Rocky road chocolate slab

Rocky road chocolate slab

By
From
Atelier Confectionery
Makes
16
Prep
15 mins
Cooking time
5 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil
30g pistachio nuts
50g rich tea cookies
100g Basic marshmallow
50g glace cherries
300g dark chocolate chips
125g unsalted butter
45ml golden syrup

Method

  1. Oil and line the base and sides of a 19 cm square baking tin with baking paper.
  2. Lightly toast the pistachio nuts in a frying pan and leave to cool. Break the cookies into small pieces, cut the marshmallows into quarters and the glacé cherries in halves.
  3. Heat the chocolate, butter and golden syrup together in a saucepan over a low heat. Gently melt the chocolate and butter and mix until well combined. Remove from the heat and add the nuts, cookies, marshmallows and cherries.
  4. Spoon the mixture into the prepared tin and leave to set in the refrigerator for at least 4 hours, or overnight.
  5. Once set, remove from the tin and cut into squares or rectangles. Store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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