Ingredients
1/4 cup shredded coconut
420g white marshmallows – cut in ½
15 large soft prunes – snip with a kitchen scissor into quarters
15 large soft apricots – snip with a kitchen scissor into quarters
1/4 cup raw sunflower kernels
1/4 cup craisons
1/4 cup dried blueberries
1/4 cup slivered almonds
1/4 crushed pecan nuts
4-5 cups rice crispies cereal
Optional:
½ – 3/4 cup coconut
150g curls of chocolate
or a combination of both
Line a deep dish with tinfoil
Sprinkle the first 1/4 cup of coconut at the bottom
Snip all the fruit and mix the rest of the ingredients, except the rice crispies
Place marshmallows in a deep dish and microwave for 1 – 1.5 minutes
Now you have to work quickly.
Add the rice crispies and the rest of the ingredients and mix through
Note: It’s a sticky business, but work fast. Should you need it, you can return it to the microwave for another 30 seconds to 1 minute in order for you to mix it through.
Spoon onto the coconut and spread it out.
The best way to do this, would be to wet your hands under running water (it should be damp, not dripping wet), and press the mixture down into the pan.
Now you can sprinkle another ½ cup of coconut and chocolate or both over it. Gently press down with your damp hands.
Place in the fridge overnight to set. Cut into blocks. You will notice that some of the coconut will fall off, do not worry about it, just keep it aside and as you cut the blocks, dip the sticky sides in this coconut. Enjoy!!
Source, prepared, Tried and Tested: The Recipe Hunter (Cook & Enjoy)‘s own combination.
