Peppermint Bubble Slice

200g block peppermint chocolate, broken into pieces
180g block dark chocolate, brocken into pieces
50g copha
5 cups rice bubbles
3 x 35g Peppermint Crisp choclate bars, roughly chopped

1. Place peppermint chocolate, dark chocolate and copha in a saucepan over medium heat.  Cook, stirring until melted and smooth.
2. Place rice bubbles and Peppermint Crisp into a large heatproof bowl.  Add the choclate mixture.  Stir to combine.
3. Divide mixture into two silicon slice forms.  (If you don't have once of these, see below for instructions on how to prepare a metal slice form.)  Be sure to press the mixture down firmly with the back of a spoon.  Cover.  Refrigerate for 2 hours or until set.
4. Cut into squares and serve.

When it comes to the slice form/tin.  I swear by Tupperware's slice forms and have two that get used constantly for this type of treat.  The beauty of a silicon form with a firm slice like this is that it doesn't get stuck and comes out easily in one neat piece.  If you are using a metal slice form, it's important to give it a quick grease and then line it with baking paper so that the paper hangs over two edges. This will make it easier to pull the slice out once you're ready to serve it.

Makes at least 24 pieces, it depends on how large you cut them.