Peppermint Bubble Slice

Ingredients

• 200g block peppermint chocolate, chopped
• 180g block dark chocolate, chopped
• 50g copha
• 5 cups rice bubbles
• 3 x 35g Cadbury Peppermint Crisp chocolate bars, roughly chopped

Method

1. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Place peppermint chocolate, dark chocolate and copha in a saucepan over medium heat. Cook, stirring for 3 to 4 minutes or until melted and smooth.
3. Place rice bubbles and peppermint crisp in a large heatproof bowl. Add chocolate mixture. Stir to combine. Spoon mixture into prepared pan, pressing down with the back of spoon to level. Cover. Refrigerate for 2 hours or until set.
4. Cut into squares. Serve