Christmas Rocky Road

Ingredients

70g digestive biscuits, roughly cut into pieces
90g Cinderella Dried Strawberries, chopped
50g mini marshmallows
7 meringue kisses, crushed into chunky pieces
70g pistachio nuts, shelled
90g Cinderella Dried Mango, chopped
500g chocolate of your choice, broken into pieces
2 tbsp plain flavoured oil

Method

1. Line a 20cm square cake tin with baking paper.
2. In a large bowl add the biscuits, Cinderella Strawberries, marshmallows, meringue kisses, pistachio nuts and Cinderella Mango. Mix well.
3. Reserve approximately ½ cup of the mix to sprinkle on the top.
4. In a microwave-safe bowl add the chocolate pieces and oil. To melt, microwave in 20-30 second intervals, stirring in between until smooth.
5. Let the chocolate cool slightly then pour over the mixed ingredients, Stir until everything is well coated.
6. Pour the mixture into the prepared pan, spreading it evenly, and press down lightly. Sprinkle over the reserved mix to decorate.
7. Refrigerate for 1-2 hours or until fully set.
8. Cut into squares or bars and it’s ready to serve.
9. If gifting, wrap rocky road bars in cellophane and secure with ribbon or string.

Recipe by Cecilia Tian @ultimateomnoms

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