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

Crackle 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

1. Grease and line a 25cm x 16cm x 2 ½cm (10in x 6in x 1in) baking tray with baking paper. Make sure the paper has a 2cm overhang.
2. Melt copha in microwave on high or in a 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 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.

Crackle 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.

Tips: 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.