Chocolate Crackle Slice

This mouthwatering Chocolate Crackle Slice recipe features a soft chocolate base topped with a crunchy chocolate crackle. Easy to make and irresistibly delicious!

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 5

Chill Time 1

Total Time 1 20

Servings people

Calories 3616kcal

Author Samantha Pickthall

Ingredients

Base

1 1/2 cups almond meal
4 Tbsp unsweetened natural cocoa powder
1/2 cup almond butter, or cashew butter
5 Tbsp pure maple syrup
1 1/2 tsp vanilla extract

Topping

200 g dark chocolate chips or block, break into squares if using block
1 Tbsp coconut oil
1 Tbsp crunchy peanut butter
1 1/2 cups Rice Krispies / Rice Bubbles

US Customary - Metric

Instructions

Base

Prepare Baking Pan: Line a 9-inch x 12-inch rectangle baking pan with parchment paper and set aside.
Mix Base Ingredients: In a high-speed food processor, pulse all base ingredients until well combined and the mixture forms a soft dough.
Press Base Mixture: Press the base mixture evenly into the lined pan and refrigerate to firm up while you make the topping.

Topping

Set Up Double Boiler: Half-fill a small pot with water and place it over medium heat. Set a medium-large heatproof bowl over the pot.
Melt Chocolate and Coconut Oil: Add chocolate and coconut oil to the bowl and gently melt over low-medium heat, stirring occasionally until completely smooth.
Add Peanut Butter: Remove from heat and stir through peanut butter until well combined.
Incorporate Rice Puffs: Stir in Rice Krispies until they are fully coated with the chocolate mixture.
Assemble the Bark: Retrieve the base from the refrigerator and pour the chocolate crackle mixture over the top, spreading evenly.
Chill to Set: Refrigerate for an additional 30 minutes to 1 hour, or until the chocolate topping is completely set.
Slice and Serve: Lift the set bark from the pan, slice into desired shapes, and enjoy!

Notes

Refrigeration: Store the bark in an airtight container in the refrigerator for up to 10 days.

Nutrition