NO BAKE SLICES & BARS

CREATE BAKE MAKE & BAKE PLAY SMILE

Lauren is the mastermind behind the food and craft blog

‘Create Bake Make’.

While Lucy is the owner (and head chef) of the food blog

‘Bake Play Smile’.

Together they also run ‘ThermoBliss’ - a website

dedicated solely to Thermomix recipes. .

They love to bake recipes that are simple and totally

delicious. Both Lauren and Lucy are well known for their love of no-bake slices… and so this eBook just had to

happen!

Enjoy!

xxx

WELCOMESimple. Delicious. Fuss Free

Clinkers Slice

Mars Bar Fudge

Lemon Coconut Slice

Easy Peppermint Slice

Chocolate & Hazelnut Slice

Malteser Slice

Peanut Butter & Rice Bubble Slice

Hedgehog Slice

Coconut Ice

Salted Caramel Slice

Easy Choc Slice

Oreo Cheesecake Slice

Ferrero Rocher Slice

Mars Bar Slice

Caramello Slice

Peanut Butter Slice

Malteser & Mars Bar Slice

CONTENTS

INGREDIENTS

1 X 250g packet Clinkers1 X 250g packet plain sweet biscuits

(Marie, Malt O Milk etc)125g butter

1 cup condensed milk (nearly a whole tin - but not quite!)

180g block milk chocolate

CLINKERS SLICEMETHOD

1. Line a slice tin with baking paper and set aside.2. Crush the clinkers and biscuits in a food

processor and place in a bowl.3. Melt the butter and condensed milk in a

saucepan over a low heat until completely melted and mixed together well.

4. Pour the melted butter/condensed milk mixture over the crushed biscuits and Clinkers.

5. Stir to combine (don't worry if the mixture seems a little bit wet).

6. Place into the slice tray and press the mixture down very firmly.

7. Melt the chocolate in the microwave or on a double boiler and spread evenly over the slice.

8. Place in the fridge for at least two hours (preferably overnight).

9. Take the slice out of the fridge and leave for 20 minutes before slicing (this way your chocolate will be less likely to crack).

10. Cut the slice into squares.

INGREDIENTS

400g of Milk Chocolate395g tin of condensed milk

4 x Mars Bars

MARS BAR FUDGEMETHOD

1. Line a 20cm square cake tin with baking paper – make sure you leave plenty of paper hanging over the sides to help you remove the fudge once it has set.

2. Roughly chop the Mars Bars into pieces and set aside until needed.

3. Pour the condensed milk into a medium saucepan over low heat and add the milk chocolate – which has been broken into squares.

4. Cook condensed milk and chocolate mixture and stir regularly until the chocolate has melted and the ingredients have combined.

5. Remove the saucepan from the heat and add the chopped up Mars Bars before quickly stirring through.

6. Pour the fudge into the prepared tin and place in the fridge for a minimum of 6 hours (preferably overnight) to set.

7. Remove the set fudge from the fridge and cut into squares.

LIVE LAUGHBAKE

INGREDIENTS

80g of butter250g of condensed milk (about ¾ cup)250g of plain sweet biscuits (like Marie

biscuits)1 cup of desiccated coconut

Juice from 1 lemonGrated lemon zest from one lemon

Lemon Frosting:240g icing sugar

60g butter, softened to room temperature3 tbs lemon juice

2 tbs desiccated coconut

LEMON COCONUT SLICE

METHOD1. Grease and line a 22X32cm rectangular baking tin

with baking paper.1. Crush biscuits and place into a bowl.2. Add coconut and grated lemon rind.3. Mix to combine.4. Melt butter in the microwave (or on the stovetop) on

medium heat until completely melted.5. Add melted butter, condensed milk and lemon juice

to the biscuit mixture.6. Mix thoroughly until well combined.7. Press into the prepared tin.

To make the lemon frosting...In a bowl, whisk the icing sugar, room

temperature butter and lemon juice in a bowl until creamy and 'frosting-like' - if the frosting is too thick to spread, add a

little more lemon juice.Spread the frosting over the slice, sprinkle with the extra coconut and

place back into the fridge to set completely.

