Chocolate Crispy Slice Recipe
INGREDIENTS
BISCUIT BASE
-250g (1 packet)
-Gluten-free arrowroot biscuits
-100g Copha
CHOCOLATE GANACHE
-220g (2 cups) milk chocolate, chopped
-125ml (½ cup) thickened cream
CRISPY TOPPING
-125g (½ cup) Copha
-2 cups gluten-free cocoa bombs cereal
-100g (¾ cup) gluten-free icing sugar
-2 tbsp desiccated coconut
-1 tbsp cocoa powder
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 over hang
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
CHOCOLATE GANACHE
1. Over medium heat, bring cream to the boil in a medium sized saucepan. Remove from heat, add chocolate and stir until well combined
2. Set aside until cool and thick. Pour over biscuit base, return to fridge to set
CRISPY TOPPING
1. Melt Copha in microwave on high. In a bowl combine cocoa bombs, sugar, coconut and cocoa. Add Copha to the mix and stir together
2. Pour crackle topping over chocolate ganache. Spread in an even layer, return to the fridge
3. Once set, cut the crackle slice into 16 to 20 squares
TIPS & HINTS
Crackle slices can be stored in an airtight container in the fridge for up to 4 days.
