12 CORN THINS slices, broken up roughly
150g dried cranberries
150g sultanas
120g flaked almonds or other nuts
90g desiccated coconut
500g white chocolate
Butter, to grease tin
Grease a 20cm square baking tin and line with baking paper.
Combine broken CORN THINS slices, fruits, almonds and coconut in a large bowl.
Melt the chocolate and pour over the Corn Thins mixture. Mix well then pour into the prepared tin. Gently press the surface to flatten then refrigerate for an hour until the chocolate sets.
Remove from the tin, cut into 16 equal squares to serve.
