Ingredients
2 x 180g bar white eating chocolate
chopped coarsely
125g pink and white marshmallows
chopped coarsely
150g turkish delight
chopped coarsely
½ cup pistachios
chopped coarsely
½ cup shredded coconut
1 cup Rice Bubbles
2 tbsp shredded coconut
extra
Equipment
- 1 19cm deep square cake pan
- 1 baking paper
- 1 metal spoon
- 1 medium heatproof bowl
- 1 saucepan
- 1 large bowl
Instructions
- Grease 19cm deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2cm above sides.
- Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted.
- Cool for 5 minutes.
- Combine remaining ingredients in large bowl. Stir in chocolate, working quickly; spread mixture into prepared pan.
- Sprinkle over extra coconut.
- Refrigerate for 2 hours or until firm before cutting.
Notes
Tip
This recipe was created by Kellogg’s nutritionists.
Variation
If you prefer, omit the turkish delight and replace with more marshmallows.
Variation
This recipe also works well when milk or dark chocolate is used instead of white chocolate.
Storage
Store in an airtight container in the refrigerator.
