杏仁泡米巧克力脆 Unbaked Almond Bubble Rice Cookies

Ingredients/材料：

20 gm Almond strips (toasted) / 杏仁条 （烤香）

100 gm Bubble Rice / 泡米粒

300 gm White cooking chocolates / 白巧克力

Decoration /装饰  :

Some coloured candies topping / 彩糖粒少许

Utensils needed /用具 :

Small paper cups  / 小纸杯

Preparation / 做法：

1. Place white chocolate into TM bowl to melt

     将 白巧克力放进主锅融化 5 mins / 60 degrees / speed 2

2. Add toasted almond and bubble rice into TM bowl to mix well

     将杏仁和泡米加入主下锅拌均匀 15 secs / spoon/ reverse

3.Spoon no.2 mixing into small paper cups and scatter some decoration on top. Leave chocolate to set               before storage.

  将2匙料舀小纸杯,撒上装饰,侍巧克力凝固收好在不透风罐子