INGREDIENTS

1 X 250g packet of plain, sweet biscuits (such as Marie), crushed

¾ tin of sweetened condensed milk (you can always add a little more if the

mixture is too dry)100g butter, chopped

2 tbs cocoa1-2 tiny drops peppermint essence1 X 200g block Cadbury Peppermint

chocolate, roughly chopped150g white chocolate

3-4 drops green food colouring

EASY PEPPERMINT SLICE

METHOD

1. Crush the biscuits in a food processor and then pour into a mixing bowl.

2. Sift the cocoa into the bowl.3. Melt butter, block of peppermint

chocolate and condensed milk in a saucepan over a very low heat. Mix until smooth.

4. Pour warm chocolate mixture onto the biscuits and mix well.

5. Very carefully add two tiny drops of peppermint essence and mix well.

6. Spread mixture into a baking paper lined rectangular slice pan.

7. Meanwhile, melt the chocolate in the microwave on low (stirring regularly) and pour over the cooled slice.

8. Working quickly, add a couple of drops of green food colouring to the white chocolate and swirl with a skewer.

9. Pop into the fridge until just set (tacky to the touch but not hard).

10. Take out of the fridge and slice into squares.

INGREDIENTS

1 packet of Arrowroot biscuits100g flaked almonds

220g block of Cadbury Hazelnut chocolate

60g of copha2 tbs golden syrup

3/4 cup condensed milk125g of butter

CHOCOLATE & HAZELNUT SLICE

METHOD

1. Line a slice tray with baking paper.2. Crush biscuits into small pieces and set aside.3. Over a low heat in a medium saucepan, melt the butter,

condensed milk and golden syrup, stirring until combined. Remove from heat once melted.

4. Under a low heat grill, lightly toast the almonds. 5. Add the crushed biscuits and flaked almonds to the

melted mixture and combine.6. Spoon mixture into slice tray and press down with the

back of a spoon until mixture is firm. Place in fridge for approximately one hour to cool.

7. Melt chocolate and copha together in a small saucepan over a low heat. Remove slice tray from fridge and pour melted chocolate over the base. Place slice back into the fridge, and cut into pieces when it has almost set.

INGREDIENTS

250g pkt plain sweet biscuits (like Marie)

2 cups rice bubbles125g butter

395g tin condensed milk2 tbs cocoa

185g pkt maltesers, cut in half 200g white chocolate

1 tbs coconut oil (or copha) melted *optional

MALTESER SLICE

METHOD

1. Line a 22cm X 32cm rectangular baking tray with baking paper.

2. Crush biscuits in a food processor.3. Pour biscuits into a large bowl along with the rice

bubbles & ¾ cup halved Maltesers.4. In a saucepan over medium heat, add butter,

condensed milk & cocoa. Whisk until melted together & smooth. Cook for 1 minute.

5. Pour over dry ingredients & mix until combined.6. Press firmly into tray.7. Break white chocolate into a bowl & heat in microwave

in 30 second bursts, stirring each time until smooth.8. Pour over slice.9. Press remaining maltesers into the chocolate.

10. *Please note that by pressing the Maltesers face down into the chocolate they will stay crunchy.

11. Tips: to keep your white chocolate glossy & stop it from cracking, add 1 tbs melted copha or coconut oil to the melted chocolate prior to pouring onto slice.

12. Store in the fridge for up to 1 week.

LICK THE SPOON!

YOU ONLY LIVE ONCE

...

INGREDIENTS

3 cups of Rice Bubbles½ cup of rice malt syrup

½ cup of smooth peanut butter200g of milk chocolate

½ tsp of vegetable or canola oil

PEANUT BUTTER & RICE BUBBLE SLICE

METHOD

1. Line the base and sides of a 20cm square cake tin with baking paper – leaving paper hanging over the edges to help you remove the slice from the tin.

