Step 1

Line a 23 x 23cm (9 x 9 inch) tin with baking paper

Step 2

Melt the dark chocolate in a glass bowl over a pan of just-boiled water. Do not allow any water to touch the chocolate! (See Note 4.)

Step 3

Remove the bowl from the saucepan when the chocolate is fully melted.

Step 4

Place the biscuits in a plastic sandwich bag (or similar). Bash into small chunks using a rolling pin and add to the melted chocolate (you may need to transfer everything to a bigger bowl).

Step 5

Add the mini marshmallows, pistachio kernels, dried cranberries and half the orange zest to the bowl and stir everything together thoroughly.

Step 6

Transfer the mixture to the lined tin. Spread the mixture out and then press down using the back of a large spoon or similar.

Step 7

Chill for 30 minutes in the fridge.

Step 8

Melt the white chocolate in a glass bowl over a pan of just-boiled water. Do not allow any water to touch the chocolate! (See Note 4.)

Step 9

Remove the Christmas Rocky Road from the fridge. Drizzle with the white chocolate and decorate with extra pistachios and cranberries, and the remaining orange zest.

Step 10

Return to the fridge for a further 30 minutes, then remove and cut into 16 squares.