Makes: 24 squares
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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.
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.
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 |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
