Malteaser Slice

 

This is one of those viral Internet recipes.  Lucy from Bake Play Smile has other great no bake slices on the blog, head on over and check out her recipes.

 

Ok so my picture is like one of those "Nailed it" pictures.  I know its not the best, what I have learnt is that I cannot cut hard white chocolate, even with a very sharp and or hot knife!  So I found another way to do it but don't have photos yet.  I'll explain later, so keep reading.

 

I made this slice as one last Thank you to the staff in the Radiotherapy Dept. at the Mater in Newcastle.  Scott has finished treatment and after seeing the staff 5 days a week for 7 weeks and seeing the fantastic work I wanted to take them one last treat.

 

This would be great to make for a party, kids or adults party or for a bake sale at school.

 

1 can condensed milk

1 x 250g packet of Nice biscuits (or any sweet dry biscuits)

2 cups rice bubbles

200g pack Malteasers

125gm butter

2 tablespoons cocoa powder

200g white chocolate

2 tablespoons Copha or coconut oil

 

 

 

In a saucepan heat over a low heat the butter, condensed milk and cocoa powder.  Keep an eye on it or it will burn.  You may need to whisk it together to get it all combined.

 

Blitz your biscuits in the food processor to a fine crumb.

 

Cut a cup of malteasers in half or as close to half as you can get.

 

 

In a mixing bowl add the biscuit crumbs, rice bubbles and malteasers.

 

Melted goodness.

 

Mix the wet and dry ingredients together until all combined.

 

Press this into your lined slice pan.

 

Melt your white chocolate and copha in the microwave in 30 second bursts until melted.

 

Pour the white chocolate over the top and spread.  Place the rest of the malteasers into the white chocolate, pressing down gently.  At this stage the recipe said to stick it in the fridge over night then slice. 

 

Well the horror story below is a warning picture not to do this!

 

 

What you need to do to get perfect slices is stick it in the fridge for 5 minutes or until the white chocolate is jusssssssssst set, no longer runny.  Take it out of the fridge and with a paring knife run it through the white chocolate, almost like scoring the chocolate, don't cut all the way through the slice you just want to cut the white chocolate so that when you cut it the next day you don't crack it and have a nice slicing guide.