No-Bake Caramel Slice

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READY IN: 3hrs 20mins
YIELD: 24 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups rice bubbles
  • 120
    g dried apricots, chopped
  • 34
    cup sultana
  • 150
    g toasted sliced almonds
  • 400
    g chocolate-covered caramel candies
  • 12
    cup thickened cream
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DIRECTIONS

  • Line a 20cm x 30cm slab pan with non-stick baking paper, leaving 2cm overhanging each side.
  • Combine rice bubbles, apricots, sultanas and almond in a large bowl.
  • Place the caramello chocolate and cream in a saucepan.
  • Stir over low heat until melted and smooth.
  • Stir through the rice bubble mixture.
  • Spoon the mixture into the prepared pan and press firmly to smooth the surface.
  • Place in the fridge for 3-4 hours, or until firm.
  • Put white chocolate in a heatproof bowl over a saucepan of simmering water, stirring, until melted.
  • Place white chocolate into a small plastic'Glad' sandwich bag, snip off a small piece of one of the bottom corners- drizzle the white chocolate over the top of the slice.
  • Leave for approximately 5 minutes, until set, using the overhanding paper remove from the pan.
  • Cut into squares.
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