Ingredients 1 cup quick oats ½ cup peanut butter 2 tbs honey 150g milk chocolate 1 tbs vegetable oil Method Combine oats, peanut butter and honey in a bowl. Press firmly into a lined loaf tin. Melt the chocolate and oil together, pour evenly over the top. Refrigerate for 4 hours to set, slice and … Read more

Ingredients Base: 250g plain biscuits 395g sweetened condensed milk 120g butter, chopped ⅓ cup pistachio spread Top: 200g milk chocolate 2 tbs pistachio spread to melt 1 tsp pistachio spread to drizzle 2 tbs pistachios, chopped Method Blend the biscuits until a fine crumb forms, set aside. Add butter, condensed milk and ⅓ cup pistachio … Read more

Ingredients Base: 200g Biscoff biscuits 80g butter, melted Middle: 2 tbs sugar 250g cream cheese, room temp 1 egg Top: 1/2 cup Biscoff spread, melted 5 Biscoff biscuits Method Preheat the oven to 180C. Blend the Biscoff biscuits until a fine crumb forms. Add the melted butter and stir to combine. Press firmly into a … Read more

Ingredients 225g butter, melted 1 cup sugar 3 cups self raising flour 1 cup + 1 tbs desiccated coconut 2 eggs 3/4 cup Cottee’s raspberry jam Method Preheat the oven to 180C. Combine the butter and sugar in a bowl. Add the flour, 1 cup of coconut, eggs and stir to combine. Press 3/4 of … Read more

Ingredients 21 Nutella B-Ready Bars 15 Arrowroot biscuits 250g white chocolate 1/4 cup Nutella spread Method Line a dish with baking paper. Blend 18 Nutella B-Ready bars with the Arrowroot biscuits, in batches if needed, and set aside.  Press this mixture evenly into the baking dish. Melt the white chocolate and Nutella together and pour … Read more