Crunchy, chocolatey and totally moreish – these Milo-Caramilk Crackle Bars are a next-level twist on the old-school favourite. No oven needed – just mix, set and enjoy!
Base
Ingredients
125g Copha, chopped
150g Caramilk chocolate, broken into pieces (see tips)
3 cups (120g) rice bubbles
¾ cup (75g) desiccated coconut
1 cup (100g) Milo
Method
Place Copha and Caramilk chocolate in a microwave safe bowl and microwave at medium power in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool.
Combine rice bubbles, coconut and Milo powder in a large bowl. Pour over Copha mixture and mix well to combine.
Pour into a greased and lined 20x30cm slice tin and firmly press into the tin with a spatula or flat-bottomed glass. Refrigerate until set.
Topping
Ingredients
50g Copha, chopped
165g Caramilk chocolate, broken into pieces (see tips)
1-2 tsp Milo to sprinkle on top
Method
Place Copha and Caramilk in a microwave safe bowl and microwave at medium power short 30 second bursts, stirring between each burst until melted and smooth. Allow mix to cool at room temperature until slightly thickened (approx. an hour), before pouring over chilled slice. Sprinkle over remaining Milo to decorate. Chill until set.
Cut into squares to serve.
Tips & Hints
We used 1 x 315g Cadbury Caramilk block from the supermarket, breaking it up to use some in the base and the rest on top.
Slice will keep in an airtight container up to one week.
You can also freeze the slice in portions, allowing it to come to room temperature before serving, or enjoy chilled.
