July 06, 2018
Desserts, Snacks, Appetizers,
Easy/Beginner Cooking, Quick Meals, Baby Shower, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Refrigerator, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Boxed Cereal, Make it from scratch, Cold Appetizers, Chocolate more
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"From one of our national supermarkets free monthly magazine November 2017."
Line two 12 hole (30ml, 1 1/2 tablespoons) mini muffin pans with aper cases.
Combine the chocolate and coconut oil or copha in a heatproof bowl over a saucepan of simmer water and stir with a metal spoon for 5 minutes or until oil and chocolate melt and mixture is smooth.
Combine the rice bubbles, icing sugar, cocoa powder, coconut and almonds in a large bowl and then pour over the chocolate mixture and stir to combine.
Divide evenly among the lined pans and sprinkle with toppings of choice eg coloured sprinkles, caches etc. and then place in the refrigerator for 30 minutes or until firm.
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