Recipe may contain gluten, peanuts, tree nuts, milk and fish.
A choc ripple biscuit base, Caramilk, Cherry Ripe, marshmallows and jelly snacks – what’s not to love about this easy rocky road recipe?
250g choc ripple biscuits
125g butter, melted, cooled slightly
250g packet pink and white marshmallows, quartered
1/2 cup roasted salted macadamias, roughly chopped
4 x 52g Cherry Ripe bars, cut into large pieces
200g packet jelly snakes, cut into 2cm lengths
2/3 cup moist coconut flakes, plus extra to decorate
3 x 180g blocks Caramilk chocolate, melted
4 Method Steps
Step 1Grease an 18cm x 28cm slice pan. Line base and sides with baking paper.
Step 2Place biscuits(250g choc ripple biscuits) in a food processor. Process until fine crumbs. Add butter (125g butter, melted, cooled slightly). Process until well combined. Press mixture over base of prepared pan. Refrigerate while preparing topping.
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Step 3Combine marshmallow (250g packet pink and white marshmallows, quartered), macadamia (1/2 cup roasted salted macadamias, roughly chopped), Cherry Ripe (4 x 52g Cherry Ripe bars, cut into large pieces), snakes (200g packet jelly snakes, cut into 2cm lengths) and coconut (2/3 cup moist coconut flakes, plus extra to decorate) in a large bowl. Add 3/4 of the melted chocolate (3 x 180g blocks Caramilk chocolate, melted). Mix well to combine. Spoon mixture evenly over prepared base, pressing firmly to compact. Drizzle with remaining chocolate. Sprinkle lightly with extra coconut. Refrigerate for 3 hours or until set.
Step 4Stand rocky road at room temperature for 20 minutes before cutting into pieces. Serve.
This recipe requires 3 hours refrigeration.