Ingredients
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3 x 200g blocks milk chocolate, chopped
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3 x 200g blocks dark chocolate, chopped
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80g packet pistachio kernels, toasted
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280g packet marshmallows
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150g packet glace cherries
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1/4 cup desiccated coconut
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1 cup Coles peanut butter pretzels
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1/2 cup pretzels
Method
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1Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
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2Place half the milk and half the dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds.
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3Combine 3/4 of the pistachios, marshmallows, 3/4 of the cherries and coconut in a large bowl. Pour over melted chocolate. Stir until mixture is well coated. Spoon into prepared pan. Press with the back of a spoon to level.
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4Place remaining milk and dark chocolates in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Pour over mixture in pan. Tap pan on bench to remove air bubbles.
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5Finley chop remaining pistachios. Top rocky road with peanut butter pretzels, pretzels, pistachios and remaining cherries. Refrigerate for 4 hours or until firm.
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6Remove rocky road from fridge. Stand for 30 minutes. Using a hot knife, cut into pieces. Serve.
Source: taste.com.au
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