01 -
Lightly coat a large, wide-mouth mixing bowl with non-stick cooking spray. Line a 60 cm piece of wax paper or parchment on a clean work surface.
02 -
In the greased bowl, combine pastel mini marshmallows, chopped dried cherries, and rice crispies. Stir until evenly distributed.
03 -
Place chocolate melting wafers in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. If lumps remain, heat in 20-second intervals, stirring after each, until fully melted.
04 -
Pour half of the melted chocolate over the marshmallow mixture and stir quickly to coat. Add the remaining chocolate and mix again until all ingredients are fully coated. Transfer the mixture along the centre of the prepared parchment, forming a log approximately 60 cm long. Roll up the paper tightly and twist the ends to seal. Gently press to shape the log.
05 -
Allow the log to cool at room temperature until set, or refrigerate for at least 60 minutes to firm the chocolate.
06 -
Once completely set, remove the parchment. Slice the log into 8 mm thick pieces using a sharp knife. Arrange on a serving platter as desired.