Gluten Free Chocolate Crackle Slice

Prep: 30 min

Cook: 1 hr setting time

Makes: 16-20 squares

Serves: 8

Difficulty:

Cuisine:

Saved:

1230

Recipe by: Copha

For those who are gluten intolerant (and those who aren't!), this delightfully crunchy slice with smooth chocolate ganache is sure to please.

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Gluten Free Chocolate Crackle Slice

Ingredients:

Biscuit base

250g (1 packet) gluten free arrowroot biscuits

100g Copha

Chocolate Ganache

220g (2 cups) gluten free milk chocolate, chopped

125ml (1/2 cup) thickened cream

Crackle topping

125g (1/2 cup) Copha

2 cups gluten free cocoa bombs cereal

100g (3/4 cup) gluten free icing sugar

2 tbsp desiccated coconut

1 tbsp pure cocoa powder

Method:

Biscuit base

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

Chocolate Ganache

Over medium heat, bring cream to the boil in a medium sized saucepan. Remove from heat, add chocolate and stir until well combined
Set aside until cool and thick. Pour over biscuit base, return to fridge to set

Crackle topping

Melt Copha in microwave on high. In a bowl combine cocoa bombs, sugar, coconut and cocoa. Add Copha to the mix and stir together
Pour crackle topping over chocolate ganache. Spread in an even layer, return to the fridge
To Serve: Once set, cut crackle slice into 16 to 20 squares

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