Woman’s Day (Australia)

WHITE CHRISTMAS BARS

MAKES 18 BARS PREP + COOK 35 MINS

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• 150g copha, chopped • 250g white cooking chocolate, chopped • 125g pkt vanilla wafer biscuits

• 2 cups rice bubbles

• ¹/³ cup desiccated coconut • ¹/³ cup finely chopped dried chopped apricots • 1 cup white chocolate melts

• 2 tsp vegetable oil

• ¼ cup finely chopped pistachios

1 Line base and sides of a 28cm x 18cm slice pan with baking paper extending 4cm above the sides.

2 Place copha and white cooking chocolate in a heatproof bowl resting over a saucepan of gently simmering water. Stir until melted.

3 Thinly slice biscuits into 1cm slices. Place sliced biscuits, rice bubbles, coconut and apricots in a large bowl. Add copha mixture and stir to combine.

4 Spread in pan, tilt pan to make sure melted copha mixture is evenly distribute­d to coat the base. Smooth surface. Refrigerat­e 30 mins or until set (don’t cut straight out of fridge or it will crack). Remove. Allow to reach room temperatur­e. Cut into bars.

5 Melt white chocolate melts and oil in same bowl as above. Dip one corner of crackle bar into chocolate and drain off excess. Sprinkle pistachios over wet chocolate. Place on a tray until set.

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