- 100 g unsalted butter, diced
- 100 g mini marshmallows
- 100 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, finely chopped
- 150 g rice pop cereal
- 75 g dried cranberries
- 75 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, chopped into small pieces
- To decorate:
- 200 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
Grease and line a 20 cm / 8-in deep, loose-based square tin with greaseproof paper.
In a large non-stick saucepan, melt the butter, marshmallows and finely chopped white chocolate over a low heat, stirring often until melted and smooth.
Remove from the heat and leave to cool for 2 minutes. Stir in the rice pops, followed by the dried cranberries and chopped Lindt EXCELLENCE 85% Cocoa Dark Chocolate until completely coated in the chocolate-marshmallow mix (it will be sticky).
Tip into the prepared tin and smooth in an even layer using the back of a spoon. Set aside.
Put the chopped Lindt EXCELLENCE 70% Cocoa Dark Chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth.
Remove the bowl from the heat and pour over the rice pop-marshmallow mix. Use the back of a spoon to spread in a smooth and even layer. Leave to cool completely in a cool, dry place for at least 3 hours - or until set.
Remove from the tin and set onto a plate before cutting into 16 squares (see tip).