Preheat the oven to 170ºC.

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1 Choconoffee Pie Cake 22 (1½ packets) Choc Guide biscuits 75g butter, melted 1 x 400g can caramelised condensed milk 2 medium bananas Juice ½ lemon 300ml cream 1 tablespoon coffee liqueur 1 teaspoon vanilla essence 1 tablespoon sugar Preheat the oven to 170ºC. Break the biscuits into a food processor and process until finely crumbed. Pour in the melted butter and process until well combined. Line the bottom of a round 20cm springform tin with baking paper and press the crumbs evenly over the bottom and 3-4cm up the sides. Place in the oven and bake for 8-10 minutes until the middle has just coloured then remove from the oven and cool. Open the can of condensed milk and stir until smooth, then pour into the cooled crust and spread evenly over the base. Peel the bananas and cut into 5-7mm thick slices, toss these with lemon juice to prevent browning, the spread these over the caramel, overlapping if required. Almond, Apricot and Chocolate Cake ½ cup slivered almonds 4 egg whites Pinch salt ½ cup sugar 2 teaspoons baking powder 1 packet Choc Guide biscuits, crumbed ½ cup chopped dried apricots 150ml cream, whipped Extra slivered almonds and chopped apricots to decorate Preheat the oven to 160ºC. Place the almonds in a dry pan and toast over a medium heat until golden brown. Place the egg whites in a large clean bowl, add the salt and beat until the peaks turn over then add the sugar and beat until the peaks stand up when the beater is removed. Sprinkle the baking powder, biscuit crumbs, apricots and toasted almonds over the egg whites, then fold gently until just combined. Spoon the mixture into a 20cm ring tin that has been sprayed with non-stick spay and has had its bottom lined with baking paper. Bake for minutes until lightly browned. Remove from the oven and run a knife round the edge of the tin, leave to stand for a couple of minutes then turn out onto a rack to cool completely. Place cake on a serving plate or board. Spread the cream over the top then decorate with some additional slivered almonds and chopped apricots.

2 Chocomint Pie 1 packet Choc Guide biscuits 75g butter, melted 2 tablespoons warm water 1 tablespoon gelatine 250g cream cheese (regular or reduced fat) 250g sour cream (regular or reduced fat) ½ cup castor sugar 1 teaspoon peppermint essence Shaved or grated chocolate to decorate Break the biscuits into a food processor and process until finely crumbed. Pour in the melted butter and process until well combined. Line the bottom and sides of a round 20cm springform tin with baking paper. Press the crumb mixture evenly into the bottom of the tin. Measure the water into a small bowl or measuring cup, sprinkle in the gelatine and leave to soften while you prepare the rest of the filling. Tip the cream cheese, sour cream, sugar and essence into the food processor and process until smooth and the sugar has dissolved. Stand the bowl or cup of gelatine in a larger container of very hot water and stir until the gelatine has dissolved. With the processor running pour the gelatine into the filling mixture. Quickly pour the filling into the tin, then refrigerate for 2 hours until completely set. Decorate the top with shaved or grated chocolate and serve. Transfer to an airtight container and refrigerate until required. Chocolate Caramel Slice 2 packets Choc Guide biscuits 75g butter 1 x 400g can sweetened condensed milk Crush the biscuits roughly into a food processor, then process in short bursts until finely crumbed. Melt the butter in a small pot or microwave bowl, then add to the biscuits and mix well. Press the biscuit mixture into a baking paper lined 20cm square tin, then pour in the condensed milk. Bake at 160 C for minutes, or until the top is golden brown and set in the middle. Remove from the oven, leave to stand until cool then remove from the tin and cut into fingers.

