This is a twist on regular rocky road that will have you coming back again and again. The caramel peanut flavours match perfectly with the shortbread and macadamias. Make sure to refrigerate for 1 hour to ensure the delicious chocolate sets properly.
Ingredients
- 2 x 180g blocks Caramilk chocolate
- 1/2 cup crunchy peanut butter
- 60g butter, chopped
- 80g macadamia nuts
- 250g Scotch Finger biscuits, roughly chopped
- 100g pkt Rainbow Mallows mini marshmallows
Method
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Step 1Grease an 18cm x 25cm slice pan and line it with baking paper, allowing some to overhang over the long sides to make it easier to lift the finished slice out.
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Step 2Place Caramilk, peanut butter and butter in a large bowl. Microwave in 30-second bursts, stirring between each burst, until chocolate has melted and mixture is smooth. Fold through nuts, biscuits and marshmallows. Pour into prepared pan and smooth into an even layer. Refrigerate for at least an hour to set.
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Step 3Use overhanging baking paper to lift the slice out and onto a chopping board. Cut into squares or bars. Serve.
Recipe Notes
Notes:
- Store in the fridge in an airtight container.
- Rainbow Mallows are in the baking section of the supermarket.
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