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White Christmas wreath

By: Admin
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


70g (2 cups) Kellogg’s Rice Bubbles
100g white mini marshmallows
50g (1/3 cup) dried cranberries, chopped
70g (1/3 cup) red glacé cherries, chopped, plus extra, to decorate
55g (1/3 cup) pistachio kernels, chopped, plus extra finely chopped, to sprinkle
50g (1/3 cup) slivered almonds, toasted
20g (1/3 cup) toasted coconut flakes
400g white cooking chocolate, melted, plus 60g, extra, melted


Combine the Rice Bubbles, marshmallows, cranberries, cherries, pistachio, almonds and coconut flakes in a large bowl. Add the white chocolate and stir until well combined.

Spoon mixture into a 26cm (top measurement) bundt pan, pressing down firmly. Cover and place in the fridge for 4 hours to set.

To serve the wreath, briefly dip the base of bundt pan in a bowl of hot water to soften the chocolate. Turn onto a serving plate. Drizzle over the extra melted chocolate. Arrange the extra cherries and pistachios around the top. Sprinkle with finely chopped pistacho.

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