Crunchy, chocolatey and totally moreish
these Milo Caramilk Crackle Bars are a
next-level twist on the old-school
favourite. Easy to make, no oven needed
and guaranteed to disappear fast!
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
Topping
50g Copha, chopped
165g Caramilk chocolate, broken into pieces
(see tips)
1-2 tsp Milo to sprinkle on top
METHOD
1. 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.
2. Combine rice bubbles, coconut and Milo
powder in a large bowl. Pour over Copha
mixture and mix well to combine.
3. 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
1. 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.
2. Cut into squares to serve.
TIPS
• 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
