Ingredients
Method
1.Line base and sides of a 19 x 29cm large slice pan with baking paper.
2.Combine rice bubbles, coconut, milk powder and icing sugar in a bowl. Add raisins, currants and cherries; mix through.
3.Melt copha on low heat and pour into rice bubble mixture; stir to combine well.
4.Turn mixture into prepared pan; press down well with back of a large spoon.
5.Refrigerate 2 hours, until set and chilled. Cut into pieces and serve.
