Ingredients
½ cup blanched almonds
½ cup pistachio kernels
1 cup dried cranberries, chopped
3 cups mini marshmallows
2 cups mini gingerbread men
¾ cup green chocolate buttons
¾ cup red chocolate buttons
200g dark chocolate, chopped
200g milk chocolate, chopped
75g copha
100g white chocolate, melted
1½ tsp edible gold glitter
Method
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Preheat oven to 150°C. Arrange the nuts on a tray and bake for 10 minutes, until lightly toasted. Allow to cool, then mix with the cranberries, marshmallows, gingerbread men and half a cup each of green and red chocolate buttons.
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Combine the chocolates in a heatproof bowl with the copha and set over a saucepan of barely simmering water until just melted. Pour over the nut mixture and stir gently until all the ingredients are coated.
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Spoon into a lined 20cm square tin, then scatter the remaining chocolate buttons on top. Refrigerate for 30 minutes, until firm, then drizzle decoratively with the white chocolate and sprinkle with edible glitter. Cut into 32 bars.
