Saturday, 1 November 2014


9 x 13 dish lined with baking paper

200 grams milk cooking choc
30 grams copha
3 x 125 gm pkts vanilla wafers

14 oz (2 bags) columbine caramels
2 tablespoons thickened cream
1 tablespoon butter.
1 cup rice bubbles
2 cups salted peanuts (split the whole one's in half)

400 grams milk chocolate
60 grams copha

bottom layer

melt the 200 grams chocolate and 30 grams of copha together in a heat proof bowl over a pot of boiling water.

cover bottom of dish with chocolate.

before chocolate sets, cover chocolate with layer of vanilla wafer biscuits, cutting to fit.

refrigerate while making caramel.

caramel layer

melt  caramels, cream and butter together in a heat proof bowl over a pot of boiling water, stirring till smooth.
takes a while.

spread caramel over biscuit layer.

quickly spread the  rice bubbles, then the peanuts, over the caramel.lightly press in.

refrigerate for 1/2 hour while caramel sets.

top layer

melt the 400 grams of chocolate and 60 grams copha together in a heatproof bowl over a pot of boiling water.

pour over peanuts and rice bubbles.

refrigerate till set (about an hour)

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