In Baking, Desserts, Desserts, Recipes dessert

Makes 1 large tin



  • 250g white marshmallows, roughly chopped
  • 100g Staffords Maraschino Cherries (thoroughly wiped dry)
  • 170g mixed nuts of choice, roughly chopped
  • 35g desiccated coconut
  • 400g high quality / couverture white chocolate, chopped



  1.  Line a 20cm square cake tin with baking paper.
  2. Roughly chop the glacé cherries into a mix of sizes.
  3. Combine cherries, marshmallows, nuts and coconut in a bowl.
  4. Melt the white chocolate in a bain marie.
  5. Pour the chocolate over the other ingredients.
  6. Mix until everything is well combined and well covered in chocolate.
  7. Press mixture into prepared cake tin with a spoon or spatula.
  8. Place the tin in the refrigerator for at least two hours or until set.
  9. Using a warm knife, cut into squares and serve.
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