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Peanut butter pretzel rocky road

  • 0:25 Prep
  • 0:03 Cook
  • 24 Servings

Ingredients

  • 3 x 200g blocks milk chocolate, chopped
  • 3 x 200g blocks dark chocolate, chopped
  • 80g packet pistachio kernels, toasted
  • 280g packet marshmallows
  • 150g packet glace cherries
  • 1/4 cup desiccated coconut
  • 1 cup Coles peanut butter pretzels
  • 1/2 cup pretzels

Method

  • 1
    Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
  • 2
    Place 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.
  • 3
    Combine 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.
  • 4
    Place 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.
  • 5
    Finley chop remaining pistachios. Top rocky road with peanut butter pretzels, pretzels, pistachios and remaining cherries. Refrigerate for 4 hours or until firm.
  • 6
    Remove rocky road from fridge. Stand for 30 minutes. Using a hot knife, cut into pieces. Serve.

Source: taste.com.au

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