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INGREDIENTS :
1 cup rice bubbles
1 cup icing sugar, sifted
1/4 cup shredded coconut
1/4 cup DUCKS NUTS SLIVERED ALMONDS
100g WINN SULTANAS
200g WINN MULTI GLACE CHERRIES, halved
125g copha, melted
375g white chocolate melts, melted
EXTRA :
WINN MULTI GLACE CHERRIES
100g white chocolate melts
METHOD :
Combine the rice bubbles, icing sugar, coconut,
slivered almonds,
sultanas and glace cherries in a large bowl. Add the melted copha
and chocolate and mix until well combined. Spoon the mixture
into prepared moulds and refrigerate until set.
Remove from the moulds and decorate with the extra chocolate
and extra cherries. Store in the refrigerator and serve at room
temperature.
Suggested Moulds :
Small muffin tins
Biscuit cutters – Christmas tree shape
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