Christmas wrapping paper, ties and cardboard tubes
Method
Combine Rice Bubbles and 1/2 cup coconut in a large bowl. Spread remaining coconut on a plate.
Place butter and marshmallows in a small saucepan over low heat. Cook, stirring constantly, for 2 minutes or until melted and smooth. Pour over Rice Bubble mixture. Stir to combine. Allow to cool slightly. Stir in choc bits. Allow to cool for 5 minutes or until slightly firm.
Using damp hands, roll small spoonfuls of mixture into balls.
Place in fridge until balls are firm.
Melt the extra chocolate.
Spoon the melted chocolate over the balls.
Once the balls are dry wrap each ball in cellophane, twisting ends to enclose.
Cut the Christmas wrapping paper and cardboard tubes to size
Push a few bubble balls into each cardboard tube
Roll the tubes in paper and use sticky tape to hold in place.
Gently scrunch ends and tie with ribbon.
Christmas Tree Biscuits
Ingredients
150g margarine
½ cup caster sugar
1 egg
1 teaspoon vanilla essence
1 ½ cups plain flour
Method
Preheat the oven to 180C
Cream margarine and sugar
Add egg and vanilla essence
Add flour, mix into stiff dough
Lightly dust dough with plain flour
Roll out to ¼ cm thickness
Cut out Christmas shapes. Place onto tray.
Bake in moderate oven (180 degrees) for 10 -12 minutes
Once the trees are cool, ice and decorate
White Christmas
Ingredients
2 cups Rice Bubbles
1 cup full-cream milk powder
1 cup desiccated coconut
1 cup icing-sugar mixture
½ cup mini marshmallows
½ cup white Choc Bits
100g white cooking chocolate, chopped
200g Copha, melted
Method
Combine Rice Bubbles, milk powder, coconut, icing-sugar mixture, marshmallows and Choc Bits in a bowl. Mix well.
Place chocolate in a bowl. Sit bowl over a pan of simmering water. Stir until chocolate is melted.
Pour chocolate then Copha over dry ingredients. Stir until well combined.
Spoon mixture evenly among 30 paper patty cases; refrigerate until set.
Christmas Bon Bons 
Christmas Tree Biscuits 
White Christmas 