Double Trouble Rice Bubble

“CHILDHOOD” is what this slice screams but the grown up chocolate makes you realise you don’t have to go to school. It tastes so good but is impossible to photograph well, it is kind of gnarly looking. The last batch I made was for Mr Muffin and his cake shout turn, I doubled the recipe and it apparently went down a treat. This is not far off what I was left with.

The slice is made in two layers and I presume it could be made using corn flakes, one day I will test that theory.

For the chocolate, I used New Zealand’s own Whittaker’s chocolate.

Photo 26-09-14 6 48 18 am

Line a 20cm square tin with baking paper ( when doubled I used a medium size roasting tin)

White Chocolate Layer

55 g butter, cubed

1 tbsp golden syrup

150 g white chocolate broken into pieces

50 g rice bubbles (rice crispies)

Set a bowl over a gently boiling saucepan of water making sure bowl does not touch the water

Add butter, golden syrup and chocolate to bowl and gently melt, give it a stir here and there

When all melted and combined, remove from heat

Stir in white chocolate

Press into the tin and smooth the top

Dark Chocolate Layer

55 g butter

2 tbsp golden syrup

125 g plain chocolate in small pieces

75 g rice bubbles

Set a bowl over a gently boiling saucepan of water making sure bowl does not touch the water

Add butter, golden syrup and chocolate to bowl and gently melt, give it a stir here and there

When all melted and combined, remove from heat

Stir in dark chocolate

Pour over the top of the white layer

Leave to cool and them pop into the fridge to harden

Chop into squares to serve (hide some)

Enjoy

Photo 25-09-14 2 53 20 pm Photo 25-09-14 3 07 22 pm

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