Makes about 30 truffles, depending on the size
Prep time: 15 mins + 4-5 hrs chilling
Cook time: 5 mins

1/2 x 250g pkt ginger nut biscuits
395g can sweetened condensed milk
3/4 cup crunchy peanut butter
50g unsalted butter, chopped, room temperature
500g dark chocolate, chopped
sea salt flakes, crushed roasted unsalted peanuts and cocoa, to decorate

1. Grease a 20cm square cake tin. Line with baking paper. Crush biscuits with rolling pin or in a food processor, leaving some texture.
2. Stir condensed milk, peanut butter and butter in a medium saucepan over low heat until smooth and just starting to bubble. Remove from heat, stir in biscuit crumbs, pour into tin and smooth top. Refrigerate 3 hours, or until firm.
3. Scoop out generous teaspoons of mixture and roll into balls.
4. Melt chocolate in heatproof bowl over pan of simmering water (or in microwave in short bursts). Dip balls into chocolate to coat. Sprinkle sea salt on one-third of truffles; roll one-third in peanuts; leave remaining plain. Chill on tray for 1 hour. Dust plain truffles with cocoa. Store refrigerated.

Source: Coles magazine

Sserves 20
Prep time: 1 hr + cooling
Cook time: 1 1/4 hrs

380g dark baking chocolate, chopped
225g butter, at room temperature, plus 20g chopped butter, extra
1 cup caster sugar
9 eggs, separated, at room temperature
1 1/2 cups self-raising flour
1/2 cup brown sugar
300ml cream
600ml thickened cream, whipped
PRALINE AND CHOCOLATE SHARDS
1 1/2 tbsp slivered almonds, toasted
1/4 cup caster sugar
150g dark baking chocolate, chopped

1. Preheat oven to 170 degrees or 150 degrees fan-forced. Grease and line bases and sides of two 22cm cake tins.
2. Melt 220g chocolate in a small saucepan over low heat until smooth. Set aside to cool slightly.
3. Use an electric mixer to beat butter, caster sugar and yolks in a large bowl until light and fluffy. Beat in melted chocolate until combined.
4. Use a clean electric mixer to beat egg whites until firm peaks form. Fold flour into chocolate mixture. Whisk in one third of egg white mixture until well combined. Gently fold in remaining egg white, in two batches, until combined. Pour two-thirds of batter into one prepared pan and remaining batter into remaining pan. Place both cakes in oven. Bake smaller cake for 20-25 mins or until a skewer inserted into the centre comes out clean. Cool on wire rack. Remove from pan when cool. Bake larger cake a further 20-25 minutes. Cool on wire rack and remove from pan when cool.
5. Meanwhile, stir the brown sugar, extra butter and 1/2 cup of the cream in a small saucepan over medium heat for 2 mins or until sugar dissolves. Bring to the boil. Reduce heat to medium and simmer for 4-5 mins or until thickened. Pour into a jug. Chill until thickened,
6. To make the praline and chocolate shards, line 2 small baking trays with baking paper. Place almonds on one tray. Stir sugar and 1 tbsp water in a small saucepan over low heat for 5 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 4-5 mins or until golden. Pour over almonds, spreading with spatula. Cool. Finely chop. Melt chocolate in a small saucepan over low heat until smooth. Pour onto remaining tray and use spatula to spread until 2-3mm thick. Sprinkle with half the praline. Chill for 20 mins or until set. Break into shards. Keep chilled until ready to decorate.
7. Place remaining chocolate in a small saucepan with remaining cream on medium heat until smooth. Chill for 30 mins or until thickened but still spreadable.
8. Use a serrated knife to split the larger cake. Place bake on a large plate. Spread with half the whipped cream. Drizzle with half the caramel. Continue layering with remaining cake, cream and caramel, finishing with cake. Spread ganache on top. Arrange chocolate shards and sprinkle with remaining chopped praline.
Source: Coles Easter 2014 magazine

