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White Chocolate, Pistachio & Cranberry Marshmallow Nougat


150g white chocolate, broken into small pieces
270g mini marshmallows
1 tbsp butter
½ cup Supreme Pistachios
⅓ cup dried cranberries


Line 8-inch pan or dish with foil, with the ends of foil extending over sides. Spray or brush with oil. Add white chocolate, marshmallow and butter to a no-stick pot and heat over low heat. Stir constantly until fully melted. Stir in pistachios and cranberries then pour into the prepared pan/ dish. Set in the fridge for 30 minutes. Slice and serve.