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Wednesday, November 27, 2013

Light and Crispy Rocky Roads

This is an extraordinary light chocolate treat to be enjoyed anytime of the day.




Ingredients make 36 petite squares

700 g milk chocolate
80 g vegetable shortening or butter
120 g puffed rice
150 g finely chopped marshmallows
50 g slivered almonds toasted
30 g finely chopped dried mango
Chocolate sprinkles

Method

Grease and line a 20cm square cake tin with baking paper. Place chocolate melts and shortening in a large bowl. Melt over a saucepan of simmering water while stirring until melted and evenly combined. Remove from heat and mix the remaining ingredients in. Blend until combined and spread mixture into the prepared tin. Spread an even layer of chocolate sprinkled on top and press slightly on top. Place in the fridge for 20 minutes until fully set. Cut into squares and store in an airtight container.


Note: Use any dried fruit instead of mango such as apricot, dates or sultanas.

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