Quick & Easy

Crunchy choc-bubble slice

CRUNCHY CHOC-BUBBLE SLICE
24 Item
5M
20M
25M

Ingredients

Chocolate icing

Method

1.Grease a 25cm x 30cm Swiss roll pan.
2.Combine Rice Bubbles, peanuts, fruit and coconut in large bowl.
3.Combine marshmallows and butter in saucepan, stir constantly over heat without boiling, until marshmallows and butter are melted; stir into Rice Bubble mixture.
4.To make chocolate icing; sift icing sugar and cocoa into small heatproof bowl, stir in butter and enough milk to make a stiff paste. Stir over hot water until icing is spreadable.
5.Press mixture evenly into prepared pan, spread with icing, sprinkle with crushed nuts if desired. Refrigerate until set before cutting.

Keeping time: 1 week.

Note

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