CHOCOLATE FRECKLE BISCUIT SLAB
PREP + COOK TIME 25 MINUTES (+ STANDING) MAKES 15 PIECES
125g plain unsweetened crackers 150g butter, chopped
2/3 cup (150g) caster sugar
200g dark chocolate, chopped finely ¼ cup (65g) 100’s&1000’s
1 Preheat oven to 200°C/180°C fan. Grease a 25cm x 38cm swiss roll pan; line base with baking paper, extending the paper 5cm over long sides.
2 Place biscuits, in a single layer, in pan (trim to fit if necessary).
3 Combine butter and sugar in a medium saucepan over low heat; cook, stirring, for 2 minutes or until butter melts. Increase heat to high; cook, stirring, for 5 minutes or until sugar dissolves and mixture is well combined and bubbling. Remove from heat; pour over biscuits, spreading to cover evenly.
4 Bake slab for 12 minutes or until golden. Remove from oven; sprinkle evenly with chocolate. Return to oven for 1 minute or until chocolate melts. 5 Working quickly, use a palette knife or the back of a spoon, to smooth chocolate. Immediately sprinkle with 100’s&1000’s. Stand for 1 hour or until the chocolate is set. Using a large kitchen knife, cut slab into squares or shards to serve.