Cranberry and Nut Nougat

Ingredients
- 4 sheets confectioners' rice paper
- 2 Tbsp milk
- 20g butter
- 375g white chocolate melts
- 400g pink and white marshmallows, coarsely chopped
- 1 cup dried cranberries
- 1/2 cup Unsalted Pistachios Kernels
- 1/2 cup blanched almonds, roasted
Method
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1. Grease a 24cm x 32cm swiss roll pan. Line the base with two sheets of rice paper, trimming to fit.
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2. Stir milk, butter and chocolate in a medium-sized heatproof bowl over a medium saucepan of simmering water until smooth. Add marshmallows and stir until smooth. Remove from heat. Stir in cranberries and nuts.
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3. Spread mixture into the pan and smooth the surface. Top with remaining rice paper, trimming to fit. Place a second swiss roll pan on top of the slice. Weight it with cans and refrigerate overnight.
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4. Turn slice onto a chopping board and cut into squares.
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Per serve
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• Energy 407kj • Protein 1g • Total Fat 4g • Saturated Fat 2g • Carbohydrates 13g • Sugars 12g • Sodium 14mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation
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