week. I freeze mine for up to a month when making at Christmas time.

• Line a slice tin with baking paper.
• In a microwave safe bowl add butter, chocolate and syrup. Heat in 30 second bursts, stirring in between each until everything is melted and smooth. Leave to cool.
• Crush the biscuits roughly in a food processor and place in large bowl.
• Chop Mint Aero Bar and add to the biscuits with the Mint balls.
• Add the cooled chocolate mixture to the crushed biscuits and mix well. Place into the prepared slice tin and push into the tin and try and smooth the top. Please in refrigerator while preparing the topping.

Topping

• In a microwave safe bowl melt 150 grams of chocolate in bursts of 30 seconds until melted.
• Chop the Mint Aero block into small pieces.
• Pour the melted chocolate over the base and top with the chopped Aero block.
• Refrigerate for at least 2 hours and then cut into small bars to serve.

• Prepare your slice tin by lining with baking paper.
• Process biscuits in a food processor until fine crumbs.
• Process pineapple lumps in food processor but only until you have small lumps. If preparing in the hot weather this will work better if you have placed your pineapple lumps in the freezer overnight or at least for several hours. Put aside 3/4 cup for use on the topping later.
• Place butter and condensed milk in a saucepan and heat over low heat until mixed together. Allow to cool for 20 minutes.
• Add butter and condensed milk to the biscuits and pineapple lumps and mix well. Press into the prepared slice tin and smooth off the top with a spoon. Place in refrigerator.
• Add coconut oil and chocolate melts to microwave safe container. Microwave on medium heat in 30 second bursts, stirring each time.
• Pour the chocolate over the slice and sprinkle with reserved chopped pineapple lumps.
• Refrigerate overnight. The slice is best removed from the refrigerator for around 20 minutes before slicing.

• Preheat oven to 160C°. Prepare slice tin by lining it with baking paper.

Shortbread Base

• Using a stand or hand mixer beat butter and sugar until light and fluffy.
• Whisk flours together and then add into the butter and sugar mix. Beat on low until just combined.
• Press mixture into slice tin and smooth the surface with a spoon.
• Bake for 30 minutes until firm in centre and light golden around edges. Cool in the pan.

Caramel

• Put cream and caramels into a medium saucepan. Stir constantly over low heat until caramels are melted and sauce is smooth. Can take between 5 and 10 minutes. Allow to cool for 5 minutes

To finish the slice

• Sprinkle marshmallows and cashews over shortbread base.
• Pour caramel over the cashews and marshmallows. Allow to set completely in the pan in the refrigerator before cutting

• Crush biscuits. I do this with a food processor but if you don't have one you can go at them with a rolling pin.
• Crush the Candy canes. Again I used a food processor for this but I didn't process as fine as the biscuits because its nice to have some larger pieces in the slices.
• Mix all ingredients together in a bowl.
• Next you can either roll mixture into small balls in coconut. Alternatively, take a long piece of baking paper and line the centre (size of the log you will be making) with some coconut.
• Then add the log mixture and sprinkle with more coconut. Using the baking paper roll the mixture until a nice even log is formed. Roll the baking paper tightly around the log and fold the ends over. Then cover the whole log in cling wrap. Pop in the freezer until needed.

• Line a 19cm square cake tin with baking paper.
• Place chocolate in a microwave safe bowl. Microwave on 50% for 30 second intervals. Stirring after each 30 seconds with a metal spoon until melted and smooth. Don't microwave longer than 30 seconds as it can burn very quickly.
• Add biscuits, apricots, cranberries and coconut to chocolate. Stir to combine.
• Pour into prepared tin. Refrigerate until firm. If you need it quickly put in the freezer for 15 minutes. Once firm cut into small squares.

• Prepare slice tin by lining with baking paper. Preheat oven to 180°C.

For the Base

• Melt the white chocolate in the microwave in a microwave safe bowl on 50% in 30 second intervals until melted.
• Add chocolate, butter, icing sugar, ground macadamia nuts and plain flour to a stand mixer. Mix on low speed until combined.
• Press into prepared tin and bake for 18 minutes. Allow to cool in the tin.

For the Topping

• Preheat oven to 160°C.
• In a saucepan heat the condensed milk and chocolate together until the chocolate has melted. Cool for 15 minutes.
• Add eggs, flour, shortbread biscuits and chopped macadamia nuts. Mix gently until well combined.
• Pour mixture over the base then sprinkle with extra macadamia nuts. Bake at 160°C for 40 minutes or until golden brown.
• Remove from the oven and cool completely in the refrigerator before slicing.