3 Coconut Choco-Cherry Balls ½ can sweetened condensed milk 50g butter, cubed 2 packets Choc Guide biscuits 2 tablespoons Brandy ¼ teaspoon almond essence, optional 1 cup desiccated coconut 150g glace cherries, chopped Extra coconut for finishing Mix the condensed milk and butter in a small pot or microwave bowl. Heat, stirring occasionally, until the butter has completely melted and the mixture is very hot. Break the biscuits into a food processor and process until finely crumbed. Pour the condensed milk mixture, brandy and essence (if using) into the processor and process until well mixed. Add the coconut and chopped cherries and stir until well combined. Set aside to cool for minutes, then shape into small balls and roll in the extra coconut. Transfer to an airtight container and refrigerate until required. Ext ra-easy Fudge Square 50g butter ½ 400g can sweetened condensed milk 1 packet Choc Guide biscuits 2 tablespoons cocoa powder ½ cup sultanas ½ cup chopped walnuts 1 cup desiccated coconut Icing 1 tablespoon butter 2 tablespoons cocoa powder 2 tablespoons boiling water 1 cup icing sugar Gently heat the butter and condensed milk together in a large pot or frypan until butter has melted. Place the biscuits in a large plastic bag and bang with a rolling pin until they are in 1cm sized pieces. Stir the biscuit pieces into the pot (or pan) along with the cocoa powder, sultanas, walnuts and coconut. Mix well then press into a baking paper lined 20cm square tin. Refrigerate until cool and firm. Make the icing by stirring the butter, cocoa powder and water together to a paste, then add the icing sugar and stir until smooth. Spread the icing evenly over the base, then when icing has set, remove from the tin, cut into fingers and serve.

4 Cookies & Cream Icecream 300ml cream 2 tablespoons sugar 600ml carton vanilla custard 1 packet Choc Guide biscuits Pour the cream into a large bowl. Add the sugar and beat until whipped but not dry looking, then pour in the custard. Crush or break up the biscuits so they are in 1-2cm - sized pieces (not fine crumbs). Then add to the custard mixture. Gently fold everything together until just combined, then pour mixture into a plastic container (an icecream container is good) and place in the freezer. Freeze for 4-6 hours (or longer), stirring every 30 minutes for the first 2 hours. Remove from the freezer and leave to stand at room temperature for 5-10 minutes to soften before serving if required. Double Chocolate Cheesecake 22 (1½ packets) Choc Guide biscuits 75g butter melted 250g cottage cheese ¾ cup sugar 500g cream cheese (regular or reduced fat) 3 large eggs 2 tablespoons cocoa powder 1 teaspoon vanilla essence Shaved chocolate to garnish Preheat the oven to 150ºC. Break the biscuits into a food processor and process until finely crumbed. Pour in the melted butter and process until well combined. Line the bottom of a round 20cm springform tin with baking paper and press the crumbs evenly over the bottom and 3-4cm up the sides. Refrigerate until required. Put the cottage cheese and sugar in a food processor or mixer and process until smooth. Add the cream cheese and eggs and process until smooth and creamy. Measure in the cocoa powder and vanilla and stir to mix. Carefully pour the filling into the prepared crust, then bake for 1-1¼ hours until the centre stops jiggling and feels firm when pressed lightly. Leave in the turned off oven for a further 15 minutes, then remove and leave to stand until completely cool before removing the tin. Garnish with shaved chocolate and serve or transfer to an airtight container and refrigerate until required.

5 Jaffa Truffles 1 cup raisins Finely grated zest ½ an orange ¼ cup orange juice 20 Choc Guide biscuits 50g butter ½ cup desiccated coconut Extra coconut for finishing Measure the raisins into a small bowl, add the orange zest and juice. Stir to mix then leave to stand while you prepare remaining ingredients. Crush the biscuits into a food processor, then process until finely crushed. Melt the butter in a large glass or plastic bowl (1 minute on high (100%) power in the microwave) then add the crumbs, stir to mix. Microwave for 1 minute on high (100%) power, stirring after 30 seconds then transfer back to the food processor, add the raisins and juice then process until well mixed. Stir in the coconut, then refrigerate mixture until firm enough to shape (about an hour). Shape heaped teaspoonfuls of the mixture into balls and roll in coconut. Refrigerate until required. Jaffa Slice 50g butter ½ 400g can sweetened condensed milk Finely grated rind of 1 orange (reserve a little to use in the icing) 1 cup desiccated coconut 22 Choc Guide biscuits (1½ pkts approx) Icing 1 tablespoon cocoa powder 1 tablespoon boiling water 1 tablespoon butter 1 tablespoon orange juice Pinch orange rind 1 cup icing sugar Place the butter in a medium sized pot, add the condensed milk and heat until the butter has melted. Stir in most of the orange rind (reserving a little to use in the icing) and the coconut. Place the biscuits in a large plastic bag, place on a chopping board and bang the bag with a rolling pin until the biscuits are crumbed. Stir the crumbs into the condensed milk-butter mixture. Line a 20cm square tin with baking paper and press the biscuit mixture into an even layer over the bottom. Refrigerate until firm. When the base has set, prepare the icing by mixing the cocoa, water, butter, orange juice and rind into a paste, then add the icing sugar and stir until smooth. Smooth the icing over the base, pattern the top with a fork if desired. Cut into squares or fingers when the icing has set.

