Four flavours of rocky road
CARAMILK SALTED PEANUT
MAKES 16 PIECES (DEPENDING ON THE SIZE) PREP + COOK TIME 15 MINUTES
500g Caramilk chocolate, chopped finely 2 teaspoons vegetable oil
½ cup (15g) Rice Bubbles
200g white marshmallows
100g salted peanuts, toasted
4 x 50g Snickers bars, sliced thinly
¾ cup (35g) flaked coconut, toasted
1 Lightly spray a 20cm square cake pan with oil spray. Line the base and sides with baking paper.
2 Place the chocolate and oil in a large microwave-safe bowl. Microwave uncovered on MEDIUM (50%) power for 2 minutes. Stir gently with a clean dry spatula. Repeat the process at 30-second intervals until melted.
3 Meanwhile, in a large bowl combine the Rice Bubbles, marshmallows, peanuts, three-quarters of the Snickers and three-quarters of the flaked coconut. 4 Working quickly, pour chocolate into marshmallow mixture and spread mixture evenly into prepared pan. Sprinkle with remaining Snickers and coconut. Refrigerate until firm.
5 Cut into pieces display in recycled glass jars or wrap in cellophane.
COLOURFUL CANDY
500g milk or dark chocolate, chopped finely 2 teaspoons vegetable oil
½ cup (15g) Rice Bubbles
200g pink and white marshmallows
120g mini white choc raspberries
150g orange crunchy chocolate balls
150g minty crunchy chocolate balls
Follow directions, reserving a quarter of the mix-ins to decorate after spreading into the pan.
STRAWBERRY, CHERRY & ALMOND
500g milk or dark chocolate, chopped finely 2 teaspoons vegetable oil 250g white marshmallows
150g blanched almonds, toasted, chopped coarsely
150g glacé cherries
100g goji berries, dried sour cherries or cranberries
20g freeze-dried strawberries, sliced
Follow directions, adding all of the mix-ins. Decorate top with freeze-dried strawberries.
WHITE CHOCOLATE & BISCOFF
500g white chocolate, chopped finely 2 teaspoons vegetable oil
124g packet Lotus biscoff
200g white marshmallows 20 Raffaello chocolates
¼ cup thinly sliced naked ginger
1 cup (140g) slivered pistachios
Follow directions, adding all the marshmallows, biscoff, Raffaellos, ginger and three-quarters of pistachios. Decorate with remaining pistachios.