Recipe

Rocky road crunch

For a gluten-free version, use rice cookies or other gluten-free biscuits (available from supermarkets and health food stores). Can be made up to 4 days ahead. Keep in an airtight container in a cool place or refrigerated.

Aug 10, 2010 2:00pm
  • 1 hr cooking
  • Serves 6
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AWW August 2009

Ingredients

  • 2 x 375g packets milk chocolate melts
  • 200 gram marshmallows, quartered
  • 200 gram shortbread biscuits, cut into 2cm pieces
  • 3/4 cup (60g) shredded coconut

Method

  • 1
    Grease and line base and sides of a 20cm square cake pan with baking paper.
  • 2
    Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water, stirring occasionally.
  • 3
    Meanwhile, combine marshmallows, biscuits and coconut in a large bowl. Add chocolate to marshmallow mixture and stir gently to combine. Spoon mixture into the prepared pan; tap pan on bench to settle mixture. Set aside until set.

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