Serves 6-6
Prep time: 30 minutes, plus time to cool
Cook time: 35-40 minutes

Pastry
175g plain flour, plus extra for dusting
25g cocoa powder
40g light brown sugar
85g unsalted butter
2-3 tbsp iced water

Filling
85g milk chocolate chips
85g unsalted butter
85g light brown sugar
2 eggs, beaten
100ml single cream
1 tsp vanilla extract

Topping
250ml whipping cream
85g milk chocolate chips

1. Preheat the oven to 200 degrees. To make the pastry, sift the flour and cocoa powder into a bowl and stir in the sugar. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Add just enough water to bind to a dough.
2. Roll out the dough on a lightly floured work surface to a round large enough to line a 3cm deep, 20cm round tart tin. Use the pastry to line the tin. Prick the base with a fork, cover with a piece of baking paper and fill with baking beans, then bake in the preheated oven for 10 minutes. Remove from the oven and take out the baking paper and beans. Reduce the oven temperature to 180 degrees.
3. Put the chocolate and butter into a saucepan and heat over a low heat, stirring, until melted. Put the sugar and eggs into a bowl and whisk until smooth, then stir in the chocolate mixture, cream and vanilla extract.
4. Pour the chocolate mixture into the pastry case and bake in the oven for 20-25 minutes or until just set. Leave to cool.
5. To make the topping, whip the cream until it just holds its shape, then spread over the pie. Melt the chocolate in the microwave at 30-second bursts, stirring each time, then spoon melted chocolate over the pie to decorate. Serve cold.
Source: BAKE: Beautiful baking recipes from around the world

Makes 24 brownies
Prep time: 20 minutes
Cook time: 40-60 minutes
125g unsalted butter, chopped
125g dark chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
1/3 cup plain flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
250g Philadelphia Spreadable Light Cream Cheese
1/4 cup caster sugar
1 egg, extra, lightly beaten

1. Combine the butter, chocolate and brown sugar in a saucepan and stir over a medium heat until the chocolate and butter have melted. Remove from heat and whisk in the eggs. Add the sifted flour, cocoa powder and baking powder. Stir until well combined then pour into a greased and base lined 18cmx28cm slice pan.
2. Beat the cream cheese, caster sugar and extra egg until smooth and creamy. Spoon randomly over chocolate mixture and swirl with the tip of a non-serrated knife.
3. Bake in a moderate oven at 180 degrees for 35-40 minutes or until cooked through. Cool on a wire rack before cutting into 24 pieces.
Source: Cadbury Kitchen

1 packet Marie biscuits
5 Peppermint Crisp bars
1 tin sweetened condensed milk
250g milk chocolate

1. Crush the Marie biscuits in food processor or blender.
You don't want these too finely crushed, a bit of chunk is okay and will make the slice work well. But no huge chunks!

2. Crush four of the Peppermint Crisp bars. Eat the fifth one.
You still want these somewhat chunky so don't use the food processor. I smashed them gently with a hammer while they were still in their packets. 

3. Mix the crushed biscuits and chocolate bars together. Pour in the sweetened condensed milk and stir immediately.

4. Place into a greased and base lined 18cm x 28cm slice pan.

5. Melt the chocolate in the microwave at 30 second intervals, stirring each time. When smooth and melted, pour over slice. Refrigerate until set.

Slice lasts for days in the fridge, if you can keep it that long!
Source: Colleague at work (I'm not sure where she got it from, but happy to give credit to the originator of this recipe if anyone knows!)

