HONEYCOMB ROCKY ROAD

INGREDIENTS (Serves 16)

◆ 250g dark chocolate

◆ 250g milk chocolate

◆ 40g butter, melted

◆ 50g salted caramel popcorn

◆ 100g mini marshmallows

◆ 150g honeycomb (cinder toffee), lightly

crushed

◆ 150g mini eggs, lightly crushed

1

Line a 23cm square cake tin with baking parchment. Put the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and stir well – it will thicken slightly. 2

Mix in the popcorn, marshmallows and honeycomb until well coated in the chocolate. 3 Pile into the prepared tin and press down to fit the tin neatly. Sprinkle over the eggs. Leave to cool, then chill for 2hrs until firm. 4

To ser ve, remove from the tin, peel away the lining, and cut into 16 squares. ares. Decorate wwith sugar bees if liked.