Cooking Instructions
1.
Melt the
white chocolate (400 g)
,
M&S golden blond chocolate spread (150 g)
and
butter (25 g)
in a bowl over a pan of boiling water.
2.
Once melted, stir in the
rice pops (60 g)
,
marshmallow (100 g)
,
glacé cherry (to taste)
,
pistachios (50 g)
and
desiccated coconut (25 g)
then pour into a baking dish.
3.
Allow to set in the fridge before cutting into squares.
4.
Serve with a blond chocolate latte that’s made by mixing the blond chocolate spread into coffee, then topping with warm milk and blond chocolate shavings.