White Chocolate Pistachio Rocky Road Recipe

Method

Sweet, squidgy and seriously moreish, this rocky road is a white chocolate lover's dream. It's a no-bake treat that looks as good as it tastes — perfect for parties, gifting, or just an afternoon pick-me-up. Quick to make, fun to customise, and even better shared.

How to Make White Chocolate Pistachio Rocky Road:

Ingredients

• 80 g butter
• 650 g white chocolate
• 200 g custard creams, broken into pieces
• 75 g nibbed pistachios
• 100 g blueberries with dextrose
• 150 g pink and white marshmallows

Method

1. Line a 20 × 20 cm square tin with baking parchment.
2. Melt 450 g of the white chocolate with the butter in the microwave in 30-second bursts, stirring between each, until smooth and fully melted.
3. In a large bowl, combine the custard creams, pistachios, blueberries, and marshmallows, reserving a little of each for decoration. Pour over the melted chocolate mixture and stir until evenly coated.
4. Transfer the rocky road mixture into the prepared tin and smooth the surface with the back of a spoon.
5. Melt the remaining 200 g white chocolate and pour over the top, spreading evenly.
6. Sprinkle over the reserved toppings for decoration.
7. Chill in the fridge for at least 2 hours, or overnight, until firm.
8. Cut into 16 squares and enjoy!