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Caramilk chocolate crackle roll recipe
Caramilk chocolate crackle roll recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulgent Caramilk and chocolate crackle sushi roll - a sweet twist on a childhood classic.
Ingredients:
  • 105g (3 cups) rice bubbles
  • 120g (2 cups) vanilla marshmallows
  • 50g butter
  • 100g Caramilk chocolate, chopped
  • 280g dark chocolate, chopped
  • 8 malt biscuits, finely crumbled
Instructions:
  • Prepare a 24cm x 33.5cm baking tray by greasing it and lining the base and sides with baking paper, extending the paper 5cm above the edges. Transfer the rice bubbles to a heatproof bowl.
  • In a saucepan over medium heat, melt marshmallows and butter until smooth, stirring occasionally for 8-10 minutes. Combine with rice bubbles and mix thoroughly. Quickly spread mixture onto a prepared tray, then use damp hands to press it evenly to cover the base of the pan.
  • In a microwave-safe bowl, melt the Caramilk chocolate on HIGH for 1 minute until smooth. Repeat with the dark chocolate. Drizzle the melted chocolates over the rice bubbles leaving a 1cm border. Allow it to set for 5 minutes.
  • Gently remove the mixture from the pan using the paper. Roll the mixture tightly from one long side to create a log shape, using the paper to assist you. Wrap the log in baking paper and refrigerate for 2 hours or until it is firm.
  • Place the rest of the chocolate in a microwave-safe bowl and microwave on HIGH for 1-2 minutes until smooth and melted.
  • Transfer the roll from the baking paper to a wire rack set over a tray. Drizzle the melted chocolate over the roll, ensuring it's fully covered. Allow it to sit for 2 minutes to let the chocolate set. Sprinkle with biscuit crumbs and chill in the fridge for 20 minutes until firm.
  • Trim the ends off the roll, then slice it crossways into 1cm thick slices. Serve the slices at room temperature.

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