Choc mint rocky road crackle cake

 

25 Min Prep    /    0 Min Cook    /    10 Serving

Ingredients : 

100g copha

2 x 180g block white chocolate, chopped

160g (4 1/2 cups) Rice Bubbles

85g (1 cup) desiccated coconut

2 tbsp cocoa powder, sifted

5 Arnott’s Mint Slice biscuits, quartered

2 x 40g Nestle Peppermint Aero bar, chopped

8 white marshmallows, halved

8 spearmint lollies, halved

Mint slice biscuits, to decorate

White marshmallows, to decorate

Spearmint lollies, to decorate

35g Nestle Peppermint Crisp bar, chopped, to decorate

Method Steps : 

Grease a 7cm-deep, 10 x 20cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 3cm above edges on all sides.

Place copha and 250g white chocolate in a large microwave-safe bowl. Microwave, uncovered, on Medium, stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until melted and smooth. Add Rice Bubbles and desiccated coconut. Stir until well combined.

Divide mixture evenly among 3 bowls. Stir 1 tbs cocoa into one bowl until well combined. Add the Mint Slice biscuits and stir until combined. Spoon mixture into prepared pan, pressing firmly to compact. Add Aero into a second bowl and stir to combine. Spoon mixture over chocolate layer, pressing firmly to compact. Stir remaining cocoa into remaining bowl until well combined. Add the marshmallows and spearmint lollies and stir to combine. Spoon over white layer, pressing firmly to compact. Place in the fridge for 1 hour or until set.

Place remaining white chocolate in a microwave-safe bowl. Microwave on High for 1 minute, stirring halfway through with a metal spoon, or until melted and smooth. Stand for 5 minutes to cool slightly.

Turn loaf out onto a serving board. Drizzle chocolate over top of loaf. Top with mint slice, marshmallows, spearmint lollies and peppermint crisp to decorate. Stand for 15 minutes or until set. Cut into slices. Serve.

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