- Makes: 20cm x 30cm tin, with 4cm-high sides *
- 500g white chocolate, melted *
- 150g blanched almonds, lightly *
- roasted and chopped *
- 100g dried apricots, chopped *
- 35g rice bubbles *
- 1/2 tsp ground ginger *
Line a baking tray with baking paper and set aside. In a clean bowl combine all ingredients together, working quickly. Pour into tray and pop into the fridge to set for 2 hours. Once set, remove from the fridge and cut into desired-size pieces.