Jersey Caramel Banana Crispies Recipe

Jersey Caramel Banana Crispies

Two favourite lollies combine to make this amazing slice - by Jane Ash

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TIP! You will need a 375g packet of Milk Choc Bits for this recipe. Slice can be made up to one week ahead. Store in an airtight container in the fridge.

Ingredients

2 x 225g packets Jersey Caramels

75g unsalted butter, chopped

2 tablespoons milk

3 ½ cups Rice Bubbles

170g packet banana lollies, cut into 1cm pieces

¾ cup desiccated coconut

¼ cup Milk Choc Bits (45g)

TOPPING

1 ¼ cups Milk Choc Bits (240g)

½ tablespoons vegetable oil

Method

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above long edges of pan.
Place caramels, butter and milk in a large saucepan. Stir over a medium to low heat for about 8 to 10 minutes, or until melted and smooth. Remove. Cool for 10 minutes.
Combine Rice Bubbles, bananas, coconut and chocolate in a large bowl. Add caramel mixture. Stir with a wooden spoon until well combined.
Press mixture firmly and evenly over base of prepared pan.
To make topping, place chocolate and oil in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Pour over slice. Spread evenly over the top. Refrigerate for about 4 hours, or until set.
To serve, use the baking paper to lift slice from pan onto a chopping board. Cut into squares.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.