Dark choc rocky road
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Time to make:
15 mins, plus chilling
$0.75 per serve
(at time of publication)
Full ingredients list:
125g gluten-free marshmallows, halved
²/³ cup shredded coconut
¹/³ cup pistachio kernels, plus 1 tablespoon extra
¹/³ cup dried cherries or craisins, plus 2 tablespoons
400g 70% dark chocolate, chopped
Nutritional information (per serve)
Instructions and steps:
1 Lightly grease and line a 20cm-square baking tin with baking paper, allowing paper to overhang two of the sides.
2 Combine the marshmallows, coconut, pistachios and cherries in a large mixing bowl.
3 Place chocolate in a heatproof bowl over saucepan of simmering water. Stir until it is melted and smooth. Add chocolate to bowl with marshmallows; stir until well combined. Spoon into prepared tin and sprinkle top with remaining pistachios and cherries. Refrigerate for 2–3 hours, or until set.
4 Remove from tin with paper handles and set aside for 5 minutes before cutting into 20 pieces.
About this recipe
First published: December 2018