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These would look great presented in clear cellophane bags tied with a ribbon to match your wedding theme.
White chocolate has been used to create this version of the sweet; it has an exotic twist with the use of Turkish delight and pistachios. This is a very quick and easy recipe as it involves no cooking.
What you need
- 300g (11oz) toasted marshmallow with coconut, chopped coarsely
400g (14oz) turkish delight, coarsely chopped
¼ cup roasted blanched almonds, coarsely chopped
½ cup shelled roasted pistachios
450g (16oz) white chocolate melted
Method
- Grease two 8cm x 26cm (3 inch x 10inch) bar cake pans, lining the base and sides with baking paper which extends 5cm (2 inch) above the long sides.
- Combine the marshmallow, turkish delight and nuts into a large bowl.
- Melt the chocolate as instructed on the packaging.
- Working quickly stir the melted chocolate into the marshmallow mix and spread evenly into the prepared pans.
- Push the mixture down firmly to flatten the top.
- Refrigerate until it is set and then cut.
Handy Tip
To achieve a nice clean edge when you cut the chocolate, run the knife under hot water, wipe it dry, and then make one or two cuts. Repeat until all the chocolate has been cut.
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