WHITE CHRISTMAS BARS
MAKES 18 BARS PREP + COOK 35 MINS
• 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.