Step 1

Grease and line a 20cm x 28cm rectangular slice tin and set aside.

Step 2

Melt the white chocolate in a large microwave-safe bowl (on 50% power for 3-4 minutes or until melted - stir every 30 seconds).

Step 3

Add the Rice Bubbles, dried cranberries, sultanas, slivered almonds and desiccated coconut and stir to combine.

Step 4

Spoon into the prepared tin and press down firmly.

Step 5

Place into the fridge for 3-4 hours (preferably overnight) before cutting into slices.

Step 6

Store in an airtight container in the fridge for up to 1 week.

Step 7

Grease and line a 20cm x 28cm rectangular slice tin and set aside.

Step 8

Place the white chocolate into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 80 degrees, Speed

Step 9

Add the Rice Bubbles, dried cranberries, sultanas, slivered almonds and desiccated coconut and mix on Reverse, Speed 2 until combined (you'll need to use the spatula to help mix).

Step 10

Spoon into the prepared tin and press down firmly. Place into the fridge for 3-4 hours (preferably overnight) before cutting into slices.

Step 11

Store in an airtight container in the fridge for up to 1 week.