For those who are gluten intolerant (and those who aren't!), this delightfully crunchy slice with smooth chocolate ganache is sure to please.
Biscuit base
Ingredients
250g (1 packet) gluten free arrowroot biscuits
100g Copha
Method
Grease and line with baking paper a 25cm x 16cm x 2 1/2cm (10in x 6in x 1in) baking tray. Make sure the paper has a 2cm over hang
Melt Copha in microwave on high or in saucepan until fully melted. Using a food processor, crush biscuits until they resemble fine breadcrumbs
Mix melted Copha and biscuit crumbs together. Then press biscuit mix into baking tray firmly, using the back of a spoon if necessary. Put in the fridge to set for 10 to 15 minutes
Chocolate Ganache
Ingredients
220g (2 cups) gluten free milk chocolate, chopped
125ml (1/2 cup) thickened cream
Method
Over medium heat, bring cream to the boil in a medium sized saucepan. Remove from heat, add chocolate and stir until well combined
Set aside until cool and thick. Pour over biscuit base, return to fridge to set
Crackle topping
Ingredients
125g (1/2 cup) Copha
2 cups gluten free cocoa bombs cereal
100g (3/4 cup) gluten free icing sugar
2 tbsp desiccated coconut
1 tbsp pure cocoa powder
Method
Melt Copha in microwave on high. In a bowl combine cocoa bombs, sugar, coconut and cocoa. Add Copha to the mix and stir together
Pour crackle topping over chocolate ganache. Spread in an even layer, return to the fridge
To Serve: Once set, cut crackle slice into 16 to 20 squares
Tips & Hints
Crackle slices can be stored in an airtight container in the fridge for up to 4 days
