It has been so long since I wrote on my blog, I know very slack. It is almost Christmas and I think the last time I blogged was July,eek! The year has gone nowhere and now the kids are counting down the days and opening up their Advent Calendars. I have seen so many gorgeous recipes lately, but one stands out as a simple and delicious morsel that I had to just give it away. This sweet little slice comes from an old family friend and with a little Christmas tweaking it's perfect for this time of year.
Peppermint and Cranberry Bubble Slice
200g Block Peppermint chocolate, chopped
180g Block Dark chocolate, chopped
50g Copha
5 Cups Rice bubbles
3 x 35g Peppermint Crisp chocolate bars, roughly chopped
85-100g dried cranberries
1. Grease a 3cm deep, 18x28cm slice pan. Line base and sides with baking paper.
2. Place peppermint chocolate, dark chocolate and copha in a saucepan over medium heat. Cook, stirring for 3-4 minutes or until melted and smooth.
3. Place rice bubbles,cranberries and peppermint crisp in a large heatproof bowl. Add chocolate mixture. Stir to combine. Spoon mixture into prepared pan, pressing down with the back of a spoon to level. Cover. Refrigerate for 2 hours or until set.
4. Cut into squares, serve.
It is easier to cut this into nice little squares if you get it out of the fridge after the two hours, or they easily cut into diamonds after being well set.
Christmas is a great time to get together with family and friends, and this little number is easy to create and take along to any Chrissy function.
Enjoy!
