Honeycomb Rocky Road Slice

3x25g pkts Tiny Teddy Biscuits
2x50g Violet Crumble bars, chopped
2 honey rice cakes broken into small pieces
375g pk white chocolate
150g vegetable shortening

Grease and line a 18x28cm pan with paking paper.
Scatter biscuits, half the violet crumble and rice cakes over the base of the pan.
Meanwhile place the chocolate and vegetable shortening into a small bowl over a saucepan of simmering water.
Stir until melted and combined.  Allow to cool to room temperature
Pour chocolate evenly over the top.  Tap pan gently to release any bubbles.  Top with remaining Violet crumble.  Refridgerate until firm.