The_Australian_Women_Weekly_Food_Issue_24_2017

Retro Fete Food

121

COOK’S

NOTES

WHITE CHOCOLATE CRACKLES

You can use dark

(semi-sweet) or

milk chocolate

Melts instead

of white.

CHOCOLATE

FRECKLE SLICE

PREP + COOK TIME 45 MINUTES
(+ COOLING) MAKES 35

185g butter, softened
220g chocolate hazelnut spread
⅓ cup (75g) firmly packed
brown sugar
1¾ cups (250g) plain flour
200g Freckles

1 Preheat oven to 160°C/140°fan.
Grease a 20cm x 30cm rectangular
slice pan; line base and long sides
with baking paper, extending paper
5cm over sides.
2 Beat butter, hazelnut spread and
brown sugar in a small bowl with an
electric mixer until combined. Stir
in sifted flour, in two batches.
3 Press dough into pan; smooth
surface with a spatula. Bake for
25 minutes. Remove pan from oven;
working quickly, press Freckles firmly
onto slice in rows about 2cm apart.
Cool slice in pan before cutting.

WHITE CHOCOLATE

CRACKLES

PREP + COOK TIME 10 MINUTES

(+ REFRIGERATION) MAKES 24

1 cup (35g) Rice Bubbles

1 cup (35g) Coco Pops

2 x 35g tubes mini M&Ms

200g white chocolate Melts, melted

1 Place 24 paper cases into

two 12−hole (1 tablespoon/20ml)

mini muffin pans.

2 Combine all the ingredients

in a medium bowl.

3 Spoon the mixture into the paper

cases. Cover the pans with plastic

wrap; refrigerate for 10 minutes or

until the chocolate crackles are set.

10

MINUTES

WHITE CHOCOLATE

CRACKLES