Chocolate Ripple Slice

This is a very good slice, quick to make and needs no baking. Described by my daughter in law as being a bit like Chocolate Ripple Cake but not 'soggy'. It cuts well as the chocolate ripple biscuits break up very easily and soften more than the usual Marie biscuits that are often used in slices. It may not need all of the biscuits - I didn't quite use all of the biscuits as I ate a couple whilst making the slice.

Chocolate Ripple Slice

Base 125 g butter 3 tablespoons of dark brown sugar ½ can of condensed milk (4 -5 tablespoons) 2 pkts chocolate ripple biscuits (500g)

Topping 1 lge block white chocolate(200g) 100 ml sour cream / cream 1 teaspoon vanilla extract 5 crushed chocolate ripple biscuits reserved from the base

Method

Melt butter, sugar and condensed milk together, stir and bring to the boil and remove from heat.

Reserve 5 biscuits for the topping and break the remainder into the hot caramel mixture. Stir well.

Press into a greased and lined slice tin. Pour topping over slice and scatter crushed chocolate ripple biscuits over the top. Refrigerate.

Cut into small squares / fingers .

To Make Topping

Melt chocolate and cream together, add vanilla and mix well.

I use a glass bowl and melt on medium heat in the microwave, use 1 minute intervals