40g whole almonds, toasted
75g pistachios, toasted
250g rosewater Turkish delight, coarsely chopped
40g dried (or glazed) cherries
450g dark chocolate, melted 100g white chocolate, melted
150g Dollar Sweets Choc Crispies Mixed, plus extra to decorate
Lightly grease two bar cake tins (8x26cm) and line base and sides with baking paper.
Combine nuts, turkish delight, marshmallows, cherries and Choc Crispies in bowl. Mix well, then add melted chocolate and stir well to combine. Spoon into prepared tins.
Drizzle over melted white chocolate then sprinkle over extra Choc Crispies to decorate then refrigerate for 2 hours before removing from tins and cutting into large squares.