In the Kitchen

White Chocolate, Almond and Cranberry Rocky Road

RockyRoad

By Chantelle Grady

500g white chocolate, roughly chopped
2 cups white marshmallows, halved
1 cup desiccated coconut
2 cups sweetened dried cranberries, plus 1/4 cup extra
1 cup slithered almonds, toasted

Line a 20 x 30cm slice tin with baking paper.

Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from heat and stir through the marshmallows, coconut, 2 cups cranberries and toasted almonds.

Pour into the slice tin and use a spatula to smooth the top a little. Scatter the extra 1/4 cup cranberries across the top and push them gently into the mixture. Refrigerate for 1 hour or until set. Cut into squares.

~ Makes about 15 squares