White Chocolate and Raspberry Rocky Road

15 minutes Serves 96

Ingredients

  • 200g shortbread biscuits, chopped finely
  • 3/4 cup raspberry lollies (e.g. fruit jubes), quartered
  • 60g mini marshmallows
  • 1 cup shredded coconut
  • 625g white eating chocolate, melted
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Method

1. Grease a 20cm x 30cm rectangular pan, line base and sides with baking paper, extending paper 5cm over the sides.

2. Combine biscuits, lollies, marshmallows and ¾ cup of the coconut in a large bowl, stir in melted chocolate.

3. Spread mixture into the pan and smooth the surface with the back of a spoon. Sprinkle with remaining coconut.

4. Refrigerate for 2 hours or until firm, before cutting.

• Tip: Store in an airtight container in the fridge for up to a week.

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