Recipe created by The Australian Women's Weekly Test Kitchen     

TOBLERONE Brownies
1. Preheat oven to 180°C. Lightly grease a 20cm square cake pan; line base and sides with baking paper (leaving 2cm overhang).

2. To make brownie, place butter, chocolate, vanilla and sugar in a saucepan over medium heat; cook, stirring occasionally until melted and smooth. Set aside to cool slightly. Whisk in eggs. Fold in flour, cocoa and chopped TOBLERONE bars; pour into pan.

3. Bake for 45-50 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool.

4. Meanwhile, to make topping, place cream in a small saucepan over medium-high heat; bring to a simmer. Reduce heat to low; cook for 5 minutes or until cream thickens slightly. Remove from heat. Add three coarsely chopped TOBLERONE bars; stir to melt. Pour mixture over top of brownie. Stand for 10 minutes to cool slightly. 

5. To decorate, scatter with almonds. Chop remaining three TOBLERONE bars and place on top. Refrigerate for 2 hours or until set. Cut brownies into squares to serve.

‘Candy Cane’ Cheesecake Cups
1. Place 16 mini fluted paper patty cases in 2 x 12-hole mini muffin (30ml) trays. To make chocolate cups, combine melted chocolate and oil. Brush the inside of the cases with chocolate. Freeze for 10 minutes. Repeat brushing two more times, freezing for 5 minutes between each layer. Carefully peel the cases away and place cups on a platter.
2. To make filling, beat cream cheese, condensed milk and peppermint essence in a large bowl with an electric mixer until smooth. Place in a piping bag fitted with a 1cm plain nozzle. Pipe filling into each cup.
3. Remove cream from OREO cookies. Crumble half the cookies and scatter on top. Cut the remaining cookies into pieces and place in each cup with candy cane.

Mini Pavs with White Choc & Passionfruit
1. Place cream and chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until almost melted. Stir to combine; refrigerate for 20 minutes until cooled.
2. Place cream mixture and vanilla in a large bowl. Using an electric whisk, beat until stiff peaks form.
3. Spoon cream mixture into meringue nests. Top with passionfruit and crumbled FLAKE bar.

Festive White Choc Bark
1. Line an oven tray with baking paper.
2. Place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until melted. Stir in oil to combine. Pour chocolate onto tray; spread using a pallet knife. Remove cream from OREO cookies. Crumble cookies over bark and sprinkle with cranberries.
3. Refrigerate for 20 minutes. Cut into shards to serve.

Festive Milk Choc Bark
1. Line an oven tray with baking paper.
2. Place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until melted. Stir in oil to combine. Pour chocolate onto tray; spread using a pallet knife. Sprinkle with popcorn and pretzels.
3. Refrigerate for 20 minutes. Cut into shards to serve.

Festive Dark Chocolate Bark
1. Line an oven tray with baking paper.
2. Place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until melted. Stir in oil to combine. Pour chocolate onto tray; spread using a pallet knife. Sprinkle with pistachios and crumbled FLAKE bar.
3. Refrigerate for 20 minutes. Cut into shards to serve.

Recipe created by The Australian Women's Weekly Test Kitchen     

TOBLERONE Brownies
1. Preheat oven to 180°C. Lightly grease a 20cm square cake pan; line base and sides with baking paper (leaving 2cm overhang).

2. To make brownie, place butter, chocolate, vanilla and sugar in a saucepan over medium heat; cook, stirring occasionally until melted and smooth. Set aside to cool slightly. Whisk in eggs. Fold in flour, cocoa and chopped TOBLERONE bars; pour into pan.

3. Bake for 45-50 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool.

4. Meanwhile, to make topping, place cream in a small saucepan over medium-high heat; bring to a simmer. Reduce heat to low; cook for 5 minutes or until cream thickens slightly. Remove from heat. Add three coarsely chopped TOBLERONE bars; stir to melt. Pour mixture over top of brownie. Stand for 10 minutes to cool slightly. 

5. To decorate, scatter with almonds. Chop remaining three TOBLERONE bars and place on top. Refrigerate for 2 hours or until set. Cut brownies into squares to serve.

‘Candy Cane’ Cheesecake Cups
1. Place 16 mini fluted paper patty cases in 2 x 12-hole mini muffin (30ml) trays. To make chocolate cups, combine melted chocolate and oil. Brush the inside of the cases with chocolate. Freeze for 10 minutes. Repeat brushing two more times, freezing for 5 minutes between each layer. Carefully peel the cases away and place cups on a platter.
2. To make filling, beat cream cheese, condensed milk and peppermint essence in a large bowl with an electric mixer until smooth. Place in a piping bag fitted with a 1cm plain nozzle. Pipe filling into each cup.
3. Remove cream from OREO cookies. Crumble half the cookies and scatter on top. Cut the remaining cookies into pieces and place in each cup with candy cane.

Mini Pavs with White Choc & Passionfruit
1. Place cream and chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until almost melted. Stir to combine; refrigerate for 20 minutes until cooled.
2. Place cream mixture and vanilla in a large bowl. Using an electric whisk, beat until stiff peaks form.
3. Spoon cream mixture into meringue nests. Top with passionfruit and crumbled FLAKE bar.

Festive White Choc Bark
1. Line an oven tray with baking paper.
2. Place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until melted. Stir in oil to combine. Pour chocolate onto tray; spread using a pallet knife. Remove cream from OREO cookies. Crumble cookies over bark and sprinkle with cranberries.
3. Refrigerate for 20 minutes. Cut into shards to serve.

Festive Milk Choc Bark
1. Line an oven tray with baking paper.
2. Place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until melted. Stir in oil to combine. Pour chocolate onto tray; spread using a pallet knife. Sprinkle with popcorn and pretzels.
3. Refrigerate for 20 minutes. Cut into shards to serve.

Festive Dark Chocolate Bark
1. Line an oven tray with baking paper.
2. Place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until melted. Stir in oil to combine. Pour chocolate onto tray; spread using a pallet knife. Sprinkle with pistachios and crumbled FLAKE bar.
3. Refrigerate for 20 minutes. Cut into shards to serve.