Our rocky road is packed with twists on the orginal. They look great and taste even better!
melt the white chocolate in a bowl over a pan of gently simmering water, stirring every 30 seconds.
bash the shortbread biscuits up into smaller chunks. dump the shortbread pieces into a bowl with the pistachio nuts, marshmallows, blueberries and cherries.
pour the melted chocolate over the rest of the ingredients and mix well.
line a baking tray with clingfilm. spread the mixture evenly onto the lined baking tray so that it’s a least 5cm deep. fold over the clingfilm onto the top and compress well.
chill the mixture in the fridge until set hard. cut into bite-sized pieces.
share with friends. makes 16 pieces