White Christmas Trees

Ingredients:

• 3 cups (105g) rice bubbles
• 1 cup (80g) desiccated coconut
• 1/4 cup (40g) gluten-free icing sugar
• 150g white chocolate
• 50g Copha, melted
• 100g white chocolate, melted, extra
• 100’s & 1000's, to decorate
• Red and green Mini M&M's, to decorate
• 1/2 cup icing sugar mixture, sifted
• 250g white chocolate melts
• 40 assorted coloured mini jelly beans

Method:

1.    Cut 4 x 30cm squares of baking paper. Halve diagonally to make 8 triangles. Shape into cones, staple to secure.

2.     Combine rice bubbles, coconut and icing sugar in a large bowl. Place the chocolate and Copha in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3 mins or until chocolate melts and mixture is smooth. Add to rice bubble mixture and stir to combine. Spoon evenly among prepared cones and use the back of a spoon to press lightly. Place on a baking tray in the fridge for 1 hour or until firm.

3.     Remove paper cones from chocolate crackles. Stand on a baking tray. Drizzle cones with extra melted chocolate. Sprinkle with 100’s & 1000’s. Dip Mini M&M’s in extra chocolate and arrange on cone. Set aside to set.