Fairy bread rocky road crack

 

15 Min Prep    /    10 Min Cook    /    24 Serving

Ingredients : 

8 Arnott’s Salada Original crackers

160g (1 cup, lightly packed) brown sugar

125g butter, chopped

2 x 180g pkts white chocolate, coarsely chopped

Natural pink food colouring, to tint

50g (3/4 cup) Coles Rainbow Mallows

Coles Rainbow Sprinkles, to decorate

Method Steps : 

Preheat oven to 180C/160C fan-forced. Line a 20 x 30cm (base size) slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange 6 crackers in a single layer over base of prepared pan.

Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is evenly combined. Bring to the boil. Cook, stirring, for 30 seconds or until thickened. Remove from the heat.

Pour sugar mixture over crackers and spread to cover. Bake for 5 minutes or until sugar mixture is bubbling. Set aside for about 20 minutes to cool to room temperature.

Place the chocolate in a microwave-safe bowl. Microwave on MEDIUM, stirring every minute, until melted. Add pink food colouring to tint.

Pour the chocolate over the sugar mixture. Use a palette knife to smooth the surface. Sprinkle over the mallows and sprinkles. Break the remaining 2 crackers into small pieces and add to the top. Place in the fridge for 20 minutes or until set.

Lift out of the pan and cut into squares or shards to serve.

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