White Chocolate and Rice Bubbles® Rocky Road Recipe

• 1. Grease 19cm deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2cm above sides.
• 2. Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted. Cool 5 minutes.
• 3. Combine remaining ingredients in large bowl.
• 4. Stir in chocolate, working quickly; spread mixture into prepared pan.
• 5. Sprinkle over extra coconut.
• 6. Refrigerate for 2 hours or until firm before cutting.

TIPS: If you prefer, omit the turkish delight and replace with more marshmallows. This recipe also works well when milk or dark chocolate is used instead of white chocolate.