Method

Crackle base

1. Combine Kremelta, milk powder and Caramilk chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over a low heat until melted and combined.
2. Mix together Rice Bubbles icing sugar and coconut in a large bowl. Add the melted Kremelta mixture and mix well. Chill for 5 minutes or until mixture begins to harden slightly.
3. Press the crackle mixture evenly over the base and sides of a greased 4cm deep, 23cm (base measurement) loose bottom tart tin. Place onto a baking tray and refrigerate until firm.
4. Just before serving, transfer crackle base onto a serving plate.

Caramel filling

1. Combine all ingredients in a small saucepan and heat over medium-low heat. Cook, stirring constantly for 5 minutes or until boiling and thickened.
2. Transfer caramel to a heatproof bowl and cool (approx. 20 minutes) until just warm.
3. Spoon caramel filling into crackle base and smooth the top. Arrange bananas over the top and spoon over whipped cream. Garnish with chocolate and serve immediately.

Tips:

• You can melt Kremelta and Caramilk chocolate in the microwave. Microwave on HIGH for 30 second bursts. Stir well after each burst until melted.
• Use the back of a metal soup spoon to evenly spread the crackle mixture base.
• Crackle base can be made up to three days ahead. Cover and refrigerate.
• Caramel can be made a day ahead. Cover and refrigerate.
• If caramel sets too firm, microwave on HIGH for 1 minute, stir and repeat until it reaches spooning consistency.
• Caramel should be just warm and NOT hot when added to crackle base. If caramel is too hot, refrigerate for 15 minutes.