Line a 20cm x 20cm (8” x 8”) baking dish with baking parchment.

Toast the flaked almonds over medium-high heat for about 3-5 minutes.

Melt the white chocolate in a heatproof bowl over simmering water or in the microwave.

Combine rice bubbles, desiccated coconut, chopped glacé cherries, sultanas, dried cranberries, and toasted almonds in a large mixing bowl.

Pour the melted white chocolate over the dry mixture and stir until well coated.

Transfer the mixture into the lined baking dish and pack it firmly.

Refrigerate the packed mixture for 2-3 hours or until fully set.

Remove from the baking dish and cut into 25 neat squares.

Serve immediately or store in an airtight container in the refrigerator for up to one week.