- 375 g dark chocolate melts
- 150 g brazil nuts
- 150 g red glacé cherries
- 160 g shortbread biscuits
- 100 g mini marshmallows
Line a 20cm x 30cm pan with baking paper.
Place the chocolate melts in a large glass bowl and microwave on medium power for 2 minutes. Stir gently with a spatula until the chocolate is smooth. Microwave for 1 minute further on medium power if necessary.
Roughly chop the nuts. Halve the cherries. Give the shortbread biscuits a few hits with the rolling pin so they break into large pieces (leave them in their packet or place them in a plastic zip-lock bag first).
Add all the ingredients to the melted chocolate. Stir gently until everything is well coated in chocolate.
Pour the rocky road mixture into the prepared pan and smooth down with the spatula. Refrigerate until set, then cut into small squares to serve.
By Food Magazine