250g pkt milk arrowroot biscuits (or other sweet biscuit)
2 cups rice bubbles
400g tin condensed milk
2 Tbspn cocoa
185g pkt maltesers, cut in half
200g white chocolate
*Line a slice tin (18cm x 28cm) with baking paper.
*Place biscuits in a zip lock bag & crush with a rolling pin to a fine crumb consistency. (this can also been done in a food processor or thermomix
to save time.
*Pour into a large bowl along with the rice bubbles & ¾ cup halved maltesers.
*In a saucepan over medium heat, add butter, condensed milk & cocoa. *Whisk until melted together & smooth.
*Cook for 1 minute.
*Pour over dry ingredients & mix until combined.
*Press into tin.
*Break white chocolate into a bowl & heat in microwave in 30 second bursts, stirring each time until smooth.
*Pour over slice.
*Press remaining maltesers into the chocolate.
*In fridge for up to 1 week.
*If you intend to refrigerate or freeze the slice for longer than 1 day,
press the maltesers into the chocolate with the cut side down.
*They will stay crunchy.
*Refrigerate / freeze until set.
*To keep your white chocolate glossy & stop it from cracking, add
1 Tbspn melted copha to the melted chocolate prior to pouring onto slice.