- 450g white chocolate, chopped
- 3 cups rice bubbles
- 80g packet pistachio kernels, toasted
- 140g packet berry lollies
- 1 cup desiccated coconut
- 1 tablespoon red mini m&m’s
- 3 teaspoons silver cachous
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Cool 10 minutes.
Add rice bubbles, pistachios, berry lollies and coconut. Stir until well combined. Spoon mixture into prepared pan, pressing with the back of a large spoon to compact. Sprinkle with m&m’s and cachous. Refrigerate for 4 hours or until set.
Remove slice from fridge. Stand 5 minutes. Using a hot knife, cut into bars. Serve.