Cook Time: 25 minutes

Yield: 10 Servings

• 75g  plain dark chocolate
• 75g  butter
• 2 eggs
• 250g golden caster sugar
• 100g plain flour
• 1/2 tsp. baking powder

• Melt the chocolate with the butter in a bowl over a pan of simmering water.
• Whisk the eggs and sugar together in a bowl until the mixture is pale and creamy.
• Stir the melted chocolate into the egg mixture.  Sieve in the flour and baking powder and fold together.
• Grease a 20cm or 8inch square tin and line the base with nonstick baking paper.
• Turn mixture into the tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25 minutes until brownies are firm on top and a skewer inserted into the center comes out clean.
• Cool in the tin for 5 minutes, then cut into squares.

Cook Time: 35-40 min

Yield: 12 Servings

• 275g  plain dark chocolate
• 250g  butter
• 3 eggs
• 175g  caster sugar
• 50ml  maple syrup
• 100g  self-raising flour
• pinch salt
• 100g walnuts, toasted & chopped (optional)
• 125g  white chocolate, chopped
• Icing sugar, for dusting

• Melt the plain dark chocolate and butter together in a bowl over a pan of simmering water.
• Whisk the eggs with the sugar and maple syrup until pale and light, then stir in the melted chocolate mixture, flour, salt and walnuts, if used.
• Grease and line a 30 x 20 cm (12 x 8 inch) baking tin, allowing the paper to overhang the edges of the tin.  Spoon the mixture into the tin and scatter the white chocolate over the surface.
• Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35-40 minutes until the top sets but the cake mix still feels soft underneath.  Cover the tin loosely with foil if the surface begins to brown too much.  Leave to cool in the tin.  Dust with icing sugar and cut into squares to serve.

• Prep time: 15 min.
• Cook Time:  10 min.
• Makes: 12 Slices

• 225g ( 7 ½ oz) butter
• 3 tbsp. golden syrup
• 50g (2 oz) cocoa powder
• 125g (4 oz) digestive biscuits, roughly crushed
• 200g (7 oz) marshmallows, each cut into 4
• 75g (3 oz) Maltesers, roughly crushed
• 200g (7 oz) milk chocolate
• 200g (7 oz) plain dark chocolate
• 4 tbsp. chocolate sprinkles

• Melt the butter with the golden syrup and cocoa powder in a bowl over a pan simmering water.
• Stir in the biscuits, marshmallows and Maltesers.
• Grease a 25 x 18 cm (10 x 7 inch) tin.
• Chill the mixture in the prepared tin for 15 minutes.
• Melt the milk and plain chocolate together in the bowl over a pan of simmering water .
• Remove from the heat.  Pour the chocolate over the chilled mixture and scatter with chocolate sprinkles.
• Chill for 20 minutes, then cut into slices or squares.

Estimated cooking time: 1 hour and 20 minutes

Make about 36 bars.

• 1-1/3 cups all-purpose flour
• 1 cup powdered sugar
• 1/3 cup HERSHEY’S Cocoa
• 1/4 teaspoon baking soda

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1 package (8 oz.) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits, divided

• Heat oven to 350°F.

• Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until mixture is crumbly.

• Press into bottom of ungreased 13x9x2-inch baking pan.

• Bake 15 minutes.

• Beat cream cheese until fluffy.

• Add sweetened condensed milk, eggs and vanilla; beat until smooth.

• Stir in 3/4 cup toffee bits. Pour mixture over hot crust.

• Bake 20 to 25 minutes or until set and edges just begin to brown.

• Remove from oven. Cool 15 minutes.

• Sprinkle remaining toffee bits evenly over top.

• Cool completely. Refrigerate several hours or until cold.

• Cover; store leftover bars in refrigerate.

• About 36 bars.