This timeless treat is a favourite at Mudyigaali Overnight Respite Cottage in Dubbo. Being the only White Christmas we’re likely to experience in Australia, what’s not to love? It’s also great for sharing or storing in the fridge for when you need something sweet. And it keeps for up to a week - if you can wait that long.

Ingredients

• 500 g white chocolate
• 1 ½ cups (45g) Rice Bubbles or puffed rice
• 160 g dried cranberries (craisins)
• 140 g sultanas
• 120 g slivered almonds toasted
• 1 cup (90g) desiccated coconut

Alternatively you might like to replace the cranberries, sultanas and slivered almonds with some soft, jelly lollies for a sweeter treat.

Instructions

Conventional method

1. Grease and line a 20cm x 28cm rectangular slice tin and set aside.
2. Melt the white chocolate in a large microwave-safe bowl (on 50% power for 3-4 minutes or until melted - stir every 30 seconds). 
3. Add the Rice Bubbles, dried cranberries, sultanas, slivered almonds and desiccated coconut and stir to combine.
   
   
   
   
4. Spoon into the prepared tin and press down firmly. 
   
   
   
   
5. Place into the fridge for 3-4 hours (preferably overnight) before cutting into slices.
6. Store in an airtight container in the fridge for up to 1 week. 
   
   

Thermomix method

1. Grease and line a 20cm x 28cm rectangular slice tin and set aside. 
2. Place the white chocolate into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 80 degrees, Speed 2. 
3. Add the Rice Bubbles, dried cranberries, sultanas, slivered almonds and desiccated coconut and mix on Reverse, Speed 2 until combined (you'll need to use the spatula to help mix). 
4. Spoon into the prepared tin and press down firmly. Place into the fridge for 3-4 hours (preferably overnight) before cutting into slices. 
5. Store in an airtight container in the fridge for up to 1 week.