Ingredients
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2.5 oz dried sweetened cranberries
5 oz shelled raw pistachio kernels
2.5 oz shredded coconut
3.5 oz white marshmallows, quartered
1 1/4 lbs white chocolate, chopped
Preparation
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Grease an 8 inch square cake pan. Line the base and sides with parchment paper, extending paper 2 inches over the sides.
Combine the cranberries, pistachios, coconut and marshmallows in a large bowl.
Melt the chocolate in a large heatproof bowl over a pan of simmering water; do not allow the bowl to touch the water.
Add the marshmallow mixture to the chocolate; mix well. Spoon the mixture into the prepared pan and press in firmly. Refrigerate for about 1 hour or until set.
Remove rocky road from the pan; cut into 20 pieces. Store in an airtight container in the refrigerator.
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