2. Pour the rice bubbles into a large bowl and set aside until needed.3. Place the rice malt syrup and peanut butter into a small saucepan. Gently stir the

ingredients over a medium heat until they have combined.4. Remove the saucepan from the heat and quickly pour the liquid into the bowl with the rice

bubbles. Use a large metal spoon to carefully combine the ingredients. Make sure that all of the rice bubbles are coated with the peanut butter and rice malt syrup.

5. Once combined, pour the coated rice bubbles into the lined cake tin. Use two metal spoons to cover the base of the tin with the mixture and smooth the surface. Place the tin into the fridge.

6. If you are icing your slice, break the milk chocolate into small pieces and place it along with the vegetable oil into a microwave safe bowl.

7. Cook the chocolate for 30 second bursts until it has almost melted, before removing the chocolate from the microwave and stirring until it has completely melted.

8. Remove the slice from the fridge and pour over the melted chocolate – to completely cover the slice you may have to turn the tin to allow the chocolate to run.

9. Place the slice back into the fridge and allow to set – this shouldn’t take much longer than an hour.

10. Once set, remove the slice from the fridge and cut into small squares.

INGREDIENTS

250g packet plain sweet biscuits130g butter, chopped into cubes

130g dark chocolate, roughly chopped1 cup sultanas

150g sweetened condensed milk250g milk chocolate

HEDGEHOG SLICEMETHOD

1. Grease and line the base of a 20cm X 20cm square tin with baking paper.

2. Place the biscuits into a food processor and roughly chop into small pieces. Set aside.

3. Place the chocolate and butter into a microwave safe bowl and heat on 50% power for 2-3 minutes, stirring every 30 seconds (or until melted).

4. Once melted, mix in the condensed milk and sultanas.

5. Add the biscuits and stir until well combined.6. Place the mixture into the tin, spread evenly and

press down firmly.7. Pop into the fridge for 30 minutes.8. Melt the milk chocolate in a microwave safe bowl for

2-3 minutes on 50% power, stirring every 30 seconds or until melted.

9. Pour the chocolate evenly over the slice.10. Place back into the fridge for at least 30 minutes

(the longer you leave it, the easier it will be to cut).11. Take the slice out of the fridge and cut into pieces.

INGREDIENTS

300g (2 cups) pure icing sugar¼ tsp cream of tartar

395g can sweetened condensed milk

3½ cups desiccated coconut5-6 drops pink food colouring

COCONUT ICE

METHOD

1. Grease and line a 20 X 30cm rectangular slice tray with baking paper (allowing the edges to overhang).

2. Sift the cream of tartar and sugar into a bowl.3. Add the condensed milk and coconut and stir until well

combined.4. Divide the mixture equally into two bowls.5. Add the food colouring, one drop at a time, into one of

the bowls, until desired colour is achieved, and stir well to combine.

6. Place the white mixture into the base of the pan and use a spoon to firmly press down and level out.

7. Carefully spread the pink mixture over the top and press down firmly.

8. Refrigerate for at least 1 hour to allow to fully set before cutting.

INGREDIENTS

200g block of Cadbury Salted Caramel chocolate200g of Marie (or similar) biscuits

125g of butter1 cup (250g) of condensed milk (just under a full tin)

200g of milk chocolate

SALTED CARAMEL SLICE

METHOD

1. Line a slice tin with baking paper and crush the biscuits into large pieces using a food processor. Place the crushed biscuits into a large bowl and set aside.

2. Place the butter and condensed milk into a small saucepan and stir over a low heat to combine.

3. Break the Salted Caramel chocolate into pieces and place it into a microwave safe bowl and cook for 30 second bursts until the chocolate has almost melted. Stir with a metal spoon until the chocolate has completely melted.

4. Pour the combined condensed milk and butter along with the melted chocolate into the bowl with the crushed biscuits. Use a large metal spoon to mix together.

5. Pour the mixture into your lined baking tin and use the back of a metal spoon to spread the mixture evenly across the tray and push down to create a flat surface.

6. Break the milk chocolate into small pieces and place it into a microwave safe bowl. Cook for 30 second bursts (stirring in between) until the chocolate has almost melted. Remove from the microwave and stir until completely melted.

