
Tuttiest Fruitiest Rocky Road Bars

So now that I'm rapidly gaining what I've affectionately called "book-baby weight," I'm sitting here staring at these, trying to figure out how many *not* to eat. Help!
Tuttiest Fruitiest Rocky Road Bars
Colorful and decadent white chocolate rocky road bars filled with fruity marshmallows, fruity jelly candy, macadamia nuts, dried cranberries and pistachios.
- 454 grams best-quality white chocolate (chopped (I used <a href="http://www.amazon.com/gp/product/B000C4S28G/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000C4S28G&linkCode=as2&tag=sweetapolit00-20">Callebaut White Callets </a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=sweetapolit00-20&l=as2&o=1&a=B000C4S28G" width="1" height="1" border="0" alt="" style="border:none !important;margin:0px !important" />))
- 3 cups 150 g mini coloured marshmallows
- 150 g jelly fruit candy (about 10 jelly fruit slices, cut into small pieces)
- 1/2 cup 70 g macadamia nuts, roughly chopped
- Scant 1/2 cup (50 g dried cranberries)
- 1/2 cup 50 g shelled pistachios, roasted
- Spray an 8 x 8 square pan with cooking spray, and then line with parchment paper, leaving a few inches overhang on two sides.
- In a large bowl, gently toss the 2-1/2 cups of the marshmallows, fruit candy pieces, macadamia nuts, cranberries and pistachios.
- In a heatproof bowl, melt the white chocolate in the microwave, in 30-second increments, or over a pot of barely simmering water on the stovetop. Pour the melted chocolate over the marshmallow mixture and mix until everything is coated in chocolate. Pour into the prepared pan and spread evenly using a small offset spatula. Place the remaining marshmallows randomly on top of the bars, pressing each one down gently to secure.
- Chill for at least one hour. Remove from pan by lifting excess parchment paper, and place onto a cutting board. Cut into 12 rectangles. Store in an airtight container in refrigerator for up to 2 weeks.
Slightly adapted from Bistro Gerard
- Since white chocolate is the "glue" keeping all of this colourful awesomeness together, try to use the best white chocolate you can find. It will give the bars a noticeable decadence and creaminess. I used Callebeaut White Chocolate Callets
(I also love that it's in callet/chip form--so easy to melt).
- You can use any fruit-flavoured jelly candy you like. I used Pizazz Fruit Jelly Slices (found at Bulk Barn, for my fellow Canadian friends)--they're just so pretty! They're very similar to these Fruit Slices
, made in the USA.
- I used an 8 x 8" cake pan, but of course you can use any size you have. The larger the pan, the thinner the bars will be; the smaller the pan, the thicker the bars will be (you get the idea).
- If you can't find certain ingredients or want to use what you have on hand, I could safely bet that any nut and dried fruit combination would work beautifully in this recipe. Have fun and experiment!