23 December, 2018
White Chocolate Festive Rockyroad
White Chocolate Festive Rockyroad
100g juicy dried cranberries
60g pistachio nuts, chopped
120g dried chopped apricots,pineapple and other tropical fruit mix with raisins
30g dark chocolate cacao melts, chopped
80g ginger bread cookies (or gingerbread men) broken into pieces
300g white chocolate or white chocolate cacao melts
Place all ingredients apart from
White cacao melts in the large bowl. Give it a toss to mix all ingredients.
Line small container with parchment paper and set aside. I used mini bread tin 20x9cm diameter.
Place the white chocolate in heat proof bowl and melt in the microwave or placed over the pot with little bit of simmering water until melted.
Pour the melted chocolate over the dry mix and stir gently to coat all Ingredients evenly.
Pour the mix in lined tin and, cover with sheet of parchment paper and press firmly for all to stick together. Place in the fridge overnight or freezer for an hour if want quick treat.
Perfect cut in to bite size pieces as an edible gift, or just a treat snack after dinner with coffee.
