Caramilk White Christmas Slice

Begin by lining a rectangular baking tray with baking paper, ensuring you leave overhang at both sides for easy unmoulding.

Break the Caramilk chocolate into chunks and slowly melt it in a heat-proof bowl over simmering water. Stir occasionally to ensure it melts evenly. In my experience, melting the chocolate slowly prevents it from burning.

In a large bowl, combine the rice bubbles, dessicated coconut, sultanas, chopped cherries, and almonds.

Once the chocolate is fully melted, pour it over the dry mixture. Mix well until all ingredients are evenly coated with chocolate. It's important to incorporate the chocolate while it is still warm to make the mixing process easier.

Transfer the mixture onto your lined baking tray and flatten it down using the back of a spoon. Firmly press the mixture to ensure it sticks together.

Refrigerate the tray for at least 2 hours until it is completely set. I usually let mine set overnight to ensure a firmer texture.

Using the baking paper overhang, remove the slice from the tray and cut into 16 even pieces.

Enjoy this delightful treat as is or with a cup of your favourite beverage.