Christmas Rocky Road

Ingredients

3 blocks 180 g dark chocolate
397 g sweetened condensed milk
190 g lolly raspberries
140 g malted milk balls
100 g jumbo marshmallows, quartered
1/4 cup raw almond kernels, roughly chopped
7 jelly snakes

Method

Grease and line a 16 cm x 26 cm slice pan, extending paper 5 cm above edges of pan on all sides. Roughly chop 2 blocks of chocolate. Place chopped chocolate and condensed milk in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until smooth.

Reserve 1/4 of lolly raspberries and 1/4 malted milk balls. Combine marshmallows, almonds, lolly snakes and the remaining lolly raspberries and remaining malted milk balls in a large bowl. Pour over the chocolate mixture and stir until well coated.

Spoon mixture into prepared slice pan, pressing with the back of a spoon to level. Roughly chop remaining block of chocolate and place in a microwave-safe bowl. Microwave on high for 1 minute, stirring half way through, until melted. Pour melted chocolate over the rocky road and spread to cover. Tap pan on bench to remove air bubbles.

Cut reserved lolly raspberries in half. Roughly chop reserved malted milk balls. Scatter over rocky road. Refrigerate for 4 hours or until firm.

Remove Rocky Road from fridge. Stand for 20 minutes. Using a hot knife, cut into pieces. Serve.

Credits: Woolworths

Photo Credits: Woolworths