PICNIC BAR TYPE SLICE..Shazzie'S style

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
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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
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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
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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)