• 500g white chocolate, chopped
  • 100g soft dried apricots, cut into small cubes
  • 60g pistachios
  • 60g whole blanched almonds, halved
  • 4 tbsp rice crispies
  • 100g dried cranberries
  • 2 shortbread fingers, roughly chopped


  • STEP 1

    Melt the chocolate in a bowl set over a pan of simmering water or in a microwave. When it’s liquid and smooth, stir in the other ingredients and leave the mixture to cool and thicken. You want to be able to roll the mixture up in baking paper, so cool it in the fridge if you need to.

  • STEP 2

    Lay a large sheet of baking paper on the counter, tip the mixture into the centre of it in a thick log shape. Use the paper to help you roll the mixture up into a neat roll. Twist the ends and tie them tight. Put the roll in the fridge and let it set overnight. Slice with a sharp knife, through the paper, then peel the paper off the edges. Serve slices with whole almonds and coffee.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating