This is very similar to my regular gluten free rocky road recipe, but I don’t know why, the white chocolate seems to have a different consistency to the milk and dark chocolates, so the quantities of filling items are different. I went with the “red and green” theme for Christmas.
60g gluten free plain biscuits (I used arrowroot ones here), roughly chopped
200g miniature white gluten free marshmallows
100g red and green glace cherries, cut in half
1/2 cup pistachios, roughly chopped
750g white chocolate
Place all ingredients except the chocolate into a large bowl.
Put 500g of the chocolate into a microwave safe bowl and in 30 second bursts, melt it. I usually find that after each burst, I shake the bowl, it should only take about three to three and a half bursts until the chocolate is starting to melt. When you can see it is soft, take it out and mix vigorously to finish off the melting process and make sure the chocolate is smooth. (When melting the chocolate in the microwave you have to be careful because if you heat it too much it will sieze and you will have to throw it out and start again).
When the chocolate is melted and smooth, mix through the ingredients in the bowl. Spoon mixture into the loaf pan.
Put the rest of the chocolate into the microwave safe bowl, melt it using the same method. When melted and smooth, spread over the top of the mixture in the loaf pan, trying to fill in the gaps.
Chill for an hour, then cut using a heavy knife.