Stonehenge Slice Recipe

This is another easy and tasty slice from the Country Women’s Association slice cook-book. The first time I made this, I followed the recipe and used dried apricot, but this time I used crystalised ginger and it worked a treat.

Consider it to be something like Adult Chocolate Crackles. I guess it’s called Stonehenge Slice because you could cut it into thin slices and assemble your very own Stonehenge, if you really wanted. Or even get more creative.

Ingredients

  • 185 g dark chocolate (I prefer 55%)
  • 125 g butter
  • 125 g caster sugar
  • 125 g pieces of crystalised ginger
  • 3 1/2 cups rice bubbles (probably something like 125 g, too)

Method

  1. Chop ginger into small pieces.
  2. Grease a 18cm x 28cm slice tin.
  3. Break chocolate into pieces and put chocolate in a microwave-safe bowl. Microwave on HIGH for 60 seconds.
  4. Chop butter into pieces and add to bowl. Microwave on HIGH for 30 seconds then stir. Keep going like that until just melted.
  5. Place rice bubbles in a large bowl and combine with the ginger and sugar.
  6. Pour in the melted chocolate and mix together gently.
  7. Press into the slice tin, cover and refrigerate for a couple of hours.
  8. Cut into slices in the tin before serving. (Keep unused slice in the fridge.)

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