Richie's Rocky Road
Indulge in the sweet delights of these chocolatey, chewy, and nutty marshmallow bars. A medley of pink and white marshmallows, crunchy peanuts, juicy glace cherries, and desiccated coconut are harmoniously combined and enveloped in a rich coat of dark chocolate. This easy-to-make treat is perfect for a quick and satisfying snack or a delightful dessert to share with family and friends.
— Constant Cookbook
Ingredients
- 8 oz pink and white marshmallows.
- 5 1/2 oz unsalted peanuts, roughly chopped.
- 3 oz glace cherries, halved.
- 2 oz shredded coconut.
- 11 oz dark chocolate.
Instructions
- Line the base of a shallow 20cm square cake tin with foil, leaving it to hang over two sides.
- Mix together the marshmarrows, peanuts, cherries and the coconut.
- Put the chocolate in a heatproof bowl, half fill a pan with water and bring to the boil.
- Remove from the heat and place the bowl over the pan, making sure it is sitting in the water, stir occasionally until the chocolate has melted.
- Add the chocolate to the marshmallow mixture and mix.
- Press evenly into the tin, refrigerate for a few hours, or until set.
- Lift out and cut into small pieces.
Yield
Makes 30 pieces
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