CHOCOLATE ROUGH SLICE

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Posted by Annette on November 15, 2001 at 15:15:18:

Below are several recipes, variations on the theme. Here in Australia, the things you call 'bars' are 'slices'. I suppose they are best described as 'layered biscuits' or something, where biscuits are cookies, not scones. Pity we don't speak the same lingo! Anyway, I've tried all these below, all are yummy, and I have many, many more in my book. Annette

CHOCOLATE ROUGH SLICE
Base:
125g butter
1/2 cup sugar
1 teaspoon golden syrup
3/4 cup coconut
1 cup self raising flour

Cream butter and sugar, add remaining ingredients and mix well. Press into a greased slab tin and bake at 180C for 15-20 minutes. Cover with topping while still warm.

Topping:
1 tablespoon melted butter
1 tablespoon cocoa
1 cup icing sugar
1/2 cup condensed milk
1 cup coconut
vanilla

Combine all ingredients and spread over base while still warm.

CHOCOLATE SLICE (1)
1 cup self raising flour
3/4 cup coconut
1/2 cup sugar
1 tablespoon cocoa
125g margarine

Combine dry ingredients, melt margarine and add. Mix well, and press into a greased slab tin. Cook in a moderate oven for about 20 minutes. Cut into squares before cold, ice with chocolate icing and sprinkle with coconut.

CHOCOLATE SLICE (2)
125g butter
1 egg
1 tablespoon cocoa
125g brown sugar
1 cup plain flour
vanilla
salt

Cream the butter and sugar together, add egg, vanilla and salt. Mix in flour and cocoa. Press into a greased lamington tin, and bake for 25-30 minutes at 180C. Allow to cool, then ice with chocolate icing. Cut into bars.

CHOCOLATE CHEESECAKE SLICE
Base:
200g plain chocolate biscuit crumbs
80g butter, melted
100g dark cooking chocolate, grated

Combine biscuit crumbs and butter, stir well. Press mixture into the base of a greased lamington tin. Sprinkle with grated chocolate.
Filling:
375g cream cheese
1/2 cup sugar
3 eggs
150g white chocolate, melted

Beat cream cheese until creamy, Gradually beat in sugar until smooth. Add eggs, beating well after each addition. Add chocolate, beat until smooth. Spread mixture over prepared base. Bake 30 minutes at 180C or until just set. Cool, cover and refrigerate until firm.

Topping:
150g dark cooking chocolate, melted
2/3 cup sour cream

Combine chocolate and sour cream and stir over simmering water until chocolate has melted and mixture is smooth. Spread evenly over cheesecake. Refrigerate until firm. Cut into slices. Will keep for one week in the fridge.

CHOCOLATE HAZELNUT SLICE
125g dark chocolate, melted
4 egg whites
1/4 cup castor sugar
1 cup packaged ground hazelnuts
2 tablespoons plain flour

Line base and sides of a 20x30cm lamington tin with foil. Spread chocolate over the foil on base, refrigerate about 10 minutes. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions. Gently fold in nuts and flour- spread over chocolate base. Bake in moderate oven about 20 minutes or until firm, cool about 20 minutes. Spread with topping, bake further 15 minutes- cool in pan. Refrigerate several hours or until firm before cutting.
CHOCOLATE MALLOW SLICE
Base:
125g butter
1/2 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup plain flour
1/4 teaspoon baking powder
2 tablespoons cocoa
1/2 cup chopped pecan nuts
200g marshmallows, halved

Cream butter and sugar, beat in vanilla and eggs. Sift in the flour, baking powder and cocoa. Mix well. Stir in nuts. Spread into a greased and lined deep lamington pan. Bake at 150C for 15-20 minutes. Cover with marshmallows, return to oven and cook a further 3 minutes. Cool in pan.

Topping:
250g dark cooking chocolate, chopped
1 cup crunchy peanut butter
1 1/2 cups rice bubbles

Melt chocolate and peanut butter over a double boiler. Stir in rice bubbles. Spread topping over marshmallow. Refrigerate until firm. Cut into squares to serve.

CHOCOLATE MINT SLICE
First Layer:
1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa
1 egg
1 3/4 cups plain biscuit crumbs
1/2 cup chopped walnuts
3/4 cup coconut

Combine butter, sugar and cocoa in saucepan. Bring slowly to the boil. Stir in egg to thicken. Remove from heat. Stir in crumbs, nuts, and coconut. Pack very firmly into greased slab tin.

2nd Layer:
1/3 cup butter
3 tablespoons milk
1 teaspoon peppermint essence
2 cups icing sugar

Combine all ingredients, beat together well. Tint a pretty green, spread over first layer.

3rd Layer:
1/3 cup chocolate chips
2 tablespoons copha

Melt chocolate and copha over low heat or hot water. Spread over second layer. Chill and store covered in refrigerator. May be frozen.

