1Line a 18 x 28 cm lamington pan with foil, ends overhanging.
2In a large bowl, combine all dry ingredients. Add copha, mixing well.
3Press mixture into prepared pan. Chill until firm.
4Sprinkle with cachous and glitter. Drizzle with chocolate. Allow to set. Cut into small squares.
1In a saucepan, combine chocolate and cream. Stir over low heat for 4 mins, until melted and smooth.
2Blend in wafers and hazelnut spread. Transfer mixture to a small bowl. Chill for 1 hour until firm.
3Using your palms, roll heaped tsps mixture into smooth round balls.
4Roll in cocoa or nuts to coat. Place on a lined tray and chill 30 mins until set.
TIP: Both can be stored in an airtight container in the fridge. White Christmas can be roughly spooned into patty cases.
Photo: Rodney Macuja/Bauer