150g cherry, cranberry & pistachio nougat, chopped
2/3 cup blanched almonds
2 cups pink and white marshmallows, halved
170g packet Craisins
2 x 200g blocks white chocolate, chopped
2 tbsp shredded coconut

Method

Grease and line a loaf tin with non stick baking paper. Combine nougat, almonds, marshmallows and craisins in a large bowl.

Melt white chocolate in a heat proof bowl over a pot of simmering water (don’t let the bowl touch the water) until melted. Stir through the nut mixture. Transfer to prepared tin and spread evenly. Scatter over coconut. Place in refrigerator until set, then slice and serve.

White Chocolate Rocky Road

Ingredients

  • 150g cherry, cranberry & pistachio nougat, chopped
  • 2/3 cup blanched almonds
  • 2 cups pink and white marshmallows, halved
  • 170g packet Craisins
  • 2 x 200g blocks white chocolate, chopped
  • 2 tbsp shredded coconut

Instructions

  1. Grease and line a loaf tin with non stick baking paper. Combine nougat, almonds, marshmallows and craisins in a large bowl.
  2. Melt white chocolate in a heat proof bowl over a pot of simmering water (don’t let the bowl touch the water) until melted. Stir through the nut mixture. Transfer to prepared tin and spread evenly. Scatter over coconut. Place in refrigerator until set, then slice and serve.
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