Panasonic NN-S784, NN-T704 manual Topping, To prepare topping

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CHOCOLATE BROWNIES

Makes: 1 x 20 cm square slice pan

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ROCKY ROAD

Makes: 1 x 20 cm square slice

Ingredients:
125 g	butter
200 g	chocolate
1 cup	caster sugar
1 teaspoon	vanilla essence
2	eggs
1 cup	plain flour

Method:

Grease and line a 20 cm square pyrex dish. set aside. Melt butter and chocolate in a 2-litre dish on

P7 for 11⁄2 minute. Stir in sugar, vanilla essence, eggs and flour. Spread into prepared dish. Cook on P7 for 7 to 8 minutes. Refrigerate until cold. Cut into squares.

Slices
	CHOCOLATE	PEANUT BUTTER SQUARES
	Makes: one 30 x 20 cm Dish
	Ingredients:
and	60 g	butter
	1⁄2 cup	brown sugar
	11⁄2 cups	icing sugar
	1 cup	peanut butter
Desserts	1 cup	crushed nuts
	Topping:
	200 g	dark chocolate
	20 g	butter
	Method:
Cakes,	Foil line and grease a 30 x 20 cm pan. Set aside.
	Place butter in a 2 litre dish. Soften on P5 for 10 to 20
	seconds. Add brown sugar, icing sugar, peanut butter
	and crushed nuts. Mix until combined. Press into the
	base of the prepared pan.
	To prepare topping:
	Place chocolate and butter into a small bowl.
	Cook on P7 for 1 to 2 minutes. Stir halfway through
	cooking. Spread over top of prepared base.
	Refrigerate until cold and cut into squares.
	CHOCOLATE FUDGE
	Makes: 1 x 20 cm square slice		e Prom
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	Ingredients:
	300 g	chocolate pieces
	1 (400 g)	can condensed milk
	1 cup	chopped peanuts

Method:

Grease 20 cm square dish. Set aside. Place chocolate and condensed milk in a 1-litre jug. Cook on P7 for 2 minutes. Stir. Cook on P5 for 2 minutes. Add nuts and place in prepared dish. Refrigerate and cut into squares when cold.

Ingredients:
250 g	dark or milk chocolate
40 g	butter
250 g	packet marshmallows, halved
1 cup	unsalted peanuts
11⁄2 cups	flaked coconut
100 g	turkish delight, chopped

Method:

Melt chocolate and butter in a large bowl on P6 for 2 to 3 minutes. Add remaining ingredients and mix well. Pour into a greased 20 cm square pan. Refrigerate until set. Cut or break into pieces to serve.

MOCHA FUDGE

Makes: 64 x 2.5 cm square pieces

Ingredients:
395 g	can sweetened condensed milk
300 g	dark chocolate melts
1 teaspoon	vanilla extract
1 teaspoon	instant coffee powder
64 (130 g)	chocolate coated coffee beans

Method:

Grease a square (20 cm) cake pan, set aside. Place condensed milk and chocolate in a 1.5-litre microwave safe and heatproof bowl. Cook on P7 for 2 minutes. Stir in vanilla and coffee. Mix until well combined. Cook on P5 for 2 minutes. Stir and pour into prepared pan. Arrange coffee beans evenly over the fudge. Chill for 2 hours or until set. Cut into 2.5 cm squares to serve.

Tip:

Chocolate coated coffee beans are available from specialty coffee shops.

ORANGE TRUFFLES

Ingredients:
200 g	dark chocolate bits
30 g	butter
1⁄4 cup	evaporated milk
1⁄3 cup	icing sugar, sifted
1⁄4 cup	chopped nuts
1 tablespoon	orange liqueur
1⁄2 cup	drinking chocolate powder

Method:

Place chocolate bits and butter in a 1-litre dish. Cook on P7 for 1 to 2 minutes, stirring halfway through cooking. Add evaporated milk, stir until combined. Stir in icing sugar, nuts and orange liqueur. Refrigerate covered for 1 hour. Roll tablespoons mixture into small balls. Toss in drinking chocolate powder. Refrigerate until serving.

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