Pistachio And Cranberry Rocky Road

• 1 1/2 cups flour
• 1/4 cup cocoa
• 1/2 cup icing sugar
• 100 g butter, diced
• 1 egg
• 3 -4 tablespoons cold water
• 500 g dark chocolate
• 50 g vegetable shortening
• 180 g marshmallows, chopped
• 1/2 - 3/4 cup raspberry flavoured cranberries
• 1/2 - 3/4 cup blueberry flavoured cranberries
• 70 g raw pistachio nuts

1. Method
2. Place the flour, cocoa and sugar in a bowl. Lightly rub the butter into the flour mixture until it resembles crumbs.
3. Add the egg and water and mix to make a pliable dough. Press into a paper-lined 20 x 30cm slice tin, using a floured tumbler to help roll the dough out evenly in the slice tin.
4. Bake at 180 degrees Celsius for 10 minutes or until the pastry is cooked. Cool.
5. Melt the chocolate and kremalta together and pour over the marshmallows, cranberries and pistachio nuts and mix quickly.
6. Pour the topping onto the cooled base and refrigerate until set. Cut into bite-sized pieces and store in the refrigerator.

flour, cocoa, icing sugar, butter, egg, cold water, vegetable shortening, marshmallows, raspberry flavoured cranberries, cranberries, pistachio nuts

Taken from www.food.com/recipe/pistachio-and-cranberry-rocky-road-136272 (may not work)