Baileys rocky road brownie

A rich chocolatey no-bake rocky road fridge cake infused with Baileys – what’s not to love?

MAKES

PREP 20 MINS

COOK 5 MINS

50ml Baileys cream liqueur

200g dark chocolate, broken into squares 100g condensed milk

25g butter

75g shortbread

75g dried sour cherries

150g mini marshmallows

For the topping

100g dark chocolate

100g white chocolate Chocolate sugar sprinkles

Line a 33x23cm shallow tin with baking paper. Put the Baileys, chocolate, condensed milk and butter in a large heatproof bowl, resting over a pan of simmering water until the chocolate has melted.

Put the shortbread into a plastic bag, seal and use a rolling pin to roughly crush the biscuits.

Stir the biscuit pieces, sour cherries and marshmallows into the chocolate mixture. Tip the mixture into the tin and spread until smooth. Chill.

For the topping, melt the dark and white chocolates separately. Pour the dark chocolate over the rocky road and spread evenly, then drizzle over the white chocolate. Scatter over chocolate sprinkles and chill until set. Cut into bars to serve. Per serving: 322 cals, 14g fat

(9g saturated), 45g carbohydrates

Switch the desiccated coconut

COOKIES BROWNIE

MAKES

COOK

Heat the oven to 160C/gas 3. Line two baking sheets with baking paper.

Want to keep it alcohol-free?