Choc Peanut Butter Cups

Ingredients:
340grams melted chocolate
24 patty cases
Small, clean food-safe paintbrush
1 cup smooth peanut butter
1/2 cup powdered sugar, sifted
1/4 tsp salt

Preparation:
1. Fill your cases with a small spoonful of melted chocolate, then use the paintbrush to paint the chocolate up the sides to the top. Let the cups set at room temperature or in the refrigerator until they have hardened.

2. While the cups are setting, prepare the filling. Combine the peanut butter, powdered sugar, and salt in a bowl and stir them together until they're well-mixed.

3. When the cups are set and the filling is made, use a teaspoon to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.

4. If the chocolate has hardened, re-warm it until it is fluid once more. Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top.

5. Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes.

6. After the chocolate has set, your peanut butter cups are ready to be enjoyed! Store them in an airtight container in the refrigerator or at cool room temperature for up to two weeks.

YUM!

No Bake Tangy Lemon Slice

I love a real tangy lemony slice... If you do you ul love this recipe!

Ingredients

300g condensed milk

200g butter

400g granita biscuits (i use 1 pack choc wheat biscuits and 1 pack arrowroot biscuits)

2 cups coconut

2 lemon rinds, finely grated

Icing

4 cups icing sugar

80g butter, softened

2 lemon juices + lemon juice/concentrate in a bottle (usually always have one in my fridge)

1/ On medium heat, place butter and condensed milk in saucepan and stir until butter melts.

2/ Process biscuits in a food processor (or crumb them up by hand).

3/ Combine biscuit crumbs, coconut and lemon rind in a bowl and add hot butter mix. Combine well.

4/ Spray a large slice tin and line with baking paper and press base into the tin. Refrigerate 2hrs.

Icing

1/ Place icing sugar, butter and lemon juice from 2 lemons in a bowl and beat until smooth. Add the bottled lemon juice until achieved the right amount of tang ;-).

2/ Pour over the set base and sprinkle with extra coconut if desired, put back in fridge until icing is set.