Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Line a 20cm x 30cm lamington tray with baking paper, leaving 2cm overhanging each side.
In a large bowl combine rice bubbles, sultanas, apricots and almonds.
In a saucepan place the chocolate caramels and cream stirring over a low heat until melted and smooth.
Fold chocolate caremel mixture through the rice bubble mixture. Spoon the mixture into the prepared lamington tray then smooth the surface with the back of a spoon.
Place in the fridge for 3-4 hours or until firm.
Once the slice is cooled melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Place white chocolate into a small plastic sandwich bag, snip off a small piece of one of the bottom corners then drizzle the white chocolate over the top of the slice.
Leave for approximately 5 minutes until the chocolate sets. Using the overhanding baking paper remove the slice from the tray. Cut into squares.