Serves

40 small b

Information

Preparation Time: 15 min Cook Time: 15 min

Ingredients

120g white chocolate, broken • 100g dates, stones removed, finely chopped • 60g mixed nuts (walnuts, hazel, pine, pecan, etc) finely chopped • 100g sugar, icing and cane mixed • 100g butter • 30g puffed rice cereal • 50g grated coconut

Method

Take a baking tray (about 27x18cm) and cover with baking paper • Brush with a little butter • Melt the chocolate in a bowl suspended over hot water until smooth • Spread the melted chocolate over the baking paper • Leave to cool for a few minutes • Over a low heat, warm the dates, nuts, sugar and butter until hot • Place the puffed rice, coconut and the warm date-nut mixture into a large bowl and stir well • Spread the resulting mixture over the top of the cooled white chocolate, pushing firmly so that the two stick together properly • Cool in the fridge for a while • Remove from the baking paper and cut into bar shapes • Remains fresh for up to one week when stored covered in the fridge