Tasty Tuesday - That's why they say that I'm Tasty... I'm back, I'm back.

This crock pot honey mustard chicken was yummy! Even given the seal of approval by the one year old AND the four year old! I'll definitely be making it again.

Sweet Garlic Chicken was really easy and quite yummy. I love a good chicken breast meal and this was one of those.

And next I have a couple of slices to share. My workmates, as usual, have been delighted by these goodies on Friday morning tea. Slices are so easy to make and are real 'bang for your buck', these two don't disappoint.

 Hedgehog Slice

 250g plain biscuits, broken into small pieces
1/2 cup coconut
1/2 cup caster sugar
1/2 cup chopped nuts
1/4 cup cocoa powder
100g dark chocolate, chopped
100g butter
1T golden syrup
1 egg, beaten lightly

Chocolate topping:
200g dark chocolate
50g butter

1. Grease slice pan, line base and two long sides with baking paper.
2. Combine biscuits, coconut, sugar, nuts and cocoa in large bowl.
3. Stir chocolate, butter and syrup together in a small saucepan over low heat for 4-5 minutes or until mixture is melted and well combined. Cool slightly. Add egg. Stir chocolate mixture into dry ingredients.
4. Press mixture firmly into pan using a fork: refrigerate 30 minutes or until firm.
5. Make chocolate topping: spread over chilled slice. Refrigerate for 45 minutes or until set.
6. Before serving, cut slab into squares with a hot knife. Store chilled in an airtight container.

To make chocolate topping - melt chocolate and butter in heatproof bowl over saucepan of simmering water.

Chocolate Honeycomb Slice
1/2 cup sweetened condensed milk
100g butter
200g plain sweet biscuits, crushed finely
 3x 50g crunchie bars, chopped coarsely
200g milk chocolate, chopped
2t vegetable oil

1. Grease slice pan, line base and two long sides with baking paper.
2. Stir condensed milk and butter in small saucepan over low heat for 2-3 minutes until butter has melted melted and mixture is well combined.
3. Transfer butter mixture to large bowl; stir in crushed biscuits and 2/3 of the chopped crunchie bars. Press firmly into pan using a fork; refrigerate 30 minutes until firm.
4. Stir chocolate and oil in a heatproof bowl over saucepan of simmering water until melted. Pour over slice; sprinkle with remaining crunchie bar. Refrigerate 25 minutes until firm.
5. Using a hot knife, cut slice into squares before serving.