Raspberry and white chocolate rice bubble crackle slice
A classic Kiwi treat gets a modern twist in this crackle slice recipe. White chocolate and freeze-dried raspberries are a fresh new addition, while rice bubbles ensure it stays true to its roots
- 15 mins preparation
- 30 mins marinating
- Makes 30 chunks
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Ingredients
- 200 gram white chocolate
- 1/2 cup freeze-dried raspberries
- 2 cup puffed rice (e.g. Ricies)
- 120 gram vanilla biscuits, finely crushed (gluten-free if required)
Method
- 1Melt white chocolate until smooth and runny, then fold in freeze-dried raspberries, puffed rice and vanilla biscuits.
- 2Spoon into a lined brownie tin and press down with the back of a spoon.
- 3Chill for 30 minutes until set, then cut or crack into bite-sized pieces.
Notes
Perfect as take-home treats at your next kids' birthday party.
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