For more great recipes –https://issuu.com/cwgmedia/docs/ba_buyaus_dec_issue_2019_3d_new?fr=sNmU4MzMzNDYwMA
INGREDIENTS
2 ½ cups Kellogg’s Rice Bubbles
1 cup desiccated coconut
3/4 cup icing sugar, sifted
1 cup powdered full cream milk
1/2 cup white chocolate chips
1/2 cup mini white marshmallows, finely chopped
2-3 teaspoon peppermint essence
220g Copha
150g dark chocolate
30g extra Copha
Candy canes, lightly crushed
Small red and green jelly beans
Christmas themed edible decorations (see note)
METHOD
1. Combine the dry ingredients and peppermint essence in a mixing bowl.
2. Melt the Copha in a microwave on High or in a saucepan. Cool slightly then pour onto dry
ingredients and mix well. Press 1-2 tablespoons
of mixture into a greased 24-hole mini muffin
tin. Freeze for 5 minutes to firm.
3. Remove white Christmas from tin. Repeat with the remaining mixture to make 48.
4. Place the treats onto a baking paper lined tray. Melt extra Copha and the chocolate in
a microwave on High. Stir to combine. Use a teaspoon to drizzle over the white Christmas
treats to represent custard on a pudding.
Working quickly, before the chocolate mixture sets, decorate with crushed candy cane, jelly
beans or edible Christmas decorations.
NOTE
Candy canes and edible Christmas decorations
are available during the festive season from the
baking aisle of large supermarkets and speciality cake
decorating stores