7. Pour the melted chocolate over the top of the slice and place in the fridge for 4+ hours to set.

8. Remove the set slice from the fridge and cut into small pieces.

INGREDIENTS1 X 250g packet of plain sweet biscuits (I used Arnott's

Marie biscuits)300g block of chocolate (any type)

½ tin condensed milk125g butter

1tsp cocoa powder1 cup white chocolate melts

3-4 drops food colouring

EASY CHOC SLICEMETHOD

1. Melt the butter and condensed milk together in a saucepan over low heat.

2. Add in the broken up chocolate and stir until melted and combined.

3. Crush the biscuits in a food processor.4. Add the cocoa powder and biscuits to the

chocolate mixture and stir to combine.5. Pour mixture into a 22X32cm lined

rectangular slice tin and press down hard.6. Melt the white chocolate in the microwave

over a low heat, stirring regularly.7. Spread the melted chocolate evenly over

the still warm slice.8. Place 3-4 drops of food colouring onto the

chocolate and use a skewer or a knife to make swirly patterns.

9. Pop into the fridge until the chocolate is firm (but not set hard).

10. Take the slice out and cut into squares.11. Place in an airtight container and pop

back into the fridge.

INGREDIENTS

400g of Oreo Original Cookies80g of butter – melted

375g block of cream cheese – softened½ cup of caster sugar

1 tsp of vanilla essence1 cup of cream

3 tsp of powdered gelatine¼ cup of boiling water

200g of white choc – melted and slightly cooled

OREO CHEESECAKE SLICE

METHOD

1. Cover the base and sides of an 18 x 28cm slice tin with baking paper – make sure to leave paper hanging over the sides.

2. Melt the white chocolate in the microwave – cooking for 30 second spurts and once melted set aside to cool slightly.

3. Add the gelatine to a cup of boiling water and stir to combine.4. Crush 250g of Oreo cookies either in a food processor, or with using a rolling pin until they

resemble fine crumbs. Add the melted butter and stir to combine. Press the crumbs in the base of the slice tin and place in the freezer to chill for 30 minutes.

5. Using an electric mixer, combine the cream cheese, sugar and vanilla essence until smooth. Add the cream and mix to combine.

6. Stir through the gelatine mixture and white chocolate.7. Chop the remaining Oreos into large chunks and stir through the cheesecake mixture.8. Spoon the mixture over the chilled base and refrigerate for 3 hours or until the slice has set.

BAKE THE WORLD A BETTER PLACE

INGREDIENTS

1 X 250g packet sweet biscuits

125 g Butter, roughly chopped

220g block of Cadbury Hazelnut chocolate, broken into pieces

200 g sweetened condensed milk, (1/2 tin)

200g dark chocolate cooking melts

30g butter (for topping)

12-16 Ferrero Rocher balls

FERRERO ROCHER SLICE

METHOD

1. Crush biscuits until they resemble a fine crumb (a few chunks is fine!).2. Place biscuit crumbs into a bowl.3. Melt butter, hazelnut chocolate and condensed milk in a saucepan over low heat, mixing

continuously.4. Pour the melted butter mixture onto the biscuit crumbs and stir until well combined.5. Press down into a 20X30cm lined slice tin.6. Place into the fridge.7. Melt dark chocolate and butter in a small saucepan (or the microwave).8. Spread over slice.9. Quickly place the Ferrero Rocher balls in straight lines on top of the melted chocolate.

10. Place in fridge for at least 3 hours (overnight is best).11. Take the slice out of the fridge and leave for 10 minutes before cutting (this will help to

prevent the chocolate from cracking).12. Cut the slice into squares leaving one Ferrero Rocher ball on each slice.13. Store in the fridge in an airtight container for up to a week.

