White Christmas Crack

INGREDIENTS

6 large square original Salada biscuits

395g can sweetened condensed milk

2 tbsp golden syrup

50g Fairy Margarine

100g Copha, finely chopped

200g white chocolate, chopped

1¼ cups rice bubbles

1/3 cup pistachios, roughly chopped

1/3 cup craisins, roughly chopped

METHOD

1. Grease and line base and sides of a

20cm x 30cm lamington pan ensuring a

3cm overhang on each of the long sides.

Arrange salada biscuits over the base

until completely covered. (see tip)

2. Place condensed milk, golden syrup andmargarine in a medium saucepan over alow heat. Cook, stirring for about 10-12

   minutes until darkened in colour and

   thickened to a spreadable consistency.

   Spread over biscuits until smooth. Place

   in the fridge for 15 minutes to set.

   3. Place Copha in a medium microwave

   safe bowl. Microwave, uncovered for 1

   ½ minutes on high, until almost melted.

   Add the white chocolate, microwave for

   1 minute, stir until smooth. Stir in the

   rice bubbles. Spread over the caramel.

   4. Sprinkle pistachios and craisins over

   the top, gently pressing them down into

   chocolate. Refrigerate until set. Cut into

   pieces to serve.

    

   TIPS

   • Lamington pans can vary in size, if

   biscuits don’t fit snuggly, trim extra

   biscuits and lay in pan until base is

   completely covered.

   • You can sprinkle with any combination

   of dried fruit and nuts. Crack will keep in

   the fridge in an airtight container up to

   1 week.

   • Christmas Crack makes for a wonderful

   food gift too!