Cranberry and Pistachio Rocky Road
375g white chocolate melts
1/2 cup pistachio kernels, toasted and chopped roughly
2/3 cup shredded coconut
2 and 2/3 cups mini marshmallows
2/3 cup dried cranberries
Line base and sides of a 4cm-deep, 27cm x 17cm (base) slice pan with foil, allowing a 2cm overhang at both long ends. Place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute until smooth and melted.
Combine pistachios, coconut, marshmallows and cranberries in a large bowl. Pour over chocolate. Stir to coat.
Spoon mixture into prepared pan. Refrigerate for 30 minutes or until set. Turn out onto a chopping board. Remove foil. Cut into 24 pieces.