Dark choc rocky road

Healthy Food Guide (Australia) - - RECIPES -

Makes 20 squares Cost per serve $0.75 Time to make 15 min, plus chill­ing gluten free egg free vege­tar­ian

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

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.

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