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Put 125g of white chocolate chips, 35g of butter and 1 tablespoon of fresh cream in a heatproof bowl. Set the bowl over a pan of simmering water, stirring occasionally, until melted and smooth. Remove from the heat, stir through 1 and half teaspoons of green food colouring until you get a mid-green shade, then stir through 75g of rice snaps.
Spoon into an 18cm round, loose-bottomed cake tin and press down gently with the back of the spoon to level. Set aside to cool, then chill in the fridge for at least one hour to set.
Remove from the tin and cut into 8 pieces with a sharp knife to get 8 triangular tree-shapes.
To decorate, melt 75g of white chocolate chips and place it in a small piping bag. Cut off the tip of the bag so you have a 2mm hole. Zig-zag down the ‘trees’ to create a tinsel effect.
Stick the chocolates, sweets and decorations to the ‘tinsel’ for ‘Christmas baubles’ or use icing sugar and use as an edible glue to stick the sweets and sprinkles all over. Break the Snappy Fingers Bars into pieces and fix to the base of the trees to make ‘trunks’.
