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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

Step 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.
Step 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.
Step 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.
Step 4 Cut into squares. Serve.

Peppermint bubble slice

How to make Peppermint bubble slice

Ingredients

Method