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Cherry Ripe chocolate crackle recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create decadent dessert sushi using Cherry Ripe, Caramilk, and chocolate crackles - a delicious treat like no other!
Ingredients:
  • 105g (3 cups) rice bubbles
  • 120g (2 cups) pink and white marshmallows
  • 50g butter
  • 10.00 gm cocoa powder
  • 13.60 gm desiccated coconut
  • 180g block Caramilk chocolate, chopped
  • 2 x 52g Cherry Ripe chocolate bars, halved lengthways
  • 180g block Cherry Ripe dark chocolate, chopped
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.
  • Combine marshmallows, butter, and cocoa powder in a saucepan over medium heat until melted and smooth. Mix in rice bubbles, then quickly spread mixture onto a tray and press to create an even layer. Top with coconut.
  • Melt Caramilk chocolate in a microwave-safe bowl for about 1 minute until smooth. Spread the melted chocolate over the coconut layer, leaving a 1cm border. Let it sit for 5 minutes to slightly set.
  • Gently lift the mixture from the pan using parchment paper. Arrange 3 Cherry Ripe bars along one side, trimming as needed. Roll the mixture tightly into a log with the help of the parchment paper. Wrap in baking paper and refrigerate for 2 hours until firm.
  • Place decadent Cherry Ripe dark chocolate in a microwave-safe bowl and heat on HIGH for 1-2 minutes until perfectly smooth.
  • Finely dice the remaining Cherry Ripe offcuts. Transfer the roll from the baking paper onto a wire rack set over a tray. Drizzle the melted chocolate over the top of the roll and sprinkle with the chopped Cherry Ripe. Chill in the refrigerator for 20 minutes, or until the chocolate has set.
  • Trim the ends off the roll and slice into 1cm thick pieces. Serve the slices at room temperature.

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