6 Caramel Square 125g melted butter 1 cup sultanas 400g can sweetened condensed milk 1 packet Original Guide biscuits, crushed Blend butter with condensed milk, add biscuit crumbs and sultanas, mix well. Spread into a greased shallow 20cm square cake tin, which has been lined with baking paper. Bake in a cool oven (160ºC) for minutes. Cool and cut into fingers. Editor s Note This recipe was first published to celebrate 75 years of Guiding in New Zealand, it is absolutely scrumptious but must be cooked in a cool oven otherwise it can catch very easily. Apricot Fudge 100g Butter cup brown sugar ½ 400g can sweetened condensed milk 225g dried apricots 1 packet Original Guide biscuits, crushed Desiccated coconut Line a 20cm square tin with baking paper. Melt together butter, sugar and sweetened condensed milk. Remove from heat. Add chopped apricots and crushed biscuits. Mix thoroughly and press into tin. Sprinkle with coconut, cut into squares. Store in fridge.

7 Chocolate Rum Truffles 100g butter, softened 1 cup icing sugar 3 tablespoons cocoa 2 tablespoons rum ¼ - ½ cup dried fruits and nuts, chopped coarsely 15 Original Guide biscuits, finely crushed Coconut for finishing These can be made easily in a food processor or in a bowl with a wooden spoon. If working with a food processor have butter soft but not melted. If working manually the butter can be melted. Combine all ingredients thoroughly. Take teaspoonfuls and shape into balls. Roll in coconut. Set in one layer in a suitable container in the refrigerator. Best left for 24 hours before using. Lemon Cheesecake 17 Original Guide biscuits 60g butter 250g packet cream cheese 1 x 400g can sweetened condensed milk 1 tablespoon gelatine ¼ cup water cup lemon juice Melt butter and mix with the crushed biscuits. Press mixture into a 23cm foil-lined pie plate to form your shell. Chill in fridge. Meanwhile, beat cream cheese until soft, gradually add the condensed milk, dissolve gelatine in hot water, add to the mixture with the lemon juice and mix well. Pour filling into the chilled pie shell. Refrigerate until set and ready to serve. May be decorated with fresh or tinned fruit if desired. Serves 6

8 Lemon Slice 100g butter 1 dessertspoon golden syrup 1 x 400g can sweetened condensed milk 1 cup coconut 2 packets Original Guide biscuits, crushed Rhind of 1 lemon Melt butter, golden syrup and sweetened condensed milk and mix into coconut, crushed biscuits and lemon rind. Press into a sponge roll tin. Ice with lemon icing. Variat ion Use orange rind and orange juice instead of lemon. Icing Icing sugar Lemon juice Cont inental Fudge 125g butter ½ cup sugar 1 tablespoon cocoa 1 egg, beaten 1 packet Original Guide biscuits, crushed ¼ cup chopped walnuts 1 teaspoon vanilla essence Filling 125g Butter (soften, but don t melt) 1 tablespoon hot water 2 cups icing sugar 1 tablespoon custard powder Melt butter, sugar and cocoa. Remove from heat and add beaten egg and crushed biscuits, then all other ingredients. Press into sponge roll tin, chill then cover with filling. Filling Mix all together thoroughly and spread on top of first mixture. Chill again. Ice with chocolate icing and slice into fingers.

