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Lamington choc crackle roll

Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Here’s what you get when you combine the flavours of lamington with chocolate crackles and roll it into dessert ‘sushi’!

6 Ingredients


  • 105g (3 cups) rice bubbles

  • 120g (2 cups) vanilla marshmallows

  • 50g butter

  • 105g (1/3 cup) raspberry jam

  • 180g dark chocolate, chopped

  • 35g (1/3 cup) desiccated coconut

6 Method Steps


  • Step 1

    Grease 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

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    (105g (3 cups) rice bubbles) in a heatproof bowl.


  • Step 2

    Place marshmallows (120g (2 cups) vanilla marshmallows) and butter (50g 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. Spread with jam (105g (1/3 cup) raspberry jam), leaving a 1cm border. Set aside for 5 minutes to set slightly.

  • Step 3

    Using 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 4

    Place chocolate (180g dark chocolate, chopped) in a microwave-safe bowl. Microwave on HIGH (100%) for 1-2 minutes, stirring regularly, until melted and smooth.

  • Step 5

    Remove 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 coconut (35g (1/3 cup) desiccated coconut). Refrigerate for 20 minutes to set.

  • Step 6

    Trim ends of roll. Cut crossways into 1cm thick slices. Serve at room temperature.
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Recipe Notes

This recipe requires two hours refrigeration.

Click here for the recipes for Fairy bread choc crackle roll, Caramilk choc crackle roll and Cherry Ripe choc crackle roll.

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