250 grams white chocolate, cubed
½ cup marshmallows, quartered
⅓ cup toasted coconut chips
40 grams roasted pistachios
40 grams roasted macadamia nuts
30 grams dried strawberries
20 grams dried cranberries
30 grams raspberry liquorice (optional)
1 handful of freeze dried raspberries (optional)
20cm square tin, lined with baking paper
Bring a pot of water to a simmer. Place the white chocolate in a heat-proof bowl and place over the simmering water, make sure the base of the bowl doesn't touch the boiling water. Stir the chocolate until it has completely melted and remove from heat.
Roughly chop the nuts, dried fruit and liquorice and add to a bowl with the coconut chips and marshmallows.
Once the white chocolate has completely cooled, add in 3/4 of the marshmallows, nuts and liquorice and combine.
Press the rocky road into the square tin and sprinkle over remaining fruit, nuts and marshmallows. Gently crush the freeze dried raspberries and sprinkle on top.
Refrigerate for an hour before cutting into squares.