Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Cult Aussie chocolate block Caramilk combines with childhood favourite chocolate crackles in this easy dessert ‘sushi roll’.
105g (3 cups) rice bubbles
120g (2 cups) vanilla marshmallows
100g Cadbury Caramilk chocolate, chopped
280g dark chocolate, chopped
8 malt biscuits, finely crumbled
7 Method Steps
Step 1Grease a 1.5cm deep, 24cm x 33.5cm baking tray. Line base and sides with baking paper, extending paper 5cm above edges. Place rice bubbles in a heatproof bowl.
Step 2Place marshmallows and butter in a saucepan over medium heat. Cook, stirring occasionally, for 8-10 minutes or until melted and smooth. Add to rice bubbles. Mix well. Working quickly, spoon mixture onto prepared tray. Using damp hands, press mixture to evenly cover base of pan.
Step 3Place Caramilk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until melted and smooth. Place 100g dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until melted and smooth. Leaving a 1cm border, drizzle melted chocolates over rice bubbles layer. Set aside for 5 minutes to set slightly.
Step 4Using paper, carefully lift from pan. Using paper to help you, roll mixture tightly from 1 long side to form a log. Enclose in baking paper. Refrigerate for 2 hours or until firm.
Step 5Place remaining chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1-2 minutes or until melted and smooth.
Step 6Remove roll from baking paper and place on a wire rack over a tray. Spoon melted chocolate over roll to cover. Set aside for 2 minutes for chocolate to set. Sprinkle with biscuit. Refrigerate for 20 minutes to set.
Step 7Trim ends of roll. Cut crossways into 1cm thick slices. Serve at room temperature.
This recipe requires 2 hours refrigeration.
Click here for the recipes for Fairy bread choc crackle roll, Cherry Ripe choc crackle roll and Lamington choc crackle roll.