Ingredients
- 250 gwhite marshmallows, roughly chopped
- 100 gStaffords Maraschino Cherries, thoroughly wiped dry
- 170 gmixed nuts of choice, roughly chopped
- 35 gdesiccated coconut
- 400 ghigh quality / couverture white chocolate, chopped
Made with Staffords
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Method
Line a 20 cm square cake tin with baking paper.
Roughly chop the cherries into a mix of sizes. Combine the cherries, marshmallows, nuts and coconut in a bowl.
Melt the white chocolate in a bain-marie and pour it over the other ingredients. Mix until everything is well combined and covered in chocolate.
Press the mixture into the prepared tin with a spoon or spatula. Refrigerate for at least 2 hours, or until set.
Using a warm knife, cut into squares and serve.