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: Below are several recipes, variations on the theme. Here in Australia, the things you call 'bars' are 'slices'. I suppose they are best described as 'layered biscuits' or something, where biscuits are cookies, not scones. Pity we don't speak the same lingo! Anyway, I've tried all these below, all are yummy, and I have many, many more in my book. Annette : : CHOCOLATE ROUGH SLICE : Base: : 125g butter : 1/2 cup sugar : 1 teaspoon golden syrup : 3/4 cup coconut : 1 cup self raising flour : Cream butter and sugar, add remaining ingredients and mix well. Press into a greased slab tin and bake at 180C for 15-20 minutes. Cover with topping while still warm. : Topping: : 1 tablespoon melted butter : 1 tablespoon cocoa : 1 cup icing sugar : 1/2 cup condensed milk : 1 cup coconut : vanilla : Combine all ingredients and spread over base while still warm. : CHOCOLATE SLICE (1) : 1 cup self raising flour : 3/4 cup coconut : 1/2 cup sugar : 1 tablespoon cocoa : 125g margarine : Combine dry ingredients, melt margarine and add. Mix well, and press into a greased slab tin. Cook in a moderate oven for about 20 minutes. Cut into squares before cold, ice with chocolate icing and sprinkle with coconut. : CHOCOLATE SLICE (2) : 125g butter : 1 egg : 1 tablespoon cocoa : 125g brown sugar : 1 cup plain flour : vanilla : salt : Cream the butter and sugar together, add egg, vanilla and salt. Mix in flour and cocoa. Press into a greased lamington tin, and bake for 25-30 minutes at 180C. Allow to cool, then ice with chocolate icing. Cut into bars. : CHOCOLATE CHEESECAKE SLICE : Base: : 200g plain chocolate biscuit crumbs : 80g butter, melted : 100g dark cooking chocolate, grated : Combine biscuit crumbs and butter, stir well. Press mixture into the base of a greased lamington tin. Sprinkle with grated chocolate. : Filling: : 375g cream cheese : 1/2 cup sugar : 3 eggs : 150g white chocolate, melted : Beat cream cheese until creamy, Gradually beat in sugar until smooth. Add eggs, beating well after each addition. Add chocolate, beat until smooth. Spread mixture over prepared base. Bake 30 minutes at 180C or until just set. Cool, cover and refrigerate until firm. : Topping: : 150g dark cooking chocolate, melted : 2/3 cup sour cream : Combine chocolate and sour cream and stir over simmering water until chocolate has melted and mixture is smooth. Spread evenly over cheesecake. Refrigerate until firm. Cut into slices. Will keep for one week in the fridge. : CHOCOLATE HAZELNUT SLICE : 125g dark chocolate, melted : 4 egg whites : 1/4 cup castor sugar : 1 cup packaged ground hazelnuts : 2 tablespoons plain flour : Line base and sides of a 20x30cm lamington tin with foil. Spread chocolate over the foil on base, refrigerate about 10 minutes. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions. Gently fold in nuts and flour- spread over chocolate base. Bake in moderate oven about 20 minutes or until firm, cool about 20 minutes. Spread with topping, bake further 15 minutes- cool in pan. Refrigerate several hours or until firm before cutting. : CHOCOLATE MALLOW SLICE : Base: : 125g butter : 1/2 cup brown sugar : 2 eggs, lightly beaten : 1 teaspoon vanilla essence : 1 cup plain flour : 1/4 teaspoon baking powder : 2 tablespoons cocoa : 1/2 cup chopped pecan nuts : 200g marshmallows, halved : Cream butter and sugar, beat in vanilla and eggs. Sift in the flour, baking powder and cocoa. Mix well. Stir in nuts. Spread into a greased and lined deep lamington pan. Bake at 150C for 15-20 minutes. Cover with marshmallows, return to oven and cook a further 3 minutes. Cool in pan. : Topping: : 250g dark cooking chocolate, chopped : 1 cup crunchy peanut butter : 1 1/2 cups rice bubbles : Melt chocolate and peanut butter over a double boiler. Stir in rice bubbles. Spread topping over marshmallow. Refrigerate until firm. Cut into squares to serve. : CHOCOLATE MINT SLICE : First Layer: : 1/2 cup butter : 1/4 cup sugar : 5 tablespoons cocoa : 1 egg : 1 3/4 cups plain biscuit crumbs : 1/2 cup chopped walnuts : 3/4 cup coconut : Combine butter, sugar and cocoa in saucepan. Bring slowly to the boil. Stir in egg to thicken. Remove from heat. Stir in crumbs, nuts, and coconut. Pack very firmly into greased slab tin. : 2nd Layer: : 1/3 cup butter : 3 tablespoons milk : 1 teaspoon peppermint essence : 2 cups icing sugar : Combine all ingredients, beat together well. Tint a pretty green, spread over first layer. : 3rd Layer: : 1/3 cup chocolate chips : 2 tablespoons copha : Melt chocolate and copha over low heat or hot water. Spread over second layer. Chill and store covered in refrigerator. May be frozen.

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