A festive, crunchy treat with a caramel and white chocolate layer. Topped with pistachios and craisins for a pop of colour and flavour, it is easy to prepare and perfect as a holiday gift or a dessert for gatherings.
rating:
Easy
15 mins
prep
Serves 10-12
Copha is the Australian brand for Kremelta. These products are identical but in different packaging.
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
- ⅓ cup pistachios, roughly chopped
- ⅓ cup craisins, roughly chopped
Method
- 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)
- Place condensed milk, golden syrup and margarine in a medium saucepan over a low 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.
- 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.
- 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!
