Peppermint bubble slice

Give the oven a rest and let the fridge do its best -a no-bake slice is perfect with a cuppa!

• Ingredients
• Nutrition

• 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. 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.
  2. 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.
  3. 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.
  4. Step 4
     Cut into squares. Serve.
     
     
     
     
     http://www.taste.com.au/recipes/26151/peppermint+bubble+slice