Ginger White Chocolate Rocky Road with Cranberry and Pistachio
A bejewelled take on the classic no bake dessert
Equipment
- Large mixing bowl
- Non-stick saucepan and hob, or microwave
- Chopping board
- 20x20cm shallow tin or dish
- Cling film
Ingredients
- 600 g white chocolate
- 200 g ginger biscuits
- 70 g dried cranberries
- 100 g mini marshmallows
- 70 g pistachios
Instructions
- Melt the white chocolate over a low heat on the hob, or in the microwave, stirring frequently.
- Gently crush the ginger biscuits with a rolling pin, leaving some larger pieces.
- Roughly chop the pistachios and snip larger marshmallows into 4-6 pieces.
- Stir the biscuits into the melted chocolate mix, then fold the pistachios, cranberries and
- marshmallows in.
- Line your baking tin/dish with cling film and pour the mix into it, spreading it out evenly.
- Chill in the fridge until set – this should take a couple of hours.
- Turn out onto a chopping board and slice into 10 squares.
Notes
You can of course substitute ingredients for lots of different things - any dried fruit or even jelly sweets would work in place of the cranberries; try digestives, hobnobs, or Biscoff biscuits instead of gingernuts; and you can replace white with milk or dark chocolate for a different flavour.