Tuttiest Fruitiest Rocky Road Bars
Colorful and decadent white chocolate rocky road bars filled with fruity marshmallows, fruity jelly candy, macadamia nuts, dried cranberries and pistachios.
Servings: 12 medium-sized bars
  • 454 grams best-quality white chocolate chopped (I used Callebaut White Callets )
  • 3 cups 150 g mini coloured marshmallows
  • 150 g jelly fruit candy about 10 jelly fruit slices, cut into small pieces
  • 1/2 cup 70 g macadamia nuts, roughly chopped
  • Scant 1/2 cup 50 g dried cranberries
  • 1/2 cup 50 g shelled pistachios, roasted
  1. Spray an 8 x 8 square pan with cooking spray, and then line with parchment paper, leaving a few inches overhang on two sides.
  2. In a large bowl, gently toss the 2-1/2 cups of the marshmallows, fruit candy pieces, macadamia nuts, cranberries and pistachios.
  3. In a heatproof bowl, melt the white chocolate in the microwave, in 30-second increments, or over a pot of barely simmering water on the stovetop. Pour the melted chocolate over the marshmallow mixture and mix until everything is coated in chocolate. Pour into the prepared pan and spread evenly using a small offset spatula. Place the remaining marshmallows randomly on top of the bars, pressing each one down gently to secure.
  4. Chill for at least one hour. Remove from pan by lifting excess parchment paper, and place onto a cutting board. Cut into 12 rectangles. Store in an airtight container in refrigerator for up to 2 weeks.
Sweetapolita's Notes

Slightly adapted from Bistro Gerard