No-Bake Caramel Slice

1. 1

   Line a 20cm x 30cm slab pan with non-stick baking paper, leaving 2cm overhanging each side.

2. 2

   Combine rice bubbles, apricots, sultanas and almond in a large bowl.

3. 3

   Place the caramello chocolate and cream in a saucepan.

4. 4

   Stir over low heat until melted and smooth.

5. 5

   Stir through the rice bubble mixture.

6. 6

   Spoon the mixture into the prepared pan and press firmly to smooth the surface.

7. 7

   Place in the fridge for 3-4 hours, or until firm.

8. 8

   Put white chocolate in a heatproof bowl over a saucepan of simmering water, stirring, until melted.

9. 9

   Place white chocolate into a small plastic'Glad' sandwich bag, snip off a small piece of one of the bottom corners- drizzle the white chocolate over the top of the slice.

10. 10

    Leave for approximately 5 minutes, until set, using the overhanding paper remove from the pan.

11. 11

    Cut into squares.

No additional tips available.