Waitrose and Partners
White chocolate, pistachio & cranberry rocky road

White chocolate, pistachio & cranberry rocky road

Makes: 24 squares

4 out of 5 stars(1) Rate this recipe
  • Makes24
  • CourseSnack
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plus2 hours chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 450g white chocolate
  • 125g digestive biscuits
  • 75g pistachio nuts, roughly chopped
  • 115g dried cranberries
  • 75g mini marshmallows
  • 25g desiccated coconut

Method

  1. Break the white chocolate into chunks and place in a microwaveable bowl. Microwave the chocolate in 30 second bursts, making sure to stir well between each to avoid burning. When the chocolate is smooth with no lumps remaining, spoon 4 tablespoons into a piping bag and set aside for decoration.

  2. Break the digestive biscuits into a large bowl and mix in 60g pistachios, 100g cranberries, the marshmallows and the coconut. Pour the remaining white chocolate over the top and mix gently until all of the dry mix is completely coated.

  3. Line a 22cm square brownie tin with cling film and press the rocky road mixture into the tin, making sure to get it right into the corners. With the piping bag, drizzle the reserved white chocolate over the top, then sprinkle over the remaining pistachios and cranberries.

  4. Refrigerate for at least 2 hours before slicing with a sharp knife into approximately 24 even squares. This rocky road will keep for up to 2 weeks in an airtight container.

Nutritional

Typical values per item when made using specific products in recipe

Energy

756kJ/ 181kcals

Fat

9.3g

Saturated Fat

4.7g

Carbohydrates

21.6g

Sugars

17.2g

Fibre

0.8g

Protein

2.6g

Salt

0.1g

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Overall rating (4/5)

4 out of 5 stars1 rating