ROCKY ROAD - as shared to me by Justine Sloane-Lees
Ingredients
2 or 3 blocks 250gram chocolate (whatever colour)
Marshmallows – cut into smaller chunks
Pistacchios (or pepitas)
Glace cherries
1 Cherry Ripe Bar cut into small cubes
Shredded coconut
Method
Line a baking tray with baking paper.
Melt chocolate in a bowl – double-boiler is best (bowl sitting in a saucepan of simmering water). Stir with a spatula so it doesn’t stick to the sides.
While the chocolate is melting, in another bowl cut up the marshmallows. Add all the other ingredients and mix them up a bit.
When the chocolate is melted pour it onto the baking paper-lined tray.
Sprinkle all the other ingredients on top of the melted chocolate.
If you have enough chocolate for another layer, melt it and pour over the first layer (this choc can be a contrasting colour).
Whack the tray in the fridge or just leave to cool in the cold and frosty air.
Cut into rough chunks to serve.
It will keep in the fridge for ages. (Ha Ha!)
Takes about 25 minutes.
NB the’rocks’ in the road can be anything you like, but I think the marshmallows and the coconut are essential.