Gluten-free Cocoa Bombe Crackly Slice

Ingredients

• 100g butter, softened
• 1/3 cup caster sugar
• 1 teaspoon vanilla essence
• 3/4 cup gluten-free plain flour
• 1/4 cup gluten-free self-raising flour
• 200g dark chocolate, chopped
• 100ml pure cream

• Crackle topping

• 3 cups Cocoa Bombs cereal (see note)
• 3/4 cup gluten-free icing sugar mixture
• 1 tablespoon desiccated coconut
• 1 tablespoon cocoa powder
• 2 tablespoon finely chopped dried apricots
• 125g copha, melted

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.
2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flours. Stir until mixture resembles breadcrumbs. Spoon into pan. Using the back of a spoon, press mixture into pan. Bake for 20 minutes or until light brown and firm to touch. Cool in pan.
3. Place chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth and combined. Spread over base. Set aside for 10 minutes or until set.
4. Make topping Place Cocoa Bombs, sugar, coconut, cocoa and apricots in a bowl. Add copha. Stir to combine. Spread over slice. Cover with plastic wrap. Refrigerate for 1 hour or until set. Cut into 24 pieces. Serve.

Notes

• 
  You can find Cocoa Bombs gluten-free cereal in the health food section of larger supermarkets.