Creating in the kitchen

Well, you can't really call it baking or cooking, when the oven wasn't used at all. Let's just call it creating! I made oreo balls and a fudgy caramel slice. I did make more than this, but these were the only photogenic ones ;-) I suppose you want the recipes too? LOL. Here you go:

OREO BALLS
Ingredients:
150gm packet of oreos, any flavour. 250gm cream cheese. 1 ts vanilla essence (this was my own addition). chocolate for melting (at a guess 250gm?)
Method:
Crush oreos in a blender. Soften cream cheese (I also used the blender, but be careful you don't over soften it or the mixture will be too gooey) . Mix oreos through cream cheese, add vanilla essence. Shape into small balls and place on a greaseproof paper lined tray. Freeze for about an hour. Melt chocolate over stove top or in the microwave. Dip balls into chocolate and set back on greaseproof paper to set in the fridge. You could also try other ways of decorating them, drizzling chocolate over, rolling in sprinkles or coconut etc. You could even add other bits and pieces to the mixture: glaced cherries, sultantas, choc bits etc. These definitely tasted better the next day (today!)

FUDGY CARAMEL SLICE
Ingredients:
250gm packet of choc ripple biscuits. 125gm nice biscuits. 125gm melted butter. 50gm chopped butter. 120gm dry roasted hazelnuts (I used milk and white choc bits instead). 1 egg yolk. 250gm chopped milk chocolate. 1/4 cup brown sugar. 395gm can condensed milk.
Method:
Grease and line a 19cm square baking pan, bottom and sides. In a blender, blitz all the biscuits and egg yolk, add melted butter and process further. Press mixture into the base of the pan. Refrigerate for 15 minutes. Place hazelnuts (or choc bits) on base. Make filling by cooking condensed milk, brown sugar and chopped butter in a heavy based pan over low heat until brown sugar melts. Stir constantly for about 10 minutes, and do not allow to burn. When light brown in colour, pout over base and place in fridge for 10 minutes. Meanwhile, melt chocolate in microwave in 30 second bursts (on about medium) until smooth. Spread over filling, cover and refrigerate until hard, about 2 hours. Cut into pieces (using a hot knife to melt the chocolate coating, otherwise it will just crack) and serve.
Enjoy!