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20 minutes
2 minutes
22 minutes
- 2 x 180g white chocolate blocks, finely chopped, plus extra, melted, to decorate
- 70g (2 cups) rice bubbles
- 70g (2/3 cup) desiccated coconut
- White and red Christmas sprinkles, to decorate
- Place 6 star-shaped pastry cutters on a lightly greased baking tray lined with baking paper.
- 1. In a microwave-safe bowl, melt the white chocolate on Medium power, stirring every minute until smooth. 2. Mix in the coconut and rice bubbles until fully combined. 3. Divide the mixture among the prepared cutters, smoothing the surface. 4. Refrigerate for 1 hour to set.
- Use a small knife to gently release the stars from the pastry cutters. Place the crackle stars back on the tray. Drizzle with extra white chocolate and top with sprinkles for decoration.
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