240g block white chocolate, chopped
¾ cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
¾ cup plain flour
½ cup self-raising flour
Extra 240g block white chocolate, chopped
3 x 55g Cherry Ripe bars
Icing sugar mixture, to decorate
METHOD
Grease a 23cm square cake pan. Line base and sides with baking paper.
Place butter and chocolate in a medium pan. Stir over a low heat, without boiling, until mixture is smooth.
Stir in sugar. Remove from heat and cool for 5 minutes.
Stir in eggs, vanilla extract, sifted flours and extra chopped chocolate. Spread mixture into prepared pan. Cut cherry ripe bars into 1cm-wide strips. Arrange evenly over top of slice, pressing down slightly.
Cook in a moderate oven (1 80C) for 35 minutes, or until golden brown. Cool in pan.
Turn out slice and trim edges. Cut into squares and dust with sifted icing sugar mixture.
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