White chocolate rocky road

• butter↗80g g

  plus extra for the tin

• white chocolate↗450g g

  broken into chunks

• custard creams200g g

  broken into quarters

• pistachios↗50g shelled unsalted g

  roughly chopped

• dried cherries↗75g g
• marshmallows150g pink and white g

  (ensure vegetarian, if needed)

• white chocolate jazzies40g g
• sprinkles↗1 tsp tsp

  of your choice

Step-by-step instructions

1. 1

   Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir occasionally until fully melted and smooth.

2. 2

   Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.

3. 3

   Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.