This decadent recipe was given to me by a dear old customer who is no longer with us, but her favourite treat and gorgeous spirit will always remain.
- 250g marshmallows, halved
- 100g dried cranberries
- 110g macadamia nuts, roughly chopped.
- 60g pistachio’s (optimal)
- 1/3 cup (35g) desiccated coconut
- 2 x 180g block “Good” white chocolate, chopped or 360g of the best Belgian white “Callebaut” callets.
Grease and line a 20cm square cake pan with baking paper, allowing a 2cm overhang on all sides.
Combine marshmallows, cranberries, nuts and coconut in a microwave safe bowl and microwave on medium 1-2 minutes.
In a microwave safe bowl melt the white chocolate in 30 second intervals until half melted halt not (microwave tempering method for Callebaut). Remove and stir until all the chocolate has melted. (In the recipe Molly said to use a metal spoon but don’t its cold and it can chill the chocolate, or basically the chocolate will harden on the spoon)
Pour the chocolate over the marshmallow mixture and mix well. Spoon mixture into prepared pan, pressing down with a spatula.
Refrigerate for 2 hours or until set.
Use a warm knife and cut into square serves.
Store up to 2 weeks in an airtight container.
ENJOY
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