1. Place rice bubbles and coco pops in separate bowls. 2. Stir 1/2 cup icing sugar into each. 3. Add cocoa powder to coco pops. Mix well. 4. Line muffin pans with patty cases. 5. Pour 100g of the melted copha into coco pop mixture and stir well. 6. Pour 50g of melted copha into saucepan with the white chocolate and melt over very low heat, stirring constantly until smooth. 7. Stir into rice bubble mixture. 8. Half fill each patty case with rice bubble mixture then top with coco pops mixture. 9. Refrigerate until set - 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
