• Makes: 20cm x 30cm tin, with 4cm-high sides *

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BAKING PAPER: White Chocolate Treat
Picture: Iain Gillespie/The West Australian

  • 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.