The thing I like best about cooking with friends is that you often turn out making other stuff than you usually would’ve. It takes you out of your comfort zone and forces you to use other ingredients or make combinations than you’re used to. This rocky road was part of the big cooking marathon and it is something I would never have picked myself. I’m glad we did anyway, cause even though I wasn’t a fan of the processed marshmallows in there, it brought me new ideas and inspiration. The dried cranberries we’d bought at the farmers market were incredibly flavorful and delicious and they paired very well with the white chocolate. This gave me lots of ideas for other baked goods with dried cranberries.
Recipe adapted from Donna Hay Magazine (issue 54).
If you want to make these without the marshmallows – which I’d recommend – just omit the marshmallows and add more (I’d say double the amount) cranberries or other dried fruit.
350 g white chocolate
1 cup marshmallows, cut into small pieces
150 g dried cranberries
Line a 20-30 tin with baking paper. Place the chocolate in a heatproof bowl over a saucepan of simmering water and cook until chocolate is melted ans smooth. Remove from the heat, add the marshmallow and cranberries and stir until well combined. Pour mixture into the tin and place in the fridge for 1 hour or until set. Break into pieces. Store in the fridge otherwise the chocolate will become a bit soft again.