No Bake Bubble Date Slice

This light date slice with hints of citrus, is paired perfectly with the dark chocolate topping.

This is a mash-up of a few recipes that I found in old fundraising recipe books. 

These are always the best books for gaining insight into true and tested smoko ideas.  A lot of these recipes have been feeding farm workers, families, work place morning tea shouts; and have featured on many a ‘plate’ at community functions.

What I love about this slice is that it only uses one pot and is a no-bake slice.  A very easy smoko idea with minimal dishes.

The citrus flavour pairs well with the dates and dark chocolate.

This recipe will make a large sponge roll tin (23cm x 33cm)

Place all the ingredients into a large pot – the larger the better, because you don’t want hot buttery rice bubbles jumping out while you mix the mixture.

Stir the pot well, until all the rice bubbles are coated in the delicious smelling mixture.

Press into your lined tin.

Place a piece of baking paper over the top and press the hot mixture down into the corners and until the layer is firm and level.

Pop into the fridge for the base to cool and firm up.

While it cools use the water bath method to melt your dark chocolate.

I like to use New Zealand’s best (in my opinion) dark chocolate by Whittaker’s – the 71% cocoa dark Ghana.

Once the chocolate is melted and smooth, pour the hot chocolate over your base and use a pallet knife (icing knife) to smooth the chocolate over the base.

Pop the tin back into the fridge to set.

Once it is set, use a hot knife to cut the slice into your desired sized pieces.

I like to place my knife in a jar of hot water and dry with a tea towel before cutting each piece. This way is ensures the chocolate will not crack and each bubble slice will be straight.

Store in an air tight container until it is consumed.

Enjoy x

Bubble Date No Bake Slice

A light date slice with hints of citrus, paired perfectly with a dark chocolate topping.
Prep Time30 mins
Course: Morning tea, Slice, Smoko
Servings: 12

Equipment

  • Large Pot
  • Wooden spoon
  • Measuring cups
  • Zester
  • Scales
  • 23cm x 33cm tin

Ingredients

  • 250 grams butter
  • 1 cup sugar
  • 1 cup chopped dates
  • 1 cup chopped dried apricots
  • 1 zested orange rind
  • 6 cups rice bubbles
  • 255 grams dark chocolate
  • 1 tbsp coconut oil

Instructions

  • Place all of the ingredients (excluding the rice bubbles and chocolate) into a large pot, and melt over a low heat.
  • Bring to the boil, and stir often until the mixture begins to thicken.
  • Take off of the heat and stir in 6 cups of rice bubbles.
    Stir well until all the rice bubbles are coated in the mixture.
  • Press into your lined tin.
    Place a piece of baking paper over the top and press the hot mixture down into the corners and until the layer is firm and level.
  • Pop in the fridge.
  • While it cools use the water bath method to melt your chocolate.
    Place the dark chocolate and coconut oil (or a flavourless oil) into a heat proof bowl and place it over your water bath.
  • Once the chocolate is melted and smooth, pour the hot chocolate over your base and use a pallet knife (icing knife) to smooth the chocolate over the base.
    Pop back in the fridge.
  • Once set use a hot knife to cut the slice into your desired sized pieces.
  • Keep in an airtight container.