Ingredients
- 4 cups Kellogg's® Rice Bubbles®
- 1 cup icing sugar
- 1 cup desiccated coconut
- 250g copha chopped
- 3 tbsp cocoa
Method
- In a large bowl, mix the Kellogg's® Rice Bubbles®, icing sugar, cocoa & coconut
- Slowly melt the copha in a saucepan over a low heat then allow to cool slightly
- Add copha to Rice Bubbles mixture, stirring until well combined
- Spoon mixture into paper patty cases and refrigerate until firm

*Kremalta in New Zealand.


