Recipe adapted slightly from Sorted Food
White Chocolate Rocky Road
300g white chocolate
50g mini marshmallows/chopped marshmallows
30g dried blueberries/cranberries
handful glace cherries
1. Line a baking pan with clingfilm.
2. Break up the chocolate and add to a heatproof bowl over a pan of simmering water. Stir until melted and remove from the heat.
3. Break the shortbread into small chunks, then add to the melted chocolate along with the marshmallows, dried fruit and cherries. Mix well until well combined.
4. Spread the mixture evenly into the lined pan to a thickness of about 5cm. Fold the cling film over the mixture and compress well. Refrigerate for 3 hours, until completely set. Slice and serve.