There's no baking required to make this summery slice! The smooth condensed milk filling and crunchy Caramilk base will have you and your guests coming back for more.
Caramilk Chocolate Crackle Base
Ingredients
60g Copha, chopped
100g Caramilk chocolate, finely chopped
1 ½ cups (60g) Kellogg’s Rice Bubbles
2 tablespoons desiccated coconut
Method
Line the base of a 34cm x 11.5cm x 3cm (base) fluted loose bottom tart tin with baking paper
Place the Copha and half the chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool
Combine the Rice Bubbles, coconut and remaining chocolate in a large bowl
Pour Copha mixture into the Rice Bubbles and mix well until evenly coated. Press crackle mixture firmly into the base and up sides of prepared pan, using a glass with flat base and straight sides to help. Refrigerate until required
Passionfruit Topping
Ingredients
100g Copha, chopped
75g white cooking chocolate, chopped
⅓ cup (80ml) sweetened condensed milk
1 cup (250ml) sour cream
2 tablespoons passionfruit pulp
1 tablespoon lemon juice
Extra 2 tablespoons passionfruit pulp and flaked toasted coconut, to decorate
Method
Melt the Copha and chocolate in a saucepan over low heat until fully melted and combined. Cool to room temperature
Place sweetened condensed milk, sour cream, passionfruit pulp and lemon juice in a large bowl and whisk to combine. Add the Copha chocolate mixture and whisk until smooth
Pour mixture over the base and smooth the top. Place in the fridge to set for 4 hours or until firm
Just before serving, spoon over extra passionfruit. Decorate with coconut flakes, slice and serve
Tips & Hints
This slice can be made 2 days in advance. Cover with cling film and refrigerate.
This slice will keep in an airtight container for up to 2-3 days.
You will need 3-4 passionfruit for this recipe. Alternatively, use canned passionfruit.
