Ingredients

Scale

2 cups / 70g rice bubbles

11/2 cups / 70g mini marshmallows

1 cup / 75g shredded coconut

1/2 cup / 70g shelled pistachios, roughly chopped

1/2 cup / 70g macadamias, roughly chopped

1/2 cup / 75g dried apricots, roughly chopped

400g white chocolate, roughly chopped

1/2 cup / 100g chopped glacé cherries, roughly chopped

1/2 cup / 50g dried mango. roughly chopped

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Instructions

In a large bowl combine the rice bubbles, marshmallows, coconut, pistachios, macadamias and apricot.

Place a bowl over a saucepan with simmering water and melt the chocolate. Make sure the water isn’t touching the bowl and just simmering gently.

Once melted, mix in the chocolate mixture and stir well to combine. Add the cherries and mango and stir through.

Pour into a large 20cm x 30cm tray with sides, lined with baking paper. Lay another sheet of baking paper on the top and push down to flatten and spread out evenly.

Place in the fridge for 2 hours to set, then cut into pieces.

Notes

You could swap any of these dried fruit with others such as glacé pineapple, cranberries or sultanas.