Choc Honey Crackle Slice
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Easy
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1 hour 15 mins
Snap, crackle, choc! This time, hold the cooking chocolate and try this wholesome, no-nasties version of a much-loved classic. Easy to prep, cut and store so you can worry about one less thing mid-week.
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Skill Level
Easy
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Prep Time
15 mins
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Servings
12
Ingredients
- 180g (½ cup) Capilano Honey
- 1 tbsp cocoa powder, sifted
- 100g butter
- 1 teaspoon vanilla extract
- 4 cups rice bubbles
- 1 cup desiccated coconut
- Line a square cake or slice pan with baking paper. Place honey, cocoa powder and butter in a saucepan and cook, stirring, over a low heat until butter and choc honey spread is melted and well combined.
- Remove from heat and stir in vanilla extract.
- Combine rice bubbles and coconut in a bowl, add the choc honey mixture and stir well to combine.
- Press mixture into the pan and then cover with baking paper. Place another cake pan on top and top with a can or heavy item to press the mixture further.
- Transfer to a fridge and leave for 1 hour to firm. Once firm, slice and serve.
Used in this recipe
- Line a square cake or slice pan with baking paper. Place honey, cocoa powder and butter in a saucepan and cook, stirring, over a low heat until butter and choc honey spread is melted and well combined.
- Remove from heat and stir in vanilla extract.
- Combine rice bubbles and coconut in a bowl, add the choc honey mixture and stir well to combine.
- Press mixture into the pan and then cover with baking paper. Place another cake pan on top and top with a can or heavy item to press the mixture further.
- Transfer to a fridge and leave for 1 hour to firm. Once firm, slice and serve.
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