Kids in the Kitchen

ROCKY ROAD

ingredients:

400 grams dark chocolate (chopped)

250 grams coloured Marshmallows

160 grams unsalted peanuts (1 cup)

100 grams glace cherries (halved)

method:

Line a rectangular tin with foil or baking paper (7 x 11 inch tin) in preparation for the mix.

Melt the chocolate, you can either microwave it or pop chocolate into a heatproof bowl and stand it in a pan of simmering water.....when chocolate is melted and smooth pour approx 1/3rd of the mixture into waiting tin.....spread chocolate out and then randomly place nuts, cherries and marshmallows into the tin, press them down lightly so they stick.

Pour over remaining chocolate evenly over the ingredients. Make sure to tap the tin on the bench to ensure chocolate is distributed evenly.

Refrigerate for a couple of hours. When set, carefully lift out of the tin and cut into pieces and serve.

This recipe will keep in the fridge for 5 days.

 

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