250g packet Butternut Snap Cookies
1 1⁄2 cups Rice Bubbles
1⁄2 cup roasted unsalted peanuts, coarsely chopped
200g block Caramello chocolate, broken into pieces
150g unsalted butter, chopped
3⁄4 cup sweetened condensed milk
1⁄2 cup White Choc Melts, melted
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 3cm above pan edges.
2 Process cookies in a food processor until coarsely crushed. Transfer to a large bowl. Stir in Rice Bubbles and peanuts.
3 Place chocolate, butter and condensed milk in a medium saucepan. Stir over a medium to low heat until mixture is smooth. Remove. Stand 10 minutes.
4 Stir chocolate mixture into biscuit mixture until combined. Spoon into prepared pan. Press evenly over base.
5 Spoon melted white chocolate into a snap-lock bag. Squeeze into one corner. Twist bag and snip the tip. Drizzle over slice. Refrigerate for 6 hours or overnight, or until firm.
6 Lift slice out of pan onto a chopping board. Cut into bars.