Method

Filling

1. Grease and line a 10 x 20 cm loaf tin with baking paper.
2. Melt Kremelta in the microwave on high in 30 second bursts. Cool slightly.
3. Blend jam, raspberries, coconut and melted copha in a food processor to a thick paste.
4. Press mixture into prepared loaf tin and freeze for 1-2 hours, until firmly set. Cut into bars 2cm x 5cm and freeze until required.

Coating

1. Place chocolate and copha in a microwave safe bowl and microwave on high in 30 second bursts, stirring between each burst, until smooth.
2. Prepare a baking tray lined with baking paper. Hold one chilled bar on a fork over the bowl of melted chocolate then, using a spoon or small measuring cup, cover bars with a few coats until well covered. Lower the fork into the mixture to seal the base. Allow to drain and transfer to prepared tray.
3. While chocolate is still wet, sprinkle with crushed freeze-dried raspberry. Repeat until all bars are covered.
4. Store in the refrigerator for up to 3 days or freezer.

Tips:

• For an extra raspberry burst add 2 tbsp of raspberry powder at step 2.
• Freeze dried raspberry powder and pieces is a Queen product found in the cake decorating section at Coles and Woolworths
• If raspberry mixture is a bit wet, add an extra 1tbsp desiccated coconut at a time.
• You can double coat bars top side to get a nice thick coating if desired.