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Fully loaded rocky road slice

  • 3:30 Prep
  • 0:05 Cook
  • 20 Servings

Ingredients

  • 300g dark chocolate, chopped
  • 300g milk chocolate, chopped
  • 1 1/2 cups caramel popcorn
  • 2 mini wagon wheels, quartered
  • 190g packet raspberry lollies
  • 150g packet Mix Ups marshmallows (see note)
  • 26g Curly Wurly chocolate bar
  • 5 licorice allsorts
  • 45g packet Skittles
  • 1 teaspoon 100’s and 1000’s

Method

  • 1
    Grease a 7cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
  • 2
    Place 1/2 the dark chocolate and 1/2 the milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 1 minute 30 seconds or until chocolate is melted and smooth. Add 1 cup popcorn, wagon wheels, raspberry lollies and 1/2 the marshmallows. Stir to coat. Spoon mixture into prepared pan, pressing firmly to compact.
  • 3
    Place remaining dark chocolate and milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 1 minute 30 seconds or until chocolate is melted and smooth. Pour chocolate over mixture in prepared pan. Top with remaining popcorn and remaining marshmallows, Curly Wurly, allsorts and Skittles. Sprinkle with 100’s and 1000’s. Refrigerate for 3 hours or until set.
  • 4
    Stand at room temperature for 20 minutes. Using a hot knife, cut into squares. Serve.

Source: taste.com.au

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