Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the Baking Dish: Line a 20cm x 20cm baking dish with baking paper, ensuring it overlaps for easy removal.
- Toast the Almonds: In a dry pan over medium-high heat, toast the flaked almonds for 3-5 minutes until golden.
- Melt the White Chocolate: Melt the white chocolate in short bursts in a microwave-safe bowl or over simmering water.
- Combine the Dry Ingredients: In a large bowl, mix the rice bubbles, coconut, glacé cherries, sultanas, cranberries, and almonds together.
- Mix in the Chocolate: Pour the melted chocolate over the dry mixture and fold until well combined.
- Transfer and Press into the Dish: Spread the mixture evenly in the baking dish and press down firmly.
- Refrigerate to Set: Place in the refrigerator for 2-3 hours to firm up.
- Cut and Serve: Slice into 25 squares using a sharp knife dipped in hot water.
Nutrition
Notes
Store the slices in an airtight container in the fridge for up to a week. Avoid freezing to maintain texture.
