Mix all the ingredients together well. Spoon onto a lightly greased baking tray (about 1 tablespoon each). Bake in a 350F(180C) oven for around 10 minutes or until crispy. Allow to cool on a rack then enjoy!
Place sesame seeds and rolled oat into a food processor and process into a fine mixture. Melt butter and honey in a saucepan then combine with the oat/sesame mixing together well. Pour mixture into a greased baking tray and bake in a preheated oven for 20 minutes at 350F/180C or until brown on top. Allow to cool then slice into individual bars.
Crush biscuits into a mixing bowl. Add the condensed milk, rum and cocoa, mix until ingredients are well combined. Roll spoonfuls of the mixture into balls then roll in the dried coconut until well covered. Allow the balls to chill in the fridge before serving.
In a bowl beat egg whites until stiff. Add sugar and gently mix together, slowly add the flour followed by the nuts. Pour mixture into a greased bread tin, bake in a 350F/180C oven for 40 minutes. Allow to cool then cut loaf into thin slices, return to oven until slices are browned.
Melt butter in a saucepan, add marshmallows and stir over a medium heat until melted. Add rice puffs and mix together well. Pour mixture into a greased baking pan then chill in fridge until firm, remove and slice into bars.
Gently mix together the peanut butter, sugar, egg and baking soda until incorporated. Add some choc chips and roll into 1 inch balls. Place on a lightly greased baking tray and flatten with a fork. Bake in a preheated oven (350F) for around 12 minutes or until browned on top.