OREO Cookie Pops
Recipe by: www.oreo.com.au Servings: 12 Cooking Time: 1hr Ingredients 12 OREO cookies 225g melted chocolate 1 tbsp vegetable oil 12 wooden lollipop sticks Baking paper Method Ready to pop? Start by carefully inserting a lollipop stick into the middle of the cream filling of each OREO and lay them on the baking tray lined with
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Caramilk Brownie
Recipe by: www.cadbury.com.au Serves: 16 Cooking Time: 40 mins Prep Time: 20 mins Ingredients 2 large eggs 2/3 cup caster sugar 1 tsp vanilla essence 180g CADBURY CARAMILK Chocolate Block, melted and cooled 75g (1/3 cup) unsalted butter, melted 1 ½ cups plain flour 1 ½ tsp baking powder ¼ tsp salt 1 cup CADBURY
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Chocolate Chip and Red Velvet OREO Cookies
Recipe by: www.cadbury.com.au Serves: 24 Cooking Time: 20mins Ingredients 100g butter 140g tub PHILADELPHIA Cream Cheese ¾ cup sugar ¼ cup brown sugar 1 egg 1 tsp vanilla 2 cups plain flour ¾ tsp bi carb soda 133g pack OREO Cookies Red Velvet, roughly chopped 200g pack CADBURY Baking Milk chocolate chips Method 1. In a stand mixer,
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Flake Pavlova Layer Cake
Recipe by: www.cadbury.com.au Serves: 12 Cooking Time: 1hr 40 mins Ingredients 8 egg whites, at room temperature Pinch salt 2 cups caster sugar 500g PHILADELPHIA Original Cream Cheese, softened 1 1/3 cup pure icing sugar, sifted 1 tsp vanilla essence 4 cups thickened cream 250g fresh raspberries 4 x 30g CADBURY FLAKE bars, to decorate Fresh mixed berries
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Lemon Myrtle Curd Drop Biscuits
Recipe by: www.uncletobys.com.au Serves: 24 Cooking Time: 45 mins Prep Time: 45 mins Ingredients Biscuits ¾ cup (65g) UNCLE TOBYS Traditional Rolled Oats 150g unsalted butter, room temperature, diced 1tsp vanilla essence ¼ cup (55g) caster sugar 2/3 cup (100g) plain flour ¼ cup (40g) wholemeal flour Curd 1 egg 1 egg yolk ¼ cup (55g)
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Cookies & Cream Roulade
Recipe by: www.cadbury.com.au Serves: 8-10 Cooking Time: 10-15 mins Ingredients 8 egg whites ¼ tsp salt 2 cups caster sugar 2 tsp cornflour 2 tsp white vinegar 400ml thickened cream 1 packet OREO original cookies, finely crushed 1 cup cherries -halved, plus extra whole cherries to decorate ¼ cup BOURNEVILLE Cocoa 2 x 30g CADBURY FLAKE CARAMILK, broken into shards
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Jatz Bark
Recipe by: https://www.arnotts.com/ Serves: 24 Prep Time: 20mins Cooking Time: 2-3mins Chill Time: 4hrs Ingredients 250g packet Arnott’s Jatz 450g fresh Medjool dates, pitted ½ cup smooth peanut butter 180g dark chocolate, melted Method Roughly chop approx. 8 Arnott’s Jatz and set aside. Line a tray with baking paper. Butterfly open the dates and press
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Vegan Scones
Recipe by: https://www.4ingredients.com.au/ Serves: 16 Scones Time: 30mins Ingredients 4 cups self-raising flour 1 cup lemonade 270g can coconut cream Method Preheat oven to 200°C. Line a baking tray with baking paper. Sift self-raising flour into a bowl, make a well and pour in coconut cream and lemonade. Using a knife, mix to make a well and pour in coconut cream
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Red Velvet Truffles
Recipe by: https://www.4ingredients.com.au/ Time: 1.5 hours Ingredients 1 1/4 cups red velvet cake mix just the powder 1 cup (120g) icing sugar 4 tablespoons cream cheese softened 150 grams white chocolate Red edible glitter Method Place the cake mix, icing sugar, and cream cheese in a large mixing bowl and, using a hand held mixer, combine until the dough forms a large, evocative red ball. Place in
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Christmas Pretzels
Recipe by: https://www.4ingredients.com.au/ Serves: 8 Time: 10 mins Ingredients 100g white chocolate 100g pretzels 1 candy cane optional Method Line a baking tray with baking paper. In a microwaveable bowl, melt the chocolate in 30-second increments, stirring until nice and smooth. Dip each
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