Snowy rocky road

• 400g white chocolate, chopped
• 25g  mini marshmallows
• 50g  desiccated coconut, plus extra to scatter
• 50g  dried cranberries
• 40g  pistachios
• 50g  ginger nut biscuits, roughly chopped
• Silver balls, optional, to decorate

Method

1.     Line a rectangular tin about 15cm x 20.5cm (6in x 8in) with clingfilm. Put chocolate into a microwave-safe bowl. Microwave on full power for 1min. Stir, then return to the microwave for 10sec bursts until melted and smooth. (Don’t be tempted to give it longer blasts – white chocolate easily burns.)

2.     Stir in the next five ingredients, then empty into the prepared tin and level the surface.

3.     Scatter over extra coconut and silver balls, if using, then freeze for 15min until solid. Cut into squares and serve.

If you’re not serving it immediately, chill the Rocky Road in the fridge until set. Store in the fridge, wrapped in clingfilm, for up to one week.