110 g dark chocolate chips (2x55 gram Cherry Ripe Chocolate Bars) .
1/4 c glace cherries, sliced .
1 tsp coconut essence .
3 c rice bubbles .
2 tbsps golden syrup
Directions
Step #1 Use 24 paper patty cases.
Step #2 Place coconut onto a sheet of cooking paper & place under the grill (broiler), toast until golden brown, be careful as the coconut can burn quickly.
Step #3 Leave to one side.
Step #4 In a large mixing bowl place rice bubbles, sliced cherries & coconut, fold together.
Step #5 Roughly chop the Cherry Ripe Chocolate Bars then place this in a small microwave-safe bowl with margarine & golden syrup.
Step #6 Melt on high for 2 mins, give mixture a good stir.
Step #7 Add coconut essence to the bowl.
Step #8 Pour into rice bubbles & fold together until ingredients are well coated.