This White Christmas Crackles recipe adds a splash of holiday season colour with the addition of pistachios and dried cranberries.
2 x 180g blocks white chocolate, broken up
80g dried cranberries, chopped
100g rice puffs
Line a tin with baking paper. Set chocolate over boiling water until melted. Set aside for 5 minutes and stir until smooth. Add cranberries, pistachios and rice puffs. Stir until well combine. Spoon into prepared tin, and refrigerate. Once set, cut into squares.