Pret­zel rocky road

The Press and Journal (Aberdeen and Aberdeenshire) - - SWEET TREATS -

IN­GRE­DI­ENTS MAKES 12-16

250g dark cho­co­late (60-70% co­coa solids), bro­ken into chunks

100g milk cho­co­late, bro­ken into chunks 125g salted but­ter 1tbsp golden syrup 50g mini marsh­mal­lows

100g caramel/tof­fee wafers (stroop­wafel), roughly chopped

100g hazel­nuts, roughly chopped 100g salted pret­zels, roughly crushed 100g dried ap­ple, roughly chopped

DI­REC­TIONS

Line a 20cm square cake tin with bak­ing pa­per.

Put both the cho­co­lates, but­ter and the golden syrup into a medium saucepan and set over a medium-low heat. Stir­ring fre­quently, al­low ev­ery­thing to melt to­gether into a smooth, choco­latey pool.

Put all the re­main­ing in­gre­di­ents into a large mix­ing bowl.

Pour the cho­co­late mix­ture into the mix­ing bowl and stir so that ev­ery­thing is evenly mixed and coated in the cho­co­late.

Scoop into the pre­pared cake tin, press down to level and re­frig­er­ate for an hour or un­til set solid. Cut into the de­sired num­ber and sized pieces. l A Flash In The Pan by John Whaite is pub­lished by Kyle Books, priced £20.

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