White Chocolate Rocky Road
180g packet pink and white marshmallows, halved
70g pistachio nuts (lightly toasted)
100g dried cranberries (or a mixture of dried blueberries, plums, cranberries etc)
50g thread coconut (I actually used dessicated)
375g packet white chocolate melts
Line a 20cm square cake tin with baking paper leaving an overhang on all sides. Place marshmallows, pistachios, cranberries and coconut in a large bowl and toss to combine.
Place white chocolate melts in a heatproof bowl set over a saucepan half full of gently simmering water (don’t let the bowl touch the water) for 3-5 minutes, to melt. Stir until smooth. Set aside to cool a little.
Pour chocolate over marshmallow mixture and toss to coat (try not to over mix). Spoon into prepared tin and press evenly over the base. Leave in a cool place to set.
Remove from tin and peel off the paper. Cut into small squares to serve. Store in an airtight container.