15 mins preparation | 3 hours chilling | Makes 48 Pieces
Ingredients
- 1¼ cups (45g) rice bubbles
- 1 cup (100g) powdered milk
- 1 cup (160g) icing sugar
- 1 cup (160g) raisins or sultanas
- 1 cup (90g) desiccated coconut
- 2 100g packets mixed glace cherries
- 180g Kremelta, melted and cooled
- 90g white chocolate, melted (optional)
Method
- Line a 18cm x 28cm lamington pan with foil, allowing ends to overhang.
- Combine all dry ingredients and fruit in a large bowl. Add Kremelta, mixing well.
- Press mixture into prepared pan. Chill for 3 hours, until firm.
- Cut into small triangles. If using, drizzle with white chocolate. Chill for 5 minutes until set. Chill in an airtight container for up to 1 month.
