Family Camp
As with all my delicious recipes, this one comes with a story. Not long after I met my husband Owen, he asked me if come to “Family Camp” He has been participating in some form at this camp for most of his life. It is now run by the Uniting Church from December 27th through to January 2nd at Alexander Headland Conference Centre on the Sunshine Coast and all families are welcome. Here is the link if you are interest in having a look. https://alexpark.com.au/alexandra-park-family-camp/
Camp Food
It is a wonderful family camp, close to the beach where you can do as much or as little as you wish. The best part is that it is fully catered for so at the end of every meal, you just scrap your plate and leave to go and do other fun things. I think not having to think about cooking preparing or cleaning up after making food is the best thing about camp. It really is a whole week of to just go the the beach, swim in the pool, playing cards and games, to puzzles and just sit around and chatting with old and new friends.
The food is really good for camp food and they do a fantastic job of feeding all different food preferences and food allergies.
Of course there is morning tea, afternoon tea and supper as well and it was at one of these said afternoon teas last year 2022, that this amazing slice came into my life. That night at dinner Gillbért (one of our new chefs) generous gave me the recipe, how ever it came in “CAMP” sizes so when you see 1.5kg of butter as the first ingredient, you know its going to be good. So I am very thankful to Gillbért for allowing me to tweak, play with and share this fabulous recipe. It tastes just as nice with out the ganache topping, but really, why would you make it without.
I have now made this too many times and eaten way too much of it but I am yet to be sick of it. Freezing works, but so far it lasts up to two weeks in the fridge in an airtight container and still tastes great, I will let you know and update this blog if it is in the fridge and lasts longer than two weeks!
Ingredients – Muesli Bar
300g butter
120g brown sugar
100g golden syrup
180g self-raising flour
100g chopped dried apricots
80g of any other dried fruit (I use a mixture sultanas, raisins, currents, peaches, mango etc…)
250g rolled oats (make sure they are not quick oats)
85g desiccated coconut
Ingredients – Ganache
200g chocolate broken into single pieces (your choice of milk or dark)
50g unsalted butter
150g pure cream (don’t use thickened)
Method – Muesli Bar
1. Preheat oven to 160°C and line a 35cm x 25cm large tray with baking paper.
2. Weigh butter, brown sugar and golden syrup into the mixing bowl and melt 4 mins/100°/speed 2.
Conventional Method place a pot on the stove and melt the above ingredients.
3. Place a bowl on the top of the Thermomix and weigh in dried fruit and flour and mix with your hands or a spoon to make sure that the fruit is covered in flour.
4. Weigh in rolled oats and coconut.
5. Pour wet mixture into dry mixture and mix until combined, then press evenly into the lined tin.
6. Cook in the oven for 20 mins, remove immediately and allow to cool completely before topping with the ganache (optional but not really)
Method – Ganache
1. Weigh all ingredients into the mixing bowl and mix 3 mins/60°/speed 2. check that everything has melted, scrape down the sides on the the bowl and continue to step 2, if not completely melted, continue for another 1 – 2 mins/50°/speed 2, so it is completely smooth.
Conventional method heat cream and and pour over chocolate and butter, stir until melted and then whisk until well combined and thickened.
2. Stir ganache with the Thermomix 2 min/speed 2.
3. Pour the warm ganache over the cooled muesli bar, spread out ganache with an offset spatular until it is even over the slice and place in the fridge until the ganache has completely set.
4. Cut into desired sizes, keep in the fridge for about 2 weeks or freeze for when needed.
Thanks for supporting me and my blog please feel free to make and share the recipe with your friends
Enjoy Irresponsibly
Liz xx
Liz xx
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