Caramel Crunch Rocky Road

Line an 11-by-7-inch baking dish or an 8-inch-square cake pan with parchment paper. Lightly grease with butter.

Line bottom of pan snugly with 8–9 (1¾-oz) pkgs ECTCOGN ƂNNGF

chocolates (such as Munchies or Rolo) in a single layer. (It’s OK to have some gaps; when you put on the next layer, it seeps through to hold it together.)

In a medium microwave-safe bowl, combine 5¼ oz FCTM EJQEQNCVG (chopped or chips), ¼ cup (½ stick) butter and 2 Tbsp IQNFGP U[TWR (such as Lyle’s) or NKIJV EQTP U[TWR. Microwave 1 minute. Stir until mixture is smooth. Let cool 10 minutes. Stir in 2½ oz VJKP ETWPEJ[ +VCNKCP UV[NG DTGCFUVKEMU, lightly broken, until well coated. Spread evenly on Ìo« ov V>À>mil wlli` VhoVol>Ìið -«À nkli Ü Ìh £ VÕ« RKUVCEJKQU, roughly chopped. Use back of a spoon to pat mixture down. Sprinkle with a generous pinch of ƃCM[ UGC UCNV. Refrigerate 30 minutes.

In a medium microwave-safe bowl, combine 5¼ oz YJKVG EJQEQ

late (chopped or chips), ¼ cup (½ stick) butter and 2 Tbsp golden syrup or light corn syrup. Microwave 1 minute. Stir until mixture is smooth. If it looks like it’s starting to separate, add a little hot water one spoonful at a time, mixing after each addition until smooth and glossy. Stir in a scant ½ cup FTKGF EJGTTKGU CPF QT berries and ½ cup FTKGF CRTKEQVU, chopped; mix well.

Remove pan from fridge. Add white layer, spreading evenly. Refrigerate 3–4 hours or until set. Carefully invert from pan; cut into 12 pieces. Refrigerate until ready to eat. /CMGU .