lilmzqt
+.~*Special*~.+
okies i found 2 more recipes that are soooooo damn GOOD!!! 
No-Bake Slice
Ingredients:
1-pkt arrowroot biscuits
250g chocolate
¼ cup golden syrup
250 tube sweet condensed milk
60g butter
Method:
Put butter, golden syrup and milk in a saucepan. Heat and mix together
Crush biscuits and put in mixture. Mix in.
Melt chocolate in microwave.
Put 1st mix into a small square pan and spread it out. Spread chocolate on evenly.
Leave it out to set. Cut into pieces then chill.
Chocolate Fudge Slice
Ingredients:
2 cups sugar
¼ cup cocoa powder, sifted
2/3 cup milk
100g dark chocolate, chopped
50g butter
2 tbsp glucose syrup
Method:
Grease a 16-centimetre square cake tin and line with aluminium foil.
Place all of the ingredients into a saucepan over low heat and stir constantly until the sugar has melted, about seven minutes.
Transfer the mixture to a clean saucepan, increase the heat to medium and bring to the boil.
Simmer rapidly for 10 minutes without stirring, then remove the saucepan from heat and allow to cool for 20 minutes.
Beat the fudge with a wooden spoon until it loses its gloss and turns grainy.
Quickly pour into the prepared tin, smooth the surface and leave to set at room temperature for 30 minutes.
Cut into four-centimetre squares.
No-Bake Slice
Ingredients:
1-pkt arrowroot biscuits
250g chocolate
¼ cup golden syrup
250 tube sweet condensed milk
60g butter
Method:
Put butter, golden syrup and milk in a saucepan. Heat and mix together
Crush biscuits and put in mixture. Mix in.
Melt chocolate in microwave.
Put 1st mix into a small square pan and spread it out. Spread chocolate on evenly.
Leave it out to set. Cut into pieces then chill.
Chocolate Fudge Slice
Ingredients:
2 cups sugar
¼ cup cocoa powder, sifted
2/3 cup milk
100g dark chocolate, chopped
50g butter
2 tbsp glucose syrup
Method:
Grease a 16-centimetre square cake tin and line with aluminium foil.
Place all of the ingredients into a saucepan over low heat and stir constantly until the sugar has melted, about seven minutes.
Transfer the mixture to a clean saucepan, increase the heat to medium and bring to the boil.
Simmer rapidly for 10 minutes without stirring, then remove the saucepan from heat and allow to cool for 20 minutes.
Beat the fudge with a wooden spoon until it loses its gloss and turns grainy.
Quickly pour into the prepared tin, smooth the surface and leave to set at room temperature for 30 minutes.
Cut into four-centimetre squares.
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