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Fill the Tin Recipes with Vanya Insull
RECIPES Vanya Insull IMAGES Melanie Jenkins

With back-to-work-and-school upon us, what better time to fill the tins with easy and delicious on-the-go baked delights from the wonderful VJ Cooks.

Images and text from Summer Favourites by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP $39.99. vjcooks.com


A woman is standing in front of a table holding a bowl of food.

Lolly Slice

Pictured Above

READY 15 minutes + setting time

MAKES 24 pieces


Lolly cake brings back so many memories of childhood parties. Lolly slice is even easier to make, because you just need to press the mixture into a slice tin and scatter coconut over the top. Watch this yummy treat get snapped up by kids and adults alike!

120 g (4½ oz) butter, melted

½ cup sweetened condensed milk

250 g (9 oz) packet malt biscuits, crushed

150 g (5½ oz) fruit puffs or Explorers, chopped

¼ cup desiccated coconut


Line a 20 cm (8 in) square slice tin with baking paper. Place the butter and condensed milk in a large microwave- proof bowl and microwave until melted.



Stir in the crushed biscuits and fruit puffs or Explorers. Transfer to the prepared tin and spread out to the edges, pressing down firmly with the back of a spoon. Sprinkle the coconut over the top.


Chill for at least 2 hours or overnight until set. Cut into 24 pieces. Store in an airtight container in the fridge.


Crispy Cashew Caramel Slice


READY 40 minutes + setting time MAKES 20 pieces


If you have a sweet tooth or are a big caramel fan, you can double the caramel layer in this recipe. The cashews and rice bubbles make a tasty, crispy base.

200 g (7 oz) butter

½ cup white sugar 2 Tbsp golden syrup

1½ cups self-raising flour 1½ cups rice bubbles

1 cup roasted cashews, chopped


CARAMEL FILLING

395 g (14 oz) can sweetened condensed milk

2 Tbsp butter

2 Tbsp golden syrup


CHOCOLATE LAYER

200 g (7 oz) milk or dark chocolate

1 Tbsp vegetable oil


Preheat the oven to 170°C (325°F) fan bake.


Line a 27 x 17 cm (10¾ x 6½ in) slice tin with baking paper. To make the base, place the butter, sugar and golden syrup in a large microwave-proof bowl and microwave until melted. Stir to combine. Stir in the flour, rice bubbles and cashews. Transfer to the prepared tin and press out to the edges.


Bake for 10 minutes. While the base is baking, make the Caramel Filling by combining the ingredients in a

pot and stirring over a low heat until smooth.


Spread the hot Caramel Filling over the base, then return the slice to the oven and bake for a further 15 minutes. Allow to cool in the tin.


If you have a sweet tooth or are a big caramel fan, you can double the caramel layer in this recipe. The cashews and rice bubbles make a tasty, crispy base.


To make the Chocolate Layer, place the chocolate in a microwave-proof bowl and microwave in bursts until melted. Add the oil and whisk until smooth.

A white plate topped with a bunch of chocolate bars

Spread over the cooled slice.


Chill until the topping has set, then cut into 20 bars. Store in an airtight container in the fridge.


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