1x 300g Sally Williams Turkish delight (using 60g)
90g Sally Williams cranberry & almond nougat
2x80g Sally Williams Dark Chocolate
250g white butter
1 cup rice bubbles/popped rice
1 cup powdered milk
1 cup desiccated coconut
1 cup icing sugar
- Finely chop up Turkish delight and nougat using an oiled knife and set aside.
- Melt the butter in the microwave in short 15 second bursts at a time.
- Combine rice bubbles/popped rice, powdered milk, coconut, sifted icing sugar, nougat and Turkish delight. Mix well then add melted butter and mix. Spoon mixture into cupcake cups (makes about 18).
- Break up the dark chocolate into a microwave-safe bowl and microwave until melted. Microwave in 15-second bursts at a time. Spoon a thin layer of melted chocolate over each cup.
- Refrigerate until set.