chopped100g Caramilk chocolate, finely chopped
1 ½ cups (60g) Kellogg’s Rice Bubbles
2 tablespoons desiccated coconut
100g Copha, chopped
75g white cooking chocolate, chopped
1/3 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
Crackle Base 1.Line the base of a 34cm x 11.5cm x 3cm (base) fluted loose bottom tart tinwith baking paper.
2.Place the Copha and half the chocolate in a heatproof bowl over a saucepanof simmering water. Stir until smooth. Cool.
3.Combine the Rice Bubbles, coconut and remaining chocolate in a large bowl.
4.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 untilrequired.
1.Melt the Copha and chocolate in a saucepan over low heat until fully meltedand combined. Cool to room temperature.
2.Place sweetened condensed milk, sour cream, passionfruit pulp and lemonjuice in a large bowl and whisk to combine. Add the Copha chocolate mixtureand whisk until smooth.
3.Pour mixture over the base and smooth the top. Place in the fridge to set for4 hours or until firm.
4.Just before serving, spoon over extra passionfruit. Decorate with coconutflakes, slice and serve