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How to make White chocolate and pistachio rocky road

Yield = 27 pieces
Prep time: 3:20
Cook time: 0:05
Total time: 3:25

Ingredients

  • 350g Turkish delight
  • 75g (1/2 cup) pistachio kernels, coarsely chopped
  • 20g (1/4 cup) desiccated coconut
  • 200g white chocolate, coarsely chopped

Method

  • Step 1 Line the base and sides of a 8 x 26cm (base measurement) bar pan with nonstick baking paper. Combine the Turkish delight, pistachio and half the coconut in a bowl. Spoon into the lined pan.
  • Step 2 Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Add the remaining coconut.
  • Step 3 Pour the chocolate mixture over the Turkish delight mixture. Shake the pan to coat the Turkish delight mixture in the chocolate mixture. Use the back of a spoon to smooth the surface. Place in the fridge for 2-3 hours or until firm. Cut into squares to serve.