Layered Chocolate Crackle Slice

Recipe Rating: Easy
Prep Time: 30 minutes Setting time: 25 minutes Servings: 16 to 20

Ingredients

Biscuit base
250g (1-packet) Chocolate ripple biscuits
100g Copha

White chocolate crackle
60g (¼ cup) Copha
80g (¾ cup) White chocolate, chopped (not compound) 65g (½ cup) Icing sugar
25g (1 cup) Rice bubbles 30g (¼ cup) Milk powder 20g (1/3 cup) Desiccated coconut.

Dark chocolate crackle 
60g (¼ cup) Copha
80g (¾ cup) Dark cooking chocolate (chopped) 65g (½ cup) Icing sugar 25g (1 cup) Rice bubbles 2tbsp Cocoa powder 20g (1/3 cup) Desiccated coconut

Method

Biscuit base

1. Grease and line with baking paper a 25cm x 16cm x 2 ½cm (10in x 6in x 1in) baking tray. Make sure the paper has a 2cm overhang.
2. Melt Copha in microwave on high or in saucepan until fully melted. Using a food processor, crush biscuits until they resemble fine breadcrumbs.
3. 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.

White chocolate crackle layer

1. In a large bowl, combine together white chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Add icing sugar, rice bubbles, milk powder and coconut to the bowl. Stir to combine.
3. Pour crackle mix over the biscuit base and spread evenly. Put back in the fridge to set.

Dark chocolate crackle layer

1. In a large bowl combine dark chocolate and Copha. Place over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Add icing sugar, rice bubbles, milk powder and coconut to the bowl. Stir to combine. Pour dark chocolate crackle mix over white chocolate layer and biscuit base and spread evenly. Put back in the fridge to set.

Assembly

Once set, slice crackle into 16 to 20 squares.
Crackle slices can be stored in an airtight container in the fridge for up to 4 days.

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