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!

Love Family Circle? Who doesn't!

Here are three of our favourite features in the magazine:

With a touch of red: banish the winter blues with these crafty creations, page 110

Souper Duper: cook up these budget-buster bowls of flavour, page 36

Made in heaven: you'll love these luscious desserts, page 76


Chocolate-caramel hazelnut slice
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.