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A fruity twist on the classic - White chocolate rocky road recipe

Ginger White Chocolate Rocky Road with Cranberry and Pistachio

A bejewelled take on the classic no bake dessert
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Prep Time 10 minutes
Chilling 2 hours
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g white chocolate
  • 200 g ginger biscuits
  • 70 g dried cranberries
  • 100 g mini marshmallows
  • 70 g pistachios

Equipment

  • Large mixing bowl
  • Non-stick saucepan and hob, or microwave
  • Chopping board
  • 20x20cm shallow tin or dish
  • Cling film

Method
 

  1. Melt the white chocolate over a low heat on the hob, or in the microwave, stirring frequently.
  2. Gently crush the ginger biscuits with a rolling pin, leaving some larger pieces.
  3. Roughly chop the pistachios and snip larger marshmallows into 4-6 pieces.
  4. Stir the biscuits into the melted chocolate mix, then fold the pistachios, cranberries and
  5. marshmallows in.
  6. Line your baking tin/dish with cling film and pour the mix into it, spreading it out evenly.
  7. Chill in the fridge until set – this should take a couple of hours.
  8. 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.