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Preperation time | 15 + 1 hour chilling
Cooking time | Nil
Makes | 24 pieces
300g white chocolate
200g milk chocolate
300g dark chocolate
200g marshmallows, chopped
100g dried pineapple, chopped
60g shredded coconut
120g shortbread biscuits, broken into small pieces
80g salted peanuts, finely chopped
1 | Line a 27 x 18cm slice pan with baking paper. Put white chocolate in a microwave-proof dish and melt on medium/50%. Repeat with milk chocolate and dark chocolate. Put marshmallow, pineapple, coconut and biscuit pieces in a large bowl.
2 | Pour white chocolate into prepared slice pan, then top with half the marshmallow mixture. Refrigerate for 10 minutes or until just firm. Pour over milk chocolate, then top with remaining marshmallow mixture. Refrigerate for 10 minutes or until just firm.
3 | Pour dark chocolate on top and scatter with peanuts. Refrigerate for 10 minutes. Use a knife to mark into squares, then refrigerate for a further 30 minutes or until firm. Cut into pieces along marked lines to serve.
This rocky road uses dried pineapple, but you could use dried strawberries for a delicious change. They’ll add bright colour as well.
Photo by John Paul Urizar May 31, 2011
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