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Crackles

Summer Roll Crackle Slice

If you’re craving a treat that combines rich chocolate, crunchy textures, and a touch of coconut goodness, this slice is a must-try! It’s the perfect sweet indulgence with layers of biscuit crumb, coconut crackle, and smooth chocolate. It makes for a delightful snack that will captivate everyone’s taste buds!

 

rating: Easy
25 mins
prep
Serves 18 bars

Copha is the Australian brand for Kremelta. These products are identical but in different packaging.

 

Ingredients

Biscuit Base

  • 125g Kremelta, room temperature, chopped
  • ¼ cup golden syrup
  • 200g milk arrowroot biscuits
  • ¼ cup desiccated coconut

Coconut Crackle Filling

  • 2 cups rice bubbles
  • ⅔ (65g) cup milk choc bits
  • ⅓ cup desiccated coconut
  • 200g chopped nougat
  • ¾ cup icing sugar mixture
  • 2 tbsp cocoa
  • 200g milk choc bits (extra)
  • 125g Kremelta, melted

Topping

  • 60g chopped nougat
  • 50g milk chocolate bits
  • 2 tbsp desiccated coconut

Method

Biscuit Base:

  1. Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper ensuring a 3cm overhang on each of the long sides.
  2. Melt Kremelta in a heatproof jug in the microwave for 1 minute. Stir in syrup.
  3. Process biscuits and coconut until they form crumbs. Add melted Kremelta and syrup, and process until combined.
  4. Press crumb into the base of prepared pan. Use the back of a metal spoon to smooth surface. Place in the fridge while preparing filling.

Coconut Crackle Filling

  1. Place rice bubbles, choc bits, coconut, nougat, sifted icing sugar and cocoa in a large bowl. Stir to combine.
  2. Place 200g choc bits in a microwave-safe bowl. Microwave on high for 1 – 1½ minutes. Stir until melted and smooth. Spread over base.
  3. Add melted Kremelta mixture to rice bubble mixture and stir quickly until combined evenly. Spread immediately and evenly over wet chocolate layer to cover the biscuit base

Topping

  1. Press extra nougat over the top. Melt choc bits in microwave for 1 minute. Place the corner of a sandwich zip lock bag into a tall glass. Fill with melted chocolate. Snip the corner off and chocolate is ready to drizzle over the top.
  2. Sprinkle with extra coconut.
  3. Refrigerate for 30 minutes to set (Mixture also sets standing out of the fridge). Remove from pan. Cut into fingers to serve.

 

Tips: Store pieces in an airtight container at room temperature for 1 week. Find nougat bars and pieces at supermarkets, buy by weight in the scoop n weigh section. Make this slice for high tea, school fates and as a food gift

© Kremelta 2024