WHITE CHOCOLATE BROWNIE SLICE

125g unsalted butter, chopped
240g block white chocolate, chopped
¾ cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
¾ cup plain flour
½ cup self-raising flour
Extra 240g block white chocolate, chopped
3 x 55g Cherry Ripe bars
Icing sugar mixture, to decorate

METHOD

Grease a 23cm square cake pan. Line base and sides with baking paper.
Place butter and chocolate in a medium pan. Stir over a low heat, without boiling, until mixture is smooth.
Stir in sugar. Remove from heat and cool for 5 minutes.
Stir in eggs, vanilla extract, sifted flours and extra chopped chocolate. Spread mixture into prepared pan. Cut cherry ripe bars into 1cm-wide strips. Arrange evenly over top of slice, pressing down slightly.
Cook in a moderate oven (1 80C) for 35 minutes, or until golden brown. Cool in pan.
Turn out slice and trim edges. Cut into squares and dust with sifted icing sugar mixture.

CHOCOLATE OAT BAR

2 Cups brown sugar
250g butter, melted
2 eggs lightly beaten
2 teaspoons vanilla essence
21/2 cups self-raising flour
3 cups rolled oats

FILLING

300g chocolate chopped
400g can sweetened condensed milk
30g butter
1 cup chopped walnuts
2 teaspoons vanilla essence

METHOD

Line two 19cm x 29cm lamington tins, with baking paper and grease.
Combine sugar, butter, eggs and essence in a medium bowl. Add sifted flour and oats, mix well.
Divide mixture into 3 equal portions. Press one portion evenly over base of one tin and then do the same with the other portion.
Spread filling evenly over both bases. Drop tablespoons of remaining base mixture over filling.
Bake in moderate oven for about 35 minutes or until lightly browned, cool in tins. Remove and refrigerate for several hours before cutting into slices.

FILLING

Combine chocolate, condensed milk and butter in small saucepan, stir over low heat until chocolate melts. Add nuts and essence mix well.