Connie's Rocky Road
Relished at the 'Share-It-Around'
Vege Swap Lunch - October, 2011
Ingredients (makes 24 pieces)
300g white chocolate
200g milk chocolate
300g dark chocolate
200g marshmallows, chopped
100g dried pineapple, chopped
60g shredded coconut
120g shortbread biscuits, broken into small pieces
80g salted peanuts, chopped
- Line a slice pan with baking paper (suggested
approx 27 x 18cm).
- Melt milk, white and dark chocolate separately
- Place mashmallow, pineapple, coconut and biscuit
pieces into a large bowl.
- Pour white chocolate into lined slice pan
- Top with half the marshmallow mixture. Refrigerate
for 10 minutes or until just firm.
- Pour over milk chocolate, then top with remaining
marshmallow mixture. Refrigerate for 10 minutes or until
- Pour dark chocolate over the top and scatter
with peanuts. Refrigerate for 10 minutes.
- Use a knife to mark into squares, then refrigerate
for a further 30 minutes or until firm.
- Cut into pieces along marked lines.
"I followed the attached recipe but skipped a few
things that I didn't have. I wasn't measuring things exactly
either, as I figured it's not too important for a "rocky
road". You can mix pretty much anything you like.
My version had dark chocolate, white chocolate, sultana,
shredded coconut, salted roasted peanuts and marshmallow.
I added some hundreds and thousands on the top to make
it look funkier."
Back in the park first Saturday in November.
In the meantime, get cosy at our Winter Open Garden Circle
- contact us for details.
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