Method

1. Place Kremelta and Caramilk chocolate in a microwave safe bowl and microwave at medium power in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool.
2. Combine rice bubbles, coconut and Milo powder in a large bowl. Pour over Kremelta mixture and mix well to combine.
3. Pour into a greased and lined 20x30cm slice tin and firmly press into the tin with a spatula or flat-bottomed glass. Refrigerate until set.

Topping

1. Place Kremelta and Caramilk in a microwave safe bowl and microwave at medium power short 30 second bursts, stirring between each burst until melted and smooth. Allow mix to cool at room temperature until slightly thickened (approx. an hour), before pouring over chilled slice. Sprinkle over remaining Milo to decorate. Chill until set.
2. Cut into squares to serve.

Tips:

• We used 1 x 315g Cadbury Caramilk block from the supermarket, breaking it up to use some in the base and the rest on top
• Slice will keep in an airtight container up to one week
• You can also freeze the slice in portions, allowing it to come to room temperature before serving, or enjoy chilled