400g white chocolate, broken into pieces
100g rich tea biscuits
50g white Maltesers
50g mini marshmallows
50g dried cranberries
50g cakes crumbs (we used shop-bought Madeira cake)
3 tbsp golden syrup
100g desiccated coconut
edible glitter (optional)
1. 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.
2. 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.