This slice is a gooey caramel, chocolate slice of YUM!
1/2 cup cocoa powder
1 1/2 cups icing sugar
5 cups rice bubbles
150g copha, melted (Crisco)
2 x 380g cans of caramel top n fill
150g milk chocolate melted
Line a 20cm x 30cm lamington pan with baking paper and allow the long sides to overhang.
Sift the cocoa powder and icing sugar together into a bowl with the rice bubbles.
Toss to combine.
Add the melted copha and stir to combine.
Spoon the mixture into the pan and using the back of your spoon press down evenly. Place in the fridge for 1 hour.
Place caramel filling in a saucepan over medium heat. Cook, stirring constantly for 5 minutes or until the mixture boils and thickens. Pour over the prepared base. Place in fridge for 2 hours to set.
Place chocolate in a heat proof bowl over a saucepan of simmering water. Stir with a metal spoon until the chocolate melts. Pour over the caramel mixture and spread to coat. Place in the fridge for 1 hour to set.
Cut into squares and snag one for yourself or you may miss out!