2 cups rice bubbles
1 cup chocolate milk bits
1 cup Chelsea Icing Sugar
1 cup full cream milk powder
100g glace pineapple, chopped
100g glace red cherries, chopped
100g glace green cherries, chopped
250g copha, melted
1 teaspoon vanilla essence

1 : Place the rice bubbles, chocolate milk bits, Chelsea Icing Sugar, milk powder, pineapple and cherries in a large bowl. Add melted copha and vanilla essence and mix lightly to combine.
2 : Pile evenly into 24 foil mini-muffin cups, place on a baking tray and refrigerate for 3 hours, until set.
Store in fridge.