White Chocolate and Macadamia Rocky Road


Ingredients

  • 250g packet marshmallows, halved
  • 100g packet dried cranberries
  • 110g packet macadamia nuts, roughly chopped
  • 60g Coles Pistachios (optional)
  • 1/3 cup (35g) desiccated coconut
  • 2 x 180g blocks good-quality white chocolate, chopped

Instructions

  1. Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
  3. Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve. 

Note: Store for up to 2 weeks in an airtight container.

Recipe via taste.com.au

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