INGREDIENTS

3 cups rice bubbles (or any puffed rice)

3 X 52g Mars Bars, chopped

75g butter

1 tsp golden syrup

200g milk chocolate melts

MARS BAR SLICEMETHOD

1. Melt butter, two of the Mars Bars and golden syrup on low heat in a saucepan.

2. Mix until smooth.3. Stir in the rice bubbles and the third Mars Bar

(chopped).4. Press mixture firmly into a greased, baking

paper lined 20cm square cake pan.5. Place in refrigerator until firm.6. Place chocolate pieces into a heatproof bowl.7. Microwave on medium for 3 minutes, or until

melted, stirring every 30 seconds with a metal spoon.

8. Stir until smooth.9. Spread over slice and refrigerate until firm.

10. Remove slice from the refrigerator about 30 minutes before cutting into squares with a warm knife.

11. Makes 16 slices.

INGREDIENTS

220g Caramello chocolate1 X 250g packet of plain biscuits –

crushed¼ cup butter

½ - ¾ tin condensed milk¼ cup coconut

220g block plain chocolate for topping

CARAMELLO SLICE

METHOD

1. Place biscuits into the TM bowl and crush by holding on Turbo for 5-10 seconds.

2. Set biscuits aside.3. Melt butter and broken up caramello

chocolate on 50 degrees, Speed 3, 4-5 mins (scraping down the bowl occasionally).

4. Add biscuits, coconut and condensed milk to the bowl and mix on reverse Speed 3 for 1 minute (scraping down the bowl occasionally).

5. Press into a standard sized rectangular slice tray and refrigerate.

6. Place the block of plain chocolate into the TM bowl and grate on Speed 5 for 10 seconds.

7. Melt on Speed 3, 4-5 mins (scraping down the bowl occasionally).

8. Refrigerate for a couple of hours or until completely set and hardened.

9. Cut into slices.

INGREDIENTS

2 cups (approx. 170g)

crushed plain sweet biscuits

220g butter, melted

1 cup (250g) peanut butter,

melted

2 cups (260g) icing sugar

1½ cups white chocolate

melts

4 tbs peanut butter (extra)

PEANUT BUTTER SLICE

METHOD

1. Grease and line a rectangular (32X20cm) baking tin with baking paper.

2. Finely crush biscuits in a food processor and set aside.

3. Place the butter and peanut butter into a microwave-safe bowl and melt on 50% power for 3 minutes (or until just melted), stirring every 30 seconds.

4. Add the icing sugar and crushed biscuits and mix to combine well.

5. Spread the mixture evenly into the baking tin and set aside.

6. Place the white chocolate and extra peanut butter into a microwave-safe bowl and melt on 50% power for 3 minutes (or until just melted), stirring every 30 seconds.

7. Mix until smooth and pour over the top of the slice.

8. Place into the fridge for 3-4 hours before removing and cutting into pieces.

9. *I like to bring the slice back up to room temperature before cutting it, so that the chocolate doesn't crack.

10. Store in an airtight container in the fridge for up to 1 week.

INGREDIENTS

1 cup of Maltesers plus extra to decorate (grab a 280g

pack)4 Mars Bars (4 x 53g bars)

½ cup condensed milk (125ml)

1 pack of chocolate ripple biscuits (250g)

2 blocks of Cadbury Milk chocolate (2 x 200g blocks)

100g unsalted butter1 tsp vegetable oil

MALTESER & MARS BARSLICE

METHOD

1. Line the base and sides of a slice tin with baking paper.

2. Finely crush the chocolate ripple biscuits. You can use a food processor or the end of a rolling pin.

3. Roughly crush 1 cup of Maltesers.4. Dice the Mars Bars into small pieces.5. In a small saucepan over a low heat, melt

the butter and condensed milk, stirring until combined.

6. Add the roughly crushed Maltesers and Mars Bars to the crushed biscuits and stir through. Then add the melted butter and condensed milk and stir until combined – it will be very sticky!

7. Pour the mixture into the slice tin and flatten with the back of a metal spoon. Pop it in the fridge for approximately an hour until it has completely cooled.

8. Melt both of the blocks of chocolate and add the vegetable oil to the melted mixture, making sure you stir it in.

9. Pour the melted chocolate over the cooled slice and then decorate with remaining Maltesers.

10. Put the slice back into the fridge and cut into pieces before it has completely set.