This rocky road is made with Baileys Irish cream and dark chocolate swirled through a mixture of white chocolate and Caramilk. It also has a mix of biscuits and marshmallows, too!
Ingredients
- 4 x 180g blocks Caramilk chocolate, broken up
- 200ml Baileys Irish Cream
- 80g salted butter
- 1 cup natural sultanas
- 190g pkt ripe raspberry lollies
- 250g pkt malt ‘o’ milk biscuits, broken up
- 280g pkt marshmallows
- 180g block dark chocolate
- 2 tsp vegetable oil
- 180g block white chocolate
Method
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Step 1Lightly grease a 26cm x 18cm x 5cm rectangle cake pan. Line the base and sides with baking paper, allowing the sides to overhang.
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Step 2Place caramilk, baileys and butter in a medium saucepan over a medium heat and stir until melted and smooth. Leave to cool.
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Step 3Place sultanas, raspberry lollies, biscuits and marshmallows in a bowl. Pour over caramilk mixture and stir to combine. Press into prepared pan, smoothing top.
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Step 4Melt the dark choc and 1 tsp of oil in a microwave safe bowl in the microwave on high for 30-60 seconds. Leave to stand for 3 minutes before stirring until smooth. Repeat with the white chocolate and remaining oil. Pour the dark chocolate over the rocky road, then spoon over white chocolate, swirling with a fork. Refrigerate for 4 hours or preferably overnight.
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Step 5To serve, remove from the tin and using a hot knife, cut into chunks.
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