I remember my Mum making white christmas when I was younger. She always used copha to bind the good stuff in the middle, and being older now, I don't remember if I liked it or not. Vegetable shortening, in my mind, is a bit like butter that sets hard, and doesn't leave a good impression in my minds version of white christmas.
That's why I used white chocolate in this recipe instead of copha. And instead of sultanas, and red and green glace cherries, I used dried cranberries and pistachio's for a bit more of a grown up taste. I did keep the rice bubbles and a few glace cherries just to hint at traditional, though. You could probably even up the chocolate a bit, to make the chocolate to filling ratio lean a bit more towards chocolate. I'd recommend up to 50g more.
I took these into work so that I wouldn't eat them all, and after the girls worked out what was in them, really enjoyed them. I think these will please kids and adults alike, but don't take my word for it, make them for yourself and bring a little bit of white christmas into your life this holiday.
Bonus: they're really, really quick. I mean, 10 mins quick. Probably less, if you can melt your chocolate fast!
The measurements for this came from "Sweet Food" but I changed most of the ingredients. So I guess we'll say it has been inspired by.
500g-550g white chocolate, broken into pieces
1 1/2 cups rice bubbles
1 cup desiccated coconut
1/3 cup red glace cherries
1/2 cup chopped pistachio kernels
1/2 cup chopped dried cranberries.
Melt the chocolate (I use the bain-marie method, but the microwave is fine).
While the chocolate is melting, mix all the other ingredients in a large bowl.
Stir in the melted chocolate and mix everything until well combined.
Pour into a foil lined 28/18cm tin and press everything firmly down. The mixture should be quite flat, rather than high.
Refrigerate until hard. Cut into rectangles or triangles.