Method

1. Greased and line a 20x30cm slice tin.
2. Place white chocolate and Kremelta in a microwave safe bowl and microwave at medium in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool.
3. Combine rice bubbles, coconut and milk powder in a large bowl. Pour in cooled Kremelta/chocolate mixture and mix well to combine.
4. Pour into the prepared slice tin and firmly press down using a spatula or flat-bottomed glass. Refrigerate until set.

Marshmellow layer

1. Place marshmallows and Kremelta in a microwave safe bowl and microwave on medium heat for 1 minute. Stir until Kremelta is melted and combined. Heat for another 20 seconds then working quickly, spread evenly over slice. Refrigerate for 30 minutes or until set.

Topping

1. Place chocolate and Kremelta in a microwave safe bowl and microwave at medium heat in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool slightly before pouring over set slice.
2. Let chocolate cool slightly/semi set before decorating with easter chocolates and sprinkles as desired.

Tips:

• If you don’t have a microwave, you can place Kremelta and chocolate in a small saucepan and melt over a low heat.
• To secure Easter egg decorations, dip them in a small amount of melted white chocolate with 1-2 teaspoons of Kremelta
• Slice will last 4 days in an air-tight container stored in a cool place