Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
White Chocolate Crackle base
Caramel filling
To serve
Method
White Chocolate Crackle base
- Combine Copha, milk powder and Caramilk chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over a low heat until melted and combined
- Mix together Rice Bubbles icing sugar and coconut in a large bowl. Add the melted Copha mixture and mix well. Chill for 5 minutes or until mixture begins to harden slightly
- Press the crackle mixture evenly over the base and sides of a greased 4cm deep, 23cm (base measurement) loose bottom tart tin. Place onto a baking tray and refrigerate until firm
- Just before serving, transfer crackle base onto a serving plate
Tips & Hints:
- You can melt Copha and Caramilk chocolate in the microwave. Microwave on HIGH for 30 second bursts. Stir well after each burst until melted.
- Use the back of a metal soup spoon to evenly spread the crackle mixture base.
- Crackle base can be made up to three days ahead. Cover and refrigerate.
Caramel filling
- Combine all ingredients in a small saucepan and heat over medium-low heat. Cook, stirring constantly for 5 minutes or until boiling and thickened
- Transfer caramel to a heatproof bowl and cool (approx. 20 minutes) until just warm
Tips & Hints:
- Caramel can be made a day ahead. Cover and refrigerate.
To serve
- Spoon caramel filling into crackle base and smooth the top. Arrange bananas over the top and spoon over whipped cream. Garnish with chocolate and serve immediately
Tips & Hints:
- If caramel sets too firm, microwave on HIGH for 1 minute, stir and repeat until it reaches spooning consistency.
- Caramel should be just warm and NOT hot when added to crackle base. If caramel is too hot, refrigerate for 15 minutes.
White Chocolate Crackle base
- Combine Copha, milk powder and Caramilk chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over a low heat until melted and combined
- Mix together Rice Bubbles icing sugar and coconut in a large bowl. Add the melted Copha mixture and mix well. Chill for 5 minutes or until mixture begins to harden slightly
- Press the crackle mixture evenly over the base and sides of a greased 4cm deep, 23cm (base measurement) loose bottom tart tin. Place onto a baking tray and refrigerate until firm
- Just before serving, transfer crackle base onto a serving plate
Tips & Hints:
- You can melt Copha and Caramilk chocolate in the microwave. Microwave on HIGH for 30 second bursts. Stir well after each burst until melted.
- Use the back of a metal soup spoon to evenly spread the crackle mixture base.
- Crackle base can be made up to three days ahead. Cover and refrigerate.
Caramel filling
- Combine all ingredients in a small saucepan and heat over medium-low heat. Cook, stirring constantly for 5 minutes or until boiling and thickened
- Transfer caramel to a heatproof bowl and cool (approx. 20 minutes) until just warm
Tips & Hints:
- Caramel can be made a day ahead. Cover and refrigerate.
To serve
- Spoon caramel filling into crackle base and smooth the top. Arrange bananas over the top and spoon over whipped cream. Garnish with chocolate and serve immediately
Tips & Hints:
- If caramel sets too firm, microwave on HIGH for 1 minute, stir and repeat until it reaches spooning consistency.
- Caramel should be just warm and NOT hot when added to crackle base. If caramel is too hot, refrigerate for 15 minutes.
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Julie Woodcok
Loved every bite - Thank you. Simply wonderful. Thank you
+ 26 star only ratings in addition to the reviews above
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