Family Circle is back for another wonderful winter special and it’s a real page-turner, full of delicious recipes and irresistible craft ideas. There are over 80 mouth-watering, more-ish winter dishes to satisfy everyone in the house. And with your budget in mind, we’ve included 25 recipes for under $5 a serve! You’ll also find throws, blankets, cushions and lots more lovely accessories for you to make, in naturals, reds and more.

Plus there’s a collection of cuddly knits for you and those little cuties in your life that will inspire you to have your needles click-clacking right through the chilly days and nights. And when you need a break from creating lovely eats and makes, there’s a fabulous exclusive book extract from The School of Essential Ingredients by Erica Bauermeister, along with pages of puzzles for you to enjoy!

185g butter, melted
3/4 cup brown sugar
3/4 cup self-raising flour
3/4 cup plain flour
3/4 cup desiccated coconut
1 cup (150g) toasted hazelnuts

Caramel filling
2 x 395g cans sweetened
condensed milk
2 Tbsp golden syrup
40g butter, melted

Chocolate topping
50g Copha or butter, chopped
400g dark chocolate, chopped

1 Preheat oven to 170°C fan- forced (180°C conventional). Line base and sides of a 20 x 30cm (base) slab pan with baking paper, allowing an overhang along each long side.

2 Pour melted butter into a large bowl. Stir in brown sugar, then add flours and coconut, and stir until combined. Press into base of the prepared pan using a large metal spoon. Bake for 15-20 minutes or until light golden. Remove from oven, stand for 3 minutes, then use a large wooden spoon to flatten the base.

3 To make the caramel filling: Combine all ingredients in a medium saucepan over a medium heat. Cook, stirring constantly, for 10 minutes or until mixture is light golden and thickened slightly. Pour over the warm base.

4 Scatter the hazelnuts over the caramel and use a spatula to press them into the caramel. Bake for a further 15 minutes or until the top is golden. Set aside to cool for 1 hour.

5 To make chocolate topping: Melt the Copha or butter in a heatproof bowl over a saucepan of simmering water.  Add chocolate and heat for 5-10 minutes, stirring occasionally with a metal spoon, until melted and smooth. Spread the chocolate mixture over caramel, then set aside for 4 hours until firm. Cut into slices with a warm knife. Serve.