WHITE CHOCOLATE MINT CANDY CANE BARK

Grease a slice pan and line with baking paper . Melt 375 gm of white chocolate in a bowl, in 1 minute increments , in the microwave . Remove from the microwave and stir through 45gm of rice bubbles and 25 gm of shredded coconut. Now spread chocolate mixture onto the prepared slice pan as thin as possible , sprinkle with 75 gm of coarsley chopped candy canes and 1 tbs of each large and small cachous . Refrigerate until set .