INGREDIENTS
For the rocky road
500 g Free Sugar White chocolate
200 g Unsalted Butter
100 g Free Sugar Shortbread or digestive biscuits broken up
75 g Free Sugar Marshmallows
45 g Free Sugar Meringue nests broken up
75 g Dried strawberries
For decoration
2 tbsp Freeze dried strawberries
INSTRUCTIONS
Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
Prepare a mixing bowl filled with the broken up biscuits, the marshmallows, the broken up meringue and the dried strawberries. Cut any bigger pieces of dried strawberries in half. Reserve a handful of the marshmallows and one of the meringue nests for decorating.
Put the butter and white chocolate in a pan and melt together on a low heat, stirring together as it melts
Once it's fully melted and combined, take the pan off the heat
Pour almost all of the chocolate mixture into the mixing bowl of biscuits and meringue etc. and stir to fully coat the fillings with chocolate
Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps
Decorate the top with the reserved meringue and marshmallows, and the freeze dried strawberries
Put in the fridge overnight, or for 3-4 hours to set
Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
If you store the rocky road in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge
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