Julie’s white Christmas

MAKES 24 SQUARES PREP AND COOK TIME 25 MINUTES 1½ cups (70g) mini marshmallows 2 cups (70g) rice bubbles

1 cup (75g) shredded coconut

1 cup (140g) shelled pistachios, chopped coarsely

½ cup (75g) dried apricots, chopped

400g white chocolate, chopped ½ cup (100g) chopped glacé cherries ½ cup (115g) chopped glacé pineapple

1 Lightly grease a 20cm x 30cm slice pan; line the base and long sides with a piece of baking paper, allowing a

5cm overhang.

2 Combine the marshmallows, rice bubbles, coconut, pistachios and apricots in a large bowl.

3 Melt chocolate in a medium heatproof bowl over a saucepan of simmering water (or, microwave in a microwavesafe bowl on MEDIUM in 30-second bursts, stirring each time, until melted). Stir chocolate into marshmallow mixture, making sure it is well mixed. Quickly stir in cherries and pineapple.

4 Spoon mixture into prepared pan and press lightly. Tap on bench to settle mixture. Cover; refrigerate for 1-2 hours before cutting into squares. Not suitable to freeze. Chocolate suitable to microwave.