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Avoca Cafe Cookbook part 2

  • 09-04-2006 9:13pm
    #1
    rainglow
    Closed Accounts Posts: 317 ✭✭


    This may be asking a lot but I'd really, really appreciate it if anybody has the recipes for (1) the caramel squares and (2) the Mars Bar rice crispie cakes from Avoca Cafe cookbook 2. I'm planning on making them next Sunday as a treat for being off junk for Lent, but I can't afford the book for just two recipes and don't know anybody with it!

    TIA :)


Comments

  • #2
    elliebn
    Registered Users, Registered Users 2 Posts: 111 ✭✭elliebn


    hi rainglow, have both books so will get them out later on and scribble down the recipes, hope you can wait till tomorrow.

    Ellie


  • #3
    elliebn
    Registered Users, Registered Users 2 Posts: 111 ✭✭elliebn


    just googled avoca cookbook part 2 and got the following recipe from a ballymaloe website - will post the caramel squares tomorrow

    Mars Bar biscuits

    Makes about 16

    200g butter
    6 x 65g Mars Bars
    200g Rice Crispies
    250g milk chocolate

    Cut the butter and Mars Bars into small chunks and place in a saucepan. Place over a low heat and stir until melted, taking care not to let it burn.
    Combine the Mars Bar mixture with the Rice Crispies in a bowl and mix well. Put into a lined 30x 20x5cm tin and press down with the palm of your hand until firm.
    Melt the chocolate in a bowl over a saucepan of simmering water. Pour over the contents of the tin, spread evenly with a palette knife and leave to set. When firm, turn out on to a board and cut into squares.


  • #4
    elliebn
    Registered Users, Registered Users 2 Posts: 111 ✭✭elliebn


    Makes 8 - 12 squares

    Base
    350g Self raising flour
    225g unsalted butter
    110g caster sugar

    Filling
    225g Caster sugar
    225g unsalted butter
    5 Tablespoons golden syrup
    397ml nestle full cream condensed milk

    Topping
    340g good quality chocolate (milk or dark melted)

    Preheat the oven to 180 or gas mark 4. Rub flour butter and caster sugar together until it resembles breadcrumbs press into a 25cmx38cmx4cm swiss roll tin. Bake for 20 minutes or till golden.

    Melt butter in a heavy based saucepan over a low heat add sugar, golden syrup and condensed milk. Stir continuously for 40 - 50 minutes. It should be golden brown in colour when ready to eat. To test drop a little blob into a bowl of cold water it should firm up. Pour this mixture over the base and let it cool. Pour over the melted chocolate and let set.

    Enjoy!


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