Cherry Ripe Crackles - cooking recipe

Ingredients

1/4 cup desiccated coconut
3 cups rice bubbles
1/4 cup glace cherries, chopped
110 g dark chocolate chips (2x55 gram Cherry Ripe Chocolate Bars)
1 tablespoon margarine
2 tablespoons golden syrup
1 teaspoon coconut essence

Preparation

Use 24 paper patty cases.
Place coconut onto a sheet of cooking paper and place under the grill (broiler), toast until golden brown, be careful as the coconut can burn quickly. Leave to one side.
In a large mixing bowl place rice bubbles, chopped cherries and coconut, fold together.
Roughly chop the Cherry Ripe Chocolate Bars then place in a small microwave-safe bowl with margarine and golden syrup. Melt on high for 2 minutes, give mixture a good stir. Add coconut essence to the bowl.
Pour into rice bubbles and fold together until ingredients are well coated.
Spoon mixture into 24 patty cases. Refrigerate to set.