Ingredients

Biscuit base

• 250g (1-packet) Chocolate ripple biscuits
• 100g copha

White chocolate crackle

• 60g (¼ cup) copha
• 80g (¾ cup) White chocolate, chopped (not compound)
• 65g (½ cup) Icing sugar
• 25g (1 cup) Kellogg’s Rice Bubbles® cereal
• 30g (¼ cup) Milk powder
• 20g (1/3 cup) Desiccated coconut

Dark chocolate crackle

• 60g (¼ cup) copha
• 80g (¾ cup) Dark cooking chocolate (chopped)
• 65g (½ cup) Icing sugar
• 25g (1 cup) Kellogg’s Rice bubbles® cereal
• 2tbsp Cocoa powder
• 20g (1/3 cup) Desiccated coconut

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.

1. In a large bowl, combine together white chocolate and copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Add icing sugar, Rice Bubbles, milk powder and coconut to the bowl. Stir to combine.
3. Pour crackle mix over the biscuit base and spread evenly. Put back in the fridge to set.

Dark chocolate layer

1. In a large bowl combine dark chocolate and copha. Place over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Add icing sugar, Rice Bubbles, milk powder and coconut to the bowl. Stir to combine. Pour dark chocolate crackle mix over white chocolate layer and biscuit base and spread evenly. Put back in the fridge to set.

Assembly

• Once set, slice crackle cut into 16 to 20 squares.

Tip: Crackle slices can be stored in an airtight container in the fridge for up to 4 days.