No bake classic Christmas recipes made with Copha

Ingredients

Method

  • Line 2 flat baking trays with baking paper
  • Combine white chocolate and Copha in a large bowl. Place over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat
  • Add the icing sugar, milk powder, rice bubbles and coconut. Stir to combine
  • Divide mixture evenly into 4 bowls and put a few drops of food colouring in each to get the desired colour you want. Rest the crackle mix for 20 minutes
  • Pinch off walnut sized pieces and shape into popcorn balls. Place popcorn crackle balls in fridge to set for 1 hour

Tips & Hints:

  • Mix up the different colour popcorn crackles and divide evenly into popcorn bags or tubs before serving. Store popcorn crackles in an airtight container in the fridge for up to 4 days
No bake classic Christmas recipes made with Copha

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No bake classic Christmas recipes made with Copha
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