9 Rocky Road Slice 1 packet Original Guide biscuits, crushed 1 ½ tablespoons cocoa ½ cup castor sugar 125g butter 1 egg, beaten 1 cup coconut ½ cup chopped walnuts 1 250g packet marshmallows, cut in quarters ½ cup silvered almonds, toasted 1 cup glace cherries, cut in halves 250g chocolate chips Combine the crushed biscuits, cocoa and sugar in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse breadcrumbs. Mix with the beaten egg. Stir in the coconut and chopped walnuts. Spread into a sponge roll tin which has been lined with baking paper. Bake at 180ºC for minutes or until top is lightly browned. Remove from oven, immediately top with marshmallows, toasted silvered almonds, halved cherries and chocolate chips. Return to the oven for 2 minutes to soften the chocolate. Swirl chocolate over marshmallow cherries and almonds. Cool until chocolate sets. Cut into bars or squares. Makes pieces Strawberry Shortcake Crust 100g butter, melted 2 tablespoons caster sugar 1 teaspoon cinnamon 1 packet Original Guide biscuits, crushed Glaze 3 tablespoons strawberry jelly crystals 125ml boiling water Filling 2 dessertspoons gelatine 1 cup water 3 eggs ½ cup sugar 500g cream cheese 1 dessertspoon lemon rind 1 dessertspoon lemon juice 1 cup cream, whipped 1 punnet strawberries (approx 440g) Combine the melted butter, castor sugar, cinnamon and crushed Guide biscuits thoroughly. Press onto the bottom and sides of a 23cm round loose-based cake pan (If loosebottomed not available line a 23cm pan with aluminium foil). Bake the crust for 10 minutes at 170ºC. Remove from oven, cool. Soften the gelatine in half of the water. Separate the eggs. Beat the yolks, sugar and remaining water together until thick. Place in the top of a double boiler and cook over hot water until the mixture thickens and coats the back of a wooden spoon. Add the gelatine mixture and stir until gelatine is dissolved. Put to one side. Beat the cream cheese until it is light and fluffy. Combine the cooled custard mixture thoroughly with the cream cheese. Add the lemon rind and lemon juice. Beat the egg whites until stiff. Fold into the cream cheese mixture, then fold the whipped cream into the mixture. Cut strawberries into halves. Fold half of the cut strawberries through the mixture. Pour into the prepared crumb crust. Refrigerate and when almost set arrange the remaining strawberries over the top of the cheesecake. Glaze with the strawberry jelly crystals which have been dissolved in the hot water and left to cool until the consistency of unbeaten egg white. Best left for 12 hours before serving. Serves 8-10

10 No-bake Cheesecake 1 tablespoon gelatine ½ cup sugar 2 tablespoons cold water 2 eggs, separated ½ cup milk ½ teaspoon grated lemon rind 2 tablespoons lemon juice ½ teaspoon vanilla essence 250g cottage cheese, sieved 300ml cream, whipped Crumb Crus t 15 Original Guide biscuits, crushed 2 tablespoons raw sugar ½ teaspoon cinnamon ½ teaspoon ground nutmeg 4 tablespoons butter, melted Mix gelatine, sugar, and cold water in top of double boiler. Beat egg yolks with milk and add to gelatine mixture. Cook over boiling water, stirring constantly until gelatine is thoroughly dissolved and the custard thickens. Remove from heat, cool then add lemon rind, cottage cheese, lemon juice and vanilla essence. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. While it is chilling make the crumb crust. Mix melted butter with sugar, crushed Guide biscuits, cinnamon and nutmeg. Line a round tin (preferably with a loose bottom but this is not essential) with paper. Do not grease. Put half of the crumbs in base of tin and press down. Add to cheese mixture the stiffly beaten egg white and whipped cream. Mix thoroughly. Pour into tin and sprinkle remaining crumbs on top. Chill until firm. To serve run knife around edge and turn out on to serving dish. For a large party make double the recipe but only use 1 ½ times the crumb crust. Serves 8 Tamarillo Pie 1 ½ cups crushed Original Guide biscuits 90g butter, melted 6-8 tamarillos, peeled and sliced ½ cup sugar 1 packet raspberry or strawberry jelly 1 cup hot water ½ cup sliced bananas 1 tablespoon lemon juice Whipped cream for garnishing Combine biscuit crumbs and melted butter, press into dish and set. Sprinkle the tamarillos with the sugar and stand for 20 minutes. Dissolve the jelly in the cup of hot water, add tamarillos and leave until slightly thickened. Stand the sliced bananas in lemon juice, then beat both mixtures together until thick and fluffy or combine in processor for smoother mix. Pour into biscuit base and set. Decorate with whipped cream.