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
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