If you want the marshmallows to hold their shape, then put them in the freezer for a couple of hours beforehand (ensuring they are separated from each other).
Melt the white chocolate (600g) in a pan on a very low heat, stirring regularly to ensure it doesn’t burn.
Once the chocolate has melted set aside 150ml to be used later, leave the rest in the pan but turn off the heat.
Crush the biscuits (150g) into small pieces (but not too small, have a look at the original rocky road post for an idea of size if you are unsure) and fold into the chocolate mixture in the pan.
Mix in the dried berries (200g), mini marshmallows (30g) and pistachio nuts (50g).
Lay out baking parchment onto a tray (20cmx26cm) and spoon the mixture onto it. Press down firmly on the mixture to compress it so it forms an even layer.
Pour the 150ml of melted chocolate, which you set aside earlier, evenly across the top of the mixture. The idea is to fill in any gaps with it, and create a slightly smoother top surface. The liquid should only just cover all of the surface, so you may need to spread it with a spoon or spatula to distribute it evenly.
Finally put it in the fridge to set. It will be set enough to eat in about two hours.
Once set, cut it into squares and serve.
Calories: 432kcal | Carbohydrates: 49.7g | Protein: 5.9g | Fat: 23.2g | Saturated Fat: 12g | Sodium: 80mg | Fiber: 1.6g | Sugar: 40.6g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.