Name: Knobbly fudged Rocky Road
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Child Favourites
Ingredients: 300 g dark chocolate 70%; 90 g butter; 3 honey; 150 g tea biscuits or shortbreads, roughly chopped; 75 g marshmallows; 50 g pistachio nuts roasted, roughly chopped; 3 cranberries; 120 g dark chocolate 50%; 2 butter; 3 cream double thick

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Ingredients (10)

300 g	dark chocolate — 70%
90 g	butter
3	honey
150 g	tea biscuits — or shortbreads, roughly chopped
75 g	marshmallows
50 g	pistachio nuts — roasted, roughly chopped
3	cranberries

CHOCOLATE FUDGY LAYER:

120 g	dark chocolate — 50%
2	butter
3	cream — double thick

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Method:

Line a 20cm square cake tin with parchment paper. Place the 300g dark chocolate, butter and honey in a heatproof bowl. Microwave on medium heat at 40 second intervals until the chocolate is melted. Stir until glossy and smooth.

In a large mixing bowl, combine the biscuits, marshmallows, nuts and cranberries. Pour the melted chocolate over and mix to combine. Transfer the mixture to the lined tin and press down gently to even the top.

For the fudgy layer, place all the ingredients in a bowl and melt following the same method as above. Pour the warm chocolate fudgy ganache over the biscuit layer and spread quickly to smooth the surface. Chill in the fridge until set. Slice into squares or bars. Keep stored in the fridge until serving.

Recipe reprinted with permission of Bibby’s Kitchen@36.

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