These are cheap too which makes gift giving far more attractive.
Children can make this staff (virtually) unsupervised, so even the most novice of bakers is sure to succeed. And everyone seems to like it. It evokes all good things Christmassy, without any added stress at what is generally an eventful time in the kitchen at this time of year. It can be made well in advance, as it has a 2 week storage time (I did this, and it wasn't effected negatively at all).
One word of advice - heat the knife a little under some hot water before cutting. It will make it so much easier.
- 2 cups rice bubbles
- 1 cup desiccated coconut
- 1 cup powdered milk
- 1 cup mixed fruit, roughly diced (go for something with glace cherries or add them in for extra festive cheer)
- 1 cup icing sugar
- 250g copha
- 1 tsp vanilla essence
Combine rice bubbles, coconut, powdered milk, fruit and icing sugar in a large bowl.
Melt copha in a small pan over low heat or in the microwave for 30 second bursts on a medium setting until melted. Pour this over the dry ingredients, and vanilla and then mix together. I used my hands, but don't feel you have to.
Tip into a lined, deep 30 x 20cm baking tray (a lamington or brownie pan) and press down firmly. Make sure it has a nice and even surface. Smoothing with the back of a spoon helps.
Chill until set (2 hours or so) and the cut into pieces. Do what ever you like here. I made quite large bars, but bite-sized squares would be cute too.
Keep refrigerated in an airtight container for up to a fortnight.