White chocolate crackle

Consider yourself warned – this is so moreish you may want to keep at the back of the fridge!

Tips: Use unsweetened puffed rice or rice bubbles or I particularly like the cocoa magic crunch breakfast cereal containing puffed rice and buckwheat.

Have a small amount of water in the saucepan to ensure the water does not touch the bottom of the bowl.

Ingredients

250 g	White chocolate, (I used Whittaker's white chocolate) (Main)
2 cups	Puffed rice, or naturally sweetened cocoa puffed rice (Main)
½ cup	Toasted hazelnuts, or flaked almonds, roughly chopped
½ cup	Currants, or golden raisins
½ cup	Orange peel, or lemn peel
125 g	Butter, melted

Directions

1. Lightly grease a 23cm square tin. Line tin with baking paper, then lightly grease the paper.
2. Break the white chocolate into small pieces and place in a heatproof bowl sitting over a saucepan of gently simmering water. Allow the chocolate to melt then remove from the heat.
3. Place the puffed rice, nuts, currants or raisins and peel in a bowl. Stir in the melted butter and chocolate. Spread mixture into the prepared tin, cover and place in the fridge to set.
4. Once set, cut into pieces and keep in an airtight container in the fridge.

See more of Kathy's simple baking recipes

• Luscious lemon tart
• Raspberry and passionfruit syrup cake