The Cobargo Red Cross offers catering services for funerals, special occasions, clearing sales and so on in the Cobargo district. We provide sandwiches, slices, tea and coffee. We support our local farmers by assisting Bega Red Cross working in the saleyards canteen providing morning tea and lunch on Tuesdays and for the stores sale on Thursdays.

150 gms butter
2 tablespoons honey
200 gms Granita biscuits, crushed
1 can sweetened condensed milk
200 gms peanut butter
1 cup salted peanuts
200 gms white chocolate melts
5-6 tablespoons pouring cream

For the base:

Melt 100 g of butter with honey. Stir biscuit crumbs into mixture. Line a 28 cm x 18 cm slice tray with baking paper. Press crumb mixture evenly into slice tin. Place in the fridge to set.

For the filling:

Slowly melt the remaining butter with the condensed milk for about 10 mins until bubbly hot and a golden colour. It will have thickened, so it comes away from the side of the pan when stirred. Stir continuously because it can stick and burn easily. Add a generous pinch of salt. Stir in peanut butter and cook until it has melted evenly through the fudgy sauce. Continue to stir. Spread caramel evenly over base. Sprinkle peanuts evenly over caramel. Press down into caramel slightly.

For the top:

Melt chocolate in microwave or double saucepan. Stir in enough cream to make it loose enough to spread. Do this one tablespoon at a time. Pour over peanuts so slice is covered. Leave in fridge to set for a day. This allows the layers to bond and the caramel to soften slightly. Cut into small squares.

Ros Grover