Photo: iStock
White chocolate: 500g
Puffed rice: 1 ½ cups (45g)
Dried cranberries: 160 g
Sultanas: 140 g
Slivered almonds toasted: 120 g
Desiccated coconut: 1 cup (90g)
This incredibly flexible recipe can be adjusted according to your taste. Toasted slivered almonds can be substituted with pistachios or macadamias, sultanas can be substituted with raisins, dried cranberries and sultanas can be substituted with mixed dried fruit, and desiccated coconut can be substituted with shredded coconut.
Method
Line a 7.87 x 11.02 inch (20 x 28 cm) slice pan with baking or parchment paper, and set aside.
In a bowl, melt your white chocolate over a pot of simmering water or microwave (on 50% power for 3-4 minutes or until melted).
Add the puffed rice, dried cranberries, sultanas, slivered almonds and desiccated coconut and combine well.
Place the mixture in the prepared pan and press down firmly.
Refrigerate for 3-4 hours before cutting into slices.
