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

Ingredients

Crackle Base

• 60g Copha, chopped
• 100g Caramilk chocolate, finely chopped
• 1 ½ cups Kellogg’s Rice Bubbles
• 2 tablespoons desiccated coconut

Passionfruit Topping

• 100g Copha, chopped
• 75g white cooking chocolate, chopped
• ⅓ cup (80ml) sweetened condensed milk
• 1 cup (250ml) sour cream
• 2 tablespoons passionfruit pulp
• 1 tablespoon lemon juice
• Extra 2 tablespoons passionfruit pulp and flakes toasted coconut, to decorate

Method

Crackle Base

1. Line the base of a 34cm x 11.5cm x 3cm (base) fluted loose bottom tart tin with baking paper.
2. Place the Copha and half the chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool.
3. Combine the Rice Bubbles, coconut and remaining chocolate in a large bowl.
4. Pour Copha mixture into the Rice Bubbles and mix well until evenly coated. Press crackle mixture firmly into the base and up sides of prepared pan, using a glass with flat base and straight sides to help. Refrigerate until required.

Passionfruit Topping

1. Melt the Copha and chocolate in a saucepan over low heat until fully melted and combined. Cool to room temperature.
2. Place sweetened condensed milk, sour cream, passionfruit pulp and lemon juice in a large bowl and whisk to combine. Add the Copha chocolate mixture and whisk until smooth.
3. Pour mixture over the base and smooth the top. Place in the fridge to set for 4 hours or until firm.
4. Just before serving, spoon over extra passionfruit. Decorate with coconut flakes, slice and serve.

Tips: This slice can be made 2 days in advance. Cover with cling film and refrigerate. Slice will keep in an airtight container for up to 2-3 days. You will need 3-4 passionfruit for this recipe. Alternatively, use canned passionfruit.