Easy Rocky Road

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Line a loaf tin, about 10x20 cm (4x8 inches), with baking paper.
2. Halve the jelly candies and marshmallows. Roughly chop the shortbread cookies into small bite-sized pieces and set aside.
3. Finely chop the milk chocolate and dark chocolate and put them in a large bowl.
4. Microwave on high for 30 seconds, stir well, and repeat 2 to 3 more times, stirring well between each, until just melted. Do not overheat.
5. Add the raspberry candies, marshmallows, peanuts and cookie pieces to the melted chocolate and mix well.
6. Tip the mixture into the prepared tin and nudge it into the corners.
7. Chill in the fridge for about 2 hours until firm. Cut into slices to serve, or wrap to give away.

Summarized from Sugar Salt Magic's video. Watch it for the details.