Ingredients:
500g white chocolate melts
1 1/2 cups rice bubbles
100g red glace cherries, halved
100g dried or glace pineapple, cut into chunks
160g almonds, roasted, halved
160g sultanas
1 cup (90g) desiccated coconut
2 tablespoons Coconut Creme Liqueur
Method:
Melt the chocolate in a heatproof bowl over a saucepan of simmering water.
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a metal spoon. Refrigerate for 4 hours.
Slice with a knife dipped in hot water.
An old Christmas favourite with white chocolate and a tropical twist. Just right for an Aussie Summer Christmas!
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