No Bake White Chocolate Rocky Road Bars

Instructions:

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Place the white chocolate and butter in a microwave-safe bowl.
2. Microwave in 30-second bursts, stirring vigorously between each interval. Stop when the chocolate is 80% melted and smooth, allowing residual heat to melt the remaining lumps.
3. Let the melted chocolate sit for 5 minutes to cool slightly, ensuring it is warm and glossy but not steaming to prevent the marshmallows from melting.
4. Gently fold in the chopped digestive biscuits and roasted almonds first. Once coated, fold in the mini marshmallows and dried cranberries using a bottom-to-top motion.
5. Pour the mixture into the prepared pan and press down firmly with a spatula to remove air pockets.
6. Refrigerate for at least 2 hours until firm. Lift by the parchment paper and slice into 24 bars using a sharp knife.