Gluten-Free Chocolate Crackle Slice
This classic and delightful chocolate crackle slice recipe, updated for those who are gluten-intolerant, is sure to please.
- 250g (1 packet) Gluten-free arrowroot biscuits
- 100g copha
- 220g (2 cups) milk chocolate, chopped
- 125ml (½ cup) thickened cream
- 125g (½ cup) copha
- 2 cups gluten-free Cocoa Bombs cereal
- 100g (¾ cup) gluten-free icing sugar
- 2 tbsp desiccated coconut
- 1 tbsp cocoa powder
- Grease and line a 25cm x 16cm x 2 ½cm (10in x 6in x 1in) baking tray with baking paper. Make sure the paper has a 2cm overhang.
- Melt copha in microwave on high or in a saucepan until fully melted. Using a food processor, crush biscuits until they resemble fine breadcrumbs.
- Mix melted copha and biscuit crumbs together. Then press biscuit mix into baking tray firmly, using the back of a spoon if necessary. Put in fridge to set for 10 to 15 minutes.
- Over medium heat, bring cream to the boil in a medium sized saucepan. Remove from heat, add chocolate and stir until well combined.
- Set aside until cool and thick. Pour over biscuit base, return to fridge to set.
- Melt copha in microwave on high. In a bowl combine Cocoa Bombs, sugar, coconut and cocoa. Add copha to the mix and stir together.
- Pour crackle topping over chocolate ganache. Spread in an even layer, return to the fridge.
- Once set, slice crackle into 16 to 20 squares.
- Crackle slices can be stored in an airtight container in the fridge for up to 4 days.