- 400g white chocolate, broken into pieces
- 100g rich tea biscuit
- 50g white Malteser
- 50g mini marshmallow
- 50g dried cranberries
- 50g cake crumbs (we used shop-bought Madeira cake)
- 3 tbsp golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 100g desiccated coconut
- edible glitter (optional)
Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.