Directions
1Place white choc melts and vanilla essence into slow cooker on high for 30mins with the lid on to melt well.
2While this is melting, roast almonds by spreading them out on a tray in the oven at 180 degrees for 8-9 mins until golden, stirring around once during this time.
3Mix rice bubbles, cherries, craisins, coconuts & almonds to combine.
4When chocolate is melted add dry ingredients into slow cooker and mix well (work fast)
5Press the mixture down firmly into a slice tray lined with baking paper.
6Place in fridge for 1 - 2 hrs to set prior to slicing into squares.
7Ho ~ Ho ~ Ho
Submitted by Paulene Christie
5 Reviews
Zaida
December 19, 2020
Can you use pistachios instead of almonds? As I have a bag of them in cupboard?
Paulene @ Slow Cooker Central
November 16, 2018
In the short cooking time it’s unlikely to build up any condensation to drip anything 🙂
However if it worries you, or if you think your cooker could take longer to achieve the same thing by all means you could 🙂
Michelle
November 16, 2018
Would you use the tea towel trick for this as to not get little drops of condensation fall into the chocolate mix
Kylie Handley
December 14, 2017
This is so good! I stirred the chocolate a couple of times as it was melting and it stopped melting lol. But it was soft enough to mix the dry ingredients into, I then set it in the fridge and the end result is….OMG. I will definitely be making this again!
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Paulene @ Slow Cooker Central
December 21, 2020
I don’t see why you couldn’t add them 🙂