Cooper & Granny's Rocky Road
Our recipe, created with time, and fun together in our kitchen
Category:
Snack, Sweet Treats
Keyword:
Chocolate, Marshmallows
Quantity: 60 pieces
Ingredients
- 360 g milk chocolate
- 180 g dark chocolate
- 90 g white chocolate
- 20 g coconut oil
- 280 g pack of marshmallows
- 75 g slivered almonds
- 80 g rice puffs
- 15 g glace cherries or dried sour cherries, quartered
- 75 g dried apricots diced
- 75 g dried cranberries
Instructions
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Line a slice tin, approx. 18 x 30 cm, with baking paper
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Cut the marshmallows in half, and put into a large mixing bowl.
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Add fruit, nuts and rice puffs.
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Chop the milk chocolate, and half the dark chocolate, and place in a microwave proof bowl, together with the coconut oil.
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Microwave the chocolate on high for 30 seconds. Stir well and repeat another 2-3 times until the chocolate is just melted.
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Add the chocolate to the dry ingredients and mix well, ensuring all ingredients are well coated.
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Chop the remaining dark chocolate and place in a microwave proof bowl.
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Chop the white chocolate and place in a microwave proof bowl.
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Melt the dark and white chocolates in microwave, on high for 20 seconds. Stir well and repeat another 1 or 2 times, or until the chocolate is just melted.
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Lightly press half of the chocolate marshmallow mix into the lined slice tin, and spread to cover the base of the tin.
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Drizzle with half the melted dark and white chocolate, then add the remaining chocolate marshmallow mix, and spread evenly.
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Drizzle with remaining dark and white chocolate.
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Place in refrigerator to set for 3-4 hours, or overnight.
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When set, cut into 3cm squares
Notes
- For gluten free, ensure that all ingredients are gluten free.
Rocky Road cut into portions
Rocky Road cut into portions
