THE EASY ROAD

Chocolate lovers can take the heat off in the kitchen with this no-bake slice

NO-BAKE ROCKY ROAD SLICE Makes: 16

INGREDIENTS

● 2 tbsp boiling water

● 1 tsp powdered gelatine

● 250g packet marshmallows

●1 tbsp milk

● 2 x 180g blocks milk chocolate, chopped

● 40g butter, chopped

● 200g packet dry-roasted almonds

● 1/2 cup shredded coconut

● 100g packet red glace cherries, halved

CHOCOLATE BASE

250g packet plain chocolate biscuits, halved

125g butter, melted

METHOD

1. Grease a 4.5cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

2. Make base: process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.

3. Meanwhile, place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, stir to dissolve. Set aside. Place marshmallows and milk in a saucepan over medium heat. Cook, stirring, until marshmallows have melted and mixture combined. Transfer to an electric mixer. Gradually beat gelatine mixture into marshmallow mixture. Working quickly, spread mixture over prepared base. Cover. Refrigerate for 30 minutes or until marshmallow has set.

4. Place chocolate and butter in a large microwave-safe bowl. Microwave on medium for 1 to 2 minutes, stirring every 30 seconds, or until smooth. Add almonds, coconut and cherries. Mix to combine. Spoon over marshmallow, pressing with the back of spoon to level. Refrigerate for 1 hour or until set.

5. Cut into squares. Serve.

Recipe: Kim Coverdale Photo: Sam McAdam