This recipe was contributed by Liz L. It is a staple in many Australian households at Christmas along with rum balls - the closest most of them will ever get to a white Christmas.
100 grams (2 and 1/2 cups) of Rice Bubbles or Rice Krispies- 50 grams (1/2 cup) desiccated coconut
- 75 grams (1/2 cup) pistachios/or nuts of your choice (if nut allergy can be left out just make up quantities with your choice of other ingredients)
- 55 grams (1/2 cup) dried cranberries
- 80 grams (1/2 cup) sultanas or raisins
- 500 grams (3 and 1/3 cup) good quality white chocolate or (half chocolate and half coconut oil) broken into pieces
INSTRUCTIONS
- Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add rice cereal, coconut, pistachios, cranberries and sultanas. Give it a quick mix together.
- Add chocolate to a heatproof bowl and place in the microwave. Heat, stirring every 30 seconds, until melted and smooth.
- Pour chocolate over dry ingredients and stir quickly until all the ingredients are fully coated. Transfer mixture to your baking pan and press down using the back of a spoon to form one even layer.
- Place slice in the fridge for at least 2 hours or until the chocolate has set and the slice is firm. Cut into small squares to serve.