Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Rocky road meets retro lollies in this super-easy dessert or festive gift.
125g butter, chopped, at room temperature
100g (1/2 cup) caster sugar
115g (3/4 cup) plain flour
20g (1/4 cup) desiccated coconut
2 tbsp cocoa powder
200g milk chocolate, chopped
200g dark chocolate, chopped
100g mini marshmallows
65g (1/2 cup) slivered almonds, toasted
125g spearmint leaves lollies
12 mini candy canes
Pure icing sugar, to dust
4 Method Steps
Step 1Preheat the oven to 180C/160C fan forced. Grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the long sides.
Step 2Use electric beaters to beat the butter(125g butter, chopped, at room temperature) and caster sugar (100g (1/2 cup) caster sugar) in a large bowl until pale and creamy. Use a knife to mix in flour (115g (3/4 cup) plain flour), coconut (20g (1/4 cup) desiccated coconut) and cocoa (2 tbsp cocoa powder) in a cutting motion until combined. Press into base of pan. Bake for 15 minutes. Set aside in the pan to cool completely.
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Step 3Place the milk (200g milk chocolate, chopped) and dark chocolate (200g dark chocolate, chopped) in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, for 3-5 minutes or until melted but not too hot.
Step 4Combine the marshmallows (100g mini marshmallows) and almonds (65g (1/2 cup) slivered almonds, toasted) in a bowl. Add to the chocolate mixture. Stir until just combined then spread over the slice base. Arrange the spearmint leaves (125g spearmint leaves lollies) and candy canes (12 mini candy canes) on top. Place in the fridge for 2 hours or until set. Dust with icing sugar (Pure icing sugar, to dust) before serving.