Flourless Peanut Butter Cookies

1 cup peanut butter (crunchy or smooth)

1 cup caster sugar

1 lightly beaten egg

1/2 cup flaked coconut

1/2 cup chocolate bits 

Preheat oven to 180 degrees.

Combine all ingredients well in a bowl.

Roll rounded teaspoons of the mixture into balls.

Place biscuits onto trays lined with baking paper, approx 5cm apart.

Flatten slightly with fork.

Bake in oven for 15 mins or until golden brown.

Stand for 5 mins then transfer to wire rack to cool.

Cookies can be stored for up to a week in a jar or frozen for several months.

Choc-Caramel Slice

2x Tim Tams

45g butter

1/3 cup sweetened condensed milk*

185g Jersey Caramels chopped coarsely

Grease a 20x30 cm tray & line with baking paper.

Process one packet of biscuits until fine.  Pulse the second pack only until coarsely chopped.

Combine butter & condensed milk in a small saucepan. Stir over low heat until smooth.

Combine both lots of biscuits in a bowl with chopped caramels. Stir in butter mixture. 

Press mixture firmly into pan & refrigerate for 30 mins.

Topping:

250g dark compound chocolate

2 tsp olive oil

Combine ingredients in small saucepan & stir on low heat until until smooth.

Spread tipping over slice. Refrigerate for 30 mins.

*I always use low fat ingredients where possible ie. skim sweetened condensed milk, light Philly cream cheese etc.