White Chocolate Rocky Road with Pistachios and Cherries
No bake white chocolate bark loaded with marshmallows, pistachios, candied cherries, and coconut, chilled in a square pan and cut into squares.
Equipment
- microwave-safe bowl
- 8 inch square pan
- Parchment paper
- Spatula
Ingredients
Main Ingredients
- 1 lb white chocolate melts or chips or chopped block
- 2 tbsp neutral oil such as grapeseed
- 2 ½ cup mini marshmallows most cut in half
- 1 cup unsalted toasted pistachios
- 1 cup candied cherries
- ½ cup unsweetened shredded coconut finely shredded, not flaked
Instructions
Cooking
- Prep the pan. Grease an 8 inch square pan and line it with parchment, leaving an overhang.
- Melt. Microwave the white chocolate and oil in 30 second bursts, stirring until smooth.
- Combine. Fold in the marshmallows, pistachios, cherries, and coconut until evenly coated.
- Set. Spread into the pan, top with the reserved cherries and pistachios, and chill for about 3 hours until firm.
- Cut. Lift out the slab and cut it into 16 squares.
Notes
Substitutions: Use dried cranberries or other nuts in place of cherries or pistachios.
Tips: Heat white chocolate in short bursts and keep water away from it.
Storage: Refrigerate in an airtight container for up to 2 weeks, or freeze individually wrapped pieces.