|180 g||Marshmallows (Main)|
|70 g||Slivered almonds, toasted|
|½ cup||Dried cranberries|
|375 g||Dark chocolate buttons, or melts (Main)|
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- Line an 18cm-square cake tin with nonstick baking paper, leaving an overhang on all sides. Combine marshmallows, toasted slivered almonds and dried cranberries in a bowl.
- Place dark chocolate buttons or melts in a heatproof bowl, microwave for 2 minutes, then stir. Microwave for 1 minute more, or until the chocolate is completely melted, and stir until smooth. Remove to one side to cool the chocolate for 5 minutes.
- Pour cooled melted chocolate over marshmallow mixture and stir to coat bits with chocolate. Spoon mixture into prepared tin, using a rubber spatula to scrape the bowl of chocolate mixture.
- Leave to set for 2 hours. Remove rocky road from tin by lifting the paper out. Cut into 3cm squares. Store in an airtight container in a cool place or in the fridge.
Tip:To toast slivered almonds, heat oven to 180C. Scatter almonds into an oven pan and bake for 5 to 10 minutes - stirring once during cooking for even browning - until golden brown. Remove to cool.
Tip:If you don't have a microwave to melt the chocolate, place it in a heatproof bowl and melt by placing the bowl over a saucepan of simmering water. The bottom of the bowl should not touch the water. Take great care with this method and be sure to use oven mitts on your hands as the steam can burn your skin.