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Rocky Road
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| Ingredients Vegetable oil 2° the 10 | |
| One cup | pink and white marshmallows or 75 g |
| 200 g | milk |
| dark chocolate, alternative | |
| Half a cup | shredded coconut |
| 75 g | plain sweet biscuits |
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Brush the loaf tin with a little vegetable oil. Cut a piece of baking paper to cover the base and long size of the tin, and stick it in to the tin Take another long narrow piece to cover the ends and overlap the base.
Cut the marshmallows into quarters. Place the biscuits in Ziploc bag and bash into chunks the rolling pin.
Place the chocolate in a heat proof mixing bowl. So the bowl over a saucepan of gently simmering water, make sure the bowl doesn't touch the water. Stir until the chocolate melts and then remove from the heat. Cool until lukewarm.
Add the marshmallows, biscuits and coconut to the melted chocolate. Stir well with a metal spoon.
Spoon the mixture into the loaf tim and spread evenly with the back of the spoon. Leave to set. This can take 1 to 4 hours depending on the weather – the cooler the temperature, the faster sense.
Remove the Rocky road from the tin and cut into slices. Store in an airtight container up to 2 weeks
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