500g white chocolate
1 1/2 cups rice bubbles
100g red glace cherries halved
160g cashews roasted and halved
1 cup (90g) desiccated coconut
1 teaspoon vanilla essence
1. Line a 30cm x 20cm (base) baking pan with baking paper. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water). Fold in the remaining ingredients. Pour mixture into the prepared pan, pressing down with a large metal spoon. Refrigerate for 4 hours or until set.
2. Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares. Serve.