|15||15 min||15 min||Easy|
Place the rice crackers in a zip lock bag, seal and smash with a rolling pin until all rice crackers are broken into small pieces.
Place the broken rice crackers in a large mixing bowl and add the cranberries, pepitas, coconut and currants, mix together.
In a saucepan, gently melt the white chocolate melts and copha over a low heat and stir to combine while it melts.
When melted pour over the dry ingredients, mix well.
Push the mixture into a 20cm x 30cm slice tin lined with baking paper. Refrigerate overnight.
To decorate, drizzle with the melted chocolate and sprinkle with extra cranberries and pepitas.
When at room temperature, slice using a large sharp knife and store in an airtight container.