Makes 1 large tin

250g white marshmallows, roughly chopped
100g Staffords Glacé Cherries
170g mixed nuts of choice, roughly chopped
35g desiccated coconut
400g high quality / couverture white chocolate, chopped

Line a 20cm square cake tin with baking paper.
Roughly chop the glacé cherries into a mix of sizes.
Combine cherries, marshmallows, nuts and coconut in a bowl.
Melt the white chocolate in a bain marie.
Pour the chocolate over the other ingredients.
Mix until everything is well combined and well covered in chocolate.
Press mixture into prepared cake tin with a spoon or spatula.
Place the tin in the refrigerator for at least two hours or until set.
Using a warm knife, cut into squares and serve.