1. In a large saucepan over low heat, melt the white chocolate, mini marshmallows, and butter together. Stir continuously until the mixture is completely smooth.

2. While it melts, roughly chop the almonds, pistachios, apricots, cranberries, and any other dried fruits. Set aside a small handful of each for topping.

3. Remove the saucepan from heat and stir in the chopped nuts and fruits until evenly distributed throughout the mixture.

4. Line an 8×8-inch baking dish with parchment paper and pour in the nougat mixture. Press down evenly with a spatula.

5. Sprinkle the reserved chopped fruits and nuts on top, pressing gently so they stick.

6. Refrigerate for at least 2 hours, or until firm.

7. Lift out the nougat slab and slice into bars using a sharp knife. Clean the knife between cuts for neat slices.

8. Store the bars in an airtight container in the fridge for up to 10 days, or freeze for up to 1 month.