Created by ImPat on July 6, 2018
Step 1: Line two 12 hole (30ml, 1 1/2 tablespoons) mini muffin pans with aper cases.
Step 2: 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.
Step 3: 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.
Step 4: 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.