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Ingredients:
1.5 cups of chopped red and green gumdrops
2 bags of mini marshmallows (500 grams total)
2 bags of white chocolate chips (450 grams total)
2 tablespoons of butter
Instructions:
Line an 8-inch square baking dish with parchment paper.
Halve the gumdrops.
Melt butter, white chocolate chips, and marshmallows in a heatproof bowl over simmering water, stirring until smooth.
Remove from heat and let cool slightly.
Stir in the gumdrops, then pour the mixture into the prepared pan.
Refrigerate for at least 2 hours, preferably overnight.
Slice into pieces for serving. Store with parchment paper between layers to prevent sticking.
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