Serves 6-8
Prep time: 40 minutes plus 1 hour to chill
Cook time: 30-50 minutes

pastry
300g plain flour, plus extra for dusting
1 tsp salt
1 tsp sugar
225g butter, diced, plus extra for greasing
6-8 tbsp iced water, plus extra if needed

filling
90g milk chocolate chips (note: double this)
2 tbsp cocoa powder (note: double this)
4 eggs
60g brown sugar
60g white sugar
135ml golden syrup
55g butter, melted
150g pecan nuts, halved (note: quartered or smaller)

1. To make the pastry, put the flour, salt and sugar into a bowl and mix to combine. Add the butter and mix in with fingertips until the mixture resembles coarse bread crumbs. Carefully add the water, 1 teaspoon at a time, until the mixture just begins to crumble. Add more water in necessary to achieve the right consistency.
2. Turn out the pastry on to a lightly floured work surface and knead until pliable. Shape into a round, sprinkle over a little flour, wrap in clingwrap and chill in the refrigerator for at least 1 hour.
3. Preheat the oven to 180 degrees. Grease a 23 cm round, fluted tart tin. Remove the pastry from the refrigerator and leave to warm up to room temperature. Roll out the pastry on a lightly floured work surface and ease it into the prepared tin.
4. To make the filling, put the chocolate chips and cocoa powder into a saucepan over low heat and stir until melted. Spread the mixture over the base of the unbaked pastry case.
5. Put the eggs, brown sugar and white sugar into a medium-sized bowl and beat to combine. Add the golden syrup and melted butter and mix until incorporated. Stir in the nuts, then pour the filling into the pastry case.
6. Bake in the preheated oven for 30 minutes, or until the filling is just set. Remove from the oven and place on a wire rack to cool in the tin. Serve cold.
Source: "BAKE: Beautiful baking recipes from around the world"

RECIPE
250g packet Choco Ripple biscuits, broken
80g butter, melted
2 x 250g packets Philadelphia Cream Cheese, room temperature, chopped
300ml cream
1/2 cup caster sugar
1 tsp vanilla extract
3 eggs
200g milk chocolate, melted, cooled slightly
200g white chocolate, melted, cooled slightly

Note: Tje recipe calls for a food processor, but you could get away with a blender and a stand mixer.

1. Preheat oven to 160 degrees. Lightly grease a 22cm (base measurement) springform tin and line base with baking paper. Stand tin on an oven tray.
2. Place biscuits in food processor and mix until roughly crushed. Mix in butter. Spread over base of prepared tin, pressing firmly with a glass to even the surface. Cook for 8-10 minutes. Do not overcook. Allow to cool in the tin.
3. Mix cream, cream cheese, sugar, eggs and vanilla in food processor until smooth. Take out half the mixture and set aside. Add milk chocolate to mixture left in the mixer and process briefly until combined.
4. Use a wire whisk to stir white chocolate in to the remaining mixture. Pour mixtures over biscuit base, alternating about a quarter at a time. Use a non-serrated knife to swirl the mixtures together. Bake for 1 hour. Cheesecake will be set at the edges but still wobbly in the middle. Cool in the tin, then refrigerate overnight. Run a knife around the edge of the cheesecake before releasing sides of the tin.

2 1/2 cups milk
200g dark chocolate, roughly chopped
125g Philadelphia Block Cream Cheese, softened
1 tablespoon cocoa
1 tablespoon caster sugar
4 eggs, room temperature
8 slices raisin bread

icing sugar, for dusting
pure cream, to serve

1. Combine the milk, chocolate, Philly, cocoa and sugar in a large saucepan over low heat, stirring until smooth. Allow to cool then whisk in the eggs.
2. Cut each bread slice in half diagonally. Arrange bread slices in a greased 2 litre capacity shallow baking dish. Pour over chocolate mixture and stand for 10 minutes.
3. Bake in a moderately slow oven 160 C for 35-40 minutes or until set. Allow to cool slightly. Dust with icing sugar and serve with cream. Serve immediately.

Source: Philadelphia Simply Heaven, pg 141

1 shot dark creme de cacao
1/2 shot Baileys
1/2 shot Frangelico
milk
ice cubes

Pour creme de cacao, Baileys and Frangelico over ice cubes. Top with milk to taste.

3 Oreo cookies
40ml white creme de cacao
30ml cream (thin)
2 scoops vanilla ice cream
1/2 scoop crushed ice
1 Oreo cookie (garnish)

1. Combine first 5 ingredients in blender.
2. Serve in a tall glass with cookie as garnish.
3. Enjoy!