With white chocolate crackle, dark chocolate crackle and a biscuit base, this wonderfully crunchy slice is a great treat for Easter.
Biscuit Base
Ingredients
250g (1-packet) Chocolate ripple 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
White Chocolate Crackle Layer
Ingredients
60g (1/4 cup) Copha
80g (3/4 cup) White chocolate, chopped (not compound)
65g (1/2 cup) Icing sugar
25g (1 cup) Rice bubbles
30g (1/4 cup) Milk powder
20g (1/3 cup) Desiccated coconut
Method
In a large bowl, combine together white chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat
Add icing sugar, rice bubbles, milk powder and coconut to the bowl. Stir to combine
Pour crackle mix over the biscuit base and spread evenly. Put back in the fridge to set
Dark Chocolate Layer
Ingredients
60g (1/4 cup) Copha
80g (3/4 cup) Dark cooking chocolate (chopped)
65g (1/2 cup) Icing sugar
25g (1 cup) Rice bubbles
20g (2 tbsp) Cocoa powder
20g (1/3 cup) Desiccated coconut
Method
In a large bowl combine dark chocolate and Copha. Place over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat
Add icing sugar, rice bubbles, milk powder and coconut to the bowl. Stir to combine. Pour dark chocolate crackle mix over white chocolate layer and biscuit base and spread evenly. Put back in the fridge to set
Tips & Hints
Crackle slices can be stored in an airtight container in the fridge for up to 4 days.
