Summer Roll Crackle Slice

Recipe By:

Copha

www.copha.com.au [1]

Prep Time:

25 minutes

Cook Time:

5 minutes

Serves:

Makes:

18 bars

If you're craving a treat that combines rich chocolate, crunchy textures, and a touch of coconut goodness, the Summer Roll Crackle Slice is a must-try! It's an indulgence of biscuit layers, coconut crackle, and chocolate. It makes for a delightful snack that will captivate everyone's taste buds!

Biscuit Base

Ingredients

125g Copha, room temperature, chopped
¼ cup golden syrup
200g milk arrowroot biscuits
¼ cup desiccated coconut

Method

Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper, ensuring a 3cm overhang on each of the long sides.
Melt Copha in a heatproof jug in the microwave for 1 minute. Stir in syrup.
Process biscuits and coconut until they form crumbs. Add melted Copha and syrup, and process until combined.
Press crumb into the base of prepared pan. Use the back of a metal spoon to smooth surface. Place in the fridge while preparing filling.

Coconut Crackle Filling

Ingredients

2 cups rice bubbles
⅔ (65g) cup milk chocolate bits
⅓ cup desiccated coconut, extra for sprinkling
200g chopped nougat, Extra 60g chopped
¾ cup icing sugar mixture
2 tbsp cocoa
Extra 250g milk chocolate bits for decorating (see tip)
125g Copha, melted

Method

Place rice bubbles, choc bits, coconut, nougat, sifted icing sugar and cocoa in a large bowl. Stir to combine.
Reserve 50g of the extra chocolate bits in a microwave-safe bowl (see tip). Place remaining 200g extra choc bits in a microwave-safe bowl. Microwave on high for 1 – 1½ minutes. Stir until melted and smooth. Spread over base.
Add melted Copha mixture to rice bubble mixture and stir quickly until combined evenly. Spread immediately over wet chocolate layer. Spread evenly over the top to cover the biscuit base.
Press extra nougat over the top. Drizzle reserved melted chocolate over the top of slice (see tip). Sprinkle with extra coconut.
Refrigerate for 30 minutes to set (Mixture also sets standing out of the fridge). Remove from pan. Cut into fingers to serve.

Tips & Hints

Melt reserved 50g choc bits in microwave for 1 minute. Place the corner of a sandwich zip lock bag into a tall glass. Fill with melted chocolate. Snip the corner off and chocolate is ready to drizzle over the top.
Store pieces in an airtight container at room temperature for 1 week.
Find nougat bars and pieces at supermarkets, and buy by weight in the scoop n' weigh section.
Make this slice for high tea, school fates and as a food gift