Name: Chocolate & Caramel no-bake cookies
Yield: 30 cookies
Cuisine: European

Two delicious recipes for holiday baking by Vickie de Beer.

If stored in an airtight container, these cookies will keep for two weeks.

Makes 24 cookies

Cover a 30cm x 24cm baking sheet with wax paper.
Melt 100 g (1/3 cup + 2 tbsp + 1 tsp) butter and 180 ml (¾ cup) condensed milk in a saucepan over moderate heat. Bring to the boil and simmer over low heat for 2 mins. Stir frequently. Remove from heat.
Add 250 g crumbed tennis biscuits, 150 g apricots (shredded), 90 g coconut and 30 ml (2 tbsp) lemon juice and mix well.
Pour the mixture onto the baking sheet and let it set in the fridge.
Cut into squares and serve.

Chocolate & Caramel no-bake cookies

Serves: 30 cookies Nutrition facts: 200 calories 20 grams fat

Chop 100 g (1 slab) dark chocolate and 100 g (1 slab) milk chocolate and place into a microwave-proof bowl.
Set the microwave to defrost and melt the mixture, stirring every 30 seconds until smooth.
Beat 185 ml (200 g) caramel condensed milk until smooth and add the melted chocolate.
Mix 10 ml (2 tsp) vanilla essence, 8 tennis biscuits (crumbed), 100 g chopped cranberries, 75 g chopped almonds and 30 ml (2 tbsp) icing sugar into the chocolate mixture.
Roll into balls and press the top part slightly flat.
Let the mixture set.

This recipe is also available in Afrikaans: Vakansiekoekies