Crispy rice bubbles add the perfect crunch to this fun Easter White Crackle Slice. Mixed with creamy white chocolate and topped with mini Easter eggs, it’s an easy no-bake treat everyone will love.
Base
Ingredients
150g white chocolate, broken into small pieces
125g Copha, roughly chopped
5 cups (90g) rice bubbles
1 cup (100g) desiccated coconut
3 tbsp (45g) malted milk powder
Method
Grease and line a 20x30cm slice tin.
Place white chocolate and Copha in a microwave safe bowl and microwave at medium in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool.
Combine rice bubbles, coconut and milk powder in a large bowl. Pour in cooled Copha/chocolate mixture and mix well to combine.
Pour into the prepared slice tin and firmly press down using a spatula or flat-bottomed glass. Refrigerate until set.
Marshmallow Layer
Ingredients
200g white marshmallows
25g Copha, chopped
Method
Place marshmallows and Copha in a microwave safe bowl and microwave on medium heat for 1 minute.
Stir until Copha is melted and combined. Heat for another 20 seconds then working quickly, spread evenly over slice. Refrigerate for 30 minutes or until set.
Topping
Ingredients
150g white chocolate, broken into small pieces
50g Copha, roughly chopped
Chocolate easter decorations
Method
Place chocolate and Copha in a microwave safe bowl and microwave at medium heat in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool slightly before pouring over set slice.
Let chocolate cool slightly/semi set before decorating with easter chocolates and sprinkles as desired.
Tips & Hints
If you don’t have a microwave, you can place Copha and chocolate in a small saucepan and melt over a low heat.
To secure Easter egg decorations, dip them in a small amount of melted white chocolate with 1-2 teaspoons of Copha.
Slice will last 4 days in an air-tight container stored in a cool place.
